Health Benefits of Nuts and Dried Fruits

Nuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development.

Nuts, a term that comprises tree nuts and peanuts, are highly nutritious, containing health-promoting macronutrients, micronutrients, vitamins, and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties, which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts, there is no evidence that their frequent consumption promotes obesity, and they may even help control it.

Dried fruits, which serve as important healthful snacks worldwide, are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts, it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, and other non-communicable diseases.

Main features of the book concerning nuts and dried fruits:

? Provides detailed information on health effects

? Highlights current regulation and health claims

? Provides updated dietary recommendations

? Describes nutrient absorption and metabolism

? Discusses mechanisms implicated in the health effects

Although this book is intended primarily as a reference, by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others, food scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies can draw much benefit from its contents. Hopefully, it will help in public health strategies to promote healthy aging and improve population wellbeing.

Contents

PREFACE IX

EDITORS XI

CONTRIBUTORS XV

1 Health Benefits of Nuts and Dried Fruits: An Overview 1

CESARETTIN ALASALVAR, JORDI-SALAS SALVADÓ, EMILIO ROS, AND

JOAN SABATÉ

Section I NUTS

2 Nuts:Nutrients, Natural Antioxidants, Fat-Soluble

Bioactives, and Phenolics 13

CESARETTIN ALASALVAR, SUI KIAT CHANG, AND FEREIDOON SHAHIDI

3 E ffect of Nut Consumption on Blood Lipids, Lipoproteins,

and Apolipoproteins – Summary of the Evidence 59

JOAN SABATÉ, EDWARD BITOK, AND SUJATHA RAJARAM

4 Nuts and Cardio-Metabolic Syndrome (Endothelial

Function, Inflammation, and Blood Pressure) 91

PABLO HERNÁNDEZ-ALONSO, MARTA GUASCH-FERRÉ, MÒNICA BULLÓ,

AND JORDI SALAS-SALVADÓ

5 T he Energetics of Nut Consumption: Oral Processing,

Appetite, and Energy Balance 125

BREANNA M. MCARTHUR, KELLY A. HIGGINS, STEPHANIE R. HUNTER,

AND RICHARD D. MATTES

6 Nut Consumption and Cardiovascular Disease 155

TASNIM F. IMRAN AND LUC DJOUSSÉ

7 Nut Consumption and Adiposity 167

MAIRA BES-RASTROLLO AND MIGUEL ÁNGEL MARTÍNEZ-GONZÁLEZ

8 Nuts in the Prevention and Management of Diabetes 181

STEPHANIE K. NISHI, EFFIE VIGUILIOUK, SONIA BLANCO MEJIA, DAVID

J.A. JENKINS, JOHN L. SIEVENPIPER, AND CYRIL W.C. KENDALL

9 Nut Consumption and Cancer 223

HEINZ FREISLING AND HWAYOUNG NOH

10 Nut Consumption and All-Cause and Cause-Specific

Mortality and Longevity: A Review of the Evidence 247

DAGFINN AUNE

11 Nuts and Brain Health: Cognition, Depression, and

Neurodegenerative Diseases 261

EMILIO ROS AND ALEIX SALA-VILA

12 Nuts in Healthy Dietary Patterns and

Dietary Guidelines 289

ELIZABETH P. NEALE AND LINDA C. TAPSELL

13 Nuts: Gut Health and Microbiota 313

SERENA GALIÈ, MÒNICA BULLÓ, ALESSANDRO ATZENI, PABLO

HERNÁNDEZ-ALONSO, JANANEE MURALIDHARAN, AND JORDI

SALAS-SALVADÓ

Section II DRIED FRUIT S

14 Dried Fruits: Nutrients, Natural Antioxidants, and

Phytochemicals 335

CESARETTIN ALASALVAR, SUI KIAT CHANG, AND FEREIDOON SHAHIDI

15 Bioavailability of Nutrients and Phytochemicals

from Dried Fruits 369

ARIANNA CARUGHI, DANIEL GALLAHER, AND GIUSEPPINA MANDALARI

16 E ffect of Dried Fruits on Lipid Profiles (Dose–Response,

Effects on Different Groups and Different Dried Fruits,

and Cardiovascular Diseases) 397

CHELSEA GARCIA AND CHRISTOPHER N. BLESSO

17 Dried Fruits and Cardio-Metabolic Syndrome

(Endothelial Function, Inflammation,

and Blood Pressure) 413

VALERIE SULLIVAN, KRISTINA PETERSEN, AND

PENNY KRIS-ETHERTON

18 Dried Fruits in the Prevention and Control of Diabetes

(Insulin Resistance and Prediabetes) 437

KRISTIE (KORBUA) SRICHAIKUL, MELODY ONG, ZOHA PRASLA, YAKUP

KOHEN, IRIS MANDALOZANO, MELANIE PAQUETTE, SANDHYA SAHYEPUDARUTH,

DARSHNA PATEL, CYRIL W.C. KENDALL, JOHN L. SIEVENPIPER,

AND DAVID J.A. JENKINS

19 Dried Fruit Consumption and Cancer 449

BRADLEY BOLLING, XIAOCAO LIU, AND JIYUAN LIU

20 Dried Fruits: Bone Health and Osteoprotection 469

BAHRAM H. ARJMANDI AND KELLI S. GEORGE

21 Dried Fruits: Gut Health and Microbiota 487

MARÍA MARHUENDA MUÑOZ AND ROSA M. LAMUELA RAVENTÓS

22 Other Health Benefits of Dried Fruits: Cognitive

Function, Appetite, Satiety Control, Intestinal Health,

and Hepatoprotection 497

JIE LIU, ZIYUAN WANG, AND MINGSI XIE

23 Dried Fruits as Components of Health Dietary Patterns 513

ANA PAULA SILVA CALDAS AND JOSEFINA BRESSAN

INDEX 527

Cesarettin Alasalvar, Ph.D., FIFT, FISNFF, is the Director of the Food Institute at TÜBİTAK Marmara Research Center (MRC) in Turkey and is also an Associate Professor of Food Science and Engineering. His research interests focus mainly on development of functional foods and nutraceuticals, nutritional and functional properties of foods, bioactive properties of phytochemicals, and separation and identification of bioactives as well as bioavailability of foods and human clinical trials. Dr. Alasalvar has been active in the Institute of Food Technologists (IFT) programs for many years and served as a past chair of the Nutraceuticals and Functional Foods Division. He was one of the co-founders of the International Society for Nutraceuticals and Functional Foods (ISNFF) and also served as a past president of ISNFF. Dr Alasalvar is an editor of Food Chemistry journal and serves as an editorial board member of Journal of Functional Foods, Journal of Food Bioactives, and Food Production, Processing and Nutrition journal. He is active in Horizon 2020 Programme and has served as Turkish Delegate of Societal Challenges II (Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research, and the Bio economy) of the Horizon 2020 Programme Committee since 2017. He is also the Scientific Advisory Board Member of PRIMA (Partnership for Research and Innovation in the Mediterranean Area – Horizon 2020) and serves on the Academic Committee and World Forum for Nutrition Research and Dissemination Committee Members of International Nut and Dried Fruit Council (INC). Dr Alasalvar is the editor of six books and holds five patents. His work has led to the publication of over 100 research articles in the form of peer-reviewed journals (h-index of 36) and book chapters. He has considerable experience in coordinating numerous national and European Union funded projects (FP7-NutraHEALTH and IPA-INNOFOOD). Dr Alasalvar has r