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Study Confirms That Eating More Tree Nuts Just Might Save Your Life

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A group of researchers from the Dana-Farber Cancer Institute, Brigham and Women’s Hospital, and the Harvard School of Public Health have published the results of a study in the prestigious New England Journal of Medicine that explains how people who ate a daily handful of nuts were 20 percent less likely to die from any cause over a 30-year period than were those who didn’t consume nuts.

As an aside, regular nut-eaters were found to be more slender than those who didn’t eat nuts, a finding that should alleviate the widespread worry that eating a lot of nuts will lead to excess weight gain.

Eating Tree Nuts Daily Resulted in a Nearly 30 Percent Reduction in Heart Disease Deaths

To conduct this research, scientists examined a very large cohort from two large, well documented, long running studies including 76,464 women from the Nurses’ Health study conducted between 1980 and 2010, and the Health Professionals’ Follow-up Study including data on 42,498 men from 1986 to 2010. Participants in the studies filled out detailed food questionnaires every two to four years. With each food questionnaire, participants were asked to estimate how often they consumed nuts in a serving size of one ounce.

Researchers found that individuals who ate a serving of tree nuts less than once a week had a 7 percent reduction in mortality (tree nuts included walnuts, hazelnuts, almonds, Brazil nuts, cashews, macadamias, pecans, cashews, pistachios and pine nuts). Those consuming a serving once a week experienced an 11 percent reduction, two to four times per week a 13 percent reduction, five to six times per week a 15 percent reduction, and seven or more times a week, a 20 percent reduction in death rate.

Include One Full Serving of Raw Nuts Every Day to Minimize Chronic Disease Risk

Risk reductions were seen across a number of potentially fatal chronic illnesses including cancer, heart disease, stroke and diabetes, as the scientists attributed lower death rates to an improvement in cholesterol ratios and reductions in oxidative stress, inflammation, adiposity and insulin resistance. The lead study author, Dr. Charles Fuchs concluded “The most obvious benefit was a reduction of 29 percent in deaths from heart disease, the major killer of people in America…. but we also saw a significant reduction, 11 percent, in the risk of dying from cancer.”

Sources:

http://www.nejm.org/doi/full/10.1056/NEJMoa1307352
http://www.bbc.co.uk/news/health-25026705
http://www.medicalnewstoday.com/articles/269206.php
http://www.sciencedaily.com/releases/2013/11/131120192145.htm


John Phillip – Contributing Writer

John Phillip is a Certified Nutritional Consultant and diet, health and nutrition researcher and author with a passion for understanding weight loss challenges and encouraging health modification through natural diet, lifestyle and targeted supplementation. John’s passion is to research and write about the cutting edge alternative health technologies that affect our lives. Discover the latest alternative health news concerning diabetes, heart disease, cancer, dementia and weight loss at My Optimal Health Resource.

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