Description

Abstract: Diets containing nuts are associated with reduced cardiovascular disease risk factors. This has primarily been attributed to their fatty acid composition, but other constituents may also contribute. Peanuts, the most widely consumed ‘nut’ (actually a legume) are a rich source of monounsaturated fatty acids (MUFA), magnesium, and folate. If evidence that nut consumption reduces cardiovascular disease risk factors prompts recommendations for increased nut consumption, their impact on energy balance will be critical. The purpose of this study was to determine the effects of chronic peanut consumption on diet composition, serum lipids, magnesium, and homocysteine concentrations under different conditions of peanut intake. Appetitive indices, energy expenditure, body weight, and hedonics also were measured. Fifteen healthy adults participated in a 30wk cross-over intervention. They were provided 500 (