Paramount Farms
Paramount Farms, located in California's San Joaquin Valley, is the world's largest grower and processor of almonds and pistachios. As the leader in process controls and food safety, their nuts are sold to consumers under several brand names, private labels, and in bulk.
Pistachios have a long and interesting history suggesting they have been enjoyed as early as 7000 B.C. Today the health benefits of pistachios may hold the answer to many of our modern day health challenges. Studies affirm the FDA's first-ever qualified claim for heart health, issued in 2003, stating that evidence suggests 1.5 ounces of most nuts, including pistachios, as part of a diet low in saturated fat and cholesterol, reduces the risk of heart disease.
A one-ounce serving of pistachios, with 160 calories, provides more than 30 vitamins, minerals, and phytonutrients. Pistachios are an excellent source of vitamin B6, copper, and manganese, and a good source of protein, fiber, thiamin, and phosphorous. Pistachios also have high levels of antioxidants lutein, beta-carotene, and gamma-tocopherol relative to other nuts; these and other nutrients found in pistachios are thought to be anti-inflammatory and reduce the hardening of the arteries. Inflammation is a growing concern in the medical community, as it is at the root of many risk factors associated with Alzheimer's disease, heart disease, and diabetes. In an overview article from Harvard's Department of Nutrition, Dr. Frank Hu states that pistachios are a rich source of the amino acid arginine, which forms a potent vasodilator (or relaxing factor) in the arteries, leading to less atherogenesis (or hardening of the arteries).
In a randomized controlled crossover feeding study conducted by researchers at Penn State, 28 volunteers with high cholesterol were asked to supplement a low-fat diet with pistachios. Subjects ate three different diets for a four-week period. The diets consisted of 1.5 ounces of pistachios a day, 3 ounces of pistachios a day, or a heart-healthy low-fat diet without pistachios. After just a month, cholesterol levels were significantly lower among the pistachio-eaters. Those who ate the most nuts experienced the biggest decrease in cholesterol. Eating three ounces of pistachios a day cut cholesterol levels by 8.4 percent, with low-density lipoprotein cholesterol dropping by 11.6 percent. In addition, researchers noted increased levels of lutein, beta-carotene, and gamma-tocopherol in the pistachio-rich diets, and determined that lutein may improve cardiovascular risk through reducing oxidized low-density lipoproteins. Participants in the Penn State pistachio study also showed no changes in blood pressure, body mass index, or weight gain, supporting previous studies that found no weight gain with the addition of pistachios to the daily diet. Nut consumption, in general, is associated with a lower body mass index. Research in the future may actually find a role for nuts to increase satiety and thereby offer benefits when it comes to controlling total calorie intake.
Whether it is a Turkish recipe featuring a tomato-flavored pilaf studded with raisins and pistachios, a vivid green pistachio pesto served on pasta, or the luxury they add to a chocolate tart, pistachios are sure to be enjoyed in more ways than just a snack.
Sources
Sabate, J. (2003). Nut consumption and body weight. American
Journal of Clinical Nutrition, 78 (3), 647S-650.
Tsai, C.J., Leitzmann, M. F., Hu, F. B., Willett, W. C., & Giovannucci, E. L. (2004). Frequent nut consumption and decreased risk of cholecystectomy in women. Am J Clin Nutr, 80(1), 76-81.
Kocyigit, A., Koylu, A. A., & Keles, H. (2006). Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers. Nutr Metab Cardiovasc Dis, 16(3), 202-209.
Sheridan, M. J., Cooper, J. N. (2007). Pistachio nut consumption and serum lipid levels. J Am Coll Nutr, 26(2), 141-148 (2007)
Kay, C. D., Gebauer, S. K., West, S. G., Kris-Etherton, P. M. (2007). Pistachios reduce serum oxidized LDL and increase serum antioxidant levels. Penn State University. Presented at the Experimental Biology Conference, April 2007 in Washington, DC.
Hu, F. B. (2003). Plant-based foods and prevention of cardiovascular disease: an overview. Am J Clin Nutr, 78(3), 544S-551.