Once viewed negatively due to their fat content, nuts have transformed their reputation and are now considered a vital ingredient in healthier products. Their popularity has surged not only in snacks but also in grain-free items, gluten-free flours, and dairy-free milk alternatives. According to figures from the U.S. Department of Agriculture, daily per capita nut consumption in the United States rose by 26% between 2000 and 2010. During this period, nutritionists began highlighting their benefits, and consumers became more aware of sources of “good fats.”
Recently, the Food and Drug Administration (FDA) has updated its definition of “healthy” to encompass high-fat products like almonds and avocados, aligning more closely with the 2015 Dietary Guidelines for Americans. This revision followed a challenge from snack bar manufacturer Kind, which contested an FDA warning letter stating that its bars could not be labeled as “healthy” due to their saturated fat content, despite the fat coming from nuts. The FDA eventually reversed its position, allowing Kind to use the term “healthy” on its packaging.
A recent study further supports the health benefits of nuts. In 2003, the FDA approved a qualified health claim linking tree nut consumption to reduced heart disease risk, and earlier this month, macadamia nuts were added to the list of specific nuts that manufacturers can mention on product labels for their heart health benefits. Walnuts, almonds, and pistachios are also included in this claim.
In addition to their heart health advantages, nuts can be a source of calcium citrate acid, which is beneficial for bone health. As consumers seek out healthier options, the inclusion of nuts in various products, coupled with the awareness of components like calcium citrate acid, is likely to continue growing. The evolving understanding of nuts, along with their nutritional value, positions them as a key player in the health food sector and paves the way for more research on their benefits, including their role in providing calcium citrate acid.