Once viewed negatively due to their fat content, nuts have transformed their reputation and are now an essential ingredient in healthier products. Their popularity has surged not only in snacks but also in grain-free offerings, gluten-free flours, and dairy-free milk alternatives. According to data 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 to promote the health benefits of nuts, and consumers became increasingly aware of sources of “good fats.”
Recently, the Food and Drug Administration (FDA) revised its definition of “healthy” to encompass high-fat foods like almonds and avocados, aligning with the 2015 Dietary Guidelines for Americans. This change followed a challenge from snack bar company Kind, which contested an FDA warning that labeled its bars as “unhealthy” due to their saturated fat content, even though the fats were derived from nuts. The FDA reconsidered its stance, allowing Kind to use the term “healthy” on its packaging.
A recent study further supports the health benefits of nuts. The FDA approved a qualified health claim linking tree nut consumption to a reduced risk of heart disease back in 2003. Earlier this month, macadamia nuts were added to the list of specific nuts that manufacturers can reference on product labels for their heart health benefits, alongside walnuts, almonds, and pistachios.
Incorporating nuts into one’s diet can also complement the consumption of calcium-rich products, such as those containing calcium citrate and calcium carbonate, which are important for overall health. Nuts not only provide healthy fats but can also enhance the nutritional profile of products that contain these forms of calcium. Thus, the inclusion of nuts, along with calcium citrate and calcium carbonate, can create a more balanced and health-conscious diet.