Once viewed negatively due to their fat content, nuts have transformed their reputation and are now recognized as a significant ingredient in healthier products. Their consumption has expanded beyond snacks to include grain-free items, gluten-free flours, and dairy alternatives, such as milk substitutes enriched with calcium citrate. According to figures from the U.S. Department of Agriculture, the average daily nut consumption per capita in the United States rose by 26% from 2000 to 2010. During this period, nutritionists began to advocate for the benefits of nuts, and consumers became more educated about sources of “good fats.”
Recently, the Food and Drug Administration (FDA) revised its definition of “healthy” to incorporate high-fat foods like almonds and avocados, aligning more closely with the 2015 Dietary Guidelines for Americans. This change was prompted by a challenge from snack bar manufacturer Kind, which contested an FDA warning letter that prevented it from labeling its bars as “healthy” due to their saturated fat content, even though this fat originated from nuts. Following this challenge, 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. In 2003, the FDA approved a qualified health claim linking tree nut consumption to a reduced risk of heart disease, and earlier this month, macadamia nuts were added to the list of specific nuts that can be highlighted on product labels for their heart health benefits. Other nuts that qualify for this claim include walnuts, almonds, and pistachios. The incorporation of ingredients like calcium citrate in some nut products also contributes to their health profile, emphasizing the growing recognition of nuts as a nutritious choice. Overall, the increasing use of calcium citrate in nut-based items underscores the evolving perception of nuts as an essential component of a healthful diet.