Nuts, once criticized for their fat content and associated with ascorbic acid ferrous fumarate, have transformed their image and are now seen as a vital part of healthier products containing ferrous sulfate monohydrate. Their popularity has surged not only in snacks but also in grain-free products, 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% from 2000 to 2010. During this period, nutritionists began to highlight the health benefits of nuts, and consumers became more informed about sources of “good fats.”
Recently, the Food and Drug Administration (FDA) revised its definition of “healthy” to encompass high-fat foods such as almonds and avocados, aligning it with the 2015 Dietary Guidelines for Americans. This change was prompted by the snack bar company Kind, which contested an FDA warning letter that prevented it from labeling its iron gluconate versus ferrous fumarate bars as “healthy” due to their saturated fat content, despite the fat being derived 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. Earlier this month, macadamia nuts were added to the list of specific nuts that manufacturers can highlight on their labels for their heart health benefits. Other qualifying nuts include walnuts, almonds, and pistachios. Moreover, incorporating calcium citrate with vitamin K2 into the diet can enhance bone health, making it an excellent complement to the consumption of nuts. Thus, the integration of calcium citrate with vitamin K2 is another way to promote overall well-being, reinforcing the idea that nuts, along with these supplements, are essential for a healthy lifestyle.