NEW STUDY REINFORCES CASHEW NUTRITIONAL QUALITY
Cashews are a good source of nutrition as they are rich
in beneficial unsaturated fats
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The results also showed that cashews are relatively high in fat, but most of that fat
(80%) is unsaturated.
Cashews are a good source of unsaturated fatty acids, fiber, sterols and vitamins.
The study provides new data about cashew nut composition: fiber, sugar, protein,
lipid profile, sodium, energy content, sterols, vitamins and minerals.
For the first time, a team of researchers has analyzed the nutritional composition of raw cashew
nuts from the largest growing regions around the world, providing a much better approximation
of the real nutrient content of cashews.
Researchers studied the composition of raw cashew kernels from India, Ivory Coast, Vietnam,
Brazil, Mozambique, and Kenya. The composition analyses were conducted within three
months after harvest, and included dietary fiber, sugar, protein, lipid profile, salt, energy content,
sterol content and profile, amino acids, vitamins, and minerals.
Researchers concluded that cashews are a good source of nutrients as they are rich in healthy
unsaturated fats, high in dietary fiber and have an excellent profile of plant-based proteins. They
also contain a wide variety of important micro- and macronutrients including vitamins and amino
acids. No significant differences were found among samples from different origins.
The results also showed that cashews are relatively high in fat, but most of that fat (80%) is
unsaturated. It is important to look at not only the amount of fat, but also the type. Saturated fat
can raise blood cholesterol levels, which can increase the risk of cardiovascular disease. On the
contrary, unsaturated fats, such as mono- and polyunsaturated fat, can actually decrease lowdensity lipoprotein (LDL or "bad" cholesterol) levels.
Modern human nutrition research has linked nut consumption with several health benefits due
to their particular nutrient composition. Including nuts in a healthy diet is associated with a
reduced risk of cardiovascular disease and mortality [1,2], especially stroke [3], and to a
decreased risk of metabolic syndrome [4,5] and diabetes [6]. Furthermore, epidemiological and
clinical studies have shown that frequent nut intake is not generally associated with weight gain.
More info:
Marian Abrines
T. +34 932 419 150 // +34 610 764 223
marian.abrines@saatchihealth.es
The study was undertaken by a group of researchers from Pere Virgili Health Research Institute
(IISPV) and Rovira i Virgili University, in Spain. It was supported by the Global Cashew Council
and the International Nut and Dried Fruit Council.
The study is available to read, download and share at:
http://onlinelibrary.wiley.com/doi/10.1002/fsn3.294/full
About Cashews
The cashew nut is native of northeast Brazil. During the 16th century, the Portuguese
introduced it into India and Portuguese colonies in Africa such as Mozambique. From India,
cashew trees spread all over South East Asia. The tree grows in tropical areas and is cultivated
primarily in India, Vietnam, Côte d’Ivoire, Guinea-Bissau, Tanzania, Benin, Brazil, and other
countries in East and West Central Africa and South East Asia. Plantings have also been
established in South Africa and Australia.
Among tree nuts, cashews rank third in world production, behind almonds and walnuts, with a
world average production of 550,000 metric tons (kernel basis). In 2015, global production is
estimated at 651,100 MT (kernel basis), led by India and Cote d'Ivoire with about 143,000 MT
both, and followed by Vietnam (113,000 MT).
About the Global Cashew Council
The Global Cashew Council is aimed at promoting the growth and sustainability of the cashew
nut sector by increasing awareness of the health and nutritional benefits of cashews, promoting
usage and consumption, promoting food safety and quality standards, and supporting nutritional
and health studies.
About the International Nut & Dried Fruit Council
The International Nut & Dried Fruit Council (INC) members include nearly 700 nut and dried
fruit-sector companies from over 70 countries. INC is the international organization of reference
regarding health, nutrition, statistics, food safety, international standards and regulations
relating to nuts and dried fruit.
References:
1.
Kris-Etherton PM, Hu FB, Ros E, Sabate J. The role of tree nuts and peanuts in the prevention of
coronary heart disease: multiple potential mechanisms. J Nutr 2008;138:1746S-1751S.
2.
Ros E, Tapsell LC, Sabate J. Nuts and berries for heart health. Curr Atheroscler Rep
2010;12:397-406.
More info:
Marian Abrines
T. +34 932 419 150 // +34 610 764 223
marian.abrines@saatchihealth.es
3.
Estruch et. al. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J
Med 2013; 368:1279-1290.
4.
Mitjavila MT, Fandos M, Salas-Salvadó J, Covas MI, Borrego S, Estruch R, Lamuela-Raventós R,
et al. The Mediterranean diet improves the systemic lipid and DNA oxidative damage in metabolic
syndrome individuals. A randomized, controlled, trial. Clinical Nutrition. Available online 30 August
2012.
5.
Fernández-Montero A, Bes-Rastrollo M, Beunza JJ, Barrio-Lopez MT, de la Fuente-Arrillaga C,
Moreno-Galarraga L, Martínez-González MA. Nut consumption and incidence of metabolic
syndrome after 6-year follow-up: the SUN (Seguimiento Universidad de Navarra, University of
Navarra Follow-up) cohort. Public Health Nutrition 2012; Oct 23; 1-9.
6.
Kendall CW, Esfahani A, Josse AR, Augustin LS, Vidgen E, Jenkins DJ. The glycemic effect of
nut-enriched meals in healthy and diabetic subjects. Nutr Metab Cardiovasc Dis 2011; May 9.
More info:
Marian Abrines
T. +34 932 419 150 // +34 610 764 223
marian.abrines@saatchihealth.es