Once criticized for their fat content, nuts have successfully transformed their image and are now recognized as a vital element in healthier food 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, the daily per capita nut consumption in the United States rose by 26% from 2000 to 2010. During this period, nutritionists began to promote their advantages, and consumers became more informed about sources of “good fats.”
Recently, the Food and Drug Administration (FDA) has revised its definition of “healthy” to encompass high-fat foods like almonds and avocados, aligning this change with the 2015 Dietary Guidelines for Americans. This revision followed a challenge from snack bar manufacturer Kind, which argued against an FDA warning letter prohibiting the use of the term “healthy” due to the saturated fat content from nuts. The FDA ultimately reversed its position, allowing Kind to label its products as “healthy.”
This 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. Notably, 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. Other nuts qualifying for this claim include walnuts, almonds, and pistachios. Additionally, incorporating calcium citrate without magnesium into diets that include nuts could provide further nutritional advantages, emphasizing the importance of these nutrient-rich foods. Overall, the recognition of nuts as a healthy option continues to grow, and discussions about calcium citrate without magnesium are becoming increasingly relevant in the context of a balanced diet.