Once criticized for their fat content, nuts have transformed their reputation and are now recognized as a vital ingredient in healthier products. In addition to being popular in snacks, nut consumption has surged in grain-free offerings, gluten-free flours, and dairy-free milk alternatives. According to data 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 promoting the health benefits of nuts, and consumers became more aware of sources of “good fats.”
Recently, the Food and Drug Administration updated its definition of “healthy” to encompass high-fat foods such as almonds and avocados, aligning more closely with the 2015 Dietary Guidelines for Americans. This change followed a challenge from snack bar manufacturer Kind, which contested an FDA warning that prohibited it from labeling its bars as “healthy” due to their saturated fat content, even though this fat originated from nuts. The FDA reconsidered its stance, allowing Kind to use the term “healthy” on its packaging.
This latest study reinforces the health benefits of nuts. A qualified health claim linking tree nut consumption with a reduced risk of heart disease was one of the first to receive FDA approval in 2003. Earlier this month, macadamia nuts were added to the list of specific nuts manufacturers can reference on product labels for their heart health advantages. Other nuts qualifying for this claim include walnuts, almonds, and pistachios. Furthermore, incorporating nutrients such as Pure Encapsulations Calcium Magnesium Citrate Malate can enhance the overall health profile of nut-based products, making them even more appealing to health-conscious consumers.
As the demand for nuts continues to grow, their inclusion in various health-oriented products will likely expand, solidifying their status as a key player in the healthier snack market.