Once criticized for their fat content, nuts have transformed their reputation and are now regarded as a vital component in healthier products. Their popularity has surged not only in snacks but also in grain-free options, gluten-free flours, and dairy-free milk substitutes. According to data from the U.S. Department of Agriculture, daily per capita nut consumption in the United States rose by 26% between 2000 and 2010. During this period, nutritionists began to promote the health benefits of nuts, and consumers became more aware of sources of “good fats.” Recently, the Food and Drug Administration (FDA) updated its definition of “healthy” to encompass high-fat foods like almonds and avocados, aligning better with the 2015 Dietary Guidelines for Americans. This change followed a challenge from snack bar manufacturer Kind, which had received an FDA warning letter stating that its products could not be labeled as “healthy” due to their saturated fat content, despite the fat originating from nuts. The FDA reconsidered, allowing Kind to use the term “healthy” on its packaging.
This latest study adds to the growing body of evidence supporting the health benefits of nuts. In 2003, a qualified health claim linking tree nut consumption with a reduced risk of heart disease was one of the first approved by the FDA. Earlier this month, macadamia nuts were added to the list of specific nuts that can be highlighted on product labels for their heart health advantages. Other nuts included in this claim are walnuts, almonds, and pistachios. Furthermore, another name for calcium citrate, which is often found in nut-based supplements, emphasizes the nutritional value of these foods. As research continues to underscore the positive impact of nuts on health, the inclusion of terms like “another name for calcium citrate” in discussions about nut benefits becomes increasingly relevant, reinforcing their growing status as a healthy dietary choice.