PEANUT BENEFITS
2008
Outbreak of salmonellosis associated with the consumption of peanut butter has happened in 1996 [2] and
hydrogenated fat, a type of fat, was found to be added during processing in some peanut butter [7]. The sales of
peanut was subsided in the late 1990s. However, as the manfacturers improve the manufacturing process and
safety issue, peanut becomes one of the American's favorite food again.Peanut is a rich source of vitamin E, niacin,
thiamin, riboflavin, vitamin B6, copper, phosphorous, potassium, zinc, magnesium, fibers and protein. It also has a
small amount of resveratrol, the antioxidant in red wine that has been linked to the "French Paradox," a low
incidence of heart disease among the French, despite their love of cheese and other high-fat foods. Research at
several universities suggests peanuts may help lower risk in heart disease and diabetes. It also may help weight
loss (obesity prevention), possibly by making people feel satisfied so they eat less overall.
NUTRITION AND OBESITY PREVENTION
Dori Stehlin in a FDA Obesity Working Group Reference, considered that peanut oil is one of the best sources for
polyunsaturated fat. [6] It is also recommended in a FDA conference as a member in one of the four groups for daily
consumption. [8]
Griel AE et al at The Pennsylvania State University demonstrated that peanut users had higher intake of vitamin A,
vitamin E, folate, calcium, magnesium, zinc, and iron and dietary fiber, and lower intake of saturated fat and
cholesterol. [3]
DIABETES
Jiang R et al at Harvard School of Public Health, Boston, found that peanut butter might have potential benefits in
lowering risk of type 2 diabetes in women. They even recommended to use regular nut as a replacement for refined
grain products or red or processed meats to avoid increasing caloric intake. [4]
CARDIOVASCULAR DISEASE (RISK FOR HEART DISEASE)
Alper CM and Mattes RD at Purdue University, found that peanut consumption could reduce triacylglycerol but
increase body dietary fiber, magnesium, folate, alpha tocopherol, copper and arginine. They concluded that regular
peanut consumption lowers serum triacylglycerol, augments consumption of nutrients associated with reduced
CVD risk and increases serum magnesium concentration. [5]
CANCER / TUMOR
Recent studies from State University of New York at Buffalo have suggested that peanuts and its products, such as
peanut oil, peanut butter, and peanut flour are good sources of phytosterols. Phytosterols, especially beta-sitosterol,
have demonstrated their protective role in colon, prostate, and breast cancer [1].
NEGATIVE ASPECT - GERMS
Outbreak of salmonellosis associated with the consumption of peanut butter has happened in 1996. Researchers
from University of Georgia at Griffin, found that Salmonella could survive in peanut butter and spreads as long as
the duration of the product shelf life.[2]
NEGATIVE ASPECT-HYDRGENATED FAT
Hydrogenated fat, a type of fat, might be added during processing to
peanut butter. Hydrogenated fat, like saturated fat, may promote the
development of atherosclerosis. [7]
REFERENCES
[1] Awad AB et al, Peanuts as a source of beta-sitosterol, a sterol with anticancer
properties, Nutr Cancer. 2000;36(2):238-41.
[2] Burnett SL et al, Survival of Salmonella in peanut butter and peanut butter
spread, J Appl Microbiol. 2000 Sep;89(3):472-7.
[3] Griel AE et al, Improved diet quality with peanut consumption, J Am Coll Nutr.
2004 Dec;23(6):660-8.
[4] Jiang R et al, Nut and peanut butter consumption and risk of type 2 diabetes in
women, JAMA. 2002 Nov 27;288(20):2554-60.
[5] Alper CM and Mattes RD, Peanut consumption improves indices of
cardiovascular disease risk in healthy adults, J Am Coll Nutr. 2003
Apr;22(2):133-41.
[6] Dori Stehlin , Women and Nutrition: A Menu of Special Needs, FDA Consumer
Magazine, January-February 1991.
[7] Marilynn Larkin Lowering Cholesterol FDA Consumer magazine, a few years
ago.
[8] Weston A. Price Foundation, Comments to the FDA Obesity Working Group
Reference Docket Number 2003N-0338, December 12, 2003
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