FDA Allows Health Claim for Walnuts —
Landmark Ruling
Affirms the Value of Walnuts in Diets to Reduce the Risk of Heart
Disease
(WASHINGTON D.C. and SACRAMENTO, Calif.) July 15, 2003 - In an important
decision issued Monday, the U.S. Food and Drug Administration (FDA) affirmed
the health claim, "Supportive but not conclusive research shows that
eating 1.5 ounces per day of walnuts as part of a diet low in saturated
fat and cholesterol may reduce the risk of heart disease. See nutrition
information for fat content." This FDA decision comes in response
to a petition filed by the California Walnut Commission which highlights
a body of international scientific research substantiating the specific
benefit of consuming walnuts as part of a heart healthy diet in reducing
the risk of heart disease. The body of evidence suggests that the nutritional
composition of walnuts contribute to these heart health benefits.
According to Dr. Sheila G. West, Vascular Intervention Health Lab,
Penn State University, "There is a good amount of epidemiologic evidence,
population based evidence that people who consume nuts, and walnuts in
particular, have less cardiovascular risk. There is also a very strong
body of literature to say that the special kind of fatty acids, the omega-3
fatty acids that are present in walnuts, help protect people against heart
disease."
The 1.5 ounces of walnuts cited by the FDA also more than fulfill the
daily requirement of essential omega-3 fatty acids, a critical nutrient
deficient in the American diet. Among tree nuts, walnuts are distinctive
because of their concentration of omega-3 fatty acids. The importance
of omega-3 fatty acids has been stressed in the recent reports of leading
health organizations and governmental agencies recommending new dietary
intake guidelines aimed at promoting public health by encouraging increased
omega-3 fatty acid intake by
Americans.
While walnuts' ability to reduce cholesterol seems to be at the heart
of their health benefits, walnuts contain a host of other important vitamins,
minerals, protein and antioxidants. Walnuts are cited as the largest single
source of antioxidants, next to rose hips, according to a study from the
University of Minnesota and University
of Oslo.
"It appears that the omega-3 ability to reduce inflammation and
clumping of platelets may have broad health implications, including the
reduction of C-Reactive Protein (CRP) in the body - an emerging cardiovascular
disease marker which can be identified through a simple blood test and
help predict heart disease risk," according to Penny Kris-Etherton,
Ph.D, distinguished professor of nutrition at
Pennsylvania State University.
"Walnuts contain a significant amount of the gamma-tocopherol
form of
Vitamin E," says Terry Hartman, PhD, Assistant Professor of Nutrition at
Pennsylvania State University. "This is very interesting given that research
from East Tennessee State University on the interactive effects of the two major
forms, gamma- and alpha-tocopherol, shows that gamma-tocopherol promotes the
cellular uptake of
alpha-tocopherol." (Gao et al, Nutrition Journal, 1:2, October 2002)
"Not too long ago, our culture had become totally fat phobic and
feared eating foods like walnuts. Now more than 5,000 walnut growers in
California are cheering because science has shown walnuts to be an important
and healthy part of a daily diet - truly the 'Mega Nut," says Dennis
A. Balint, chief executive officer of the California
Walnut Commission.
One of the oldest foods, walnuts today are recognized for their flavor,
versatility and health benefits. California's walnut industry sets the
world quality standard and accounts for more than 99 percent of the commercial
U.S. supply and the majority of the world trade.
