Scientific Study

Access to over 2,900 scientific references, studies and publications. This section is constantly updated with studies that have been published in scientific journals.

Back
Products: Pistachios

Notice: Undefined variable: post in /home/nimianet/domains/test.nimia.net/public_html/wp-content/mu-plugins/custom-studies.php on line 744

Notice: Trying to get property 'ID' of non-object in /home/nimianet/domains/test.nimia.net/public_html/wp-content/mu-plugins/custom-studies.php on line 744

Plant-based snacking: research and practical applications of pistachios for health benefits.

Authors: Higgs, J., Styles, K., Carughi, A., Roussell, M. A., Bellisle, F., Elsner, W., & Li, Z
  • Journals: Journal of Nutritional Science
  • Pages:
  • Volume: 10
  • Year: 2021

Notice: Undefined variable: post in /home/nimianet/domains/test.nimia.net/public_html/wp-content/mu-plugins/custom-articles.php on line 247

Notice: Trying to get property 'ID' of non-object in /home/nimianet/domains/test.nimia.net/public_html/wp-content/mu-plugins/custom-articles.php on line 247
Pistachio nuts are a nutrient-dense source of good quality plant protein, commonly consumed as a minimally processed snack food or ingredient. The present paper is based on a symposium held during the 13th FENS (Federation of European Nutrition Societies) 2019 conference in Dublin that explored recent research and practical applications of pistachios as a plant-based snack, in particular, for appetite control and healthy weight management; and for glycaemic control during pregnancy. Individual nut types, whilst similar in nutritional composition, have unique characteristics which may have a significant impact on potential health effects. Recognising this, the further purpose here is to explore future research needs for pistachios, based on work completed to date and the discussion that ensued among researchers at this event, in order to advance the full scope of health benefits from pistachios, in particular, taking into account of both sustainability and nutritional health. 10.1017/jns.2021.77