Health Benefits of Nuts

Nuts are among the most studied whole foods in nutrition research. Large cohort studies have followed hundreds of thousands of people for decades and asked whether those who ate nuts most often died less often or developed heart disease less often; controlled trials have fed nuts to volunteers for weeks or months and measured their blood fats, blood sugar, body weight and memory; and one large Spanish trial, PREDIMED, tested a Mediterranean diet with a daily portion of mixed nuts against a low-fat diet and counted heart attacks, strokes and cardiovascular deaths. This page brings that shared evidence together and links to the deep-dive pages for each nut.

Each nut also has its own signature — the omega-3 fat of walnuts, the selenium of Brazil nuts, the vitamin E and magnesium of almonds, the protein and fiber of pistachios, the polyphenols of pecans, the monounsaturated fat of macadamias. The guide below gives one card per nut, with the main finding and the main caveat from that nut’s own articles. The sections after it set out what the research says about nuts as a group, a side-by-side nutrient table from the USDA, and the questions that cut across every nut: allergy, phytates, soaking, roasting and safety. Throughout, a distinction is kept between three kinds of evidence: what people in observational studies who ate nuts experienced, what changed in blood tests in short trials, and what was seen only in animals or test tubes.

The Nut-by-Nut Guide

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Walnuts: Omega-3 and the Brain

Walnuts are the only common nut with a large amount of the plant omega-3 alpha-linolenic acid (ALA), about 2.5 g per ounce, but the body turns only a small share of ALA into the longer omega-3s DHA and EPA. The two-year WAHA trial in 708 older adults found no significant cognitive benefit in the full group, with a signal at one of its two sites, and the hub also covers PREDIMED, the gut, blood sugar, sperm quality and cancer research.

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Brazil Nuts: Selenium and the Thyroid

Brazil nuts are the richest everyday food source of selenium, and their most consistent result is a rise in blood selenium and the antioxidant enzyme glutathione peroxidase. The thyroid trials used selenium tablets rather than nuts, the selenium per nut ranged from about 26 to about 1,261 mcg across studies, and the same mineral sets an upper limit on how many nuts stay within official intake ceilings.

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Almonds: Vitamin E and Magnesium

Almonds carry more alpha-tocopherol vitamin E than any other common nut in the USDA table and about 76 mg of magnesium per ounce, and they have been tested for LDL cholesterol, skin aging, blood sugar, weight and the gut. In a 16-week trial in 49 postmenopausal women, about 60 g a day reduced wrinkle severity by roughly 9 percent; the bone findings come from magnesium-intake cohorts, not almond trials.

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Pistachios: Protein and Fiber

An ounce of pistachios carries close to 6 g of protein and 3 g of fiber in about 160 calories, and the only direct measurement of protein quality, made in pigs, gave DIAAS scores of 86 raw and 83 roasted — “good” but below the 100 line for “excellent”. The seven articles also cover lutein and the eye, a 2 to 3 mmHg lower systolic blood pressure in pooled trials, blood sugar, the gut, weight and cholesterol.

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Pecans: Antioxidants

Pecans are rich in polyphenols and gamma-tocopherol and score high on test-tube antioxidant assays, a kind of score the USDA withdrew from its database in 2012 as having no shown relevance to human health. In people, a single 90 g pecan meal lowered oxidized LDL for several hours and small 4- to 8-week trials lowered LDL and post-meal fat oxidation, while a 12-week trial at 30 g a day in heart patients found no differences in blood-sugar or inflammatory markers.

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Macadamias: Heart Health and Monounsaturated Fat

About 78 percent of macadamia fat is monounsaturated, including the rare palmitoleic acid, and only about 2 percent is polyunsaturated, which is why the nut keeps so well. LDL fell when macadamias replaced foods higher in saturated fat, but the trials are few and small — roughly 125 people for 4 to 8 weeks each — and the FDA’s 2017 qualified health claim calls the evidence “supportive but not conclusive”.

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🥜

Peanuts: Protein, Heart Health and Allergy

The peanut is a legume, not a tree nut, and carries more protein than any common tree nut, about 25.8 g per 100 g; cohorts link regular peanut eating with lower cardiovascular death in very different populations. The hub also covers peanut allergy, where the LEAP trial cut allergy at age five from 13.7 to 1.9 percent with early introduction, and aflatoxin, a mould toxin controlled by testing in regulated markets.

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Cashews: Magnesium and Copper

Cashews are among the richest food sources of copper and magnesium, with about 82 mg of magnesium per ounce by the USDA figures, and they have the least fiber of the nine nuts on this page. No cashew is sold truly raw, because the shell holds a blistering resin related to the oil in poison ivy and is removed with heat.

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Hazelnuts: Vitamin E, Folate and Oleic Acid

Hazelnuts are second only to almonds for vitamin E among the nine nuts here, carry more folate than any other common tree nut, and store most of their fat as oleic acid, the main fat of olive oil. The main page covers the human trials, the polyphenol-rich skin, and the difference between whole hazelnuts and sweetened hazelnut spreads.

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What All Nuts Share

Different as they are, nuts have a common outline. They are seeds that store energy as fat rather than starch, so they are calorie-dense (about 155 to 200 calories per ounce in the table below) and low in sugar. Most of that fat is unsaturated. They also carry protein, fiber, plant sterols, polyphenols, vitamin E forms and minerals such as magnesium. Researchers studying nuts as a group have asked five main questions: whether nut eaters live longer, whether their hearts do better, whether nuts change blood fats, whether they cause weight gain, and whether they affect diabetes and the brain.

Mortality: the cohort evidence

The largest body of evidence is observational. A 2017 meta-analysis of 18 prospective cohort studies, covering 81,034 deaths, compared people with the highest and lowest nut intake. The pooled relative risks for the high-intake group were 0.81 for death from any cause, 0.75 for cardiovascular death, 0.73 for coronary heart disease death, 0.82 for stroke death and 0.87 for cancer death. Peanuts and tree nuts showed similar associations, and the lower risk levelled off at about three servings a week, roughly 12 g a day (Chen 2017). A 2016 dose-response meta-analysis of 20 prospective studies found, for each extra 28 g a day, relative risks of 0.78 for all-cause death, 0.79 for cardiovascular disease, 0.71 for coronary heart disease and 0.85 for total cancer; for stroke the estimate, 0.93, was not statistically clear (Aune 2016). A 2017 meta-analysis of 12 food groups put the relative risk of death at 0.76 per daily serving of nuts, with the association flattening at higher intakes (Schwingshackl, mortality, 2017).

These figures carry two caveats. First, they are associations: people who eat nuts regularly tend to differ from those who do not in many ways, and although the studies adjusted for smoking, exercise, weight and other factors, a cohort cannot prove that nuts caused the lower risk. Second, the studies disagreed with one another to a noticeable degree; in the 2016 analysis the heterogeneity statistic I² (the share of variation between studies not explained by chance) was 60 percent for cardiovascular disease and 66 percent for all-cause death (Aune 2016).

Heart disease: cohorts and the PREDIMED trial

The largest single cohort analysis pooled three US cohorts — 76,364 women in the Nurses’ Health Study, 92,946 in the Nurses’ Health Study II and 41,526 men in the Health Professionals Follow-Up Study — with more than 5 million person-years of follow-up. Compared with people who never or almost never ate nuts, those who ate a 28 g serving five or more times a week had hazard ratios of 0.86 for cardiovascular disease and 0.80 for coronary heart disease. Eating peanuts or tree nuts twice a week or more, or walnuts once a week or more, was associated with a 13 to 19 percent lower risk of cardiovascular disease (Guasch-Ferré 2017, JACC).

PREDIMED is the trial most often cited for nuts and the heart. In Spain, 7,447 people aged 55 to 80 at high cardiovascular risk but without heart disease were assigned to a Mediterranean diet with extra-virgin olive oil, a Mediterranean diet with mixed nuts, or a control diet with advice to reduce fat. The trial was stopped after a median of 4.8 years. Its first report, in 2013, was withdrawn after the investigators found protocol deviations, including household members enrolled without randomization and non-random assignment at one site; the corrected report was republished in 2018. In that report a major cardiovascular event (heart attack, stroke or cardiovascular death) occurred in 3.4 percent of the nut group against 4.4 percent of the control group, a hazard ratio of 0.72 (95% CI 0.54 to 0.95), and the results were similar after leaving out the 1,588 participants whose assignment had departed from the protocol (Estruch 2018). The trial’s own investigators note that its primary end point was a cardiovascular composite, and that PREDIMED cannot be used to draw firm conclusions about death from all causes (Guasch-Ferré 2017, NMCD). A 2019 Cochrane review graded the PREDIMED evidence as low quality for cardiovascular death (HR 0.81, 95% CI 0.50 to 1.32) and total death (HR 1.0), and moderate quality for fewer strokes (HR 0.60), for the two Mediterranean arms together (Rees 2019).

Two things limit what PREDIMED says about nuts on their own. The nuts were part of a whole Mediterranean diet, compared with a low-fat diet, so the trial tested a dietary pattern rather than nuts alone; and the nut mix was tree nuts, not peanuts. The nut portion and mix are described on the walnut PREDIMED page.

Blood fats: the controlled trials

Short feeding trials measure blood markers rather than illness, but they can show cause and effect. A 2015 meta-analysis of 61 controlled trials in 2,582 adults without heart disease, covering walnuts, pistachios, macadamias, pecans, cashews, almonds, hazelnuts and Brazil nuts, found that each daily 1-oz serving lowered LDL cholesterol by 4.8 mg/dL, total cholesterol by 4.7 mg/dL, apolipoprotein B (apoB, a count of the cholesterol-carrying particles) by 3.7 mg/dL and triglycerides by 2.2 mg/dL. The effect depended on the dose, with stronger effects at 60 g a day or more, and did not differ clearly by type of nut (Del Gobbo 2015). A 2025 update pooling 113 trials in 8,060 adults, at a median of 45.5 g a day, found reductions in LDL of 0.12 mmol/L (about 4.6 mg/dL), in triglycerides of 0.05 mmol/L and in apoB of 0.04 g/L, with no significant change in HDL; the certainty of the evidence was rated moderate or low for most outcomes (Nishi 2025). A 2023 meta-analysis of 129 trials of tree nuts and peanuts also found lower LDL, total cholesterol, triglycerides and apoB, but rated the certainty for LDL and total cholesterol “very low” because the trials were inconsistent and publication bias was likely (Houston 2023).

Body weight

Because nuts are calorie-dense, a long-standing question is whether eating them leads to weight gain. A 2021 meta-analysis of 6 prospective cohorts (569,910 people) and 86 randomized trials found that nut intake was associated with a lower incidence of overweight or obesity in the cohorts (relative risk 0.93), and that in the trials nuts had no adverse effect on body weight (mean difference 0.09 kg) (Nishi 2021). A separate 2021 meta-analysis of 55 trials found no change in body weight, BMI or waist size whether or not participants were told to swap nuts for other foods; with swap instructions, body fat percentage fell slightly (Guarneiri 2021). A 2025 umbrella review of food groups and obesity also found high nut intake associated with lower risk, while noting high heterogeneity for most food groups (Kristoffersen 2025). Not gaining weight is a different finding from losing weight: the trials mostly show that the gain the extra calories would predict did not appear. The calorie-absorption studies behind this are described on the almond and pistachio weight pages.

Type 2 diabetes and blood sugar

The diabetes evidence is weaker than the heart evidence. A 2017 meta-analysis of 12 food groups and new cases of type 2 diabetes did not find a significant association for nuts and graded the evidence for nuts as “low” (Schwingshackl, diabetes, 2017), and a 2025 umbrella review found the association for nuts neutral and not statistically significant (Banjarnahor 2025). In people who already have diabetes, a 2014 meta-analysis of 12 short trials (450 participants, median 56 g of tree nuts a day) found small falls in HbA1c of 0.07 percentage points and in fasting glucose of 0.15 mmol/L, with no significant change in fasting insulin or insulin resistance; the authors described most trials as short and of poor quality (Viguiliouk 2014). In a crossover trial in 50 adults with metabolic syndrome, a Mediterranean diet lowered glucose, insulin and HOMA-IR more than adding 50 g of nuts a day to the usual diet (Galié 2021). Each nut’s blood-sugar page reports its own trials.

Brain and cognition

A 2021 systematic review of 22 studies involving 43,793 people found the evidence that mixed nuts protect cognition in adults inconsistent, because the studies differed in design, in the nuts used and in the tests given. Studies in people at higher risk of cognitive decline tended to find more favourable results, and five of six walnut studies found a positive association (Theodore 2021). The largest walnut trial, WAHA, did not find a significant benefit on its main cognitive score in the full group over two years (see the cognitive-aging page). In a Chinese cohort of 4,066 middle-aged and older adults, nut consumption was one of several foods independently associated with better cognitive function (Huang 2023). A 2016 review described the evidence on nuts and neurological disorders as scarce but suggestive (Grosso 2016). No trial has shown that nuts prevent dementia.

Which Nut for Which Nutrient

The table compares the nine nuts per 1 ounce (28 g), using the USDA FoodData Central record for each (raw or plain, unsalted). Values are the per-100 g figures multiplied by 0.28 and rounded. The highest figure in each column is the nut usually named for that nutrient.

Nut (per 28 g)CaloriesProtein (g)Fiber (g)ALA omega-3 (g)¹Monounsaturated fat (g)Vitamin E, alpha-tocopherol (mg)²Magnesium (mg)Selenium (mcg)³USDA record
Walnuts, English1834.31.92.52.50.2441.4FDC 170187
Brazil nuts, dried1854.02.1<0.16.71.6105537FDC 170569
Almonds1625.93.5trace8.87.2761.1FDC 170567
Pistachios, raw1575.63.00.16.50.8342.0FDC 170184
Pecans1932.62.70.311.40.4341.1FDC 170182
Macadamias, raw2012.22.40.116.50.2361.0FDC 170178
Peanuts, raw1597.22.4trace6.82.3472.0FDC 172430
Cashews, raw1555.10.9<0.16.70.3825.6FDC 170162
Hazelnuts1764.22.7<0.112.84.2460.7FDC 170581

¹ The USDA records list the 18-carbon polyunsaturated fat with three double bonds (18:3); in these nuts it is almost all alpha-linolenic acid. “Trace” means under 0.01 g. For comparison, the NIH Office of Dietary Supplements lists the adult Adequate Intake for ALA as 1.6 g a day for men and 1.1 g for women (NIH ODS omega-3 fact sheet).

² Food labels count only alpha-tocopherol. Walnuts and pecans carry most of their vitamin E as gamma-tocopherol, which this column does not show; see the pecan antioxidant page.

³ The Brazil-nut selenium figure is a USDA average. The selenium in a single Brazil nut varies widely with the soil it grew in: across the trials on the Brazil nut safety page it ran from about 26 to about 1,261 mcg per nut. The NIH Office of Dietary Supplements lists the adult upper limit for selenium as 400 mcg a day (NIH ODS selenium fact sheet); the safety page also reports the lower European limit set in 2023.

Read across the rows, the table matches each nut’s reputation: walnuts for ALA, Brazil nuts for selenium (by a factor of about a hundred), almonds and hazelnuts for vitamin E, Brazil nuts, cashews and almonds for magnesium, peanuts, almonds and pistachios for protein, almonds and pistachios for fiber, and macadamias, hazelnuts and pecans for monounsaturated fat. Values for nutrients outside this table, including copper, folate, lutein, potassium and plant sterols, are on each nut’s own Nutrients page.

Allergy, Phytates, Roasting and Other Cross-Cutting Questions

Tree-nut and peanut allergy

The reviews describe tree-nut allergy as one that usually starts in childhood and, unlike many other food allergies, rarely fades, generally persisting for life; tree nuts are among the main causes of fatal allergic reactions in both children and adults. Which nut matters most depends on geography: hazelnut allergy is prevalent in northern Europe, while in the United States peanut allergy is the most common and, among tree nuts, walnut (Kuźmiński 2021). A 2018 review puts the reported prevalence of tree-nut allergy at up to 4.9 percent worldwide, and notes that for macadamia and Brazil nut only individual allergens have been identified so far (Geiselhart 2018). Tree nuts and peanuts have very high rates of cross-reactivity, which complicates diagnosis: many people have allergy antibodies to a nut without reacting when they eat it (Kamath 2023). For hazelnut, a pollen-related protein (Cor a 1, similar to a birch-pollen protein) is linked to mild mouth and throat symptoms, while the storage proteins Cor a 9 and Cor a 14 are linked to severe reactions (Calamelli 2021). The peanut is a legume, and its allergy has its own research: a 2026 review states that early introduction of peanut protein in infancy reduces peanut allergy by about 80 percent (Du Toit 2026), as described on the peanut allergy page.

Phytates and soaking

Like grains and legumes, nuts contain phytic acid (phytate), the seed’s phosphorus store, which can bind iron and zinc in the gut and reduce their absorption. A 2025 review of antinutrients places legumes as the richest source, followed by cereal grains, with some nuts and seeds high in specific antinutrients; it also notes that some of these compounds may have health benefits and that more research in people is needed (Yılmaz Tuncel 2025). Soaking nuts overnight, sometimes followed by low-temperature drying, is often promoted as a way to “activate” them. The studies gathered on the almond soaking page measured little change: one tested almonds, hazelnuts, peanuts and walnuts raw and soaked and found phytate differences of only −12 to +10 percent, with lower mineral levels after soaking. The walnut soaking page covers the chemistry, the phytate-to-zinc ratio and the groups for whom mineral absorption matters most. The large trials described above, including PREDIMED, used ordinary unsoaked nuts.

Roasting, salt and coatings

Roasting changes nuts less than is often assumed. In the USDA records the fat profile of dry-roasted macadamias is almost identical to that of raw ones, and a roasting study described on the macadamia oil page found that both too little and too much heat raised peroxide values, a measure of fat oxidation. In the one direct measurement of pistachio protein quality, roasting lowered the DIAAS score from 86 to 83, a study done in pigs (pistachio protein page). Salt changes the sodium picture entirely: the USDA lists about 1 mg of sodium per 100 g of raw pistachios against 428 mg in the salted entry. Most of the trials and cohorts described here concern plain nuts; candied, chocolate-coated and honey-roasted products are different foods and were not what the trials tested.

Selenium, mould toxins and other safety findings

Two nuts carry specific safety findings. The selenium in Brazil nuts that explains their research interest also sets a ceiling: by the USDA average, one ounce (about six nuts) is above the US adult upper limit, and selenium-tablet trials in mostly well-nourished people did not reduce prostate cancer and were linked to more type 2 diabetes in pooled analyses. Brazil nuts also take up natural radium and barium from the soil. These findings are set out on the Brazil nut selenium-safety page. Peanuts, and to a lesser degree tree nuts, can carry aflatoxin, a liver-damaging mould toxin; the aflatoxin page describes how testing and sorting reduce it to undetectable levels in regulated markets. Fat that has gone rancid tastes stale or bitter; walnuts, with the most polyunsaturated fat, are among the quickest to turn stale, and macadamias, with very little, keep well.

Decisions about nuts alongside a known allergy, thyroid disease, kidney disease or selenium supplements belong with a clinician.

Key Research Papers

  1. Chen GC, Zhang R, Martínez-González MA, et al. Nut consumption in relation to all-cause and cause-specific mortality: a meta-analysis 18 prospective studies. Food & function. 2017;8(11):3893-3905. PubMed PMID: 28875220
  2. Aune D, Keum N, Giovannucci E, et al. Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies. BMC medicine. 2016;14(1):207. PubMed PMID: 27916000
  3. Schwingshackl L, Schwedhelm C, Hoffmann G, et al. Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies. The American journal of clinical nutrition. 2017;105(6):1462-1473. PubMed PMID: 28446499
  4. Guasch-Ferré M, Liu X, Malik VS, et al. Nut Consumption and Risk of Cardiovascular Disease. Journal of the American College of Cardiology. 2017;70(20):2519-2532. PubMed PMID: 29145952
  5. Estruch R, Ros E, Salas-Salvadó J, et al. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. The New England journal of medicine. 2018;378(25):e34. PubMed PMID: 29897866
  6. Guasch-Ferré M, Salas-Salvadó J, Ros E, et al. The PREDIMED trial, Mediterranean diet and health outcomes: How strong is the evidence? Nutrition, metabolism, and cardiovascular diseases : NMCD. 2017;27(7):624-632. PubMed PMID: 28684083
  7. Rees K, Takeda A, Martin N, et al. Mediterranean-style diet for the primary and secondary prevention of cardiovascular disease. The Cochrane database of systematic reviews. 2019;3(3):CD009825. PubMed PMID: 30864165
  8. Del Gobbo LC, Falk MC, Feldman R, et al. Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials. The American journal of clinical nutrition. 2015;102(6):1347-56. PubMed PMID: 26561616
  9. Nishi SK, Paz-Graniel I, Ni J, et al. Effect of nut consumption on blood lipids: An updated systematic review and meta-analysis of randomized controlled trials. Nutrition, metabolism, and cardiovascular diseases : NMCD. 2025;35(5):103771. PubMed PMID: 39638677
  10. Houston L, Probst YC, Chandra Singh M, et al. Tree Nut and Peanut Consumption and Risk of Cardiovascular Disease: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Advances in nutrition (Bethesda, Md.). 2023;14(5):1029-1049. PubMed PMID: 37149262
  11. Nishi SK, Viguiliouk E, Blanco Mejia S, et al. Are fatty nuts a weighty concern? A systematic review and meta-analysis and dose-response meta-regression of prospective cohorts and randomized controlled trials. Obesity reviews : an official journal of the International Association for the Study of Obesity. 2021;22(11):e13330. PubMed PMID: 34494363
  12. Guarneiri LL, Cooper JA. Intake of Nuts or Nut Products Does Not Lead to Weight Gain, Independent of Dietary Substitution Instructions: A Systematic Review and Meta-Analysis of Randomized Trials. Advances in nutrition (Bethesda, Md.). 2021;12(2):384-401. PubMed PMID: 32945861
  13. Kristoffersen E, Hjort SL, Thomassen LM, et al. Umbrella Review of Systematic Reviews and Meta-Analyses on the Consumption of Different Food Groups and the Risk of Overweight and Obesity. Nutrients. 2025;17(4). PubMed PMID: 40004990
  14. Schwingshackl L, Hoffmann G, Lampousi AM, et al. Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies. European journal of epidemiology. 2017;32(5):363-375. PubMed PMID: 28397016
  15. Banjarnahor RL, Javadi Arjmand E, Onni AT, et al. Umbrella Review of Systematic Reviews and Meta-Analyses on Consumption of Different Food Groups and Risk of Type 2 Diabetes Mellitus and Metabolic Syndrome. The Journal of nutrition. 2025;155(5):1285-1297. PubMed PMID: 40122387
  16. Viguiliouk E, Kendall CW, Blanco Mejia S, et al. Effect of tree nuts on glycemic control in diabetes: a systematic review and meta-analysis of randomized controlled dietary trials. PloS one. 2014;9(7):e103376. PubMed PMID: 25076495
  17. Galié S, García-Gavilán J, Camacho-Barcía L, et al. Effects of the Mediterranean Diet or Nut Consumption on Gut Microbiota Composition and Fecal Metabolites and their Relationship with Cardiometabolic Risk Factors. Molecular nutrition & food research. 2021;65(19):e2000982. PubMed PMID: 34331403
  18. Theodore LE, Kellow NJ, McNeil EA, et al. Nut Consumption for Cognitive Performance: A Systematic Review. Advances in nutrition (Bethesda, Md.). 2021;12(3):777-792. PubMed PMID: 33330927
  19. Huang L, Tao Y, Chen H, et al. Mediterranean-Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diet and Cognitive Function and its Decline: A Prospective Study and Meta-analysis of Cohort Studies. The American journal of clinical nutrition. 2023;118(1):174-182. PubMed PMID: 37105521
  20. Grosso G, Estruch R. Nut consumption and age-related disease. Maturitas. 2016;84:11-6. PubMed PMID: 26586104
  21. Kuźmiński A, Przybyszewski M, Przybyszewska J, et al. Tree nut allergy. Postepy dermatologii i alergologii. 2021;38(4):544-549. PubMed PMID: 34658691
  22. Geiselhart S, Hoffmann-Sommergruber K, Bublin M. Tree nut allergens. Molecular immunology. 2018;100:71-81. PubMed PMID: 29680588
  23. Kamath SD, Bublin M, Kitamura K, et al. Cross-reactive epitopes and their role in food allergy. The Journal of allergy and clinical immunology. 2023;151(5):1178-1190. PubMed PMID: 36932025
  24. Calamelli E, Trozzo A, Di Blasi E, et al. Hazelnut Allergy. Medicina (Kaunas, Lithuania). 2021;57(1). PubMed PMID: 33466577
  25. Du Toit G, Lack G. Prevention and Treatment of Peanut Allergy. The New England journal of medicine. 2026;394(24):2449-2458. PubMed PMID: 42341303
  26. Yılmaz Tuncel N, Polat Kaya H, Andaç AE, et al. A Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients. Nutrition bulletin. 2025;50(2):171-205. PubMed PMID: 39895386

PubMed Topic Searches

  1. Nut consumption and mortality: meta-analyses
  2. Nut consumption and cardiovascular disease: cohort studies
  3. PREDIMED and nuts
  4. Nuts and blood lipids: randomized trials
  5. Nut consumption and body weight
  6. Nut consumption and type 2 diabetes
  7. Nut consumption and cognitive function
  8. Tree nut allergy: reviews
  9. Nuts, phytic acid and soaking

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