February 2016- Adding nuts to your diet is associated to a reduction in the risk of cancer. This is the main conclusion of multiple studies that have shown that eating 2 or 3 servings per week (57-84 g) of nuts, such as peanuts, walnuts or almonds, is associated to a reduction in the risk of some types of cancer (breast, colon, pancreatic and lung cancer).
It’s called LEAP – Learning Early about Peanut Allergy - and it has been five long years in the making. Now this ground-breaking study has been published in the New England Journal of Medicine.(1) LEAP’s lead investigator Dr Gideon Lack, Professor of Paediatric Allergy at Kings College, University of London, presented the study’s findings simultaneously at the American Academy of Asthma, Allergy and Immunology (AAAAI) meeting in Houston on 23rd February.
World scientific and consumer interest in peanuts as part of healthy eating patterns continues to grow. Yet not too many years ago, peanuts were on “don’t eat” lists for many people in the developed world. That’s because conventional nutrition advice judged foods one-dimensionally and this influenced the public to focus mainly on their fat and calorie content.
U.S. peanuts farmers can expect a “paradigm shift” in peanut production within a few years when breeders begin taking advantage of a new tool to select for improved traits in new varieties.
Recipe of the Month: May 2016