4.1.6 Health Attributes
Peanut consumption in various forms (peanut butter, processed peanuts, and peanut
oil) has shown positive effects toward health, mainly because of their ideal lipid
content that consists of higher quantities of HDLs and lower quantities of LDLs.
Consuming peanut along with their skins doubles the antioxidant effect (Ho et al.
2010). Similarly roasting them can also increase their effectivity. Another effective
method is to boil the peanuts which increases their antioxidant potential by two- to
fourfold (Yu et al. 2005). Research suggests that regular consumption peanut or
peanut oil can reduce the risk of cardiovascular diseases (CVD), type II diabetes,
insulin resistance, Alzheimer’s disease, and colorectal cancer (Blomhoff et al. 2006).
Bioactive compounds (such as flavonoids, phytosterols, and stilbenes) contained
within peanuts impart antioxidant, cardioprotective, and anti-inflammatory properties to the peanuts. As a consequence, they reduce LDL oxidation, lower blood
pressure, and reduce mortality rate by as much as 40% (Fraser et al. 1992). Details of
the health benefits of peanut consumption are given below.
4.1.6.1 Role in Coronary Heart Disease (CHD)
Evidence that peanut consumption has a cardioprotective effect is implied through
various epidemiological studies which largely indicate toward an antagonistic relationship between peanut consumption and risk of CHD (Hargrove et al. 2001; Nash
and Nash 2008; Kelly and Sabaté 2006; Sabate and Ang 2009). Additionally some
studies suggest that peanut consumption enhances the lipid profile which in turn
lowers CHD risk (Nash and Nash 2008; Feldman 2002; Griel and Kris-Etherton
2006; Mukuddem-Petersen et al. 2005).
In order to investigate the benefit of peanut consumption in prevention of CHD,
five large-scale surveys were conducted. The studies provide evidence that consumption of ground nuts have a cardioprotective effect on heart conditions such as
coronary heart disease (CHD) and ischemia. These studies were Iowa Women’s
Health study, the Adventist Health study, the Cholesterol and Recurrent Events
study, the Physician’s Health study, and the Nurses’ Health study (Ellsworth et al.
2001; Pfeffer et al. 1995; Bao et al. 2016). The Adventist Health study suggested that
individuals who consumed groundnuts up to four times a week had a lower risk of
fatal coronary heart disease and was crucial in the prevention of non-fatal myocardial
infarctions (Fraser et al. 1992). Results of the Nurses’ Health study showed that
women who had maintained a steady consumption of more than 5 ounces of nuts per
week had lower risk of developing CHD as compared to those that consumed lesser
quantities or did not consume nuts (Bao et al. 2016). Similar results were observed in
the Physicians’ Health study that regular consumption of nuts was related to a lower
risk of CHD and cardiac arrest (Li et al. 2009). Peanuts contain phytocompounds
(such as poly-unsaturated fatty acids, phytosterols, tocopherols, resveratrol, and
arginine) that reduce inflammation by downregulating the inflammatory marker
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F. Syed et al.
Peanut consumption in various forms (peanut butter, processed peanuts, and peanut
oil) has shown positive effects toward health, mainly because of their ideal lipid
content that consists of higher quantities of HDLs and lower quantities of LDLs.
Consuming peanut along with their skins doubles the antioxidant effect (Ho et al.
2010). Similarly roasting them can also increase their effectivity. Another effective
method is to boil the peanuts which increases their antioxidant potential by two- to
fourfold (Yu et al. 2005). Research suggests that regular consumption peanut or
peanut oil can reduce the risk of cardiovascular diseases (CVD), type II diabetes,
insulin resistance, Alzheimer’s disease, and colorectal cancer (Blomhoff et al. 2006).
Bioactive compounds (such as flavonoids, phytosterols, and stilbenes) contained
within peanuts impart antioxidant, cardioprotective, and anti-inflammatory properties to the peanuts. As a consequence, they reduce LDL oxidation, lower blood
pressure, and reduce mortality rate by as much as 40% (Fraser et al. 1992). Details of
the health benefits of peanut consumption are given below.
4.1.6.1 Role in Coronary Heart Disease (CHD)
Evidence that peanut consumption has a cardioprotective effect is implied through
various epidemiological studies which largely indicate toward an antagonistic relationship between peanut consumption and risk of CHD (Hargrove et al. 2001; Nash
and Nash 2008; Kelly and Sabaté 2006; Sabate and Ang 2009). Additionally some
studies suggest that peanut consumption enhances the lipid profile which in turn
lowers CHD risk (Nash and Nash 2008; Feldman 2002; Griel and Kris-Etherton
2006; Mukuddem-Petersen et al. 2005).
In order to investigate the benefit of peanut consumption in prevention of CHD,
five large-scale surveys were conducted. The studies provide evidence that consumption of ground nuts have a cardioprotective effect on heart conditions such as
coronary heart disease (CHD) and ischemia. These studies were Iowa Women’s
Health study, the Adventist Health study, the Cholesterol and Recurrent Events
study, the Physician’s Health study, and the Nurses’ Health study (Ellsworth et al.
2001; Pfeffer et al. 1995; Bao et al. 2016). The Adventist Health study suggested that
individuals who consumed groundnuts up to four times a week had a lower risk of
fatal coronary heart disease and was crucial in the prevention of non-fatal myocardial
infarctions (Fraser et al. 1992). Results of the Nurses’ Health study showed that
women who had maintained a steady consumption of more than 5 ounces of nuts per
week had lower risk of developing CHD as compared to those that consumed lesser
quantities or did not consume nuts (Bao et al. 2016). Similar results were observed in
the Physicians’ Health study that regular consumption of nuts was related to a lower
risk of CHD and cardiac arrest (Li et al. 2009). Peanuts contain phytocompounds
(such as poly-unsaturated fatty acids, phytosterols, tocopherols, resveratrol, and
arginine) that reduce inflammation by downregulating the inflammatory marker
104
F. Syed et al.