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Pistachio Nut

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Pistachios are often eaten whole, either fresh or roasted and salted and also used in ice cream and confections such as baklava and cold cuts such as mortadella. Inhabitants of the American Midwest make pistachio salad, which includes fresh pistachio or pistachio pudding, cool whip, canned fruit and sometimes cottage cheese or marshmallows. In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: “ Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease” In research at Pennsylvania State University, pistachios in particular significantly reduced levels of low-density lipoprotein (LDL cholesterol) while increasing antioxidant levels in the serum of volunteers. In rates, consumption of pistachios as 20% of daily caloric intake increased beneficial high-density lipoprotein (HDL cholesterol) without lowering LDL cholesterol, and while reducing LDL oxidation.

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