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Nutrition Science

Over the past year, Almond Board of California (ABC) programs in the U.S., Canada, Western Europe and China have continued to make great strides toward positioning almonds as a delicious, nutritious and essential food, especially at snack time. Health is a key almond message, especially for snack products that leverage being natural, no cholesterol and high protein for satiety.

Last year ended with global public relations efforts directed to health and food professionals regarding the results from ABC– funded USDA research that used a new scientific method of measuring calories in almonds. Results show that when measuring digestibility, whole roasted almonds provide 129 calories compared to the current 160 calories stated on the FDA nutrition facts panel. Further research is ongoing to better understand the results of this study. (Novotny et al., Am. J. Clin. Nutr. 2012, 96(2):296–301).

The ABC Nutrition Research Committee has just approved funding for another study, with the USDA researchers using the same methodology to evaluate and compare the bioavailability of calories from whole natural, whole roasted and diced almonds, as well as almond butter.

The latest research from the U.S. and UK shows that almond snacking keeps you feeling full longer. Be sure to read the article about the workings of the Nutrition Research Committee, and how it supports outreach and global market development on behalf of the almond industry.

Sincerely,
Sam Cunningham, Chair
Nutrition Research Committee

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