The Almond Board of California (ABC) Nutrition Research Committee has six members, plus alternates, who are a blend of almond industry members and outside experts. Currently, there are two Ph.D.s who are former nut industry research and development experts, one University of California professor, one retired physician/almond grower, one ABC leadership program graduate, several almond growers, and technical or communications representatives from the almond industry.
The purpose of this committee is to recommend and contract for research that supports ABC global market development by characterizing almond healthfulness. Since the Nutrition Research Committee was created in 1995, the almond industry has invested
$15 million of assessment dollars in sound science to better understand the human health effects of almonds, in particular on heart health, diabetes and weight management. This research has resulted in over 85 published papers in top-tier scientific journals,
which are often cited by leading authoritative health and nutrition
groups as an example of what other whole-food industries should be doing.
Results from this research are used to create messages that are conveyed to consumers and health professionals engaged in advertising and promotional activities that illustrate the health benefits of almonds.
Nutrition research projects have been conducted in the following areas:
- Heart health and cholesterol levels
- Cardiovascular disease risk reduction
- Blood glucose levels and insulin sensitivity in individuals with prediabetes
Current strategic research areas focus on the relationship between consumption of almonds and heart health, diabetes/prediabetes, weight management/gut health, phytochemicals/composition and allergens.
Visit the Almond Board website to learn more about committee opportunities or find a committee meeting to attend.
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol, may reduce the
risk of heart disease. One serving of almonds (28g) has 13g
of unsaturated fat and only 1g of saturated fat.