Download Natural Health Food for All

Peanuts
Natural Health Food for All
Table of Contents
Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Introduction: From the Ground Up Natural Health . . . . . . . . . . . 3
Peanut History and Consumption . . . . . . . . . . . . . . . . . . . . 3
Peanuts are a Protective Package of Nutrients . . . . . . . . . . . . 3
Peanuts Nourish Many: From Malnutrition to Obesity . . . . . . . . 5
Peanut Research Shows Long-term Health Benefits . . . . . . . . . 5
Peanuts Provide Key Nutrition for Survival . . . . . . . . . . . . . . . 6
Success Rates Improve with
Peanut-based Ready-to-Use Therapeutic Food . . . . . . . . . . . . 8
Peanuts: Instrumental to Health in a Variety of Ways . . . . . . . . 10
Summary and Conclusions . . . . . . . . . . . . . . . . . . . . . . . 10
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
“Children with moderate malnutrition should get the foods that provide
all the nutrients they need for full recovery, not just the food choice that
represents the cheapest option to provide them energy and proteins.
Their efficacy to promote recovery and their accessibility must be the first
criteria to consider when making a choice” - World Health Organization
Andre Briend and Zia Weise Prinzo in 2009 paper titled
“Dietary management of moderate malnutrition: Time for a Change”
Food and Nutrition Bulletin Vol 30 no 2
2
Executive Summary
which absorb nutrients from the soil. The kernels inside
are recognized as nuts in the culinary world because they
come from a shell and have somewhat similar nutrient
profiles to tree nuts. Inside each kernel is a peanut seed.
All seeds inherently have stored nutrients that, when
planted, help to nourish new seedlings and bring new
life. Whether thought of as a legume or nut, peanuts and
their ground butter inherently possess a complex package
of nutrients known to be critical in infancy as well as in
promoting long-term health.
From the ground up, peanuts are natural foods that
inherently possess numerous nutritional components
combined into a small package. Peanuts have been
recognized through the ages for various benefits, many
of which surround health. Peanuts are full of healthful
macronutrients in addition to micronutrients that are of
concern to many populations. Over the past decades,
growing interest in the area of functional foods has led
to the discovery of numerous beneficial compounds in
peanuts that have been called by various terms, which
include functional compounds, bioactive components,
and phytochemicals.
Patterns of Peanut History
and Consumption
The unique, complex characteristics of peanuts place
them in a distinctive category as they have been shown
in population and human research studies to lower the
risk of chronic disease, help manage weight, and improve
nutrient adequacy. Evidence has shown that peanuts
benefit a variety of populations and age groups. The
improved success rates in malnourished children using
peanut-based food aid and the improved nutrient and
weight status in malnourished obese who consume
peanuts indicate that there is something more to this
natural food than was once realized.
The domestication of peanuts dates back thousands of
years to South America, where peanuts were recognized
in decorative art and were furnished at gravesites as food
for the afterlife.1 Explorers brought peanuts to Europe
and then to Africa and they soon became recognized as
affordable, nutritious food for slaves being transported.
They eventually traveled worldwide, making their way to
China and to the United States (US). Over time in the US,
peanuts became a crop in high demand to be consumed
as a nut, for their oil, or for their use as peanut butter
or in various products. In the late 1800s physicians
recommended the use of peanut butter as a nutritious
digestible protein source for people with poor teeth.2
Peanuts provide condensed energy in a small amount,
healthy plant protein, and nutrients critical to development
that are key factors for those with compromised nutrition.
The components in peanuts are easily digested,
contributing to their acceptability as a commonly
consumed food as well as the fact that they are well
liked with an enjoyable flavor. Peanuts and peanut butter
complement many foods, including staple grains used in
humanitarian relief and can be added to diets dependent
on such foods to enhance overall nutritional quality.
For centuries through today, peanuts have been enjoyed
in many culinary applications from Chinese to African
to Western cooking. Used in stews, sauces, porridge,
mixed dishes, boiled, or eaten out of hand; peanuts have
continually nourished different populations providing
an enjoyable flavor. Millions of peanuts are grown and
consumed around the world. China, India, the US, and
parts of Africa grow the most peanuts.3 In the US, peanuts
and peanut butter comprise over two-thirds of all nut
consumption and they are considered an all-American
favorite.4
This white paper provides an overview as to why peanuts
are a natural health food for all. It highlights the unique
characteristics of peanuts and peanut butter, the research
on their health benefits, and shows how they can be useful
when added to diets the diets of young and old as well as
undernourished and over-nourished populations around
the globe.
Peanuts are a Protective
Package of Nutrients
Introduction:
Natural Health From the
Ground Up
Peanuts: Full of Healthy Fat, Protein,
and Fiber
Peanuts are a plant food. They are high in fat, but the majority
of this fat is known to be heart-healthy monounsaturated
fat, like that found in olive oil. “Bad” fat -- saturated, found
in many animal products, is low in peanuts, and trans fat,
Peanuts are a natural food. They are classified as a legume
because they mature underground into pods or shells,
3
While peanuts do not contain calcium, over two-thirds of
the peanut butter eaten is consumed with milk.6
found in many processed foods is not found in peanuts.
Unlike animal protein, which oftentimes contributes bad
fat to the diet, peanuts provide protein that carries with it
additional components that have positive health benefits.
The total amount of carbohydrate in peanuts is low with
over half consisting of healthy fiber.
Data from the 2001-2004 “What We Eat in America,”
National Health and Nutrition Examination Survey
(NHANES), which looked at those two years and older also
showed that peanut and peanut butter eaters take in more
critical nutrients.7 Levels of vitamin E, niacin, food folate,
magnesium, copper, and potassium were significantly
higher than in non-peanut eaters contributing to much of
the days needed intake for these nutrients.
Peanuts Add Hard-to-get Vitamins and
Minerals to the Diet
Peanuts naturally provide nutrients that are hard-to-get
for many populations in as little as one serving. Looking
at the diets of more than 15,000 children and adults in
the US showed that those who consumed peanuts and
peanut products achieved higher Recommended Daily
Allowances (RDAs) for many important hard-to-get
nutrients than those who did not eat peanuts.5 They had
higher quality diets and levels of vitamin A, vitamin E,
folate, magnesium, zinc, iron, calcium, and dietary fiber.
Additionally, a human study conducted at Purdue
University showed that eating about three ounces of
peanuts daily significantly increased intake of fiber,
magnesium, folate, vitamin E, copper, and the amino
acid arginine.8 When blood levels of magnesium were
measured, baseline values fell below recommended
Table 1. Nutrients in Peanuts and Some of Their Role in Health
Nutrient
Function in Body
Folate
Helps produce and maintain cells; especially important in infancy and pregnancy
Niacin
Assists in the functioning of the digestive system, skin, and nerves; conversion of food to energy
Pantothenic acid Critical in the metabolism and synthesis of carbohydrates, proteins, and fats
Magnesium
Maintains normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune
system, keeps bones strong, helps regulate blood sugar levels, promotes normal blood pressure
Phosphorus
Primary function is in the formation of bones and teeth; synthesis of protein for the growth, maintenance,
and repair of cells and tissues
Potassium
Necessary for the building of muscle and for normal body growth.
Zinc
Immune support; building of proteins; wound healing; supports normal growth and development during
pregnancy, childhood, and adolescence
Thiamin (B1)
Helps the body cells convert carbohydrates into energy; essential for the functioning of the heart, muscles,
and nervous system.
Vitamin E
Antioxidant; helps convert food to energy; immune function; regulation of other metabolic processes
Choline
Critical for normal membrane structure and function; important to lung function and memory development
in infants
Iron
Integral part of many proteins and enzymes that maintain good health; involved in oxygen transport and
regulation of cell growth and differentiation
Copper
Plays a role in the production of hemoglobin, myelin, collagen, and melanin
Manganese
A cofactor for enzymes
Selenium
Provides antioxidant function, helping to prevent cellular damage from free radicals; regulates thyroid
function and plays a role in the immune system
Riboflavin (B2)
Key role in energy metabolism, and is required for the metabolism of fats, ketone bodies, carbohydrates,
and proteins
Vitamin B6
Involved in protein and red blood cell metabolism; role in nervous and immune systems
Arginine
Improves healing time in tissues; Precursor for the synthesis of nitric oxide, which expands blood vessels
and can help decrease blood pressure
Fiber
Adds bulk to diet providing feelings of fullness; lowers total and LDL cholesterol reducing the risk of heart
disease; slows absorption of carbohydrate, helping to regulate blood sugar; facilitates digestive regularity;
stimulates intestinal fermentation, which may reduce the risk of colorectal cancer
4
Table 2. Functional Components in Peanuts and
Peanut Butter and their Potential Health Benefits
levels, but increased in all of the peanut eaters to above
recommended levels corresponding with a range required
to lower cardiovascular disease (CVD) risk.
Nutrient
Peanuts and peanut butter have been recognized as a
great way to get multiple nutrients in a small portion from
a single food source. Data show that obtaining certain
nutrients from foods versus supplements can be beneficial.
Studies on vitamin E supplementation, for example, show
mixed benefits on health outcomes, but research does
not suggest adverse effects from consuming naturally
occurring vitamin E in foods.
Peanuts studied in the
US were recently shown to provide significantly higher
levels of natural vitamin E than was previously reported.9
Table 1 highlights some of the nutrients found in peanuts
and peanut butter and their beneficial functions in regards
to health.
Peanuts Bring Unique
Health Promoting Functional Components
Function in Body
Arginine
Improves healing time in tissues; Precursor
for the synthesis of nitric oxide, which
expands blood vessels and can help
decrease blood pressure
Resveratrol
Improves longevity and performance;
reduces inflammation
Phytosterols
Reduces blood cholesterol, the growth
and speed of various cancers (by 3050% in animals), and inflammation
Flavonoids
Reduce inflammation and sticking of
platelets to arteries
developmental delays, and wasting. In addition, they
have increased risk of chronic disease and lower life
expectancies. Emerging research is beginning to show that
including key nutrients in the diet in utero and in infancy
not only improves acute nutrient status and survival rates,
but also can impact long-term health and reduce the
risk of multiple age-related diseases. Peanuts provide
many vitamins and minerals important in critical times of
development. For example, data show that choline status
early in life may have an impact on long-term memory,
while zinc status clearly affects growth rates.13,14
Research has identified numerous compounds in
peanuts and in their skins that may have added health
benefits beyond basic nutrition. For example, arginine is
a bioactive compound found in peanuts. It is an amino
acid that is a precursor to nitric oxide, which helps to
keep arteries relaxed, improving blood flow. Aside from
the macro- and micronutrients, the functional compounds
in peanuts can be clustered into four main categories:
1) flavonoids, 2) phenolic acids, 3) phytosterols, and 4)
stilbenes. The compounds that fall under these categories
function in various ways to promote health and some
have antioxidant capacity.10 Resveratrol, for example,
is a stilbene known for its role in various mechanisms
that reduce cardiovascular disease (CVD) and cancer
risk. It is said to have life promoting capabilities and to
increase endurance. Table 2 highlights each category,
summarizes their health benefit, and provides examples
of each compound.
On the other end of the spectrum, there is currently a
growing population of malnourished obese individuals
with increased risk of chronic disease who take in too
many calories, yet too few nutrients. Data show that
despite excess energy intakes, overweight children, for
example, are not meeting the dietary reference intakes
or recommended daily allowance of many nutrients,
specifically vitamins and minerals.15,16 Peanuts are
recognized as a nutrient-rich preventative food for these
individuals and research supports their daily use to
promote health, manage weight, and improve nutrient
adequacy.5,17
Peanuts Nourish Many:
From Malnutrition
to Obesity
Peanut Research Shows
Long-term Health Benefits
When eaten in small amounts, peanuts can aid in
providing critical nutrients to all ages and all populations.
Malnutrition, specifically severe acute malnutrition in
children, is a serious problem that is preventable. Yet
it contributes to over 4 million deaths a year, more than
deaths due to HIV/AIDS, Tuberculosis, and Malaria.11,12
Peanuts and Chronic Disease
Large population studies show that diets rich in peanuts
and peanut butter decrease the risk of chronic diseases
like heart disease and diabetes that plague the United
States.18 Small daily portions of peanuts, 1 to 1 ½ ounces
Children deprived of essential nutrients because of
malnutrition oftentimes experience stunted growth,
5
Peanuts and Weight Management
Peanuts work on both ends of the spectrum as they
have been shown in peanut-based food aid to help
malnourished infants achieve weight gain success,
while research shows that adults and children who
consume peanuts have more successful weight loss
and maintenance.35-37 Peanuts help keep weight in
check because they are nutritionally balanced with great
satiating qualities.
Peanuts and peanut butter have been shown to provide
eating satisfaction because they provide a feeling of
fullness significantly longer than high carbohydrate
foods.38 The protein and fiber found in peanuts are
thought to contribute to this, as well as the fact that
peanuts can keep blood sugar stable. Emerging
evidence also shows that the type of monounsaturated
fat found in peanuts may stimulate a hormone linked to
satiety.39 Peanuts can help reduce cravings and provide
lasting energy until the next meal.
The enjoyable flavor of peanuts adds to eating
satisfaction and acceptability as well.
have been shown to cut the risk of heart disease in half
and the risk of developing type 2 diabetes by a quarter.18,19
The best results have been in people who eat peanuts
five or more times per week. A recent meta-analysis
also provides strong evidence supporting an association
between monounsaturated fat as well as overall nut intake
and reduction in the risk of coronary heart disease.20
In a moderate fat diet that included peanuts and peanut
butter versus a low-fat diet, peanut-eaters were more
likely to continue with the diet.35 People felt less
deprived as the fat in peanuts helped to provide flavor
and enjoyment with eating.
The good fat in peanuts lowers total and bad LDL
cholesterol and triglycerides, while keeping good
cholesterol high.21 Frequent peanut consumption (>five
times/week) is also associated with lower levels of certain
inflammatory markers that are predictors of cardiovascular
disease (CVD) and type 2 diabetes.22 Blood pressure also
improves in people who consume peanuts and peanut
butter as part of a high plant protein diet.23 Moreover, a
large population study showed a reduced risk of colorectal
cancer in women who consumed peanuts two or more
times a week.24
Peanuts are steadily absorbed into the body so that
blood sugar and insulin levels do not become high.40
Their balanced macronutrients contribute to this,
but when eaten with high glycemic index foods, they
also attenuate blood sugar levels, indicating that the
bioactive components in peanuts may also play a role.41
Peanuts Provide Key
Nutrition for Survival
Minerals such as magnesium found in high levels in
peanuts have been identified as key players associated
with reduced incidence of inflammation, metabolic
syndrome, CVD, and type 2 diabetes, especially in
children.25-28 Vitamin E has been shown in population
studies to be important to heart health.29
Proper nutrition is not only critical to health and
development, but also to survival in those who are
malnourished. In utero and in infancy, adequate nutrient
intake can make or break the health status of an
individual. Better nutrition equates to improved mental
and physical development, stronger immune systems,
less illness, and improved short and long-term health,
which lead to reduced rates of mortality. Peanuts
possess key nutritional attributes that can improve
health status and help promote recovery in those who
are malnourished or who have compromised nutritional
status.
The array of bioactive components that are found in
peanuts noted in Table 2 are likely also contributing
to these benefits. The phytosterol, beta-sitosterol, for
example, has been shown to protect against heart disease
as well as to offer protection from colon, prostate, and
breast cancer.30-34 Cancer growth and spreading to other
parts of the body was inhibited by as much as 50 percent
in one study.31 6
Healthy Fats
Figure 2. Total Protein in Various Grains and Legumes Per Half Cup
Peanuts provide a lot of energy in a
small amount, which is important to the
malnourished who can only consume small
amounts at one time. Providing enough
calories is critical so that protein can be
spared for growth and repair. Peanuts are
about 50 percent fat, which at 9 calories per
gram, contribute more calories than traditional
foods used in humanitarian relief such as milk,
corn, soybean, wheat, and other grains.
20
19
Total Protein
18
16
15
14
12
10
8
8
7
5
2
2
Ri
ce
Co
rn
m
ea
l
Ch
ick
pe
as
flo
ur
W
he
at
be
an
s
Ki
dn
ey
Pi
nt
ob
ea
ns
or
flo
ur
So
yb
ea
n
Pe
an
ut
s
0
during the rapid growth period of infancy and early
childhood. It enhances the immune system and promotes
muscle development. With starvation, body proteins in
tissue and muscle are broken down into amino acids that
are used to produce compounds that sustain life.
Peanuts and peanut butter provide higher levels of healthy
plant protein when compared to grains and most other
legumes, which also contribute healthy calories and
nutrients upon consumption. Figure 2 shows the amount
of total protein in various legumes and grains. Compared
to cornmeal, for example, which has 5 grams of protein
per half cup, peanuts have 19 grams per half cup.43
Consuming the same amount of protein can be achieved
by eating fewer peanuts compared to the amount of
other grains. Over three and a half times the amount of
cornmeal or rice would have to be consumed to obtain a
total days protein needs.
Emerging data clearly shows that type of fat can impact
health in various ways at different stages of life. The
fat in peanuts and peanut provides healthy calories to
malnourished infants and children at their time of need.
Rich in Protein
A healthy balance of protein that includes plant sources
has been shown to benefit chronic disease risk. The
inclusion of plant protein such as from peanuts or peanut
butter brings an enhanced variety of protective nutrients
into the diet that would not otherwise be present. These
additional factors could also contribute to possible
improvements in malnutrition success rates and schoolaged child nutrient adequacy.
Protein has many important functions in the body and is
essential for maintenance and repair of tissue, particularly
Figure 1. Fat Profile of Peanuts
Fat Profile of Peanuts
(percent of calories)
Digestible
40
The components in peanuts are highly digestible. The true
protein digestibility of peanuts is comparable with that of
animal protein, but since plant proteins are usually low in
one of the essential amino acids (called the limiting amino
acid), their digestibility is less than that of animal products.44
The limiting amino acid in peanuts varies based on the
study (i.e. lysine, methionine, threonine).45,46,47 Wheat and
rice share lysine as a limiting amino acid.
33
30
20
14
10
0
8
4
The majority of fat in peanuts is heart-healthy
monounsaturated fat, with balanced levels of
polyunsaturated and saturated fats. Figure 1 shows the
fat profile of peanuts. A study in adults, published in the
December 1999 issue of the American Journal of Clinical
Nutrition, found that diets high in monounsaturated fat
from foods like peanuts, peanut butter, peanut oil, and
olive oil are superior to low-fat diets for heart health.42
50
8
6
Fat requirements are highest in infancy. All
fatty acids are essential for growth, especially
for the development of the nervous system
and of the brain, which is 60 percent fat. Fat is also a
key requirement in the absorption of fat-soluble nutrients
including vitamins A, E, D, K, and carotenoids.
50
(grams per half cup)
Saturated
Monounsaturated
Polyunsaturated
Protein quality is defined based on the amino acid pattern
and percent of digestibility of protein.
0
Trans Fat
7
Table 3. Percent Digestibility and PDCAAS Values for
Peanuts and Selected Grains
Food Item
True Digestibility%48
Many of the nutrients in peanuts are integral to growth,
development, metabolism, and immunity. It is likely
that the individual nutrients in peanuts work by multiple
mechanisms and that they have synergistic effects toward
improving health status.
PDCAAS
Peanuts
94
.7049
Soy
86
.9150
Whole Wheat
86
.4650
Maize
85
.4351
Success Rates
Greatly Improve with
Peanut-based
Ready-to-Use
Therapeutic Food
A score for protein digestibility termed “protein digestibility
corrected amino acid score” or “PDCAAS” is determined
by comparing essential amino acid requirements based
on age to the essential amino acids that are still available
to the body after food digestion. It reflects the amino acid
content in comparison with an ideal protein.
Protein requirements are based on consuming foods with
a PDCAAS of 1.0, which is the highest score. The PDCAAS
for peanuts has been estimated to be about 0.70. Table
3 shows percent digestibility and the average calculated
PDCAAS for peanuts and other selected grains .
Background
While the calories provided by food aid are lifesaving,
there is now a push to better tailor food aid to the needs
of young children with high-value protein and adequate
micronutrients.
The development of Ready-to-Use
Therapeutic Food (RUTF) for use in famine relief has
radically changed the approach to treating severe acute
malnutrition, meeting many of the treatment needs. RUTF
is also called Plumpy’nut because it is a lipid-based mix
containing ground, roasted peanuts. In addition, vegetable
oil, powdered milk, vitamins, minerals, and sugar are added.
Peanuts as the basis for RUTF enable better delivery of a full
range of balanced lipids, essential amino-acids, minerals,
and vitamins required by developing children. Peanuts are
calorie and nutrient-dense, and protein-rich, ideal for small
stomachs in malnourished children who can only take in
small amounts. Their high lipid content also helps protect
vitamins against oxidation.54
Fat digestibility varies based on the structure of different
fatty acids. Saturated fats are full of hydrogen and have
single bonds which make them more difficult to break down,
whereas unsaturated fats have a least one location where
hydrogen can be added (double bond), thus making them
easily digested and usable by the body. Peanuts are over
50 percent monounsaturated fats, which are easily digested.
Sometimes, inherent factors in foods can cause a
decrease the effectiveness of certain nutrients from the
food itself. Such compounds include protease inhibitors,
phytic acid, or fibers that could affect bioavailability of
nutrients or result in impaired growth and poor food
utilization. Because peanuts are legumes, they contain
some phytic acid, but the amount in peanuts can be lower
than in other legumes such as soybean.52 The fiber in
peanuts is mainly insoluble, with lower amounts of soluble
fiber. It contributes to daily intake, but has not been shown
to bind nutrients and restrict their absorption. In fact, the
small amount of soluble fermentable fiber may improve
absorption of some minerals.53
Figure 3.
Weight Gain in Children Consuming RUTF
Versus Maize/Soy Flour Therapy
Weight gain (g/kg/day)
7.5
Nutrient Dense
It is more than just healthy calories, fat, and protein that
make peanuts and peanut butter stand out as unique
healthful foods. As noted in Tables 1 and 2, they are
rich in multiple natural micronutrients as well, including
vitamins, minerals, and bioactive compounds such as
resveratrol that are beneficial to health, making them a
viable option for improving the nutrition status of those who
are malnourished, developing, growing, or in need of critical
nutrients.
5
*
2.5
RUTF
Maize/Soy Flour
* Significantly different
8
Figure 4.
100
Recovery Rates: Peanut-Based RUTF Versus Other Standard Therapies
RUTF
95
Other Therapy
89
90
85
80
78
80
79
78
72
60
58
50
46
40
l.
et a
ary,
Man
4
200
, et
dige
San
004
al. 2
et
to,
ber
Cili
005
al. 2
l, et
Pate
005
al. 2
t
n, e
ema
Linn
Research Studies
007
al. 2
t
n, e
ema
Linn
007
al. 2
corn/soy
Not compared
22
Not compared
corn/soy
10
0
Not compared
20
Standard milk therapy
30
corn/soy
Success Rates (%)
70
i, et
ilsk
Mat
009
al. 2
Health Organization (WHO) therapies for malnutrition
rehabilitation.55-60 Success with RUTF has also been
proven as home-based therapy that does not require
medical staff.55,57,61,62 Figure 4 shows published recovery
rates of peanut-based RUTF versus other standard
therapies.
Multiple clinical trials have been successfully conducted
with peanut-based RUTF since its production. The
populations in need of rehabilitation have included
moderately or severely malnourished children, children
with edema, and children infected with HIV. Results
corroborate the fact that peanut-containing RUTF is
effective in producing healthy, rapid weight gain. Figure
3 shows weight gain comparing RUTF and a maize/soy
flour therapy in malnourished children over one year of
age in a study in Malawi.55
In 2003, Diop, et al. showed that energy and protein
consumption was increased, and more weight was
gained in severely malnourished children who consumed
RUTF versus a standard therapy.63 Rehabilitation
time also occurred faster in those on peanut-based
RUTF. Another study in 2004 showed that moderately
malnourished RUTF-users had higher intake of energy,
fat, iron, and zinc compared to a group consuming corn/
soy therapy because the consumption of staple foods
fell in the corn/soy group.61 Both therapies resulted in
modest weight gain, but the effect lasted longer for the
RUTF group.
Treatment with RUTF in children has repeatedly shown
superior recovery rates and shorter duration to reach
weight-to-growth goals compared to standard World
The evidence is striking. Peanut-based RUTF is improving
the quality of humanitarian relief and is saving more lives
than ever before. Its use has shown success in a number
of populations and countries, including Sudan, Haiti, and
many in Africa. Evidence also shows that compared
to other treatments, peanut-based RUTF used as
complementary food provides additional micronutrients
and energy from healthy fat and can have a sustained
impact on the incidence of severe stunting in children.64-66
9
status of individuals, especially in children by continued
use in RUTF or in US and international school feeding
programs.
Although success rates improve partially due reasons
such as reduced bacterial contamination problems
because of the elimination of the use of water, there is
likely something more to the peanut in this formulation.
Peanuts and peanut butter are natural whole foods wellrecognized for their health properties even in nourished
individuals who are considered healthy.
Familiar, Versatile, Complementary
Peanuts are an American comfort food, but are an
indigenous food to certain countries dealing with
malnutrition or reduced nutrient intake. Thus, they are
a familiar food to many, but may not be fully utilized. In
addition to eating peanuts by themselves or as peanut
butter, they can be enjoyed in various ways to further
enhance nutrition by complementing commonly consumed
staple foods such as grains like corn and wheat, which are
also often provided in food aid.
Peanuts: Instrumental to
Health in a Variety of Ways
Acceptable
Combining peanuts or peanut butter with corn, wheat,
or certain other grains with different limiting amino acids
can produce higher-quality protein and boost the levels
that are consumed. Additionally, including peanuts with
milk or soy can further increase the natural source of
micronutrients such as magnesium, niacin, pantothenic
acid, vitamin E, and choline, which are important to
development and rehabilitation. The addition of peanuts
could also slow down the absorption of carbohydrates,
promoting satiation, and acceptability.
Peanuts have been a familiar favorite in the United States
and their acceptability has proven to span different ages and
cross cultural barriers. Human studies that feed peanuts daily
have shown that they have a high acceptability rating.21,35-38
Peanuts and peanut butter fed daily to Mexican-American
adolescents in place of nutrient-poor snacks not only
improved quality of calories, but were well accepted by the
significant majority of children.36,37
Critical to the success of peanut-based RUTF is the fact
that infants and growing children like the taste of it so
that all nutrition needs are met with multiple feedings.
Since peanuts and peanut butter are well liked and full of
nutrition, they can be instrumental in improving the health
Summary and
Conclusions
Peanuts are unique with a myriad of protective nutrients
packaged into small, tasty kernels. Research on peanuts
and peanut butter clearly shows that when eaten in small
amounts daily they improve the risk of multiple age-related
diseases. They are eaten in a variety of ways and are
enjoyable, satisfying, and acceptable to those in need of
nutrition as well as to over-nourished who need to manage
weight. Peanuts have been recognized for centuries as a
nutritious food and research is now uncovering some of
the specific functional compounds in peanuts that likely
contribute to their health benefits.
Cracking open a
peanut pod has allowed us to begin to take advantage of
the natural health benefits that peanuts bring to each one
of us across the globe.
10
References
15.Zive MM, et al. Vitamin and mineral intakes of Anglo-American
and Mexican-American preschoolers. Journal of the American
Dietetic Association. Vol 95, pp. 329-335.
16.Huerta MG, et al. (2005). Magnesium Deficiency is Associated
With Insulin Resistance in Obese Children. Diabetes Care. Vol
28, pp. 1175-1181.
1. Good Earth Peanuts. “A short peanut history.” http://www.
goodearthpeanuts.com/historyworld.htm
2. Southern Peanut Growers. “History of peanut butter.” http://
www.peanutbutterlovers.com/history/index.html
17.Johnston CA, et al. Overweight and Poor Nutritional Status in
Mexican American Youth. Poster presentation. The Obesity
Society 25th Annual Scientific Meeting, 2007.
3. USDA Foreign Agricultural Service: Table 13 Peanut Area,
Yield, and Production. http://www.fas.usda.gov/psdonline/
psdQuery.aspx
18.Fraser, et al. A Possible Protective Effect of Nut Consumption
on Risk of CHD. Archives of Internal Medicine. 1992; 152:
1416-1424.
4. USDA-ERS. U.S. Department of Agriculture, Agricultural
Research Service, Economic Research Service. ‘Peanuts: U.S.
Supply and disappearance’.U.S. Department of Agriculture,
Economic Research Service, Food Availability: Spreadsheets.
Peanuts and tree nuts, http://www.ers.usda.gov/Data/
FoodConsumption/FoodAvailSpreadsheets.htm
19.Jiang R, et al. Nut and Peanut Butter Consumption and Risk
of Type 2 Diabetes in Women. Journal of the American Medical
Association. 2002; 288(20): 2554-2560.
20.Mente A, et al. A systematic review of the evidence supporting
a causal link between dietary factors and coronary heart
disease. Arch Intern Med. 2009 Apr 13;169(7):659-69. Review.
5. Griel AE, et al. Improved Diet Quality with Peanut
Consumption. Journal of the American College of Nutrition.
2004; 23(6): 660-668.
21.Pelkman CL, et al. Effects of moderate-fat (from
monounsaturated fat) and low-fat weight-loss diets on the
serum lipid profile in overweight and obese men and women.
Am J Clin Nutr. 2004 Feb;79(2):204-12.
6. Survey: Peanut Usage and Attitudes Toward Peanut Products.
The Gallup Organization. July 2005.
7. USDA-ARS WWEIA. U.S. Department of Agriculture,
Agricultural Research Service, Beltsville Human Nutrition
Research Center, Food Surveys Research Group (Beltsville,
MD) and U.S. Department of Health and Human Services,
Centers for Disease Control and Prevention, National Center
for Health Statistics (Hyattsville, MD). What We Eat in America,
NHANES 2001-2004 (Unpublished data presented at The
Peanut Institute Educational Tour, 2008). From: http://www.
ars.usda.gov/Services/docs.htm?docid=15044.
22.Jiang R, et al. Nut and seed consumption and inflammatory
markers in the multi-ethnic study of atherosclerosis. Am J
Epidemiol. 2006 Feb 1;163(3):222-31.
23.Appel LJ, et al. Effects of Protein, Monounsaturated Fat, and
Carbohydrate Intake on Blood Pressure and Serum Lipids:
Results of the OmniHeart Randomized Trial. Journal of the
American Medical Association. 2005; 294: 2455-2464.
24.Yeh CC, et al. Peanut consumption and reduced risk of
colorectal cancer in women: a prospective study in Taiwan.
World J Gastroenterol. 2006 Jan 14;12(2):222-7.
8. Alper CM, Mattes RD. Peanut consumption improves indices
of cardiovascular disease risk in healthy adults. J Am Coll Nutr.
2003 Apr;22(2):133-41.
25.King DE, et al. Magnesium intake and serum C-reactive protein
levels in children. Magnes Res. 2007 Mar;20(1):32-6.
9. Shin EC, et al. Commercial runner peanut cultivars in the
United States: tocopherol composition. J Agric Food Chem.
2009 Nov 11;57(21):10289-95.
26.He K, et al. Magnesium intake and incidence of metabolic
syndrome among young adults. Circulation. 2006 Apr
4;113(13):1675-82.
10.Francisco ML, Resurreccion AV. Functional components in
peanuts. Crit Rev Food Sci Nutr. 2008 Sep;48(8):715-46.
27.Larsson SC, Wolk A. Magnesium intake and risk of type 2
diabetes: a meta-analysis. J Intern Med. 2007 Aug;262(2):20814. Review.
11.Caulfield LE, et al. Undernutrition as an underlying cause of
child deaths associated with diarrhea, pneumonia, malaria,
and measles. Am J Clin Nutr 2004; 80: 193-198.
28.Gartside PS, Glueck CJ. The important role of modifiable
dietary and behavioral characteristics in the causation and
prevention of coronary heart disease hospitalization and
mortality: the prospective NHANES I follow-up study. J Am
Coll Nutr. 1995 Feb;14(1):71-9.
12.Project Peanut Butter, http://projectpeanutbutter.org/PPB/
Project_Peanut_Butter.html
13.Zeisel, SH. Choline: Its Importance in Intrauterine and
Neonatal Development. The Division of Nutrition and Harvard
Clinical Nutrition Research Center, Harvard Medical School
and the Department of Nutrition, Harvard School of Public
Health 11th Postgraduate Nutrition Symposium “Protective
Nutrients: Are They Here to Stay?” http://hms.presentme.com/
protective-nutrients/choline-its-importance-in-intrauterineand-neonatal-development
29.Rimm EB, et al. Vitamin E consumption and the risk of
coronary heart disease in men. N Engl J Med. 1993 May
20;328(20):1450-6.
30.Awad AB, et al. Effect of dietary phytosterols on cell
proliferation and protein kinase C activity in rat colonic
mucosa. Nutr Cancer. 1997;27(2):210-5.
14.Krebs, N. Zinc: Is it a Protective Nutrient? The Division of
Nutrition and Harvard Clinical Nutrition Research Center,
Harvard Medical School and the Department of Nutrition,
Harvard School of Public Health 11th Postgraduate Nutrition
Symposium “Protective Nutrients: Are They Here to Stay?”
http://hms.presentme.com/protective-nutrients/zinc-is-it-aprotective-nutrient
31.Awad AB, et al. In vitro and in vivo (SCID mice) effects of
phytosterols on the growth and dissemination of human
prostate cancer PC-3 cells. Eur J Cancer Prev. 2001
Dec;10(6):507-13.
32.Awad AB, et al. beta-Sitosterol activates Fas signaling
in human breast cancer cells. Phytomedicine. 2007
Nov;14(11):747-54.
11
33.Awad AB, et al. Dietary phytosterol inhibits the growth and
metastasis of MDA-MB-231 human breast cancer cells grown
in SCID mice. Anticancer Res. 2000 Mar-Apr;20(2A):821-4.
34.Woyengo TA, et al. Anticancer effects of phytosterols. Eur J
Clin Nutr. 2009 Jul;63(7):813-20.
35.McManus K, et al. A randomized controlled trial of a moderatefat, low-energy diet compared with a low fat, low-energy diet
for weight loss in overweight adults. Int J Obes Relat Metab
Disord. 2001 Oct;25(10):1503-11.
36.Johnston CA, et al. Weight loss in overweight Mexican
American children: a randomized, controlled trial. Pediatrics.
2007 Dec;120(6):e1450-7.
37.Johnston CA, et al. Effects of a School-based Weight
Maintenance Program for Mexican-American Children: Results
at 2 Years. Obesity (Silver Spring). 2009 Aug 6.
38.Kirkmeyer SV, Mattes RD. Effects of food attributes on
hunger and food intake. Int J Obes Relat Metab Disord. 2000
Sep;24(9):1167-75.
39.Schwartz GJ, et al. The lipid messenger OEA links dietary fat
intake to satiety. Cell Metab. 2008 Oct;8(4):281-8.
40.Foster-Powell K, et al. International Table of Glycemic Index
and Glycemic Load Values: 2002. American Journal of Clinical
Nutrition. 2002; 76: 5-56.
41.Johnston CS, Buller AJ. Vinegar and peanut products as
complementary foods to reduce postprandial glycemia. J Am
Diet Assoc. 2005 Dec;105(12):1939-42.
42.Kris-Etherton PM, et al. High-monounsaturated fatty acid
diets lower both plasma cholesterol and triacylglycerol
concentrations. Am J Clin Nutr. 1999 Dec;70(6):1009-15.
43.United States Department of Agriculture, Agricultural Research
Service. 2009. National Nutrient Database for Standard
Reference, Release 22.
44.Singh B, Singh U. Peanut as a source of protein for human
foods. Plant Foods Hum Nutr. 1991 Apr;41(2):165-77.
45.McOsker, et al. The limiting amino acid sequence in raw and
roasted peanut protein. J Nutr. 1962 Vol 76: 453-59.
46.Venkatachalam M, Sathe SK. Chemical composition of
selected edible nut seeds. J Agric Food Chem. 2006 Jun
28;54(13):4705-14.
47.Sarwar G. Digestibility of protein and bioavailability of amino
acids in foods: effects of protein quality assessment. Wld Rev
Nutr Diet. 1987; 54: 26-70.
48.FAO/WHO/UNU. Protein and Amino Acid Requirements in
Human Nutrition. Report of a Joint FAO/WHO/UNU Expert
Consultation. World Health Org Tech Report No. 935, 2002.
49.Suárez López MM, et al. Assessment of protein quality in
foods by calculating the amino acids score corrected by
digestibility. Nutr Hosp. 2006 Jan-Feb;21(1):47-51.
50.Schaafsma G. The protein digestibility-corrected amino acid
score. J Nutr. 2000 Jul;130(7):1865S-7S. Review.
51.Introduction to Human Nutrition, 2nd Edition. Michael J.
Gibney (Editor), Susan A. Lanham-New (Editor), Aedin Cassidy
(Editor), Hester H. Vorster (Editor). ISBN: 978-1-4051-6807-6.
Paperback. 384 pages. April 2009, Wiley-Blackwell
52.Schlemmer U, et al. Phytate in foods and significance for
humans: food sources, intake, processing, bioavailability,
protective role and analysis. Mol Nutr Food Res. 2009 Sep;53
Suppl 2:S330-75. Review.
53.Greger JL Nondigestible carbohydrates and mineral
bioavailability. J Nutr. 1999 Jul;129 (7 Suppl): 1434S–5S.
54.Briend, A. Highly nutrient-dense spreads: a new approach to
delivering multiple micronutrients to high-risk groups. British
Journal of Nutrition, Volume 85, Supplement S2, May 2001, pp
S175-S179.
55.Manary MH, Ndekha MJ, Ashorn, P, Maleta K, Briend A. Home
based therapy for severe malnutrition with ready-to-use food.
Arch Dis Child. 2004;89:557-561.
56.Sandige H, Ndekha MJ, Briend A, Ashorn P, Manary MJ.
Home-based treatment of malnourished Malawian children
with locally produced or imported ready-to-use food. JPGN.
2004;39:141-146.
57.Ciliberto MA, Sandige H, Ndekha MJ, Ashorn P, Briend A,
Ciliberto HM, Manary MJ. Comparison of home-based
therapy with ready-to-use- therapeutic food with standard
therapy in the treatment of malnourished Malawian children:
a controlled clinical effectiveness trial. Am J Clin Nutr.
2005;81:864-70.
58.Linneman Z, Matilsky D, Ndekha M, Manary MJ, Maleta K,
Manary MJ. A large-scale operational study of home-based
therapy with ready-to-use therapeutic food in childhood
malnutrition in Malawi. Maternal & Child Nutrition. 2007;3 (3):
206–15.
59.Patel MP, Sandige HL, Ndekha MJ, Briend A, Ashorn P, Manary
MJ. Supplemental feeding with ready-to-use therapeutic food
in Malawian Children at risk of malnutrition. J Health Popul
Nutr. 2005;23(4):351-7.
60.Matilsky DK, et al. Supplementary feeding with fortified
spreads results in higher recovery rates than with a corn/
soy blend in moderately wasted children. J Nutr. 2009
Apr;139(4):773-8.
61.Maleta K, Kuittinen J, Duggan MB, Briend A, Manary M, Wales
J, Kulmata T, Ashorn P. Supplement feeding of underweight,
stunted Malawian children with a ready-to-use food. JPGN
2004;38:152-8.
62.Ndekha MJ, Manary MJ, Ashorn P, Briend A. Home-based
therapy with ready-to-use therapeutic food is of benefit
to malnourished, HIV-infected Malawian children. Acta
Pediatrica. 2005;94:222-5.
63.Diop el HI. Comparison of the efficacy of a solid ready-touse food and a liquid, milk-based diet for the rehabilitation of
severely malnourished children: a randomized trial. Am J Clin
Nutr. 2003 Aug; 78(2):302-7.
64.Adu-Afarwuah S, Larty A, Brown KH, Zlotkin S, Briend
A, Dewey KG. Randomized comparison of 3 types
of micronutrient supplements of home fortification of
complementary foods in Ghana: effects on growth and motor
development. Am J Clin Nutr 2007;86:412-20.
65.Phuka JC, et al. Postintervention growth of Malawian children
who received 12-mo dietary complementation with a lipidbased nutrient supplement or maize-soy flour. Am J Clin Nutr.
2009 Jan;89(1):382-90.
66.Lopriore C, Guidoum Y, Briend, A, Branca F. Spread fortified with
vitamins and minerals induces catch-up growth and eradicates
severe anemia in stunted refugee children aged 3-6 y. Am J Clin
Nutr. 2004;80:973-81.
© Copyright 2010, PMK Associates, Inc.