Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Cashew (Anacardium occidentale) nuts have been studied for their potential cardiovascular benefits primarily due to their nutrient profile, which includes unsaturated fatty acids, plant proteins, dietary fiber, vitamins, minerals (notably magnesium and potassium), and phytochemicals such as polyphenols. Several epidemiological and clinical studies have associated nut consumption, including cashews, with improved lipid profiles and reduced cardiovascular risk. For example, randomized controlled trials have shown that moderate consumption of cashews can reduce total cholesterol and LDL cholesterol, and may increase HDL cholesterol in some individuals. However, the evidence is not as robust or consistent as it is for other nuts like almonds and walnuts.

Systematic reviews and meta-analyses generally report modest improvements in cardiovascular risk markers with nut consumption, but often do not single out cashews due to fewer specific studies. Moreover, cashews are relatively higher in carbohydrates compared to many other nuts, which could potentially attenuate some benefits. There is no strong traditional use of cashews specifically for cardiovascular disease; the support comes from recent nutritional science. Overall, while there is emerging scientific validation for moderate cashew consumption as part of a heart-healthy diet, the direct evidence specific to cashews is limited, resulting in a moderate evidence rating.

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