Peanuts (Arachis hypogaea) are supported by scientific evidence for their potential role in cardiovascular disease (CVD) prevention and management. Epidemiological studies and clinical trials have shown that regular consumption of peanuts, as part of a healthy diet, is associated with reduced risk of coronary heart disease and improved cardiovascular risk factors. Peanuts are rich in unsaturated fats, particularly monounsaturated and polyunsaturated fatty acids, which are known to help lower LDL ("bad") cholesterol and maintain or increase HDL ("good") cholesterol. They also provide fiber, magnesium, potassium, and bioactive compounds such as resveratrol and phytosterols, all of which have been linked to heart health benefits.

Several large cohort studies, including the Nurses' Health Study and the Physicians' Health Study, have reported an inverse association between nut (including peanut) intake and risk of CVD events. Randomized controlled trials have demonstrated that peanut consumption can improve lipid profiles and decrease markers of inflammation. These effects are seen with both whole peanuts and peanut butter, provided they are consumed without added sugars or unhealthy fats. However, while the evidence is robust, peanuts should be consumed in moderation due to their calorie density, and salted or sugar-coated varieties should be avoided to maximize cardiovascular benefit.

In summary, there is substantial scientific validation for the use of peanuts as part of dietary strategies aimed at reducing cardiovascular risk.