Daily Almond Consumption Linked to Lower Risk of Neurological Diseases
Consuming almonds daily may be associated with a reduced risk of several neurological conditions, including dementia, stroke, and Parkinson’s disease, according to a recent study. The findings highlight the potential benefits of incorporating this nutrient-rich food into a regular diet for supporting brain health.
Researchers at King’s College London analyzed data from over 160,000 adults in the United Kingdom and the United States as part of the ZOE PREDICT 3 study. The research compared dietary habits with reported health outcomes.
The study found that individuals who reported daily almond consumption were less likely to report diagnoses of neurological diseases such as dementia, Parkinson’s disease, stroke, multiple sclerosis, and epilepsy.
Researchers suggest that the observed benefits may be attributed to the abundance of healthy fats, antioxidants, and dietary fiber found in almonds, which can contribute to improved blood vessel function and a healthier gut microbiome.
Almonds are a rich source of monounsaturated fats, omega-6 fatty acids, dietary fiber, vitamin E, and polyphenols. These components are known to help reduce inflammation in blood vessels and promote smooth blood flow.
Specifically, almonds contain arginine, an amino acid that acts as a precursor to nitric oxide, which helps to dilate blood vessels and maintain the function of small blood vessels. Impairment of these small blood vessels is linked to some types of dementia.
The high fiber content of almonds also plays a role. When almonds are eaten whole, some of the fat remains undigested due to the nut’s firm cell wall structure. This results in approximately 30% of the total calories not being absorbed by the body.
