In a new randomized, controlled trial, participants at risk for cardiovascular disease who ate pecans (Carya illinoinensis) during an eight-week intervention showed significant improvements in total cholesterol, triglycerides and low-density lipoprotein (LDL) cholesterol. Guarneiri et al. saw an average drop of 5% in total cholesterol and between 6% and 9% in LDL among participants who consumed pecans. Image credit: Jackie Matthews. “Research indicates...
