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Research on pistachio consumption of erythrocyte membrane lipids, diet, and satiety is limited. Thus, we sought to investigate the effects of pistachio consumption on these outcomes in healthy females (n=48, age=21±0.51).We utilized a free‐living crossover design: two 10wk treatment periods; pistachios added (20% of kcals) (PT), a no‐pistachio control treatment, and a 15wk washout at both campuses. Measurements were taken at beginning and end of each treatment and nine randomized diet and satiety records (Visual Analog Scale) per treatment collected. Diet was analyzed using Nutrition Data System for Research software. Data were analyzed by mixed effects model.Neither treatment had significant effects on erythrocyte membrane lipids; however, the PT membranes contained more PUFA, total EFAs, as well as EPA and DHA. Dietary relationship trends for membrane incorporation indicate dietary pistachio MUFA and PUFA positively influence membrane lipids. PT diet data indicated a significant (P<0.001) increase of dietary total MUFA, total PUFA, insoluble fiber, gamma‐tocopherol, vitamin B6, copper, potassium, and decreased glycemic index. PT satiety data significantly indicated that when pistachios are consumed there was less hunger, participants were more satisfied, and felt more full when they consume pistachios than when they did not consume pistachios.Inclusion of 20% of kcals as pistachios in the diet may potentially increase lipid erythrocyte membrane concentrations, improve dietary nutrient intake, increase satiety, and decrease hunger and cravings.

Research regarding the beneficial regular pistachio intake on body composition and blood lipids is limited in healthy subjects. Thus, we sought to investigate the effects of pistachio consumption in young, healthy females (N=48, mean age=21±0.51). We utilized a free‐living crossover design with two 10‐week treatment periods‐ pistachios added (20% of Kcals), a no pistachio control treatment, and a 15‐week washout period. After a 12‐hour fast, blood lipids, waist circumference (WC), weight, body composition (bioelectrical impedance analysis), and blood pressure (BP) measurements were taken at the beginning and end of each treatment. Pistachios were provided weekly in pre‐measured sealed snack bags to the participants, and empty bags and diet data were collected at that time. A mixed effects model determined the effect of the treatments. Neither treatment had a significant effect on blood lipids, body weight, WC, percent body fat, or BP; however, LDL (80.8±1.21 vs. 81.5±1.18), cholesterol (160±1.41 vs. 162±1.36), triglycerides (80.8±2.52 vs.84.0±2.46), WC (28.3±0.10 vs. 28.4±0.10), and systolic/diastolic BP (106±1.24/66.6±0.64 vs. 106±1.26/67.2±0.65) were slightly lower in the pistachio groups versus the habitual groups, respectively (P>0.05). Inclusion of 20% of Kcals as pistachios in the diet does not contribute to weight gain or body fat changes, and may even potentially improve blood lipids and BP. Grant Funding Source: Supported by: Agricultural Research Institute