May 17th is National Walnut Day, and in recognition of this today’s post will review recently published research on walnut oil.

A group of researchers in Iran designed a study to examine the effects of walnut oil on lipids in a group of patients with Type 2 diabetes. Compared to other tree nuts such as almonds, cashews, hazelnuts and pecans, walnuts are particularly high in essential fatty acids, such as linoleic acid and alpha-linolenic acid. Because of favorable nutritional qualities such as this walnuts have been the subject of research in regards to potential health benefits. China is the largest producer of walnuts in the world, while the U.S. is the largest exporter of walnuts.

The researchers completed a double-blind, randomized placebo-controlled trial, enrolling 45 diabetic patients in the walnut oil group, and another 45 patients in the placebo group. Those in the walnut oil group ingested four capsules of walnut oil three times each day. Those in the placebo group ingested similar capsules which contained simply water.

Labs were drawn at the start of the study and again at the conclusion after three months. The primary outcome measure was change in total cholesterol, triglycerides, LDL (“bad cholesterol”) and HDL (“good cholesterol”).

After 90 days researchers found that the participants in the walnut oil group had a significant decrease in total cholesterol, triglycerides and LDL. There was also a trend towards higher HDL. The walnut oil preparation was well tolerated, with no significant side effects. 

Walnuts may be part of a low-risk diet strategy for primary prevention in a high risk population of diabetic patients.

 (Source- Nutrition&Diabetes (2017) 7, 259)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.