May 2025 - Nutrition Unshelled eNewsletter

A new study found that pre-meal consumption of pistachios lowers HbA1c and improves cardiometabolic markers among Asian Indians with prediabetes. This ethnic group is susceptible to developing type 2 diabetes at a lower body mass index (BMI) and typically has a diet that is low in protein and healthy fats. Researchers sought out to understand if incorporating foods like pistachios, which contain protein, fiber and healthy fats, into their daily routine may offer a practical strategy to support metabolic health.

In the study¹, prediabetic participants were assigned to consume 30 grams of pistachios before breakfast and dinner (60 grams total), or were instructed to not eat nuts for 12 weeks. Results showed that compared to the control group, participants who consumed 60 grams of pre-meal pistachios had significant reductions in HbA1c, serum triglycerides, and waist circumference, key indicators of improved metabolic health and enhanced diabetes management.

Results of the study also showed those who consumed the premeal pistachios increased their intake of dietary fiber, monounsaturated fats, and polyunsaturated fats. Pistachios, which contain 3 grams of fiber and 11 grams of unsaturated fats per servings, are often hailed as a nutrient powerhouse for diabetes. Their combination of fiber, protein and healthy fats help to promote fullness, potentially curb overeating and support satiety, all beneficial to positively manage type 2 diabetes.

Overall, this study highlighted new insights into how the addition of pistachios before meals can significantly improve metabolic health, enhance diet quality and offer a culturally adaptable strategy for diabetes prevention among Asian Indians with prediabetes.

1	Ashwini K, Abirami K, Gayathri R, et al. Effect of Premeal Pistachio Supplementation on Cardiometabolic Risk Factors among Asian Indian Adults with Prediabetes: A Randomized Controlled Trial. J Nutr. 2025;155(3):899-909. doi:10.1016/j.tjnut.2024.12.005

Our first ever Scientific Advisory Board (SAB) is composed of leading experts in nutrition and health who provide guidance on research priorities and ensure scientific integrity in APG-funded studies. Their expertise helps shape the future of pistachio research, supporting high-quality studies that explore the health benefits of pistachios.

By collaborating with top researchers and institutions, the board plays a key role in advancing scientific understanding and translating findings into meaningful insights for consumers, health professionals, and industry stakeholders.

	Marie-Pierre St-Onge, PhD CCSH, FAHA Professor of Nutritional Medicine, Columbia University Institute of Human Nutrition
Nikhil Dhurandhar, PhD LCEH, MS, FTOS Associate Dean for Innovation Chairperson, Helen Devitt Jones Endowed Chair, and Horn Distinguished Professor Nutrition Sciences Texas Tech University
	Abbie Smith-Ryan, PhD, CSCS*D, FNSCA, FACSM, FISSN Professor of Exercise Physiology & Nutrition, University of North Carolina at Chapel Hill

Unlock New Resources & Tantalize Taste Buds!

We're excited to share an updated Health Professional Kit featuring two new, research-backed resources to support your patients' health through every life stage:

NEW Tear Sheet Update:
Now includes breakthrough clinical research showing that pistachio consumption significantly increases macular pigment optical density--a marker of eye health--making pistachios a standout snack for vision support.

Updated HCP Booklet:
Discover timely new insights into how pistachios may support women during the menopause transition. As one of the only nuts naturally containing isoflavones, pistachios offer a plant-based way to help reduce hot flashes in some women, while delivering fiber, protein, and antioxidants that support healthy aging.

With the largest serving size of any nut (49 pistachios!), complete plant protein, and now even more science to support key health benefits, download the materials below to discover the many health benefits that the powerful pistachio can provide to your patients.

This Pistachio Pesto Farmer's Market Flatbread brings together seasonal produce and a nutritious pesto for a satisfying plant-forward meal. Topped with grilled corn, juicy tomatoes, and melty mozzarella, it's perfect for summer gatherings or a quick weeknight dinner.

Yield:	6-8 servings
Prep Time:	10 minutes
Cook Time:	15 minutes
Total Time:	25 minutes

Ingredients:

Pistachio pesto:

¼ cup shelled pistachios

2 cloves of garlic

½ lemon, juiced

4 tbsp nutritional yeast (can substitute with 4 tbsp grated parmesan cheese)

2 tbsp olive oil

2 cups packed fresh basil

Flatbread:

2 tbsp olive oil

1 large flatbread

1 corn on the cob, grilled

1 cup plant-based shredded "mozzarella" (can substitute with 1 cup dairy mozzarella)

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

Shelled pistachios for topping

Directions:

1.	Make the pesto: Place the pesto ingredients in a food processor and process until you reach your desired consistency. Add water one tablespoon at a time, if desired to thin out.
2.	Preheat the grill to medium-high heat.
3.	Brush the flatbread with oil on both sides and place on the grill. Cook for 1-2 minutes on each side or until slightly crisp.
4.	Place corn on the grill and rotate every few minutes until it reaches your desired level of charring. Let the corn cool before cutting off the cob.
5.	Lower the grill heat to medium.
6.	Spread pesto on one side of the flatbread and top with the cheese, tomatoes, red onion and corn.
7.	Place the flatbread on the grill and cook for another 3-5 minutes or until the cheese is melted.

American Pistachio Growers,
a non-profit voluntary agricultural trade association representing
830 pistachio farmers in California, Arizona and New Mexico.

For more information on pistachio research and delicious recipes, visit www.AmericanPistachios.org

American Pistachios Nutrition Unshelled is a quarterly e-newsletter providing research updates on tree nuts (especially U.S. pistachios). It is a service to dietitians and other health professionals by American Pistachio Growers (APG). Any health professional is welcome to register to receive Nutrition Unshelled. Please note however, the content and recipes are intended principally for the American healthcare community and as such are not written with foreign nutrition and health claim regulations in mind. The information included within this newsletter is not intended to diagnose or treat medical conditions. Some differences may be found if comparing with APG's international websites or other materials. APG is a non-profit trade association representing more than 830 members who are pistachio growers, processors and industry partners in California, Arizona, Texas and New Mexico. American-grown pistachios are sold under many quality brand names internationally, so look for country of origin on packaging. For more information, visit AmericanPistachios.org.

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