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Pistachios may reduce cancer risk

AUSTIN, Texas, July 5 (UPI) -- All nuts are good for the heart, but researchers found pistachios in a varied and balanced diet may reduce the risk of some cancers, a U.S. food expert says.

A study conducted by the University of Texas and Texas Women's University found the presence of gamma-tocopherol in pistachios -- a form of vitamin E -- is thought to be responsible for the benefits, said Phil Lempert, a food industry analyst, trend watcher and creator of supermarketguru.com.

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"The researchers randomized the participants to either continue on their normal diets or to eat their normal diet plus 2 ounces -- approximately 100 kernels -- of pistachios per day," Lempert said in a statement. "After one month, the pistachio eaters had significantly higher levels of gamma-tocopherol in their blood as compared with the non-pistachio eaters."

Vitamin E is made up of a variety of fat-soluble vitamins, including gamma-tocopherol, that perform many functions in the body. Vitamin E-rich foods act as antioxidants, helping to prevent damage from free radicals, protect skin from ultraviolet light, and allow for proper cell communication.

"Pistachios are not only a good source of vitamin E, but are rich in B vitamins -- specifically B6, which is great for the nervous system and helps to promote proper breakdown of sugars and starches," Lempert said.

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Pistachios contain iron, which enhances oxygen flow throughout the body and aids in proper immune function.

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