A new review of more than 20 years of research concludes that pecan consumption is consistently associated with improvements in cholesterol markers, though evidence for blood sugar control and weight effects remains mixed.
The review, published in Nutrients, was funded by the American Pecan Promotion Board. According to the authors, the funder had no influence over the study’s findings.
Researchers at the Illinois Institute of Technology analyzed 52 peer-reviewed studies published between 2000 and 2025 examining pecans and health outcomes. The review included human clinical trials and observational research and evaluated effects on cardiovascular risk markers, diet quality, blood sugar regulation, body weight and emerging areas such as gut and brain health.
Across clinical trials, regular pecan consumption was linked to improvements in total cholesterol, LDL cholesterol, triglycerides and non-HDL cholesterol, particularly when pecans were consumed in place of refined carbohydrates or snacks higher in saturated fat. The authors describe the evidence supporting lipid improvements as the most consistent finding in the literature.
“What stands out in the research is the consistency of evidence linking pecans to markers of heart health and overall diet quality,” said Britt Burton-Freeman, director of the Center for Nutrition Research at the Illinois Institute of Technology.
The review also notes that pecans contain unsaturated fats, fiber and polyphenols, compounds that may contribute to antioxidant activity and lipid metabolism. Some studies reported improvements in post-meal lipid responses, though these findings were based on shorter-term trials.
Evidence related to blood sugar control and diabetes risk was less consistent. Some studies observed improved insulin response or lower post-meal glucose when pecans replaced refined carbohydrates. Others found no significant differences. The authors conclude that more long-term trials are needed to clarify pecans’ role in metabolic health.
Weight outcomes were similarly mixed. While several studies reported greater feelings of fullness after pecan consumption, most trials did not show meaningful weight gain when pecans were incorporated into the diet. Observed weight changes were generally within normal day-to-day variability.
The review also examined national survey data suggesting that people who consume pecans tend to score higher on the Healthy Eating Index, a measure of overall diet quality. However, observational data cannot determine whether pecans improve diet quality or whether individuals with healthier eating patterns are simply more likely to consume nuts.
Limitations include variation in study design, relatively small sample sizes in some trials and a limited number of long-term human intervention studies. As with much commodity-funded nutrition research, findings should be interpreted within the broader body of evidence on nuts and cardiometabolic health.
Research on tree nuts more broadly has consistently shown modest improvements in lipid profiles when nuts replace less healthful snacks or refined carbohydrates. The findings in this review suggest pecans fit within that pattern, rather than representing a uniquely protective food.