What Are the Dangers of Roasted Nuts?

Nuts are listed on many nutrition plans as a good source of protein and fiber plus a variety of vitamins and minerals. In making the choice between adding raw or roasted nuts to a diet it is important to be aware of the dangers of roasted nuts. Roasted nuts may contain added flavorings and chemicals. Some nuts undergo a natural chemical transformation when heated, making them a potentially dangerous addition to a diet plan.

Sodium

• Salt is often added during the roasting process to enhance the flavor of the nut such as with honey roasted nuts and salted nuts. There is no reliable formula for adjusting the recommended portion of nuts in a diet from a raw nut to a salted one if you are trying to limit your sodium intake.

Preservatives

• Preservatives and flavorings, such as maltodextrin, may be added during the roasting process. Maltodextrin has a very high glycemic index, meaning it elevates blood sugar levels quickly, which can be harmful to those needing to manage blood glucose levels. In 2007, Science Daily reported the findings of a Boston School of Public Health study which suggested that a diet of high glycemic foods can lead to the development of type II diabetes.

Acrylamide

• Asparagine is a natural amino acid found in some nuts, such as almonds, that is transformed into Acrylamide when the nut is roasted. Acrylamide is used in many industrial processes. In 2002, the National Cancer Institute listed Acrylamide as a carcinogen based upon findings published that same year (Acrylamide from Maillard Reaction Products. Stadler et al. Nature 2002).

Roasting Process

• Roasting plants do not process only one product. Different products are roasted on the same machines. This can lead to unknown contaminants being introduced to the roasted nuts. This can be particularly harmful for people with food allergies.