# Replacing Solid Snacks with Almonds or Adding Almonds to the Diet Improves Diet Quality and Compliance with the 2020–25 Dietary Guidelines for Americans: Modeling Analyses of NHANES 2017–23 Data

## TL;DR

Replacing unhealthy snacks with almonds improves diet quality, especially for children and young adults, according to a study using US dietary data.

## Contribution

The study introduces a novel modeling approach to assess the impact of almond substitution or addition on diet quality metrics in children and adults.

## Key findings

- Replacing solid snacks with almonds reduced added sugar, sodium, and saturated fat while increasing protein and fiber.
- Adding almonds to diets improved HEI-2020 scores, with the greatest benefits seen in younger age groups.
- Almond substitution led to higher MAR scores and lower MER scores, indicating better nutrient density.

## Abstract

Background: Healthier between-meal snacks can improve diet quality in the US and globally. Objectives: To assess the impact on diet quality of replacing solid snacks with almonds or adding almonds (30 g) to the diet. Methods: Dietary data for 4333 children (4–19 y) and 10,925 adults (>19 y) came from the National Health and Nutrition Examination Survey (NHANES 2017–23). Nutrient composition data came from the Food and Nutrient Databases for Dietary Studies (FNDDS). Substitution Model 1 replaced all solid snacks with almonds on a per-calorie basis. Model 2 exempted “healthy” snacks. Model 3 added almonds to the observed diet. The Healthy Eating Index (HEI-2020), Nutrient Rich Food Index (NRF), Mean Adequacy Ratio (MAR), and Mean Excess Ratio (MER) were measures of diet quality. Results: Solid snacks provided 329 kcal/day (15.6% of dietary energy), of which 58 kcal came from healthy snacks (2.9%). The 4–13 y age group consumed the most energy from snacks. Diets with almonds replacing solid snacks were lower in added sugar, sodium, and saturated (solid) fat but higher in protein, fiber, mono- and polyunsaturated fats, and magnesium. MAR dietary nutrient density scores were significantly higher, and MER scores were lower. Total HEI-2020 scores rose from 52.4 (observed) to 59.6 (Model 1) and to 60.6 in Model 2_100. The addition of almonds (30 g or 50 g) increased HEI-2020 values to 59.2 and to 61.4, respectively. Several HEI-2020 sub-scores increased as well. The greatest dietary benefits were obtained for children and young adults. Conclusions: Replacing solid snacks with small amounts of almonds led to higher quality modeled food patterns, especially for younger age groups. The DGA 2025–30 should address the inclusion of healthy energy-dense snacks into everyday diets.