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Median\u00a0intake in whole almond consumers was 5.0\u00a0g\/day (IQR 9.3). Consumers had higher diet quality scores relative to non-consumers; higher intakes of protein, total fat, monounsaturated, <jats:italic>n-<\/jats:italic>3 and <jats:italic>n<\/jats:italic>-<jats:italic>6<\/jats:italic> polyunsaturated fats,\u00a0fiber, folate, vitamin C, vitamin E, potassium, magnesium, phosphorus, and iron; and lower intakes of\u00a0<jats:italic>trans<\/jats:italic>-fatty acids, total carbohydrate, sugar, and sodium. BMI and WC were lower in whole almond consumers compared to non-consumers: 25.5\u00a0kg\/m<jats:sup>2<\/jats:sup> (95% CI 24.9, 26.2) vs 26.3\u00a0kg\/m<jats:sup>2<\/jats:sup> (25.9, 26.7), and 88.0\u00a0cm (86.2, 89.8) vs 90.1\u00a0cm (89.1, 91.2), respectively. However,\u00a0there were no\u00a0dose-related fully adjusted significant associations between increasing almond intake (g per 1000\u00a0kcal energy intake) and lower CVD risk markers.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Conclusions<\/jats:title>\n                <jats:p>\u00a0Almond intake is low\u00a0in the UK population, but consumption was associated with better dietary quality and lower CVD risk factors.\u00a0Habitual consumption of whole almonds should be encouraged as part of\u00a0a healthy diet.<\/jats:p>\n              <\/jats:sec>","DOI":"10.1007\/s00394-020-02270-9","type":"journal-article","created":{"date-parts":[[2020,5,16]],"date-time":"2020-05-16T08:03:27Z","timestamp":1589616207000},"page":"643-654","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Whole almond consumption is associated with better diet quality and cardiovascular disease risk factors in the UK adult population: National Diet and Nutrition Survey (NDNS) 2008\u20132017"],"prefix":"10.1007","volume":"60","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1914-7200","authenticated-orcid":false,"given":"Vita","family":"Dikariyanto","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sarah E.","family":"Berry","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucy","family":"Francis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leanne","family":"Smith","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wendy L.","family":"Hall","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,5,16]]},"reference":[{"key":"2270_CR1","unstructured":"EAT (2019) Summary Report of the EAT-Lancet Commission: Healthy Diets from Sustainable Food Systems - Food, Planet, Health."},{"key":"2270_CR2","unstructured":"UN About the Sustainable Development Goals. 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