Previous studies have shown that nuts, specifically almonds, result in an improved coronary heart disease (CHD) lipid risk profile. Part of the reason has been ascribed to their high content of monounsaturated fat. However in a previous study we have done, the almond supplement, in comparison with an olive oil and dairy protein based supplement, still showed a significant reduction in total cholesterol (total-C) and low density lipoprotein cholesterol (LDL-C). We wish to use this paradigm to confirm the lipid lowering effect of almonds, to establish a similar relationship for the apolipoproteins and so add further support for the cardiovascular risk reduction associated with an almond diet. In addition, in view of the relatively high arginine content of almonds, we believe higher levels of nitric oxide (NO) will be produced, as indicated by increased NO in expired air from perfused olfactory mucosa. With this technique, we have found higher levels of NO in preliminary studies of subjects on soy diets. These data would further add to interest in nuts in relation to cardiovascular disease risk reduction. Furthermore, phenolics are present in high concentrations in oil seeds and nuts, and are known to have antioxidant activity. As yet, they do not appear to have been emphasized in relation to almonds. We will therefore determine the effect of feeding almonds on measures of oxidative stress, including oxidized LDL-C, considered to be of direct relevance to CHD; and oxidized DNA, of potential importance to neoplastic transformation and carcinogenesis.