Peanuts (Arachis hypogaea) have been investigated for their potential role in supporting metabolic syndrome due to their nutrient composition and bioactive compounds. Several clinical and epidemiological studies suggest that regular peanut and nut consumption is associated with reduced risk factors for metabolic syndrome, such as improved lipid profiles, better glycemic control, and reduced inflammation.

Peanuts are rich in monounsaturated and polyunsaturated fatty acids, fiber, vitamins (notably vitamin E), magnesium, and polyphenols like resveratrol. These nutrients have been shown to positively influence insulin sensitivity, lower LDL cholesterol, and decrease oxidative stress. In randomized controlled trials, moderate peanut intake did not contribute to weight gain and, in some cases, was associated with reduced waist circumference—important for metabolic syndrome management. Systematic reviews and meta-analyses of nut consumption (often grouping peanuts with tree nuts) indicate favorable effects on fasting glucose, total cholesterol, and triglycerides.

However, the evidence is not unequivocal; some studies find minimal or no effect, and much of the research includes peanuts as part of a broader nut intake, making it difficult to isolate their unique contribution. Still, the overall scientific consensus supports the inclusion of peanuts in a balanced diet for those at risk of or managing metabolic syndrome, though they should be consumed unsalted and in moderation due to their caloric density.