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Effects of almond consumption on the reduction of LDL-cholesterol: A discussion of potential mechanisms and future research directions
Abstract
Diet plays a seminal role in the prevention and treatment of cardiovascular disease. Consumption of tree nuts has been shown to reduce low-density lipoprotein cholesterol (LDL-C), a primary target for coronary disease prevention, by 3-19%. Almonds have been found to have a consistent LDL-C-lowering effect in healthy individuals, and in individuals with high cholesterol and diabetes, in both controlled and free-living settings. Almonds are low in saturated fatty acids, rich in unsaturated fatty acids, and contain fiber, phytosterols, and plant protein. Other cardioprotective nutrients unique to almonds include α-tocopherol, arginine, magnesium, copper, manganese, calcium, and potassium. Mechanisms responsible for the LDL-C reduction observed with almond consumption are likely associated with the nutrients almonds provide. Biologically active by nature, these nutrients target primary mechanistic routes of LDL-C reduction, including decreased (re)absorption of cholesterol and bile acid, increased bile acid and cholesterol excretion, and increased LDL-C receptor activity. The nutrients present in almonds may regulate enzymes involved in de novo cholesterol synthesis and bile acid production. Research is needed to understand all mechanisms by which almonds reduce cardiovascular disease risk.
... Almond consumption has been shown to alleviate hyperlipidemia through multiple mechanisms, mainly by improving lipid profiles. As discussed above, research indicates that almonds can notably reduce LDL-C, total cholesterol, and non-HDL-C, while increasing HDL-C levels [29,33,35,36]. The nutritional composition of almonds, which are abundant in MUFAs and PUFAs, plays a critical role in improving lipid profiles. ...
... The nutritional composition of almonds, which are abundant in MUFAs and PUFAs, plays a critical role in improving lipid profiles. The high MUFA content helps to lower LDL-C and total cholesterol levels [10,35,37]. Furthermore, almonds are rich in dietary fiber and phytosterols, which block cholesterol absorption in the intestines, leading to reduced serum cholesterol levels [35]. ...
... The high MUFA content helps to lower LDL-C and total cholesterol levels [10,35,37]. Furthermore, almonds are rich in dietary fiber and phytosterols, which block cholesterol absorption in the intestines, leading to reduced serum cholesterol levels [35]. Almonds are also a good source of antioxidants like vitamin E (α-tocopherol), which can prevent the oxidation of LDL particles, a key contributor to atherosclerosis, thereby enhancing cardiovascular health [35,37]. ...
The consumption of almonds has been associated with several health benefits, particularly concerning cardiovascular and intestinal health. In this comprehensive review, we compile and deliberate studies investigating the effects of almond consumption on cardiovascular disease (CVD) risk factors and gut health. Almonds are rich in monounsaturated fats, fiber, vitamins, minerals, and polyphenols, which contribute to their health-promoting properties. Regular intake of almonds has been shown to improve lipid profiles by reducing LDL cholesterol and enhancing HDL functionality. Additionally, almonds aid in glycemic control, blood pressure reduction, and chronic inflammation amelioration, which are critical for cardiovascular health. The antioxidant properties of almonds, primarily due to their high vitamin E content, help in reducing oxidative stress markers. Furthermore, almonds positively influence body composition by reducing body fat percentage and central adiposity and enhancing satiety, thus aiding in weight management. Herein, we also contemplate the emerging concept of the gut–heart axis, where almond consumption appears to modulate the gut microbiome, promoting the growth of beneficial bacteria and increasing short-chain fatty acid production, particularly butyrate. These effects collectively contribute to the anti-inflammatory and cardioprotective benefits of almonds. By encompassing these diverse aspects, we eventually provide a systematic and updated perspective on the multifaceted benefits of almond consumption for cardiovascular health and gut microbiome, corroborating their broader consideration in dietary guidelines and public health recommendations for CVD risk reduction.
... Previous meta-analysis (Lee-Bravatti et al. 2019, Eslampour et al. 2020b) demonstrated that almond consumption significantly reduced weight and fat mass in adult subjects. In addition, almond may suppress lipid peroxidation and pro-inflammatory cytokines production, thus initiating the metabolism and decrease of lipids indirectly (Berryman et al. 2011, Musa-Veloso et al. 2016, Lee-Bravatti et al. 2019. The most widely accepted explanation for LDL-C reduction associated with almond intake is decrease of saturated fat and increase monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) intake (Berryman et al. 2011). ...
... In addition, almond may suppress lipid peroxidation and pro-inflammatory cytokines production, thus initiating the metabolism and decrease of lipids indirectly (Berryman et al. 2011, Musa-Veloso et al. 2016, Lee-Bravatti et al. 2019. The most widely accepted explanation for LDL-C reduction associated with almond intake is decrease of saturated fat and increase monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) intake (Berryman et al. 2011). Diets rich in n-6 PUFA may reduce blood lipids by decreasing the activity of lipogenic enzymes (Takeuchi et al. 2001). ...
... In addition, phytosterols inhibit the cholesterol esterase enzymes and reduce the intracellular esterification of cholesterol (Roncero et al. 2020, Asbaghi et al. 2021). Almond's bioactive compounds may also influence the expressions of proteins involved in transportation of fatty acids (Berryman et al. 2011). ...
The aim of this meta-analysis was to assess the effects of almond consumption on the lipid profiles of type 2 diabetes mellitus (T2DM) patients. Eligible trials were searched from four electronic databases until Jan 2020. Five eligible articles were included in the final quantitative analysis. Overall, meta-analysis could not show any beneficial effect of almond consumption on total cholesterol (TC) weighted mean difference (WMD: 0.65 mg/dL, 95% CI: -7.52-8.82, p = .87), triglyceride (TG; WMD: 1.59 mg/dL, 95% CI: -21.77-24.96, p = .89), low-density lipoprotein cholesterol (LDL-C; WMD: -5.40 mg/dL, 95% CI: -13.30-2.50, p = .18), and high-density lipoprotein cholesterol (HDL-C; WMD: 1.57 mg/dL, 95% CI: -0.95-4.10, p = .22). However, subgroup analyses showed that serum LDL-C levels were significantly reduced in trials administered > 50 g/d almond. The data suggest that consumption of almond could not improve lipid profile in patients with T2DM.
... 58 We have also seen mixed findings regarding sub-grouped items. This divergence might depend on the differences in the different dietary compliance of the subjects, different timings of almond intake, 59 mastication and bioavailability factors, 60 lifestyle factors affecting the lipid profile, and ethnic origin which may influence the amount of digestible nutrients in almonds. Furthermore, the discrepancy with respect to almond variety, 61 geographical and botanical origin of almonds, 62 harvest time and storage conditions 63 and proces-sing 64 which greatly influence the biological activity of almond, could affect the results. ...
... The most widely accepted explanation for LDL-C reduction associated with almond consumption is the decrease of saturated fat and increase MUFA and PUFA intake. 60 Also dietary fiber in almonds, with a range of abilities to increase fecal bulk, decrease transit time in the intestine, decrease calorie intake and body weight following decreased satiation Q17 might be the cause of improvements in blood lipid levels. 10,60 The modification of the microbiota composition and induction of a number of potentially beneficial butyrate- producing bacteria by almond fiber and phytochemicals is another possible mechanism for the improvement of blood lipids. ...
... 60 Also dietary fiber in almonds, with a range of abilities to increase fecal bulk, decrease transit time in the intestine, decrease calorie intake and body weight following decreased satiation Q17 might be the cause of improvements in blood lipid levels. 10,60 The modification of the microbiota composition and induction of a number of potentially beneficial butyrate- producing bacteria by almond fiber and phytochemicals is another possible mechanism for the improvement of blood lipids. 66 Dietary phytosterols in almonds can also interfere with cholesterol and bile acid absorption through competing with dietary cholesterol and bile acids for uptake in mixed micelles. ...
A number of clinical trials have examined the effect of almond intake on lipid profile in recent years; however, the results remain equivocal. Therefore, the present study aims to summarize and quantitatively examine the available evidence on the effectiveness almond intake on lipid parameters by employing a systematic review and meta-analytic approach. Online databases including PubMed, Scopus, Embase, and Cochrane Library were searched up to September 2020 for randomized controlled trials that examined the effect of almond intake on lipid profile in adults. Treatment effects were expressed as weighted mean difference (WMD) and the corresponding standard error (SE) in concentrations of serum lipids. To estimate the overall effect of almond intake, we employed the random-effects model. In total, 27 studies with 36 effect sizes were included in our analysis (1154 cases and 904 control subjects). The meta-analysis revealed that almond intake significantly change the concentrations of triglyceride (WMD = -6.68 mg/dL; 95% CI: -11.62, -1.75, p = 0.008), total cholesterol (WMD = -4.92 mg/dL; 95% CI: -7.81, -2.03, p = 0.001), low-density lipoprotein (WMD = -5.65 mg/dL; 95% CI: -8.75, -2.55, p < 0.001), however did not significant effect on high-density lipoprotein (WMD = -0.21 mg/dL; 95% CI: -1.26, 0.84, p = 0.697) levels. Meta-regression analysis indicated a linear relationship between dose of almond and change in TG (P=0.021). This meta-analysis concludes that almond intake can significantly reduce lipid parameters. To draw straightforward conclusions regarding generalized recommendations for almond intake for improving lipid profile, there is a need for more well-controlled trials targeting exclusively patients with dyslipidaemia.
... Reducing inflammation can, therefore, help to lower the risk of heart disease and other related conditions. Studies have demonstrated that consuming nuts can result in a reduction of LDL by 3-19% [8,9]. Oat milk is a rich source of soluble fiber oat beta-glucan, which has been shown to assist in lowering LDL-C and apolipoprotein B (ApoB) levels in the blood [10,11]. ...
... As with other almond studies [34], almond dietary therapy did not result in a statistically significant alteration in HDL-C, Lp(a), or hsCRP. The cholesterol-lowering effect of almonds may be attributed to their high content of unsaturated fatty acids, fiber, and protein, which facilitate the reduction of cholesterol and bile acid absorption and reabsorption, enhance bile acid and cholesterol excretion, and augment LDL-C receptor activity [8,9,35]. ...
Cardiovascular disease (CVD) represents the leading cause of death worldwide. For individuals at elevated risk for cardiovascular disease, early detection and monitoring of lipid status is imperative. The majority of lipid measurements conducted in hospital settings employ optical detection, which necessitates the use of relatively large-sized detection machines. It is, therefore, necessary to develop point-of-care testing (POCT) for lipoprotein in order to monitor CVD. To enhance the management and surveillance of CVD, this study sought to develop a POCT approach for apolipoprotein B (ApoB) utilizing a shear horizontal surface acoustic wave (SH-SAW) platform to assess the risk of heart disease. The platform employs a reflective SH-SAW sensor to reduce the sensor size and enhance the phase-shifted signals. In this study, the platform was utilized to monitor the impact of a weekly almond and oat milk or statins intervention on alterations in CVD risk. The SH-SAW ApoB test exhibited a linear range of 0 to 212 mg/dL, and a coefficient correlation (R) of 0.9912. Following a four-week intervention period, both the almond and oat milk intervention (−23.3%, p < 0.05) and statin treatment (−53.1%, p < 0.01) were observed to significantly reduce ApoB levels. These findings suggest that the SH-SAW POCT device may prove a valuable tool for monitoring CVD risk, particularly during routine daily or weekly follow-up visits.
... The beverage II was the most promising in this concern. It was reported that almonds reduces postprandial glucose (Tan and Mattes, 2013), decreases insulin resistance (Wien et al., 2010), and elevates insulin secretion (Jenkins et al., 2008) due to the presence of unsaturated fatty acids, phytosterol, fiber, and other bioactive components (Berryman et al., 2011). Additionally, the cereals (quinoa and oat) content of folate, magnesium, potassium, and fiber may be contributed to the hypoglycemic effect of the prepared beverages (Hosseinpour-Niazi et al., 2011). ...
... The ameliorative effect of the prepared beverages on kidney and liver functions may be due to their hypolipidemic and antioxidant activities in addition to the hepatoprotective effect of phenolic compounds. Almond content of unsaturated fatty acid, phytosterol, fiber, and other bioactive components (Berryman et al., 2011) may be contributed to the beneficial effect of the prepared beverage on kidney and liver functions. Mohamed et al. (2019) confirmed that quinoa seeds suppressed the elevation in kidney and liver functions which mediated by feeding rats on diet rich in fructose and contained saturated fat. ...
Metabolic syndrome (MetS) is characterized as a gathering of various metabolic disorders, for example, hyper-glycemia, dyslipidemia, and obesity. The present research was conducted to prepare fortified almond milk as functional beverages and evaluate their protective effect against MetS and associated hepatic and vascular complications. Three beverages (I, II, and III) were prepared by fortification almond milk with carrot juice or powder of quinoa seeds and carrot juice or oat powder and banana juice. The sensory attributes, physicochemical properties, bioactive compounds (total phenolic, beta-carotene, tocopherols) and B-complex vitamins were determined in the beverages. In-vitro antioxidant activity of the beverages was assessed. MetS was induced in rats via feeding on high-fat high-fructose diet (HFHF). The biochemical (lipid profile, oxidative stress, liver, and kidney functions), nutritional and histopathological parameters were assessed in rats. The beverage I recorded the highest sensory attributes' scores. The physicochemical properties of the beverages revealed that acidity and viscosity of all beverages ranged from 4.55 to 4.88 and from 40 to 59, respectively. The beverage I showed the highest content of alpha-tocopherol (14.994 μg/g) and beta-carotene (104.541 μg/g), while the beverage II showed the highest content of gamma-tocopherol (0.557 μg/g), folic acid (0.806 μg/g), and total phenols (147.43 μg GAE/g). The results of animals revealed that the beverage II was the most promising in attenuation levels of total cholesterol, triglycerides, low-density lipoprotein cholesterol, malondialdehyde, and tumor necrosis factor-alpha. Also, the beverage II was the superior in the protection of the liver and heart tissues as reflected by the histopathological examination findings. So, it can be concluded that the newly prepared almond milk with quinoa seeds and carrot juice could be used as an effective functional beverage for the prevention of MetS and its complications.
... The beverage II was the most promising in this concern. It was reported that almonds reduces postprandial glucose (Tan and Mattes, 2013), decreases insulin resistance (Wien et al., 2010), and elevates insulin secretion (Jenkins et al., 2008) due to the presence of unsaturated fatty acids, phytosterol, fiber, and other bioactive components (Berryman et al., 2011). Additionally, the cereals (quinoa and oat) content of folate, magnesium, potassium, and fiber may be contributed to the hypoglycemic effect of the prepared beverages (Hosseinpour-Niazi et al., 2011). ...
... The ameliorative effect of the prepared beverages on kidney and liver functions may be due to their hypolipidemic and antioxidant activities in addition to the hepatoprotective effect of phenolic compounds. Almond content of unsaturated fatty acid, phytosterol, fiber, and other bioactive components (Berryman et al., 2011) may be contributed to the beneficial effect of the prepared beverage on kidney and liver functions. Mohamed et al. (2019) confirmed that quinoa seeds suppressed the elevation in kidney and liver functions which mediated by feeding rats on diet rich in fructose and contained saturated fat. ...
Metabolic syndrome (MetS) is characterized as a gathering of various metabolic disorders, for example, hyperglycemia, dyslipidemia, and obesity. The present research was conducted to prepare fortified almond milk as functional beverages and evaluate their protective effect against MetS and associated hepatic and vascular complications. Three beverages (I, II, and III) were prepared by fortification almond milk with carrot juice or powder of quinoa seeds and carrot juice or oat powder and banana juice. The sensory attributes, physicochemical properties, bioactive compounds (total phenolic, beta-carotene, tocopherols) and B-complex vitamins were determined in the beverages. In-vitro antioxidant activity of the beverages was assessed. MetS was induced in rats via feeding on high-fat high-fructose diet (HFHF). The biochemical (lipid profile, oxidative stress, liver, and kidney functions), nutritional and histopathological parameters were assessed in rats. The beverage I recorded the highest sensory attributes' scores. The physicochemical properties of the beverages revealed that acidity and viscosity of all beverages ranged from 4.55 to 4.88 and from 40 to 59, respectively. The beverage I showed the
highest content of alpha-tocopherol (14.994 μg/g) and beta-carotene (104.541 μg/g), while the beverage II showed the highest content of gamma-tocopherol (0.557 μg/g), folic acid (0.806 μg/g), and total phenols (147.43 μg GAE/g). The results of animals revealed that the beverage II was the most promising in attenuation levels of total cholesterol, triglycerides, low-density lipoprotein cholesterol, malondialdehyde, and tumor necrosis factoralpha. Also, the beverage II was the superior in the protection of the liver and heart tissues as reflected by the histopathological examination findings. So, it can be concluded that the newly prepared almond milk with quinoa
seeds and carrot juice could be used as an effective functional beverage for the prevention of MetS and its complications.
... mg; folate, 0.10-0.13 mg; and vitamin A, 5.00 IU [3,7]. ...
The main aim of this chapter is to present a short summary of different growing species of almond and their health benefits. “Almonds,” which are cherished for their taste and nutritional value, are available in dozens of varieties, each possessing its own distinct character. The nutritional composition of almond is presented through our analysis, which highlights the macronutrient, micronutrient, fiber and phytochemical contents. Popular almond types, which include Nonpareil, Carmel, Mission, Sonora, and Independence, along with their freshest taste and implementation in cooking, are described. In addition, we provide information on the health benefits of almond, such as its benefits for heart health, weight management, blood sugar control, bone health and brain health. In human food preparation, almonds are not only combined with snacks but also in other simple mixed dishes, bakes, beverages and comprehensive options. The choice of almond variety depends on the nutritional value and culinary possibilities of distinct varieties of almond. Genetically and environmentally friendly, the nutritional quality of almond may vary slightly. It is known for several pharmacological properties, including antistress, antioxidant, immune stimulant, lipid strategizing and laxative properties. It is a highly useful tool for improving the health of our memory, ameliorating muscle function, prolonging life, and improving various other aspects of our health.
... 45 UFAs contribute to an elevation in high density lipoprotein cholesterol (HDL-C) levels and a reduction in low density lipoprotein cholesterol (LDL-C) levels, thereby safeguarding cardiovascular well-being. 46 According to Ribeiro et al., 47 CC exhibited the highest content of polyunsaturated fatty acids (PUFAs) among twelve mushroom species, with linoleic acid being the predominant compound. Similarly, research by Akata et al. ...
Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.
... Add 1 gram of muffin powder to the crucible and record the combined weight. Heat the crucible on a burner until the muffin powder turns ash grey, then cool it to room temperature and weigh the crucible again [14]. Calculate the ash value percentage using the formula: Ash value (%) = [weight of the ash / weight of the sample] x 100. ...
Health professionals and consumers are increasingly urging food corporations to produce healthier options, leading to a rise in the popularity of gluten-free flours like millet, sweet potatoes, and mung bean flour. Nutraceutical muffins offer a novel approach by combining the enjoyment of a tasty snack with the health benefits of bioactive compounds. These muffins are formulated with ingredients such as mung bean flour, spinach powder, guava powder, jaggery, and ghee to provide dietary fiber, vitamins, minerals, and antioxidants. Gluten-free and suitable for diabetics, they also address health concerns such as energy enhancement, vitamin deficiency, constipation, and bone health. In conclusion, nutraceutical muffins present an exciting way to merge health and flavor, making functional ingredients easily accessible in daily diets. However, further research is needed to optimize their formulation and validate their health benefits.
... Almond fruit is included in nutritional diets with its fatty acids, proteins, dietary fiber, complex carbohydrates, vitamin E, polyphenols and many minerals [3,4]. Almond is beneficial for various diseases such as heart, cancer, joint, rheumatism and skin diseases, and that it increases the level of HDL (high density lipoproteins) in the blood and reduces the level of LDL (low density lipoproteins) with the fatty acids and phytosterols it contains [5,6]. ...
... Since then, a growing body of observational studies and clinical trials has confirmed the cardioprotective effects of nuts [72][73][74] . In particular, incorporating hazelnuts and cashews into the diets of normolipidemic and hyperlipidemic men and women has been linked to lower total and LDL-cholesterol levels resulting from reduced cholesterol and bile acid absorption, increased bile acid and cholesterol excretion, and increased LDL-Cholesterol receptor activity due to their low saturated fat content and high MUFA and PUFA content 75,76 . Furthermore, the consumption of nuts may potentially enhance endothelial function due to their rich protein content and L-arginine, which is a precursor to nitric oxide, an endogenous vasodilator 77 . ...
All recent guidelines on cardiovascular prevention have highlighted the role of healthy diet and lifestyle advocating holistic approach to reduce cardiovascular burden among population. Despite these efforts, registries have reported that only a minority of healthcare professionals provide advice on diet and lifestyle, and, in most cases, counseling is suboptimal for several reasons. Cardiovascular benefits linked to lifestyle and nutrition seem to be underestimated by many patients and doctors. This overview aims to summarize well-established benefits related to lifestyle and nutrition, discuss the current debates in this field in order to improve awareness among the medical community and to promote a better implementation of non-pharmaceutical measures to prevent the occurrence of atherothrombotic events.
... Almond play avital role in LDL-cholesterol lowering effect and diabetes. It is low in saturated fatty acids and rich in unsaturated fatty acids and contain fiber, phytosterols, plant protein, α-tocopherol, arginine, magnesium, copper, manganese, calcium and potassium (Berryman, et al., 2011). ...
... The percentage of monounsaturated and polyunsaturated fatty acids (MUFAs and PUFAs) ranged between 84.9% for conventional D. largueta and 83.7% for conventional Marcona. This high percentage of unsaturated lipids is associated with some of the main functional benefits of consuming almonds [78,87]. Our results showed a higher content of the fatty acids SFA, MUFA and PUFA for the organic almonds compared to the conventional ones. ...
The need to improve agroecosystem sustainability to secure yields, minimize environmental impacts and improve soil health is widely recognized. Organic production systems are one of the strategies that may be used to alleviate the negative environmental repercussions of conventional agriculture. In the present study, we compared the impact of conventional and organic production systems on the almond (Prunus dulcis (Mill.) D.A. Webb) yield and quality of nuts of two cultivars (Marcona and Desmayo Largueta), with both systems being managed on marginal hillslopes in the southeast of Spain. Our findings show that the organic production system in rainfed almond trees has positive effects on certain nut quality parameters, with a slight decrease in almond yield, specifically 9.5% for cv. D. Largueta and 1.3% for cv. Marcona, with respect to the conventional system. The results obtained have varied depending on the cultivar. Statistically significant differences have been obtained for cv. Marcona in the sugar content (54.4 and 49.8 g kg−1 in organic and conventional, respectively) and the total phenol content (3.41 and 2.46 g GAE kg−1 for organic and conventional, respectively). In the case of cv D. Largueta, statistically significant differences were found between the organic and conventional systems for antioxidant activity (14.8 vs. 8.68 mmol Trolox kg−1, DPPH), fatty acid content (229 vs. 188 g kg−1 dw), saturated fatty acids (36 vs. 28.7 g kg−1 dw), monounsaturated fatty acids (113 vs. 110 g kg−1 dw) and polyunsaturated fatty acids (60.3 vs. 49.6 g kg−1 dw). Here, we show for the first time how a rainfed organic system allows for higher-quality almonds, specifically with a higher content of phytochemicals beneficial for health, which, together with the higher price compared to conventional almonds, could compensate for the yield losses while preserving the sustainability of marginal agroecosystems.
... In terms of health benefits, phenolic compounds of AS are bioavailable and extensively biotransformed by the microbiota and host tissue upon consumption [10]. Although the precise function of polyphenol metabolites in preventing chronic disease is emerging, these have been described as protective agents against inflammatory processes [3], cancer [11], herpes [8,12], or cardiovascular disease [13,14], while modulating plasma biomarkers of oxidative stress [15]. AS also exhibits prebiotic activity [16] due to the polyphenol delivery to the colon [17,18] and increased probiotic bacteria in the culture, including bifidobacteria and eubacteria [19]. ...
Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of both valorised fractions. The dry extracts obtained at 180 °C were richer in phenolics (161 vs. 101 mg GAE. g−1 defatted almond skin (DAS)), with greater antioxidant potential (1.063 vs. 1.490 mg DAS.mg−1 DPPH) and showed greater antibacterial effect (lower MIC values) against L. innocua (34 vs. 90 mg·mL−1) and E. coli (48 vs. 90 mg·mL−1) than those obtained at 160 °C, despite the lower total solid yield (21 vs. 29%) obtained in the SWE process. The purification of cellulose from the SWE residues, using hydrogen peroxide (H2O2), revealed that AS is not a good source of cellulose material since the bleached fractions showed low yields (20–21%) and low cellulose purity (40–50%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Nevertheless, the application of a green, scalable, and toxic solvent-free SWE process was highly useful for obtaining AS bioactive extracts for different food, cosmetic, or pharmaceutical applications.
... Kacang-kacangan yang biasanya digunakan dalam pembuatan biscotti adalah kacang almond. Almond memiliki kandungan gizi yang cukup tinggi, salah satunya adalah kandungan lemak sebanyak 49,4% dengan tingkat asam lemak tak jenuh tunggal yang tinggi sebesar 67%, yang bermanfaat bagi kesehatan jantung (Berryman et al., 2011). Almond merupakan salah satu cemilan yang digemari banyak orang dan almond memiliki julukan sebagai "superfood" karena memiliki banyak asupan nutrisi di dalamnya. ...
Biscotti merupakan salah satu jenis cookies yang berasal dari Italia dan biasanya kacang-kacangan yang digunakan adalah kacang almond. Namun dengan harganya yang lumayan mahal penulis tertarik untuk menggunakan biji nangka sebagai alternatif pengganti almond. Tujuan penelitian ini untuk mengetahui kualitas biscotti dengan penggunaan biji nangka sebagai pengganti almond dari segi rasa, warna, tekstur dan aroma. Teknik analisis data yang digunakan yaitu Teknik desktiptif dengan melakukan uji organoleptik pada 30 panelis. Hasil uji organoleptik yang diperoleh yaitu biscotti dengan penggunaan biji nangka sebagai pengganti almond yaitu memiliki rasa sangat enak, aroma cukup sedap, teksur kurang renyah dan warna kuning kecoklatan. Hasil dari daya simpan biscotti dengan penggunaan biji nangka sebagai pengganti almond baik dikonsumsi sampai 10 hari dalam kemasan kedap udara dan pada suhu ruangan. Biscotti is a type of cookie originating from Italy and usually the nuts used are almonds. However, with the price being quite expensive, the author is interested in using jackfruit seeds as an alternative to almonds. The purpose of this study was to determine the quality of biscotti with the use of jackfruit seeds as a substitute for almonds in terms of taste, color, texture and aroma. The data analysis technique used is descriptive technique by conducting organoleptic tests on 30 panelists. The results of the organoleptic test obtained were biscotti with the use of jackfruit seeds as a substitute for almonds, which had a very good taste, quite pleasant aroma, less crunchy texture and a brownish yellow color. The results of the shelf life of biscotti with the use of jackfruit seeds as a substitute for almonds are good for consumption for up to 10 days in airtight packaging and at room temperature.
... These substances have been shown to decrease cholesterol buildup in the arteries and shield the structural integrity of lipoproteins (30). Since almonds primarily contain oleic and linoleic acids, which are rich in unsaturated fatty acids and are poor in saturated fatty acids, cholesterol reduction associated with almond oil consumption has primarily been attributed to increased LDL-C receptor activity and increased bile acid and cholesterol excretion, as well as decreased absorption of cholesterol and bile acid (31). Almond oil is a great source of α-tocopherol, which may improve the activity of many enzymes, including those involved in lipid decomposition. ...
Introduction: Ovariectomies rats were used to assess the preventive effects of almond and primrose oils on their lipid and neurochemical profiles. Methods: The experimental groups were as follows: Group 1: A negative control group. Group 2: Rats given an oral dose of almond oil (800 mg/kg/d) for 30 days. Group 3: Rats given an oral dose of primrose oil (500 mg/kg/d) for 30 days. Group 4: Untreated ovariectomized rats. Group 5: Ovariectomized rats given an oral dose of almond oil (800 mg/kg/d) for 30 days. Group 6: Ovariectomized rats given an oral dose (500 mg/kg/d) of primrose oil daily for 30 days. Results: Oral administration of almond and primrose oils significantly decreased mean (P < 0.05) serum total cholesterol (TC), triacylglycerol (TG), low-density lipoprotein cholesterol (LDL-C), and very low-density lipoprotein cholesterol (VLDL-C) concentrations and raised high-density lipoprotein cholesterol (HDL-C) in the ovariectomized groups compared to group 4 (P < 0.05). They also increased leptin and estradiol (E2) concentrations in groups 5 and 6. Administration of oils showed a marked increase in noradrenalin, dopamine, and 5-hydroxytyramin levels and a marked decrease in PGE2 and COX-2 levels (P < 0.05). Rats given almond and primrose oils revealed minor capillary congestion in the hippocampus in brain sections. Conclusion: Administration of almond or primrose oils may improve central nervous system functions and decrease the risk of cardiovascular illnesses. They also might be effective against atherosclerosis, inflammation, endocrine disorders, and cognitive impairments for women who undergo surgical menopause prior to their natural menopause.
... Ten, it is garnished by adding almonds and cardamom powder (Figure 8(c)). Almonds help increase the level of vitamin E in RBC [40] and lower the cholesterol level [41] and blood pressure by producing antioxidants in the bloodstream [42]. It is enriched with several nutrients such as protein (21.4%), fbers (12.5%), fat (50%), vitamin E (37%), manganese (32%), and magnesium (20%). ...
Te enthralling sweet taste that mesmerizes the eastern part of India, or more specifcally the undivided Bengal (West Bengal and Bangladesh) is unveiled. Te ethnic sweetmeats that originated in Bengal varied over their primary ingredients, size, shape, and process of production due to variation in the context of geographical, cultural, and religious beliefs. In total, thirty-eight numbers of sweet products that are originated in Bengal are reconnoitered along with their nutritional composition and shelf life. Based on the key ingredients, the sweetmeats can be divided into nine classes, namely, chhana-based, pulse-based, fried, milk-skin-based, extruded rice-based, fermented, khoa-based, fruit-based, and sugar-based. Nutritional heritage comes along with health-related benefts to mankind; the racial sweetmeats produced in undivided Bengal have crucial medicinal and gastronomical importance. Te sweetmeats are basically the assimilation of ancestral Bengali tradition, rituals, and convictions through the cascade of time. Te classical and folk processing methods practiced from antediluvian times have had a prominent impression on the taste and nutritional comportment of the sweets produced. To the best of our knowledge, this article is the frst attempt to scientifcally document the integrity of the processing methods, nutritional content, and health benefts of traditional sweetmeats.
... The mechanistic rationale for an effect of nuts and seeds on cardiometabolic risk factors, atherosclerosis and risk of CVD has been characterized in several reviews (152)(153)(154)(155). Beneficial effects can be deduced from their contents and combinations of nutrients and bioactive substances. ...
Objectives:
We aimed to systematically review studies and evaluate the strength of the evidence on nuts/seeds consumption and cardiometabolic diseases and their risk factors among adults.
Methods:
A protocol was pre-registered in PROSPERO (CRD42021270554). We searched MEDLINE, Embase, Cochrane Central Register of Controlled Trials and Scopus up to September 20, 2021 for prospective cohort studies and ≥12-week randomized controlled trials (RCTs). Main outcomes were cardiovascular disease (CVD), coronary heart disease (CHD), stroke and type 2 diabetes (T2D), secondary total-/low density lipoprotein (LDL)-cholesterol, blood pressure and glycaemic markers. Data extraction and risk of bias (RoB) assessments (using RoB 2.0 and RoB-NObS) were performed in duplicate. Effect sizes were pooled using random-effects meta-analyses and expressed as relative risk (RR) or weighted mean differences with 95% confidence intervals (CI); heterogeneity quantified as I 2. One-stage dose-response analyses assessed the linear and non-linear associations with CVD, CHD, stroke and T2D. The strength of evidence was classified per the World Cancer Research Fund criteria.
Results:
After screening 23,244 references, we included 42 papers from cohort studies (28 unique cohorts, 1,890,573 participants) and 18 RCTs (2,266 participants). In the cohorts, mainly populations with low consumption, high versus low total nuts/seeds consumption was inversely associated with total CVD (RR 0.81; 95% CI 0.75, 0.86; I 2 = 67%), CVD mortality (0.77; 0.72, 0.82; I 2 = 59.3%), CHD (0.82; 0.76, 0.89; I 2 = 64%), CHD mortality (0.75; 0.65, 0.87; I 2 = 66.9%) and non-fatal CHD (0.85; 0.75, 0.96; I 2 = 62.2%). According to the non-linear dose-response analyses, consumption of 30 g/day of total nuts/seeds was associated with RRs of similar magnitude. For stroke and T2D the summary RR for high versus low intake was 0.91 (95% CI 0.85, 0.97; I 2 = 24.8%) and 0.95 (0.75, 1.21; I 2 = 82.2%). Intake of nuts (median ~50 g/day) lowered total (-0.15 mmol/L; -0.22, -0.08; I 2 = 31.2%) and LDL-cholesterol (-0.13 mmol/L; -0.21, -0.05; I 2 = 68.6%), but not blood pressure. Findings on fasting glucose, HbA1c and insulin resistance were conflicting. The results were robust to sensitivity and subgroup analyses. We rated the associations between nuts/seeds and both CVD and CHD as probable. There was limited but suggestive evidence for no association with stroke. No conclusion could be made for T2D.
Conclusion:
There is a probable relationship between consumption of nuts/seeds and lower risk of CVD, mostly driven by CHD, possibly in part through effects on blood lipids. More research on stroke and T2D may affect the conclusions. The evidence of specific nuts should be further investigated.
... They act as emulsi ers, coating materials, and reducing agents [26,27]. Among them, almond gum is one of the natural and edible plants by products, which has a lot of health bene ts and medicinal uses [28][29][30][31][32][33][34][35]. It has a higher amount of vitamin E, and minerals, and also it contains proteins, fat, arabinose, and galactose sugars [36-38]. ...
The increasing resistance of pathogens and cancer cells to antibiotics and anticancer drugs has sparked the discovery of novel therapeutic materials. Recently, the utilization of plant compounds and byproducts in nanomaterials fabrications has great attention in biomedicine and bioremediation. In this work, almond gum coated MgO nanoparticles were synthesized by a simple green synthesis method. The physicochemical properties of prepared nanoparticles were systematically evaluated using various microscopic and spectroscopy techniques. The biological potential of AG@MgO nanoparticles was evaluated against human infectious pathogens, ( Streptococcus pneumoniae, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae ). The anticancer potential of nanoparticles was assessed against MCF-7 a breast cancer cell which shows excellent cell damage in the lowest concentration. The larvicidal potential of nanoparticles was evaluated against Aedes aegypti mosquito larvae, the mortality rate of larvae increases as the concentration ratio of AG@MgO nanoparticles increases. The final results concluded that the AG@MgO nanoparticles efficiently control bacterial, breast cancer cell growth, and mosquito larvae.
... However, the carboxylic acid composition of almonds is helpful, because monounsaturated fatty acids (MUFA) predominate and the saturated fat content (3.7 g per a hundred grams of almonds) is lowest. The fatty acids from almonds are important contributors to the useful health effects specifically reduced risk of vessel damage and abrupt internal organ death, lowering of blood cholesterol or improvement of lipoprotein (LDL) levels (Berryman et al. 2011). The entire macromolecule content of almonds is twenty-one per cent, creating them a decent supply of plant macromolecule, and also the proteins in almonds are high in essential amino acids. ...
Natural bioactive compounds are molecules’ treasure trove for nutraceuticals, food additives, and functional foods, as they exhibit several structures and activities. Some of these chemicals, such as polyphenols, can be found in high concentrations in nature. However, others are present in such low concentrations that significant harvesting is vital to achieving sufficient quantities, and chemical synthesis is unprofitable due to their structural diversity and complexity. Because screening and synthesizing these compounds are complex, new technologies have been created. The most common approach is traditional liquid or solid–liquid extraction also termed solvent extraction, although modern approaches comprise supercritical and subcritical extractions, pressured liquid extraction, along with microwave and ultrasound-assisted extractions. Such technologies could give a novel technique for increasing the construction of bioactive and usage of such particular compounds as nutraceuticals or as ingredients in functional foods.KeywordsPressured liquid extractionBioactive componentsSolid–liquid extractionFunctional potential
... However, the carboxylic acid composition of almonds is helpful, because monounsaturated fatty acids (MUFA) predominate and the saturated fat content (3.7 g per a hundred grams of almonds) is lowest. The fatty acids from almonds are important contributors to the useful health effects specifically reduced risk of vessel damage and abrupt internal organ death, lowering of blood cholesterol or improvement of lipoprotein (LDL) levels (Berryman et al. 2011). The entire macromolecule content of almonds is twenty-one per cent, creating them a decent supply of plant macromolecule, and also the proteins in almonds are high in essential amino acids. ...
One of the most critical uses in the food business is the encapsulation of food components. Bioactive components are being used in food applications due to growing consumer interest in natural ingredients. Encapsulation is a promising method for improving the stability of bioactive components while allowing for regulated release. This chapter presents an overview of various encapsulation procedures, viz. spray drying, freeze-drying, extrusion, emulsification, coacervation, cocrystallisation, supercritical fluid method, and different encapsulated bioactive compounds, which have been used to fortify food components and deliver them into various functional foods.
... Ten, it is garnished by adding almonds and cardamom powder (Figure 8(c)). Almonds help increase the level of vitamin E in RBC [40] and lower the cholesterol level [41] and blood pressure by producing antioxidants in the bloodstream [42]. It is enriched with several nutrients such as protein (21.4%), fbers (12.5%), fat (50%), vitamin E (37%), manganese (32%), and magnesium (20%). ...
... This fatty acid profile has been related to decreased cholesterol and bile acid resorption, increased bile acid and cholesterol excretion which increase LDL receptor activity. [154] Diastolic blood pressure and systolic blood pressure The consumption of nuts (almond, walnut, hazelnut, pecan nut, baru nut and pistachio) did not result in significant differences (p < 0.01) in DBP (mmHg) and SBP (mmHg) compared to the control diet without nut intake (Figure 3a-b, respectively). An average decrease of approximately Figure 3. Forest plot of the effect of nut-eating diets on (a) diastolic blood pressure (mmHg) (DBP) and (b) systolic blood pressure (mmHg) (SBP) level compared to control diet. ...
This review provides information on nutritional characteristics, extraction techniques, bioactive compounds, bioavailability and bioaccessibility through in vitro and in vivo assays on nuts and food products obtained from walnuts, such as almonds, walnuts, cashew nuts, pistachios, hazelnuts, walnuts, walnuts, macadamia nuts, Brazil nuts, pine nuts and peanuts. The influence of the consumption of these nuts on human health was carried out through a meta-analysis. Data meta-analysis indicated that nut consumption has a positive effect on total cholesterol, high-density lipoprotein, and low-density lipoprotein levels in the population. Although there are promising studies, more research is needed to determine the beneficial effects of these nuts when applied to products.
Abbreviations: ALA: Alpha Linolenic Acid; Ca: Calcium; CVD: Cardiovascular Disease; CI: Confidence Interval; DBP: Diastolic Blood Pressure; EAE: Enzyme Assisted Extraction; GRAS: Generally Recognized as Safe; HDL: high-density lipoprotein; LDL: Low-Density Lipoprotein; Mg: Magnesium; MD: Mean Difference; MAE: Microwave Accelerated Extraction; MUFAS: Monounsaturated Fatty Acids; PUFAS: Polyunsaturated Fatty Acids; K: Potassium; PLE: Pressurized Liquid Extraction; SFAs: Saturated Fatty Acids; SD: Standard Deviation; SFE: Supercritical Fluid Extraction; SBP: Systolic Blood Pressure; UAE: Ultrasound Accelerated Extraction; Zn: Zinc
... Besides being widely appreciated for its organoleptic properties, almond is nutritionally balanced, presenting high levels of mono and polyunsaturated fatty acids, phytosterols, and low glycemic index, characteristics that are associated with beneficial health effects against diabetes and cardiovascular diseases (Barreca et al. 2020;Griel and Kris-Etherton 2006;Jenkins et al. 2008;Mandalari et al. 2010). Antioxidant and anti-inflammatory activities owing to polyphenols, such as flavonoids, as well as hepatoprotective, neuroprotective, and cholesterol-lowering properties have also been described as health benefits of almond consumption (Barreca et al. 2020;Berryman et al. 2011;Mandalari et al. 2011). In addition, almond-derived products (e.g. ...
This review provides a global overview on Rosaceae allergy and details the particularities of each fruit allergy induced by ten Rosaceae species: almond/peach/cherry/apricot/plum (Amygdaleae), apple/pear (Maleae), and raspberry/blackberry/strawberry (Rosoideae). Data on clinical symptoms, prevalence, diagnosis, and immunotherapies for the treatment of Rosaceae allergy are herein stated. Allergen molecular characterization, cross-reactivity/co-sensitization phenomena, the impact of food processing and digestibility, and the methods currently available for the Rosaceae detection/quantification in foods are also described. Rosaceae allergy has a major impact in context to pollen-food allergy syndrome (PFAS) and lipid transfer protein (LTP) allergies, being greatly influenced by geography, environment, and presence of cofactors. Peach, apple, and almond allergies are probably the ones most affecting the quality of life of the allergic-patients, although allergies to other Rosaceae fruits cannot be overlooked. From patients' perspective, self-allergy management and an efficient avoidance of multiple fruits are often difficult to achieve, which might raise the risk for cross-reactivity and co-sensitization phenomena and increase the severity of the induced allergic responses with time. At this point, the absence of effective allergy diagnosis (lack of specific molecular markers) and studies advancing potential immunotherapies are some gaps that certainly will prompt the progress on novel strategies to manage Rosaceae food allergies.
... Furthermore, its nutritional properties should be highlighted; high levels of mono and polyunsaturated fatty acids, phytosterols and a low glycemic index are associated with reduction of some risk factors for cardiovascular disease and diabetes [37][38][39][40]. It has also been described as having antioxidant and inflammatory activities due to its polyphenol content, including flavonoids, hepato and neuroprotective potential and, perhaps the most known, cholesterol-lowering properties [41][42][43][44]. Also, almond derived products such as their oils have demonstrated both antibacterial and antifungal capabilities [45] which makes almond a product of great interest both to the consumer and producer. ...
Tree nuts are considered an important food in healthy diets. However, for part of the world’s population, they are one of the most common sources of food allergens causing acute allergic reactions that can become life-threatening. They are part of the Big Eight food groups which are responsible for more than 90% of food allergy cases in the United States, and within this group, almond allergies are persistent and normally severe and life-threatening. Almond is generally consumed raw, toasted or as an integral part of other foods. Its dietary consumption is generally associated with a reduced risk of cardiovascular diseases. Several almond proteins have been recognized as allergens. Six of them, namely Pru du 3, Pru du 4, Pru du 5, Pru du 6, Pru du 8 and Pru du 10, have been included in the WHO-IUIS list of allergens. Nevertheless, further studies are needed in relation to the accurate characterization of the already known almond allergens or putative ones and in relation to the IgE-binding properties of these allergens to avoid misidentifications. In this context, this work aims to critically review the almond allergy problematic and, specifically, to perform an extensive overview regarding known and novel putative almond allergens.
... Cholesterol lowering effect of arginine is due to its anticoagulant property . Berryman et al. (2011) carried out a study to evaluate the effect of almonds on subjects suffering from high cholesterol. During the study, it was found out that consuming almonds (3.5 g/day) significantly lowered LDL cholestrerol by 4.4% while maintaining HDL cholesterol. ...
Mulberry, Ramulus Mori or Sangzhi, is a native of China. India is the second largest cultivar of mulberry in terms of acreage. The fruit is relinquished for its delicious taste, pleasing colour, low-calorie content and high nutrient value and has been in use as folk medicine for thousands of years for treating sore throat, anemia, and tonsillitis. Hydroxystilbenes, resveratrol and oxyresveratrol, the major bioactive compounds with potent neuro-protectant and cardioprotective effect, are found in mulberry. In addition, oxyresveratrol is known to inhibit tyrosinase and hamper biosynthesis of melanin, a pigment responsible for hyper pigmentation of skin in patients.
... Cholesterol lowering effect of arginine is due to its anticoagulant property . Berryman et al. (2011) carried out a study to evaluate the effect of almonds on subjects suffering from high cholesterol. During the study, it was found out that consuming almonds (3.5 g/day) significantly lowered LDL cholestrerol by 4.4% while maintaining HDL cholesterol. ...
Almonds, one of the earliest domesticated trees, although a nut is botanically categorized as drupes of the Rosaceae family and sub-genus amygdalus. The fruit is a major crop of the state of J&K. FDA have listed almonds as nutrient dense food because of its rich nutritive profile and are thus considered healthiest and most nutritious. They are devoid of cholesterol and saturated fatty acids but are packed with all essential amino acids, omega-3 fatty acids and essential phenolics. European regulation has also categorized almonds as high fibre food. The bioactive compound present in almonds, amygadlin, is known for its potential health implications such as cholesterol control and body weight regulation. In addition, almonds consumption is beneficial for patients suffering from hypercholesteremia because of its rich fatty acid profile. Moreover, American Heart Association shows positive implications of almonds on individuals which are at a risk of developing CVD’s due to presence of bioactive phytochemicals. In addition, almonds are effective against cardiovascular diseases, type 2 diabetes and certain carcinomas.
... Cholesterol lowering effect of arginine is due to its anticoagulant property . Berryman et al. (2011) carried out a study to evaluate the effect of almonds on subjects suffering from high cholesterol. During the study, it was found out that consuming almonds (3.5 g/day) significantly lowered LDL cholestrerol by 4.4% while maintaining HDL cholesterol. ...
Grapes have been cultivated from times immemorial and are considered an important horticultural produce commercially. Grapes are low in fat, cholesterol and sodium but high in ascorbic acid, retinol, phosphorus and caffeic acid, a strong cancer-fighting agent. Resveratrol, biologically active and well-characterized constituent of grape, which is present in abundance in the flesh of fruit is known for its various medicinal properties. It has high antioxidant activity. In addition, resveratrol is reported to strongly exhibit chemo-preventive and antineoplastic activity. Besides resveratrol, phytoalexin, oleanolic acid are present in abundance in grapes with reported positive health implications.Family:VitaceaeGenus:VitisSpecies:Vitis viniferaLocal name:Angoor, dach Family: Vitaceae Genus: Vitis Species: Vitis vinifera Local name: Angoor, dach
... Almond play avital role in LDL-cholesterol lowering effect and diabetes. It is low in saturated fatty acids and rich in unsaturated fatty acids and contain fiber, phytosterols, plant protein, α-tocopherol, arginine, magnesium, copper, manganese, calcium and potassium (Berryman, et al., 2011). ...
This study found that almond milk has a high nutritive value and has a high proportion of protein and oil. It also incorporates abundant antioxidants from the diet. In both free and attached forms, almonds contain phenolic and flavonoids and are abundant in tocopherol, phytosterols, and squalene. Milk with 10% almond was the highest protein content when fresh and after 7 days during cold storage (6± 1 ?C) 5.22 and 5.38% respectively. Milk with 10% almond was the highest fat content when fresh and after 7 days during cold storage (6± 1 ?C) 9.4 and 9.5 % respectively. Milk with 10 % almond was the highest total score of sensory evaluation when fresh and after 7 days during cold storage (6± 1 ?C).The apparent protective benefits of these compounds are due to their antioxidant and ant proliferative functions, which are associated with a lowered chance of developing atherosclerosis and cancer
... The mechanism which is responsible for the LDL-cholesterol reduction which is observed with almond consumption is likely to be associated with the nutrients which are provided by the almonds, i.e., decreased absorption of cholesterol and bile acid, increased bile acid and cholesterol excretion and an increased LDL-cholesterol receptor activity. The nutrients which are present in almonds regulate the enzymes which are involved in cholesterol synthesis and bile acid production (Berryman et al., 2011). Jenkins et al shown that almonds reduced the biomarkers of lipid per oxidation in hyper lipidaemic patients (Jenkins et al., 2008). ...
Background & Objectives
Natural dietary supplements are progressively getting famous to supplant synthetic substances particularly in chronic morbidities. The aim of this study was to evaluate the anti-obesity potential of almond on the normal, Cafeteria, and Atherogenic diets.
Materials and Methods
Parameters such as change in body weight, body temperature, lipid profile, organ weights, and fat pad weights were assessed. Central Nervous System related studies (Despair Swim test and Elevated Plus maze test) were also performed to comprehend the effect of the diets, and almond on the brain. All of the experimental animals were randomly assigned to one of three diet categoriesregular, cafeteria, or atherogenic, and fed those diets for 40 days. Each diet had the control group, standard drug group and three almond groups (low dose:50; medium dose:100 and high dose:200 mg/kg body weight). Body weight was recorded every alternate day. On 40th day, body temperature was measured. On day 41, lipid parameters, organ weights, fat pad weights and the CNS parameters were evaluated. ANOVA followed by Duncans Multiple Range Test were used for statistical analysis.
Results
Treatment of animals with either a low or high dose of almond as well as a standard herb prevented a rise in body weight significantly (p=0.01) in all three diet groups. When a regular diet was replaced with a cafeteria and atherogenic diet, the serum levels of triglycerides and LDL increased significantly, while HDL levels decreased significantly. Overall, almond preparation reduced lipid parameters, organ weights, fat-pad weights, and stabilized CNS parameters substantially.
Interpretation & Conclusion
The almond high dose was the most effective of all the almond preparations. Our study suggests that chronic administration of almond independently reduces the body weight in experimental animals.
... It relieves cough, resolves phlegm and lubricates lungs. Berryman et al has reported the efficacy of almond consumption to reduce LDL (low density lipoprotein)-cholesterol (Berryman et al., 2011). Study: A study conducted by Teotia et al (1997) demonstrated that Prunus amygdalus is antihypercholestrolemic agent. ...
... The most important unsaturated fatty acids of almond oils are oleic and linoleic acids (Berryman et al., 2011;Özcan et al., 2011;Yada et al., 2011). Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom (Agati & Tattini, 2010;Kulbat, 2016). ...
The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice‐creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom.
... Regarding the food rich in n-3 PUFAs, the consumption of tree nuts, for example, almonds, reduces LDL cholesterol levels by 3 to 19% [75], while fish consumption has beneficial effects on insulin sensitivity, type 2 diabetes mellitus (T2DM), and lipid profile [76]. In addition, 3-PUFA contained in fish have been associated with a reduced risk for death from coronary heart diseases in healthy individuals [74,77], and in particular the α-linolenic acid with a reduced risk of myocardial infarction [78]. ...
Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease in Western countries and expose patients to increased risk of hepatic and cardiovascular (CV) morbidity and mortality. Both environmental factors and genetic predisposition contribute to the risk. An inappropriate diet, rich in refined carbohydrates, especially fructose, and saturated fats, and poor in fibers, polyunsaturated fats, and vitamins is one of the main key factors, as well as the polymorphism of patatin-like phospholipase domain containing 3 (PNPLA3 gene) for NAFLD and the apolipoproteins and the peroxisome proliferator-activated receptor (PPAR) family for the cardiovascular damage. Beyond genetic influence, also epigenetics modifications are responsible for various clinical manifestations of both hepatic and CV disease. Interestingly, data are accumulating on the interplay between diet and genetic and epigenetic modifications, modulating pathogenetic pathways in NAFLD and CV disease. We report the main evidence from literature on the influence of both macro and micronutrients in NAFLD and CV damage and the role of genetics either alone or combined with diet in increasing the risk of developing both diseases. Understanding the interaction between metabolic alterations, genetics and diet are essential to treat the diseases and tailoring nutritional therapy to control NAFLD and CV risk.
... Indeed, catechin, protocatechuic acid, benzoic acid, and 4-hydroxy benzoic acid have been identified in almond hulls from different regions in the world (Sang et al., 2002). Such by-product can be exploited as potentially useful sources of natural antioxidants and other compounds (e.g., fibre) have a beneficial impact on lipid metabolism and for preventing atherosclerosis and cardiovascular diseases (Berryman et al., 2011). Atherosclerosis is a chronic pathology directly related to lipid metabolism disorders and oxidative stress (Viktorinova et al., 2016). ...
Hyperlipidemia and oxidative stress are risk factors for atherosclerosis. In this study, we investigated the hypolipidemic and anti-lipoprotein oxidation activities of polyphenol-rich extracts from almond hulls using Triton WR-1339 and high-fat diet-induced hyperlipemic mice as experimental models. We demonstrated that the almond hull extract significantly reduced total cholesterol, triglycerides and low-density lipoprotein-related plasma cholesterol (LDL-C) in the two experimental models of hyperlipidemia, but significantly increased high-density lipoprotein-related plasma cholesterol (HDL-C). Another beneficial effect of the extract was its ability to reduce the atherogenic index and LDL-C/HDL-C ratio. However, the extract exhibited effective antiradical activity against 2,2-diphenyl-1-picrylhydrazyl and significantly protected lipoprotein-rich plasma from mice against oxidation induced by copper ion. The extract contains 342.63±3.44 mg/g total phenolics, 144.67±6.83 mg/g tannins, and 20.66±0.92 mg/g flavonoids. These finding indicate that almond hulls contain polar products able to lower plasma lipid concentrations and which might be beneficial for the treatment of hyperlipidemia and prevention of atherosclerosis.
... Considering the properties of almond and its derivatives, already investigated by several authors (Graziani et al. 2001;Berryman et al. 2011;Yada et al. 2013; Alozie Yetunde and Udofia 2015; Ferragut et al. 2015), we are tempted to speculate on their involvement in enhancing in vitro production. ...
Due to the high demand, orchid propagation by in vitro techniques has lately increased, with an emphasis on the ways to improve germination and seedling development. In this work we compare the efficiency of three classic media for orchid propagation with a newly formulated medium supplemented with almond milk. Our target species responded differently to both the media and the supplement. However, with the exception of Bulbophyllum plumatum that did not show statistical differences with the most common media, a beneficial effect on orchid development growing on the new supplemented medium was observed for Cymbidium tracyanum, Dendrobium wardianum and for the two European orchid species Dactylorhiza praetermissa and Himantoglossum robertianum, speeding up the development of the latter two species into photosynthetic stages. The new medium could be, therefore, suitable for improving the development of some ornamental orchids and terrestrial orchid seedlings included in conservation projects that need an ex situ approach.
... Moreover, intake of peaches protects rat tissues from nicotine toxicity (Kim et al., 2017). Almond intake reduces cardiovascular disease risk by modulating plasma lipoproteins (extensively reviewed in Berryman et al., 2011), contributes to satiety (Hull et al., 2015), delays lipid bioaccessibility (reviewed in Grundy et al., 2016), and decreases inflammation and oxidative stress (reviewed in Kamil and Chen, 2012). Apricot has also an important therapeutic and nutritional value. ...
Phytochemicals or secondary metabolites present in fruit are key components contributing to sensory attributes like aroma, taste, and color. In addition, these compounds improve human nutrition and health. Stone fruits are an important source of an array of secondary metabolites that may reduce the risk of different diseases. The first part of this review is dedicated to the description of the main secondary organic compounds found in plants which include (a) phenolic compounds, (b) terpenoids/isoprenoids, and (c) nitrogen or sulfur containing compounds, and their principal biosynthetic pathways and their regulation in stone fruit. Then, the type and levels of bioactive compounds in different stone fruits of the Rosaceae family such as peach (Prunus persica), plum (P. domestica, P. salicina and P. cerasifera), sweet cherries (P. avium), almond kernels (P. dulcis, syn. P. amygdalus), and apricot (P. armeniaca) are presented. The last part of this review encompasses pre- and postharvest treatments affecting the phytochemical composition in stone fruit. Appropriate management of these factors during pre- and postharvest handling, along with further characterization of phytochemicals and the regulation of their synthesis in different cultivars, could help to increase the levels of these compounds, leading to the future improvement of stone fruit not only to enhance organoleptic characteristics but also to benefit human health.
Phytochemicals are plant-based bioactive molecules produced by plants for their regular metabolism and to protect them against pathogens. Phytochemicals are classified into six classes according to their chemical structure: carbohydrates, lipids, phenolics, terpenoids, alkaloids, and other nitrogen-containing compounds. Several studies have reported that phytochemicals exert health-promoting effects such as anticancer, antioxidant, anti-inflammatory, antimicrobial, cardioprotective, anti-allergic, immune-modulatory, and antiaging effects. Among various phytochemicals, rosmarinic acid has been reported as a powerful antioxidant agent due to its ROS-scavenging properties in vitro and in vivo studies. Rosmarinic acid (C18H16O8) can be isolated from herbal balm mint plants, including Rosmarinus officinalis, Prunella vulgaris, and Melissa officinalis, containing two aromatic amino acids, phenylalanine, and tyrosine. Rosmarinic acid is extracted from approximately 162 different plants with different extraction solutions and chromatographic methods, HPLC, capillary electrophoresis, gas chromatography, and other separation techniques including vibration, maceration with continuous stirring, heat reflux, Soxhlet solvent extraction, ultrasound-assisted extraction, and ethanol extraction. Rosmarinic acid is also characterized by HPLC, gas chromatography, GC-MS, mass spectrophotometry, and proton NMR analysis.
Rosmarinic acid is accepted as a potent antioxidant agent, confirmed by several studies; for instance, it alleviates adverse effects of UV radiation by enhancing antioxidant response in the cell and exerts excellent scavenging properties on the free radicals, including per hydroxyl radical· and hydroxyl radical. Oxidative stress metabolism is described by the balance between the antioxidant response and the reactive oxygen species (ROS) production. Reduced antioxidant response or enhanced production of ROS contributes to the increased oxidative stress in the cells and the tissues, contributing to the disease pathogenesis, including diabetes, cancer, metabolic syndrome, endocrine disorders, and autoimmune diseases. In this book chapter, we aim to give detailed information about the health-promoting effects of phytochemicals, especially rosmarinic acid, on the human health associated with oxidative stress metabolism. Isolation, characterization, and in vitro bioactivity evaluation of phytochemicals and rosmarinic acid on oxidative stress metabolism have been explained in detail. In this context, cell culture administration, bioavailability, cell lysate isolation, and specific enzyme activity techniques have been defined over glucose-6-phosphate dehydrogenase (G6PD), 6-phosphogluconate dehydrogenase (6PGD), glutathione reductase (GR), glutathione s-transferase (GST) and glutathione peroxidase (GPx) enzymes, which can be used in the bioactivity evaluation of the phytochemicals on the biological samples associated with the oxidative stress metabolism.
Diabetes is caused by higher glucose in the bloodstream and is considered one of the major health problems in Indonesia. Wheat flour-based meals are unsuitable for people with diabetes due to their high glycaemic index (GI), which may rapidly increase blood glucose levels. The low-GI characteristic of almonds ( Prunus dulcis ) makes it very potential to replace the wheat flour used in foods. Almonds have a high fiber, unsaturated fat, magnesium, and vitamin E content but low in carbohydrates. Almond consumption also enhances satiety and lowers postprandial glycemia, hence making it suitable alternative flour for people with diabetes. This review aims to provide scientific information regarding the processing technique, nutritional content, bioactive compounds, antioxidant activity, and the diabetes-related health benefits of almond flour. This information is important for supporting almond flour’s potential in diabetes management through food controlling approach.
Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial and mycotoxin stability and safety of almonds throughout long‐term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions, namely, 4°C with noncontrolled relative humidity (RH), 60% RH at 25°C, and 70% RH at 25°C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobic mesophiles, yeasts, and molds), mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus, Cladosporium, Fusarium, Penicillium, Paecilomyces, and Talaromyces. For the variety Guara, mycotoxins related to Aspergillus sect. Flavi, such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus, such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L‐Pro‐L‐Tyr), and cyclo(L‐Pro‐L‐Val), were also detected.
Practical Application
(Optional, for JFS Research Articles ONLY) The quality of almonds depends on the storage period and the RH and temperature at which they are stored. Storage of almonds at 60% RH at 25°C is a good storage condition to maintain the stability and safety of nuts in terms of microbial and mycotoxin contaminations.
In this study, the qualify evaluation of noodles produced from wheat and almond seed composite flour was studied. A preliminary was carried out to ascertain the optimum acceptable level of almond seed flour in wheat flour noodle processing using 0-50%w/w, samples were subjected to sensory evaluation and the most acceptable samples was chosen. Hence, in the main study, level of almond seed flour was varied within the most acceptable level using 5, 10, 15 and 20% w/w inclusion giving rise to four samples. Functional properties, anti-nutrient content, proximate composition, essential amino acid profile, selected mineral content, textural and cooking analyses and sensory evaluation were done using standard methods. The bulk densities of the blend ranged from 0.801 to 0.884 g/ml, WAC, ranged from 2.20g/g to 3.60g/g and swelling index ranged from 6.27 to 2.27 as the proportion of almond seed flour increased from 0-20 %. The values of phytate, oxalate, and tannin range from 0.12 to 0.75g/100g, 0.03 to 0.92g/100g and 0.08 to 1.23g/100g respectively. An increase (9.99 % - 14.55 %) in protein content was observed in the flour blends with increased addition of almond flour, there were significant difference (P<0.05) in mean samples. Lysine value ranged from 3.44 to 5.09%, Valine value ranged from 3.71 to 5.01% and leucine value ranged from 7.06 to 7.24% as the level of almond flour increases from 0 to 20% in the flour blends. Potassium (412.40 mg/100g), magnesium (167.00mg/100g) and calcium (66.55mg/100g) were predominant minerals in the formulated noodles while Iron and sodium were found in low concentration. The values of B1, B2 , B3 ,B6 B9, C, D and E ranged from 1.95 to 2.12mg/100g, 0.45 to 1.12 mg/100g, 0.72 to 0.68mg/100g, 1.25 to 2.12mg/100g, 12.09 to 22.02mg/100g, 19.55 to 22.12 and 0.21 to 2.12 mg/100g respectively as the proportion of almond seed increases from 0 to 20% in the blends used in noodle preparation. The results for length, porosity apparent density and weight for noodle sample from wheat flour (control) were 3.34cm, 0.52mm, 0.87 and 1.94 g respectively. The corresponding values for noodle from 95% wheat flour and 5% almond seed flour were 3.25cm, 0.50mm, 0.89 and 1.93g respectively. . Cooking time and cooking lose increased on addition of almond seed flour while percent rehydration reduced as the quantity of almond seed increased in the noodle samples. Blend formulation 80:20 W : A was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of almond seed with high nutritional content yet are underutilized increasing food security, providing more affordable noodle from local available food sources and further converts waste to wealth.
Functional foods are a class of bioactive compounds that have proven benefits on the human health, especially the prevention of cardiovascular diseases. The foods having these benefits are components of our daily diets. Functions foods have the capability of lowering the blood lipid levels, reducing the low-density lipoproteins, prevention plaque deposition and also platelet aggregation. Nutrition composition of the foods matters because of their phytoprotective substances and bioactive compounds which reduce the cardiovascular risk. The functional foods such as flavonoids, phytochemicals and antioxidants present in plant and animal sources act as cardio-protective agents. The legumes, peas and lentils are rich in iron, antioxidants and healthy proteins which are helpful in maintaining heart health and reducing the blood levels of atherosclerotic LDL cholesterol. The interaction of functional food bioactive compounds such as phenolic acids, hydroxybenzoic acids, omega-3 fatty acids and PUFA is linked to prevention of degeneration of heart muscles and arteries. One of the animal sources that rich in functional foods is the Fish. It has Omega-3 fatty acids and the intake of fish twice a day strengthens the heart muscles. As concluded in many researches, the fish is a functional food source that has high levels of good fats and high proteins which are recommended for heart. Therefore, this area has many science-based evidences which would be elaborated to enlighten the subject further.
Prunus amygdalus (Batsch.) is an important medicinal plant and belongs to the family Rosaceae. It is known as Badam in Hindi and almond in English. The nutritional and medicinal properties of badam fruit are related to its kernel. It has been therapeutic uses for constipation, headache, heart weakness, diarrhea, sedative, amnesia, peptic ulcer, leprosy, polyuria, facial paralysis, Cough, Sexual disability, leprosy, etc. Kaempferol-3-xylosylglucoside and Quercitin are common chemical properties. Almond oil contains the source of vitamin A, B1, B2, B6, E, D, and also contains calcium and magnesium. The preclinical studies mainly depend on flavonoids, phenol, alkaloid, and saponins, tannins. The present review provides comprehensive information of the plant on its Pharmacognostical and Pharmacological profile including its preclinical and clinical studies/ clinical trial and nutritional value in different varieties.
Number trials have evaluated the effect of almond intake on glycemic control in adults; however, the results remain equivocal. Therefore, the present meta-analysis aims to examine the effectiveness of almond intake on glycemic parameters. Online databases including PubMed, Scopus, ISI web of science, Embase, and Cochrane Library were searched up to August 2021 for trials that examined the effect of almond intake on glycemic control parameters including fasting blood sugar (FBS), insulin, HOMA-IR, and HbA1C. Treatment effects were expressed as mean difference (MD) and the standard deviation (SD) of outcomes. To estimate the overall effect of almond intake, we used the random-effects model. In total, 24 studies with 31 arms were included in our analysis. The meta-analysis revealed that almond intake did not significantly change the concentrations of FBS, HbA1c, insulin levels, and HOMA-IR. In conclusion, there is currently no convincing evidence that almonds have a clear beneficial effect on glycemic control. Future studies are needed before any confirmed conclusion could be drowned.
Texas almond cultivar is a crop of significant commercial value in Greece. The present study aimed to develop a new ultrasonic‐assisted extraction method for Texas almond oil based on the Folch method for laboratory use and further evaluate its in vitro antioxidant and antiplatelet, activities as health beneficial bioactivities that further highlight its nutritional value. The results showed that almond oil was quantitatively extracted at ambient temperature and 220 W ultrasonic power by hexane : Isopropanol (3:2, v/v) after 28 min with a solvent to almond ratio equal to 20. Under these conditions, the produced oil exerted antioxidant activities by the DPPH, ABTS, and CUPRAC assays equal to 1.5 ± 0.0, 1.4 ± 0.1, and 2.5 ± 0.0 equivalent nmol of Trolox per mg of almond oil respectively. The IC50 values for antithrombotic and plasma oxidation inhibition activities were 12.80 ± 0.90 and 1.09 ± 0.03 μg almond oil/μL respectively.
Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.
The study is aimed at assessing the effect of Prunus dulcis and alpha-tocopherol treatment against ethanol induced dyslipidemia in Wistar rats. 30 albino Wistar rats were selected based on the selection criteria and equally distributed into 5 groups – Control, ethanol, Prunus dulcis, alpha-tocopherol and combination of alpha-tocopherol + Prunus dulcis treated for 40 days. After the treatment for 40 days, all the animals were euthanized and a retro-orbital puncture was made to collect the blood samples for biochemical investigations. Obtained results were statistically analysed using ANOVA. Compared to ethanol group alpha tocopherol, Prunus dulcis and alpha tocopherol + Prunus dulcis treatment significantly decreased total cholesterol and triglycerides levels with p value <0.001. High density lipoprotein (66.31%) levels in the ethanol group were decreased compared to the control group and were significantly increased in other groups. Low density lipoprotein and Very low density lipoprotein levels were higher in the ethanol group compared with the control group and were significantly reduced in other groups with p value <0.001. Results suggest that ethanol has an ill effect on the lipid profile. Treatment with Prunus dulcius and alpha-tocopherol both solely or in combination has produced beneficial effects against dyslipidemia.
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
Background: The aim of this study was to compare lipid-altering effects of an almond-based diet with a reference diet. In a randomized single blind, cross-over clinical trial study, the effect of almond (25 g/day) on serum lipoproteins of mild hypercholesterolemic patients were studied. Methods: This eight-week dietary trial was divided into two consecutive four-week intervention periods. Both diets conformed to National Cholesterol Educational Program (NECP) step 1 diet and contained identical foods and macronutrients, except for almond. After a washout period, each patient consumed the opposite dietary regimen for 4 weeks. In the almond group, subjects used 25 g/ day of almond powder. Thirty hyperlipidemic adult men and women were considered eligible, after a preliminary medical history review and laboratory screening for lipid profile. Results: Combined average for both of the cross-over phases showed that almond induced a reduction in total cholesterol (TC) of 8 ± 27mg/dL and in low-density lipoprotein-cholesterol (LDL-C) of 9 ± 29 mg/dL. The reference diet did not induce a significant reduction in TC and LDL-C (for TC P < 0.01, and LDL-C, P < 0.05). Neither treatments induced significant changes in high-density lipoprotein-cholesterol (HDL-C) and triglyceride (TG). Conclusion: Our findings suggest a favorable lipid-altering effect induced by the almond, even in lower dose than previous studies (25 g vs. 100 g). These may be due to the interactive or additive effects of the numerous bioactive constituents found in almond. Archives of Iranian Medicine, Volume 8, Number 1, 2005: 45 – 51.
Almond consumption is associated with ameliorations in obesity, hyperlipidemia, hypertension, and hyperglycemia. The hypothesis of this 12-week randomized crossover clinical trial was that almond consumption would improve glycemic control and decrease the risk for cardiovascular disease in 20 Chinese patients with type 2 diabetes mellitus (T2DM) (9 male, 11 female; 58 years old; body mass index, 26 kg/m²) with mild hyperlipidemia. After a 2-week run-in period, patients were assigned to either a control National Cholesterol Education Program step II diet (control diet) or an almond diet for 4 weeks, with a 2-week washout period between alternative diets. Almonds were added to the control diet to replace 20% of total daily calorie intake. Addition of approximately 60 g almonds per day increased dietary intakes of fiber, magnesium, polyunsaturated fatty acid, monounsaturated fatty acid, and vitamin E. Body fat determined with bioelectrical impedance analysis was significantly lower in patients consuming almonds (almonds vs control: 29.6% vs 30.4%). The almond diet enhanced plasma α-tocopherol level by a median 26.8% (95% confidence intervals, 15.1-36.6) compared with control diet. Furthermore, almond intake decreased total cholesterol, low-density lipoprotein cholesterol, and the ratio of low-density lipoprotein cholesterol to high-density lipoprotein cholesterol by 6.0% (1.6-9.4), 11.6% (2.8-19.1), and 9.7% (0.3-20.9), respectively. Plasma apolipoprotein (apo) B levels, apo B/apo A-1 ratio, and nonesterified fatty acid also decreased significantly by 15.6% (5.1-25.4), 17.4% (2.8-19.9), and 5.5% (3.0-14.4), respectively. Compared with subjects in the control diet, those in the almond diet had 4.1% (0.9-12.5), 0.8% (0.4-6.3), and 9.2% (4.4-13.2) lower levels of fasting insulin, fasting glucose, and homeostasis model assessment of insulin resistance index, respectively. Our results suggested that incorporation of almonds into a healthy diet has beneficial effects on adiposity, glycemic control, and the lipid profile, thereby potentially decreasing the risk for cardiovascular disease in patients with type 2 diabetes mellitus.
Epidemiological studies have consistently associated nut consumption with reduced risk for coronary heart disease. Subsequently, many dietary intervention trials investigated the effects of nut consumption on blood lipid levels. The objectives of this study were to estimate the effects of nut consumption on blood lipid levels and to examine whether different factors modify the effects.
We pooled individual primary data from 25 nut consumption trials conducted in 7 countries among 583 men and women with normolipidemia and hypercholesterolemia who were not taking lipid-lowering medications. In a pooled analysis, we used mixed linear models to assess the effects of nut consumption and the potential interactions.
With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259). Triglyceride levels were reduced by 20.6 mg/dL (10.2%) in subjects with blood triglyceride levels of at least 150 mg/dL (P < .05) but not in those with lower levels (to convert triglyceride level to millimoles per liter, multiply by 0.0113). The effects of nut consumption were dose related, and different types of nuts had similar effects on blood lipid levels. The effects of nut consumption were significantly modified by LDL-C, body mass index, and diet type: the lipid-lowering effects of nut consumption were greatest among subjects with high baseline LDL-C and with low body mass index and among those consuming Western diets.
Nut consumption improves blood lipid levels in a dose-related manner, particularly among subjects with higher LDL-C or with lower BMI.
Phytosterol supplementation of 2 g/d is recommended by the National Cholesterol Education Program to reduce LDL cholesterol. However, the effects of different intakes of phytosterol on cholesterol metabolism are uncertain.
We evaluated the effects of 3 phytosterol intakes on whole-body cholesterol metabolism.
In this placebo-controlled, crossover feeding trial, 18 adults received a phytosterol-deficient diet (50 mg phytosterols/2000 kcal) plus beverages supplemented with 0, 400, or 2000 mg phytosterols/d for 4 wk each, in random order. All meals were prepared in a metabolic kitchen; breakfast and dinner on weekdays were eaten on site. Primary outcomes were fecal cholesterol excretion and intestinal cholesterol absorption measured with stable-isotope tracers and serum lipoprotein concentrations.
Phytosterol intakes (diet plus supplements) averaged 59, 459, and 2059 mg/d during the 3 diet periods. Relative to the 59-mg diet, the 459- and 2059-mg phytosterol intakes significantly (P < 0.01) increased total fecal cholesterol excretion (36 +/- 6% and 74 +/- 10%, respectively) and biliary cholesterol excretion (38 +/- 7% and 77 +/- 12%, respectively) and reduced percentage intestinal cholesterol absorption (-10 +/- 1% and -25 +/- 3%, respectively). Serum LDL cholesterol declined significantly only with the highest phytosterol dose (-8.9 +/- 2.3%); a trend was observed with the 459-mg/d dose (-5.0 +/- 2.1%; P = 0.077).
Dietary phytosterols in moderate and high doses favorably alter whole-body cholesterol metabolism in a dose-dependent manner. A moderate phytosterol intake (459 mg/d) can be obtained in a healthy diet without supplementation. This trial was registered at clinicaltrials.gov as NCT00860054.
Several clinical trials have investigated the effects of flaxseed and flaxseed-derived products (flaxseed oil or lignans) on blood lipids; however, the findings have been inconsistent.
We aimed to identify and quantify the effectiveness of flaxseed and its derivatives on blood lipid profiles.
A comprehensive literature search was performed on the basis of English reports of randomized controlled trials of flaxseed or its derivatives on lipid profiles in adults, which were published from January 1990 to October 2008. Attempts also were made to access unpublished data. Study quality was assessed by using the Jadad score, and a meta-analysis was conducted.
Twenty-eight studies were included. Flaxseed interventions reduced total and LDL cholesterol by 0.10 mmol/L (95% CI: -0.20, 0.00 mmol/L) and 0.08 mmol/L (95% CI: -0.16, 0.00 mmol/L), respectively; significant reductions were observed with whole flaxseed (-0.21 and -0.16 mmol/L, respectively) and lignan (-0.28 and -0.16 mmol/L, respectively) supplements but not with flaxseed oil. The cholesterol-lowering effects were more apparent in females (particularly postmenopausal women), individuals with high initial cholesterol concentrations, and studies with higher Jadad scores. No significant changes were found in the concentrations of HDL cholesterol and triglycerides.
Flaxseed significantly reduced circulating total and LDL-cholesterol concentrations, but the changes were dependent on the type of intervention, sex, and initial lipid profiles of the subjects. Further studies are needed to determine the efficiency of flaxseed on lipid profiles in men and premenopausal women and to explore its potential benefits on other cardiometabolic risk factors and prevention of cardiovascular disease.
Although a wealth of literature links dietary factors and coronary heart disease (CHD), the strength of the evidence supporting valid associations has not been evaluated systematically in a single investigation.
We conducted a systematic search of MEDLINE for prospective cohort studies or randomized trials investigating dietary exposures in relation to CHD. We used the Bradford Hill guidelines to derive a causation score based on 4 criteria (strength, consistency, temporality, and coherence) for each dietary exposure in cohort studies and examined for consistency with the findings of randomized trials.
Strong evidence supports valid associations (4 criteria satisfied) of protective factors, including intake of vegetables, nuts, and "Mediterranean" and high-quality dietary patterns with CHD, and associations of harmful factors, including intake of trans-fatty acids and foods with a high glycemic index or load. Among studies of higher methodologic quality, there was also strong evidence for monounsaturated fatty acids and "prudent" and "western" dietary patterns. Moderate evidence (3 criteria) of associations exists for intake of fish, marine omega-3 fatty acids, folate, whole grains, dietary vitamins E and C, beta carotene, alcohol, fruit, and fiber. Insufficient evidence (< or =2 criteria) of association is present for intake of supplementary vitamin E and ascorbic acid (vitamin C); saturated and polyunsaturated fatty acids; total fat; alpha-linolenic acid; meat; eggs; and milk. Among the dietary exposures with strong evidence of causation from cohort studies, only a Mediterranean dietary pattern is related to CHD in randomized trials.
The evidence supports a valid association of a limited number of dietary factors and dietary patterns with CHD. Future evaluation of dietary patterns, including their nutrient and food components, in cohort studies and randomized trials is recommended.
Little is known about the effects of dietary fiber intake on long-term mortality.
We aimed to study recent and long-term dietary fiber intake in relation to coronary heart disease and all-cause mortality.
The effects of recent and long-term dietary fiber intakes on mortality were investigated in the Zutphen Study, a cohort of 1,373 men born between 1900 and 1920 and examined repeatedly between 1960 and 2000. During that period, 1,130 men died, 348 as a result of coronary heart disease. Hazard ratios were obtained from time-dependent Cox regression models.
Every additional 10 g of recent dietary fiber intake per day reduced coronary heart disease mortality by 17% (95% CI: 2%, 30%) and all-cause mortality by 9% (0%, 18%). The strength of the association between long-term dietary fiber intake and all-cause mortality decreased from age 50 y (hazard ratio: 0.71; 95% CI: 0.55, 0.93) until age 80 y (0.99; 0.87, 1.12). We observed no clear associations for different types of dietary fiber.
A higher recent dietary fiber intake was associated with a lower risk of both coronary heart disease and all-cause mortality. For long-term intake, the strength of the association between dietary fiber and all-cause mortality decreased with increasing age.
Plant cell walls are known to influence the rate and extent of lipid release from plant food tissues during digestion; however, the effect of cell wall structure on postprandial lipemia is unknown.
The objective was to investigate the effects of lipid release (bioaccessibility) on postprandial lipemia by comparing lipid encapsulated by cell walls with lipid present as free oil.
A randomized crossover trial (n = 20 men) compared the effects of 3 meals containing 54 g fat provided as whole almond seed macroparticles (WA), almond oil and defatted almond flour (AO), or a sunflower oil blend as control (CO) on postprandial changes in oxidative stress (8-isoprostane F(2)alpha concentrations), vascular tone (peripheral augmentation index), and plasma triacylglycerol, glucose, and insulin concentrations.
The postprandial increase in plasma triacylglycerol was lower [74% and 58% lower incremental area under curve (iAUC)] after the WA meal than after the AO and CO meals (P < 0.001). Increases in plasma glucose concentrations (0-180 min) were significantly higher after the WA meal (iAUC: 114; 95% CI: 76, 153) than after the AO meal (iAUC: 74; 95% CI: 48, 99) (P < 0.05), but no significant differences from the CO meal were observed (iAUC: 88; 95% CI: 66, 109). The peak reductions in peripheral augmentation index after the WA, AO, and CO meals (-9.5%, -10.1%, and -12.6%, respectively, at 2 h) were not significantly different between meals. Plasma 8-isoprostane F(2)alpha and insulin concentrations did not differ significantly between meals.
The bioaccessibility of lipid in almond seeds, which is regulated by the structure and properties of cell walls, plays a primary role in determining postprandial lipemia.
Epidemiologic and clinical trial evidence has demonstrated consistent benefits of nut and peanut consumption on coronary heart disease (CHD) risk and associated risk factors. The epidemiologic studies have reported various endpoints, including fatal CHD, total CHD death, total CHD, and nonfatal myocardial infarct. A pooled analysis of 4 U.S. epidemiologic studies showed that subjects in the highest intake group for nut consumption had an approximately 35% reduced risk of CHD incidence. The reduction in total CHD death was due primarily to a decrease in sudden cardiac death. Clinical studies have evaluated the effects of many different nuts and peanuts on lipids, lipoproteins, and various CHD risk factors, including oxidation, inflammation, and vascular reactivity. Evidence from these studies consistently shows a beneficial effect on these CHD risk factors. The LDL cholesterol-lowering response of nut and peanut studies is greater than expected on the basis of blood cholesterol-lowering equations that are derived from changes in the fatty acid profile of the diet. Thus, in addition to a favorable fatty acid profile, nuts and peanuts contain other bioactive compounds that explain their multiple cardiovascular benefits. Other macronutrients include plant protein and fiber; micronutrients including potassium, calcium, magnesium, and tocopherols; and phytochemicals such as phytosterols, phenolic compounds, resveratrol, and arginine. Nuts and peanuts are food sources that are a composite of numerous cardioprotective nutrients and if routinely incorporated in a healthy diet, population risk of CHD would therefore be expected to decrease markedly.
Although dietary factors are suspected to be important determinants of coronary heart disease (CHD) risk, the direct evidence is relatively sparse.
The Adventist Health Study is a prospective cohort investigation of 31,208 non-Hispanic white California Seventh-Day Adventists. Extensive dietary information was obtained at baseline, along with the values of traditional coronary risk factors. These were related to risk of definite fatal CHD or definite nonfatal myocardial infarction.
Subjects who consumed nuts frequently (more than four times per week) experienced substantially fewer definite fatal CHD events (relative risk, 0.52; 95% confidence interval [CI], 0.36 to 0.76) and definite nonfatal myocardial infarctions (relative risk, 0.49; 95% CI, 0.28 to 0.85), when compared with those who consumed nuts less than once per week. These findings persisted on covariate adjustment and were seen in almost all of 16 different subgroups of the population. Subjects who usually consumed whole wheat bread also experienced lower rates of definite nonfatal myocardial infarction (relative risk, 0.56; 95% CI, 0.35 to 0.89) and definite fatal CHD (relative risk, 0.89; 95% CI, 0.60 to 1.33) when compared with those who usually ate white bread. Men who ate beef at least three times each week had a higher risk of definite fatal CHD (relative risk, 2.31; 95% CI, 1.11 to 4.78), but this effect was not seen in women or for the nonfatal myocardial infarction end point.
Our data strongly suggest that the frequent consumption of nuts may protect against risk of CHD events. The favorable fatty acid profile of many nuts is one possible explanation for such an effect.
Background: In subjects with a high prevalence of metabolic risk abnormalities, the preferred replacement for saturated fat is unresolved.
Objective: The objective was to study whether carbohydrate or monounsaturated fat is a preferred replacement for saturated fat.
Design: Fifty-two men and 33 women, selected to have any combination of HDL cholesterol ≤ 30th percentile, triacylglycerol ≥ 70th percentile, or insulin ≥ 70th percentile, were enrolled in a 3-period, 7-wk randomized crossover study. The subjects consumed an average American diet (AAD; 36% of energy from fat) and 2 additional diets in which 7% of energy from saturated fat was replaced with either carbohydrate (CHO diet) or monounsaturated fatty acids (MUFA diet).
Results: Relative to the AAD, LDL cholesterol was lower with both the CHO (−7.0%) and MUFA (−6.3%) diets, whereas the difference in HDL cholesterol was smaller during the MUFA diet (−4.3%) than during the CHO diet (−7.2%). Plasma triacylglycerols tended to be lower with the MUFA diet, but were significantly higher with the CHO diet. Although dietary lipid responses varied on the basis of baseline lipid profiles, the response to diet did not differ between subjects with or without the metabolic syndrome or with or without insulin resistance. Postprandial triacylglycerol concentrations did not differ significantly between the diets. Lipoprotein(a) concentrations increased with both the CHO (20%) and MUFA (11%) diets relative to the AAD.
Conclusions: In the study population, who were at increased risk of coronary artery disease, MUFA provided a greater reduction in risk as a replacement for saturated fat than did carbohydrate.
Small changes of diet may reduce CVD risk. One example is the inclusion of nuts. They are rich in fibre, unsaturated fatty acids and phytonutrients. However, their fat content and energy density raise concerns that chronic consumption will prornote weight gain. Randomised intervention studies are required to evaluate whether this concern is well founded. This study's aim was to determine if the inclusion of a 1440kJ serving of almonds in the daily diet results in positive energy balance, and body composition change. During a 23-week cross-over design study, participants were required to consume almonds for 10 week., and were provided no advice on how to include them in their diet. For another 10 weeks (order counter-balanced), participants followed their customary diet and there was a 3-weelc washout between. The study group consisted of twenty women. Potential mechanisms of energy dissipation were measured. Ten weeks of daily almond consumption did not cause a change in body weight. This was predominantly due to compensation for the energy contained in the almonds through reduced food intake from other sources. Moreover, inefficiency in the absorption of energy from almonds was documented (P<0.05). No changes in resting metabolic rate, thermic effect of food or total energy expenditure were noted. A daily 1440 U serving of almonds, sufficient to provide beneficial effects on cardiovascular risk factors, may be included in the diet with limited risk of weight gain. Whether this can be generalised to other high-fat energy dense foods warrants evaluation.
Effects of giving arginine, lysine and tryptophan capsules without accompanying food on blood serum lipid levels were examined in three separate studies during which human adults were fed a low fat, low cholesterol, laboratory controlled diet alone or with capsules containing 1.2 g arginine, 1.2 g lysine or 1.5 g tryptophan. Feeding the laboratory controlled diet resulted in significant lowering of total blood serum cholesterol and LDL cholesterol levels and an increase in HDL:LDL ratio in comparison to levels when the subjects consumed self-selected diets. Use of the arginine supplement resulted in significant lowering of blood serum total cholesterol and LDL cholesterol levels; however, statistically significant effects of lysine and tryptophan were not demonstrated.
• In a double-blind, placebo-controlled study, 47 patients with ischemic heart disease and acute myocardial infarction were allocated to 3 months' treatment with peroral magnesium (15 mmol/d) or placebo. Before, during, and after treatment, blood samples were taken to determine serum concentrations of cholesterol; triglyceride; high-density, low-density, and very-low-density lipoprotein; apolipoprotein A1 and B; and magnesium. We found a 13% increase in molar ratio of apolipoprotein A1:apolipoprotein B after magnesium treatment, as compared with a 2% increase in the placebo group (for mean differences between changes of the magnesium and the placebo groups). This increase was caused by a decrease in apolipoprotein B concentrations, which were reduced by 15% from 1.44 to 1.23 mmol/L in the magnesium group as compared with a slight increase in the placebo group. Triglyceride, and thereby very-low-density lipoprotein concentrations decreased by 27% after magnesium treatment (from 2.41 to 1.76 mmol/L, and from 1.1 to 0.79 mmol/L, respectively) as compared with much smaller decrements in the placebo group. Likewise, we found tendencies toward an increase in high-density lipoprotein cholesterol and in high-density lipoprotein cholesterol ratio/(low-density lipoprotein cholesterol:very-low-density lipoprotein cholesterol) after magnesium treatment. The observed findings support the hypothesis that magnesium deficiency might be involved in the pathogenesis of ischemic heart disease by altering the blood lipid composition in a way that disposes to atherosclerosis.(Arch Intern Med. 1989;149:1050-1053)
bkground.—
Although dietary factors are suspected to be important determinants of coronary heart disease (CHD) risk, the direct evidence is relative-lse.Methods.—
The Adventist Health Study is a prospective cohort investigation of 31 208 non-Hispanic white California Seventh-Day Adventists. Extensive dietary information was obtained at baseline, along with the values of traditional coronary risk factors. These were related to risk of definite fatal CHD or definite nonfatal- dial infarction.Results.—
Subjects who consumed nuts frequently (more than four times per week) experienced substantially fewer definite fatal CHD events (relative risk, 0.52; 95% confidence interval [CI], 0.36 to 0.76) and definite nonfatal myocardial infarctions (relative risk, 0.49; 95% CI, 0.28 to 0.85), when compared with those who consumed nuts less than once per week. These findings persisted on covariate adjustment and were seen in almost all of 16 different subgroups of the population. Subjects who usually consumed whole wheat bread also experienced lower rates of definite nonfatal myocardial infarction (relative risk, 0.56; 95% CI, 0.35 to 0.89) and definite fatal CHD (relative risk, 0.89; 95% CI, 0.60 to 1.33) when compared with those who usually ate white bread. Men who ate beef at least three times each week had a higher risk of definite fatal CHD (relative risk, 2.31; 95% CI, 1.11 to 4.78), but this effect was not seen in women or for the nonfatal myocardial infarction end point.Conclusion.—
Our data strongly suggest that the frequent consumption of nuts may protect against risk of CHD events. The favorable fatty acid profile of many nuts is one possible explanation for such an effect.(Arch Intern Med. 1992;152:1416-1424)
Background— Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts are not generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, the effective dose is still unknown.
Methods and Results— The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (<5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomized crossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for 1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73±3 g/d), half-dose almonds plus half-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurements were obtained at weeks 0, 2, and 4. Mean body weights differed <300 g between treatments. The full-dose almonds produced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half- and full-dose almonds for LDL cholesterol (4.4±1.7%, P=0.018, and 9.4±1.9%, P<0.001, respectively) and LDL:HDL cholesterol (7.8±2.2%, P=0.001, and 12.0±2.1%, P<0.001, respectively) and on full-dose almonds alone for lipoprotein(a) (7.8±3.5%, P=0.034) and oxidized LDL concentrations (14.0±3.8%, P<0.001), with no significant reductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.
Conclusions— Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart disease risk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components of the nut.
Background:
The oldest-old population (≤84 years of age) is growing rapidly and consumes a disproportionate amount of health care dollars. Risk factors for disease have not been extensively studied in this group.Methods:
A cohort study of non-Hispanic white SeventhDay Adventists from California allowed follow-up for mortality from 1976 through 1988. Associations between traditional risk factors, consumption of selected foods, and both coronary heart disease (CHD) and all-cause mortality were evaluated in the oldest-old portion of this population, using proportional hazards regression analyses.Results:
We observed 364 cases of CHD and 1387 total deaths during 11 828 person-years of follow-up. Men had higher risk of both all-cause mortality and mortality from CHD. The relative risks (RRs) associated with diabetes mellitus were 1.51 (95% confidence interval [CI], 1.24-1.84; P<.001) for all deaths and 1.95 (95% CI, 1.38-2.76; P<.001) for mortality from CHD. The apparent effects of hypertension were small unless subjects were currently taking antihypertensive medications. Compared with those with no regular vigorous activity, subjects who exercised at least 3 times each week had RRs of death of 0.80 (95% CI, 0.70-0.91; P<.001) and 0.74 (95% CI, 0.56-0.97; P<.05) for mortality from CHD. Subjects who consumed nuts 5 times per week had RRs of death of 0.82 (95% CI, 0.70-0.96; P<.01) and 0.61 (95% CI, 0.45-0.83; P<.001) for death from CHD compared with those consuming nuts less than weekly. In men, regular consumption of donuts appeared hazardous for both all-cause mortality (RR, 1.40; 95% CI, 1.05-1.88) and mortality from CHD (RR, 2.10; 95% CI, 1.15-3.81), and consumption of beef 4 times weekly was associated with a 2-fold RR for CHD compared with vegetarians, but there was no increase in risk for women.Conclusions:
Even in the oldest-old, certain traditional risk factors and dietary habits are associated with mortality.Arch Intern Med. 1997;157:2249-2258
Context Nuts are high in unsaturated (polyunsaturated and monounsaturated) fat
and other nutrients that may improve glucose and insulin homeostasis.Objective To examine prospectively the relationship between nut consumption and
risk of type 2 diabetes.Design, Setting, and Participants Prospective cohort study of 83 818 women from 11 states in the
Nurses' Health Study. The women were aged 34 to 59 years, had no history of
diabetes, cardiovascular disease, or cancer, completed a validated dietary
questionnaire at baseline in 1980, and were followed up for 16 years.Main Outcome Measure Incident cases of type 2 diabetes.Results We documented 3206 new cases of type 2 diabetes. Nut consumption was
inversely associated with risk of type 2 diabetes after adjustment for age,
body mass index (BMI), family history of diabetes, physical activity, smoking,
alcohol use, and total energy intake. The multivariate relative risks (RRs)
across categories of nut consumption (never/almost never, <once/week, 1-4
times/week, and ≥5 times/week) for a 28-g (1 oz) serving size were 1.0,
0.92 (95% confidence interval [CI], 0.85-1.00), 0.84 (0.95% CI, 0.76-0.93),
and 0.73 (95% CI, 0.60-0.89) (P for trend <.001).
Further adjustment for intakes of dietary fats, cereal fiber, and other dietary
factors did not appreciably change the results. The inverse association persisted
within strata defined by levels of BMI, smoking, alcohol use, and other diabetes
risk factors. Consumption of peanut butter was also inversely associated with
type 2 diabetes. The multivariate RR was 0.79 (95% CI, 0.68-0.91; P for trend <.001) in women consuming peanut butter 5 times or more
a week (equivalent to ≥140 g [5 oz] of peanuts/week) compared with those
who never/almost never ate peanut butter.Conclusions Our findings suggest potential benefits of higher nut and peanut butter
consumption in lowering risk of type 2 diabetes in women. To avoid increasing
caloric intake, regular nut consumption can be recommended as a replacement
for consumption of refined grain products or red or processed meats.
Background—Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts arenot generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, theeffective dose is still unknown.Methods and Results—The dose-response effects of whole almonds, taken as snacks, were compared with low-saturatedfat ( 5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomizedcrossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73 3 g/d), half-dose almonds plushalf-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurementswere obtained at weeks 0, 2, and 4. Mean body weights differed 300 g between treatments. The full-dose almondsproduced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half-and full-dose almonds for LDL cholesterol (4.4 1.7%, P 0.018, and 9.4 1.9%, P 0.001, respectively) andLDL:HDL cholesterol (7.8 2.2%, P 0.001, and 12.0 2.1%, P 0.001, respectively) and on full-dose almonds alonefor lipoprotein(a) (7.8 3.5%, P 0.034) and oxidized LDL concentrations (14.0 3.8%, P 0.001), with no significantreductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.Conclusions—Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart diseaserisk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components ofthe nut. (Circulation. 2002;106:1327-1332.)Key Words: hypercholesterolemia lipids lipoproteins diet antioxidants
LR: 20061115; JID: 7501160; 0 (Antilipemic Agents); 0 (Cholesterol, HDL); 0 (Cholesterol, LDL); 57-88-5 (Cholesterol); CIN: JAMA. 2001 Nov 21;286(19):2401; author reply 2401-2. PMID: 11712930; CIN: JAMA. 2001 Nov 21;286(19):2400-1; author reply 2401-2. PMID: 11712929; CIN: JAMA. 2001 Nov 21;286(19):2400; author reply 2401-2. PMID: 11712928; CIN: JAMA. 2001 Nov 21;286(19):2400; author reply 2401-2. PMID: 11712927; CIN: JAMA. 2001 May 16;285(19):2508-9. PMID: 11368705; CIN: JAMA. 2003 Apr 16;289(15):1928; author reply 1929. PMID: 12697793; CIN: JAMA. 2001 Aug 1;286(5):533-5. PMID: 11476650; CIN: JAMA. 2001 Nov 21;286(19):2401-2. PMID: 11712931; ppublish
The lignan enterolactone, produced by the intestinal microflora from dietary precursors, has been implicated in protection against cancer. We investigated the association of serum enterolactone concentration with the risk of acute coronary events in a prospective nested case-control study in middle-aged men from eastern Finland.
Enterolactone was measured by time-resolved fluoroimmunoassay in serum from 167 men who had an average 7.7 years of follow-up to an acute coronary event and from 167 control men. Both cases and controls were from a cohort of 2005 men who had no clinical coronary heart disease (CHD) at baseline. The controls were matched for age, examination year, and residence. Acute coronary events were registered prospectively.
The mean baseline serum enterolactone concentration was lower among the cases than the controls (18.2 [SD 21.1] vs 23.5 [18.2] nmol/L, p=0.001). The men in the highest quarter of the enterolactone distribution (>30.1 nmol/L) had a 58.8% (95% CI 24.1-77.6, p=0.005) lower risk of acute coronary events than men in the lowest quarter. After adjustment for the nine most strongly predictive risk factors, men in the highest enterolactone quarter had a 65.3% (11.9-86.3, p=0.03) lower risk than men in the lowest quarter.
Healthy men with high serum concentrations of enterolactone had a lower risk of acute coronary events than men with lower concentrations. These findings support the hypothesis that plant-dominated fibre-rich food lowers the risk of CHD.
Each year, the American Heart Association (AHA), in conjunction with the Centers for Disease Control and Prevention, the National Institutes of Health, and other government agencies, brings together the most up-to-date statistics on heart disease, stroke, other vascular diseases, and their risk factors and presents them in its Heart Disease and Stroke Statistical Update. The Statistical Update is a valuable resource for researchers, clinicians, healthcare policy makers, media professionals, the lay public, and many others who seek the best national data available on disease morbidity and mortality and the risks, quality of care, medical procedures and operations, and costs associated with the management of these diseases in a single document. Indeed, since 1999, the Statistical Update has been cited more than 8700 times in the literature (including citations of all annual versions). In 2009 alone, the various Statistical Updates were cited 1600 times (data from ISI Web of Science). In recent years, the Statistical Update has undergone some major changes with the addition of new chapters and major updates across multiple areas. For this year's edition, the Statistics Committee, which produces the document for the AHA, updated all of the current chapters with the most recent nationally representative data and inclusion of relevant articles from the literature over the past year and added a new chapter detailing how family history and genetics play a role in cardiovascular disease (CVD) risk. Also, the 2011 Statistical Update is a major source for monitoring both cardiovascular health and disease in the population, with a focus on progress toward achievement of the AHA's 2020 Impact Goals. Below are a few highlights from this year's Update.
To study the effects of the dietary fat content on cardiovascular disease risk factors in humans when the fatty acid composition and types of carbohydrates are kept constant.
A controlled dietary study in healthy volunteers with 2 dietary groups and a parallel design consisting of 2 dietary periods was conducted. First, participants received a 2-week wash-in diet rich in saturated fatty acids (SFA; 47% of total fatty acids) and were then randomly assigned to either a high-fat (40% of energy) or a low-fat diet (29% of energy) for 4 weeks. Both diets were isocaloric, rich in monounsaturated fatty acids (MUFA; 51% of total fatty acids) and had similar fatty acid and carbohydrate compositions.
Compared to the wash-in diet, the high-fat and low-fat diets significantly lowered LDL-cholesterol (-0.34 and -0.41 mmol/l, respectively; P < 0.001 for time effect in RM-ANOVA), and HDL-cholesterol (-0.13 and -0.18 mmol/l, respectively; P < 0.001 for time), without any differences between the high-fat and low-fat diets (P = 0.112 and P = 0.085 for time × group interaction in RM-ANOVA, respectively). The size of the major LDL fraction, the LDL susceptibility to oxidation and the plasma concentrations of oxidized LDL (ox-LDL) were significantly reduced by both the high-fat and low-fat diet, again without significant differences between the diets. The ratio of ox-LDL/LDL-cholesterol, serum triacylglycerols and urinary F2-isoprostanes were not significantly affected by the diets.
A high-fat and a low-fat diet, both rich in MUFA, had similar effects on lipid-related cardiovascular disease risk factors in metabolically healthy men and women.