Palacios, O.M., K.C. Maki, D. Xiao, M.L. Wilcox, M.R. Dicklin, M. Kramer, R. Trivedi, B. Burton-Freeman, I. Edirisinghe, 2019. Effects of consuming almonds on insulin sensitivity and other cardiometabolic health markers in adults with prediabetes. Journal of the American College of Nutrition. doi:10.1080/07315724.2019.1660929.
Objective: This study was designed to assess the effects of replacing high-carbohydrate (CHO) foods with raw almonds on insulin sensitivity and cardiometabolic health markers in overweight or obese adults with prediabetes. Method: This randomized crossover study consisted of two 6-week dietary intervention periods, separated by a ≥ 4-week washout. Subjects incorporated 1.5oz of raw almonds twice daily or isocaloric CHO-based foods into their diets, with instructions to maintain body weight. Dietary intakes as well as insulin sensitivity, CHO metabolism indices, lipoprotein lipids and particles, and inflammatory markers were assessed. Results: Thirty-three subjects (17 male, 16 female), mean age 48.3±2.2years and body mass index 30.5±0.7kg/m2, provided evaluable data. Compared to CHO, almonds resulted in significantly (p<0.01) higher intakes of protein, fat (unsaturated fatty acids), fiber, and magnesium and significantly (p<0.001) lower intakes of CHO and sugars. No differences were observed between diet conditions for changes from baseline in the insulin sensitivity index from a short intravenous glucose tolerance test or other indices of glucose homeostasis. No significant differences were observed in biomarkers of cardiovascular risk except that the CHO intervention led to a shift toward a higher concentration of cholesterol in small, dense low-density lipoprotein subfraction 3+4 (LDL3+4) particles (p = 0.024 vs almonds). Conclusions: Intake of 3.0 oz/d raw almonds, vs energy-matched CHO foods, improved the dietary nutrient profile, but did not significantly affect insulin sensitivity and most markers of cardiometabolic health in overweight and obese men and women with prediabetes.
Foolad, N., A.R. Vaughn, I. Rybak, W.A. Burney, G.M. Chodur, J.W. Newman, F.M. Steinberg, R.K. Sivamani, 2019. Prospective randomized controlled pilot study on the effects of almond consumption on skin lipids and wrinkles. Phytotherapy Research. 1–6. https://doi.org/10.1002/ptr.6495.
Objective: Almonds are a rich source of fatty acids and antioxidants, and their supplementation is known to significantly modulate serum lipids. The effects of almond on the skin’s lipid barrier and the appearance of wrinkles have not yet been elucidated. The aim of this study was to investigate the effects of almond consumption on facial sebum production and wrinkles. Methods: This was a prospective, investigator‐blinded, randomized controlled trial in which subjects consumed 20% of their daily energy consumption in either almonds or a calorie‐matched snack for 16 weeks. This study was completed at the UC Davis Dermatology clinic. Participants were a volunteer sample of generally healthy postmenopausal females with Fitzpatrick skin types 1 and 2. A facial photograph and image analysis system was used to obtain standardized photographs and information on wrinkle width and severity at 0, 8, and 16 weeks. Measurements of transepidermal water loss and sebum production were also completed at 0, 8, and 16 weeks. Results: Fifty healthy postmenopausal females were recruited, 31 participants were enrolled, and 28 completed the study. Under photographic analysis, the almond group had significantly decreased wrinkle severity and width compared with the control group at 16 weeks (p < .02). Changes in skin barrier function were nonsignificant, measured by the transepidermal water loss (p = .65) between the almond and control groups relative to baseline after 16 weeks. No adverse effects were reported. Conclusion: Our study demonstrates that daily almond consumption may reduce wrinkle severity in postmenopausal females to potentially have natural antiaging benefits.
Hollingworth, S., M. Dalton, J.E. Blundell, G. Finlayson, 2019. Evaluation of the influence of raw almonds on appetite control: satiation, satiety, hedonics and consumer perceptions. Nutrients. 11, 2030; doi:10.3390/nu11092030.
Snack foods can be substantial contributors to daily energy intake, with different types of snacks exerting potentially different effects on satiety per calorie consumed. The present research compared the effect of consuming almonds as a mid-morning snack compared to an energy and weight-matched comparator snack (savoury crackers) or the equivalent weight of water (zero energy control). In a crossover design, 42 female participants (age: 26.0 ± 7.9, BMI: 22.0 ± 2.0) consumed a fixed breakfast then a mid-morning snack. Appetite, 24-h energy intake, food hedonics, and consumer perceptions of the snack foods were assessed under laboratory conditions. AUC analyses revealed a lower overall hunger drive after consuming almonds compared to crackers or water. There was no difference in 24-h energy intake in the almond compared to the cracker or the zero-energy control condition, however participants consumed more energy in the cracker condition compared to the zero-energy control condition. In addition, almonds suppressed hedonic preference (implicit wanting) for consuming high-fat foods and demonstrated a higher satiety quotient (SQ) than crackers. Almonds were perceived to have a more favourable consumer profile aligned with successful weight management. In conclusion, these findings demonstrate that in the context of a 24-h period of objectively measured energy intake, raw almonds are effective for controlling appetite compared to an energy matched alternative snack. This trial was registered at clinicaltrials.gov [NCT02480582].
McArthur, B., R. Mattes, 2019. Energy extraction from nuts: walnuts, almonds, pistachios. Br J Nutr. 17:1-21.
The bioaccessibility of fat has implications for satiety and postprandial lipidemia. The prevailing view holds that the integrity of plant cell wall structure is the primary determinant of energy and nutrient extraction from plant cells as they pass through the gastrointestinal tract. However, comparisons across nuts (walnuts, almonds, pistachios) with varying physical properties do not support this view. In this study, masticated samples of three nuts from healthy adults were exposed to a static model of gastric digestion followed by simulated intestinal digestion. Primary outcomes were particle size and lipid release at each phase of digestion. Walnuts produced a significantly larger particle size post-mastication compared to almonds. Under gastric and intestinal conditions, the particle size was larger for walnuts compared to pistachios and almonds (P<0.05). However, the masticated and digesta particle sizes were not related to the integrity of cell walls nor lipid release. The total lipid release was comparable between nuts after the in vitro intestinal phase (P>0.05). Microstructural examination showed ruptured and fissured cell walls that would allow digestion of cellular contents and this may be governed by internal cellular properties such as oil body state. Furthermore, the cell walls of walnuts tend to rupture rather than separate and as walnut tissue passes through the gastrointestinal track, lipids tend to coalesce reducing digestion efficiency.
