Swackhamer, C., Z. Zhang, A.Y. Tahab, G.M. Bornhorst, 2019. Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles. Food Funct. 10:5174–5187.
Previous studies have shown that the size of almond particles influences lipid bioaccessibility during digestion. However, the extent of structural breakdown of almond particles during gastric digestion and its impact on lipid bioaccessibility is unclear. In this study, in vitro digestion of almond particles was conducted using a dynamic model (Human Gastric Simulator) and a static model (shaking water bath). Structural breakdown of particles during the gastric phase occurred only in the Human Gastric Simulator, as evidenced by a reduction in particle size (15.89 ± 0.68 mm2 to 12.19 ± 1.29 mm2, p < 0.05). Fatty acid bioaccessibility at the end of the gastric phase was greater in the Human Gastric Simulator than in the shaking water bath (6.55 ± 0.85% vs. 4.54 ± 0.36%, p < 0.01). Results showed that the in vitro model of digestion which included peristaltic contractions (Human Gastric Simulator) led to breakdown of almond particles during gastric digestion which increased fatty acid bioaccessibility.
Muralidharan J, S. Galiè, P. Hernández-Alonso, M. Bulló, J. Salas-Salvadó, 2019. Plant-based fat, dietary patterns rich in vegetable fat and gut microbiota modulation. Front. Nutr. 6:157. doi: 10.3389/fnut.2019.00157.
Diet is advocated as a key factor influencing gut microbiota. Several studies have focused on the effect of different carbohydrates, mainly fiber, on gut microbiota. However, what remains to be elucidated is the impact of a key component of diet that is widely debated upon: dietary fats. This review highlights the importance of understanding the source, quality, and type of fats that could differentially modify the intestinal microbiome. Fats from plant-based sources such as nuts, or vegetable oils have shown positive alterations in gut microbiota biodiversity both in in vivo and in vitro studies. Nuts and other plant-based
fat sources, dietary patterns (e.g., Mediterranean diet) rich in polyunsaturated and monounsaturated fats and, in some cases, polyphenols, and other phytochemicals, have been associated with increased bacterial diversity, as well beneficial butyrate-producing bacteria imparting a positive metabolic influence. It is with this interest, this narrative review brings together evidences on different plant-based fat sources, dietary patterns rich in vegetable fats, and associated changes in gut microbiota.
Keywords: gut microbiota, plant-based fats, nuts, vegetable oils, Mediterranean diet
Kim, Y., J.B. Keogh, P.M. Clifton, 2019. Does nut consumption reduce mortality and/or risk of cardiometabolic disease? An updated review based on meta-analyses. Int. J. Environ. Res. Public Health. 16, 4957; doi:10.3390/ijerph16244957.
Aim. We aimed to determine if nut consumption decreases mortality and/or the risk of cardiometabolic diseases based on updated meta-analyses of epidemiological and intervention studies. Methods. An updated electronic search was conducted in PubMed/MEDLINE, Cumulative Index to Nursing and Allied Health Literature (CINAHL), and the Cochrane Library databases for original meta-analyses to investigate the effects of nut consumption on cardiometabolic disease in humans. Results. Seven new meta-analyses were included in this updated review. Findings similar to our previous review were observed, showing that nut consumption significantly decreased cardiovascular disease (CVD) mortality (-19% to -25%; n = 4), coronary heart disease (CHD) mortality (-24% to -30%; n = 3), stroke mortality (-17% to -18%; n = 3), CVD incidence (-15% to -19 %; n = 4), CHD [or coronary artery disease (CAD)] incidence (-17% to -34%; n = 8), and stroke incidence (-10% to -11%; n = 6) comparing high with low categories of nut consumption. Fasting glucose levels (0.08 to 0.15 mmol/L; n = 6), total cholesterol (TC; 0.021 to 0.30 mmol/L; n = 10), and low-density lipoprotein cholesterol (LDL-C; 0.017 to 0.26 mmol/L; n = 10) were significantly decreased with nut consumption compared with control diets. Body weight and blood pressure were not significantly affected by nut consumption. Conclusion. Nut consumption appears to exert a protective effect on cardiometabolic disease, possibly through improved concentrations of fasting glucose, total cholesterol, and LDL-C.
Basiak-Rasała, A., D. Różańska, K. Zatońska, 2019. Food groups in dietary prevention of Type 2 diabetes. Rocz Panstw Zakl Hig 70(4):347-357.
According to the World Health Organization diabetes will be the seventh leading cause of death worldwide in 2030. Majority of diabetic patients suffer from type 2 diabetes (T2DM), which is mostly avoidable. The most important modifiable risk factors of type 2 diabetes are: overweight and obesity, improper diet, sedentary lifestyle and tobacco smoking. Even in prediabetic state, improving diet and physical activity can slow down or even stop progression to diabetes. In the view of health burden of diabetes it is essential to thoroughly investigate the risk factors and develop more specific preventive strategies. Recently published studies focus on food groups rather than individual products to assess the link between nutrition and risk of type 2 diabetes. Identifying food groups of possible beneficial and deleterious effect on the risk of type 2 diabetes could facilitate the dietary counselling. The aim of the overview is to summarize the possible association between consumption of food groups on the risk of type 2 diabetes on the basis of available literature. Observations from studies and meta-analyses indicate on an inverse association between consumption of fresh vegetables and fruit, whole grains, lean dairy, fish, nuts and the risk of type 2 diabetes. Food groups that seemed to increase the risk of type 2 diabetes are: red and processed meat, refined grains, sugar-sweetened beverages. It is important to note, that no individual nutrients, but diverse dietary pattern, composed of every recommended food group in adequate amounts can contribute to healthy lifestyle and T2DM prevention.
House, J.D., K. Hill, J. Neufeld, A. Franczyk, M.G. Nosworthy, 2019. Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. Food Sci Nutr. 7:2932–2938.
Almonds (Prunus dulcis), such as all nuts, are positioned within the protein foods grouping within the current U.S. Dietary Guidelines. The ability to make claims related to the protein content of almonds, within the United States, requires substantiation via the use of the Protein Digestibility‐Corrected Amino Acid Score (PDCAAS). The present study was designed to provide current estimates of PDCAAS, using both in vivo and in vitro assays, of key almond varietals from the 2017 California harvest. Additionally, historical protein and amino acid composition data on 73 separate analyses, performed from 2000 to 2014, were analyzed. Amino acid analysis confirmed lysine as the first‐limiting amino acid, generating amino acid scores of 0.53, 0.52, 0.49, and 0.56 for Butte, Independence, Monterey, and Nonpareil varietals, respectively. True fecal protein digestibility coefficients ranged from 85.7% to 89.9% yielding PDCAAS values of 44.3–47.8, being highest for Nonpareil. Similar, albeit lower, results were obtained from the in vitro assessment protocol. Analysis of the historical data again positioned lysine as the limiting amino acid and yielded information on the natural variability present within the protein and amino acid profiles of almonds. Comparison of the 2017 AA profile, averaged across almond varietals, to the historical data provided strong evidence of persistence of amino acid composition and indices of protein quality over time.
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.
Hagan, K.A., F. Grodstein, 2019. The Alternative Healthy Eating Index and physical function impairment in men. J Nutr Health Aging. 23(5):459-465.
Objectives: Physical function is increasingly recognized as integral to healthy aging, in particular as a core component of mobility and independent living in older adults. Thus, it is important to identify strategies for the prevention of physical function decline. Design: Longitudinal cohort study. Setting and Participants: A total of 12,658 men from the Health Professionals Follow-Up Study were followed from 2008–2012. Measurements: We examined the association between the Alternative Healthy Eating Index-2010 (AHEI), a measure of diet quality combining 11 dietary components (vegetables, fruits, nuts and legumes, red and processed meats, sugar-sweetened beverages and fruit juices, alcohol, whole grains, omega-3 fatty acids, polyunsaturated fatty acids, trans fatty acids, sodium), and impairment in physical function, as measured by the SF-36. Multivariable logistic regression models were used to estimate the odds ratios (OR) and 95% confidence intervals (CI) of impairment in physical function. Results: In the multivariable-adjusted model, each 10-point increase in total AHEI score was associated with a 10% lower odds of impairment in physical function (OR=0.90, 95% CI: 0.86,0.95), and in the categorical analysis, men with AHEI scores in the top quintile had a 26% lower odds (OR=0.74, 95% CI:0.63,0.86) compared with men in the bottom quintile. For individual AHEI components, higher intake of vegetables (p-trend=0.01), nuts and legumes (p-trend<0.01), polyunsaturated fatty acids (p-trend<0.01) and lower intake of red and processed meats (p-trend=0.03) and sugar-sweetened beverages (p-trend=0.01) were significantly associated with lower odds of physical impairment. For specific foods, higher consumption of lettuce, broccoli, blueberries, peanuts, walnuts and other nuts were associated with lower odds of impairment. Conclusions: In this large cohort of older men, better overall diet quality was significantly associated with a lower odds of impairment in physical function. Given the value of physical function to healthy aging and quality of life, this may represent a particularly compelling public health rationale for older men to improve their diet.
