Archive

Research Nut: Mixed Nuts

Changes in nut consumption influence long-term weight change in US men and women.

Liu, X., Y. Li, M. Guasch-Ferre, W.C. Willett, J.-P. Drouin-Chartier, S.N. Bhupathiraju, D.K. Tobias, 2019. Changes in nut consumption influence long-term weight change in US men and women. bmjnph 2019;0:1–10. doi:10.1136/bmjnph-2019-000034.

Background: Nut consumption has increased in the US but little evidence exists on the association between changes in nut consumption and weight change. We aimed to evaluate the association between changes in total consumption of nuts and intakes of different nuts (including peanuts) and long-term weight change, in three independent cohort studies. Methods and Findings: Data collected in three prospective, longitudinal cohorts among health professionals in the US were analysed. We included 27, 521 men (Health Professionals Follow-up Study, 1986 to 2010), 61,680 women (Nurses’ Health Study, 1986 to 2010), and 55,684 younger women (Nurses’ Health Study II, 1991 to 2011) who were free of chronic disease at baseline in the analyses. We investigated the association between changes in nut consumption over 4-year intervals and concurrent weight change over 20–24 years of follow-up using multivariate linear models with an unstructured correlation matrix to account for within-individual repeated measures. 21,322 individuals attained a body mass index classification of obesity (BMI ≥30 kg/m2) at the end of follow-up. Average weight gain across the three cohorts was 0.32 kg each year. Increases in nut consumption, per 0.5 servings/ day (14 g), was significantly associated with less weight gain per 4-year interval (p<0.01 for all): −0.19 kg (95% CI -0.21 to -0.17) for total consumption of nuts, -0.37 kg (95% CI -0.45 to -0.30) for walnuts, -0.36 kg (95% CI -0.40 to -0.31) for other tree nuts, and -0.15 kg (95% CI -0.19 to -0.11) for peanuts. Increasing intakes of nuts, walnuts, and other tree nuts by 0.5 servings/day was associated with a lower risk of obesity. The multivariable adjusted RR for total nuts, walnuts, and other tree nuts was 0.97 (95% CI 0.96 to 0.99, p=0.0036), 0.85 (95% CI 0.81 to 0.89, p=0.0002), and 0.89 (95% CI 0.87 to 0.91, p<0.0001), respectively. Increasing nut consumption was also associated with a lower risk of gaining ≥2 kg or ≥5 kg (RR 0.89–0.98, p<0.01 for all). In substitution analyses, substituting 0.5 servings/day of nuts for red meat, processed meat, French fries, desserts, or potato, chips (crisps) was associated with less weight gain (p<0.05 for all). Our cohorts were largely composed of Caucasian health professionals with relatively higher socioeconomic status; thus the results may not be generalisable to other populations. Conclusion: Increasing daily consumption of nuts is associated with less long-term weight gain and a lower risk of obesity in adults. Replacing 0.5 servings/day of less healthful foods with nuts may be a simple strategy to help prevent gradual long-term weight gain and obesity.

The consumption of nuts is associated with better dietary and lifestyle patterns in polish adults: Results of WOBASZ and WOBASZ II Surveys.

Witkowska, A.M., A. Wa´skiewicz, M.E. Zujko, D. Szczes´niewska, W. S´migielski, U. Stepaniak, A. Paja, W. Drygas, 2019. The consumption of nuts is associated with better dietary and lifestyle patterns in polish adults: Results of WOBASZ and WOBASZ II Surveys. Nutrients. 11, 1410; doi:10.3390/nu11061410.

In recent years, the concept of the health benefits of synergistic dietary patterns as opposed to individual foods or food constituents has been developed. The aim of this study was to determine whether nut consumption is associated with healthier nutrition and lifestyle. The research was based on complete data obtained during two Polish National Multi-Centre Health Examination Surveys—WOBASZ (2003–2005) and WOBASZ II (2013–2014). Of the 12,946 participants who completed dietary assessments, 299 subjects reported consuming any quantity of whole nuts. A control group of 1184 non-nut consumers from both surveys was randomly selected for the study, with age, gender, study (WOBASZ, WOBASZ II), educational level, and season-related interactions taken into account. In this study, nut consumption was associated with favorable food and lifestyle choices, excluding smoking. Better dietary quality consisted of having a higher Healthy Diet Indicator score, an increased intake of polyphenols and antioxidants, lower intake of red meat, but higher of poultry and fruit, more frequent consumption of antiatherogenic food products, and less frequent consumption of processed meats. There was also greater interest in special diets, such as weight-loss diet. In addition, nut eaters were more physically active in their leisure time. While limited by 24-h recall of nut intake and possible misclassification of nut/non-nut consumer status, this research supports the synergistic health-promoting attitudes of those who were classified as nut consumers.

Trends in dietary carbohydrate, protein, and fat intake and diet quality among US adults, 1999-2016.

Shan, Z., C.D. Rehm, G. Rogers, M. Ruan, D.D.Wang, F.B. Hu, D. Mozaffarian, F.F. Zhang, S.N. Bhupathiraju, 2019. Trends in dietary carbohydrate, protein, and fat intake and diet quality among US adults, 1999-2016. JAMA. 322(12):1178-1187.

IMPORTANCE: Changes in the economy, nutrition policies, and food processing methods can affect dietary macronutrient intake and diet quality. It is essential to evaluate trends in dietary intake, food sources, and diet quality to inform policy makers. OBJECTIVE: To investigate trends in dietary macronutrient intake, food sources, and diet quality among US adults. DESIGN, SETTING, AND PARTICIPANTS: Serial cross-sectional analysis of the US nationally representative 24-hour dietary recall data from 9 National Health and Nutrition Examination Survey cycles (1999-2016) among adults aged 20 years or older. EXPOSURE: Survey cycle. MAIN OUTCOMES AND MEASURES: Dietary intake of macronutrients and their subtypes, food sources, and the Healthy Eating Index 2015 (range, 0-100; higher scores indicate better diet quality; a minimal clinically important difference has not been defined). RESULTS: There were 43,996 respondents (weighted mean age, 46.9 years; 51.9% women). From 1999 to 2016, the estimated energy from total carbohydrates declined from 52.5% to 50.5% (difference, −2.02%; 95% CI, −2.41% to −1.63%), whereas that of total protein and total fat increased from 15.5%to 16.4% (difference, 0.82%; 95% CI, 0.67%-0.97%) and from 32.0%to 33.2%(difference, 1.20%; 95% CI, 0.84%-1.55%), respectively (all P < .001 for trend). Estimated energy from low-quality carbohydrates decreased by 3.25% (95% CI, 2.74%-3.75%; P < .001 for trend) from 45.1%to 41.8%. Increases were observed in estimated energy from high-quality carbohydrates (by 1.23% [95% CI, 0.84%-1.61%] from 7.42% to 8.65%), plant protein (by 0.38% [95%CI, 0.28%-0.49%] from 5.38%to 5.76%), saturated fatty acids (by 0.36% [95% CI, 0.20%-0.51%] from 11.5% to 11.9%), and polyunsaturated fatty acids (by 0.65% [95% CI, 0.56%-0.74%] from 7.58%to 8.23%) (all P < .001 for trend). The estimated overall Healthy Eating Index 2015 increased from 55.7 to 57.7 (difference, 2.01; 95% CI, 0.86-3.16; P < .001 for trend). Trends in high- and low-quality carbohydrates primarily reflected higher estimated energy from whole grains (0.65%) and reduced estimated energy from added sugars (−2.00%), respectively. Trends in plant protein were predominantly due to higher estimated intake of whole grains (0.12%) and nuts (0.09%). CONCLUSIONS AND RELEVANCE: From 1999 to 2016, US adults experienced a significant decrease in percentage of energy intake from low-quality carbohydrates and significant increases in percentage of energy intake from high-quality carbohydrates, plant protein, and polyunsaturated fat. Despite improvements in macronutrient composition and diet quality, continued high intake of low-quality carbohydrates and saturated fat remained.

Does nut consumption reduce mortality and/or risk of cardiometabolic disease? An updated review based on meta-analyses.

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.