Shi Y, Kan J, Wang W, Cao Y, Wu Y, Chen X, Zheng W, Yang F, Du J, He W, Zhu S., 2024. Nut consumption, gut microbiota, and body fat distribution: results of a large, community-based population study. Obesity (Silver Spring). 32(9):1778-1788.
Objective: We aimed to investigate the relationships among nut consumption, gut microbiota, and body fat distribution. Methods: We studied 2255 Chinese adults in the Lanxi Cohort living in urban areas in Lanxi City, China. Fat distribution was assessed by dual-energy x-ray absorptiometry, and nut consumption was assessed using food frequency questionnaires. 16S ribosomal RNA (rRNA) sequencing was performed on stool samples from 1724 participants. Linear regression and Spearman correlation were used in all analyses. A validation study was performed using 1274 participants in the Lanxi Cohort living in rural areas. Results: Nut consumption was beneficially associated with regional fat accumulation. Gut microbial analysis suggested that a high intake of nuts was associated with greater microbial α diversity. Six genera were found to be associated with nut consumption, and the abundance of genera Anaerobutyricum, Anaerotaenia, and Fusobacterium was significantly associated with fat distribution. Favorable relationships between α diversity and fat distribution were also observed. Similar relationships between gut microbiota and fat distribution were obtained in the validation analysis. Conclusions: We have shown that nut consumption is beneficially associated with body fat distribution and gut microbiota diversity and taxonomy. Furthermore, the microbial features related to high nut intake are associated with a favorable pattern of fat distribution.
Nishi, S.K., I. Paz-Graniel, J. Ni, C. Valle-Hita, N. Khoury, J.F. Garcia-Gavilán, N. Babio, J. Salas-Salvadó, 2024. Effect of nut consumption on blood lipids: An updated systematic review and meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis. https://doi.org/10.1016/j.numecd.2024.10.009
Aims: Nuts are nutrient-dense foods touted for their health-promoting effects, especially regarding cardiovascular health, yet inconsistencies in the literature remain in relation to their effect on blood lipids. Hence, a systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to determine the effect of nut intake on blood lipids. Data synthesis: MEDLINE-PubMed and Cochrane databases were searched. 113 unique trials met eligibility criteria (n = 8060 adults with various health status) assessing the effect of a median daily dose of 45.5 g/d of nuts compared to a non-nut control on blood lipid outcomes met inclusion criteria. Overall, nut consumption resulted in moderate reductions in total cholesterol (mean difference, −0.14 mmol/L [95 % confidence interval, −0.18 to −0.10 mmol/L]) and LDL-C (−0.12 mmol/L [-0.14 to −0.09 mmol/L]), with small reductions in triglycerides (−0.05 mmol/L [-0.07 to −0.03 mmol/L]), TC:HDL-C (−0.11 [-0.16 to −0.06]), LDL-C:HDL-C (−0.19 [-0.24 to −0.12]), and apolipoprotein B (−0.04 g/L [-0.06 to −0.02 g/L]). There was no significant impact on HDL-cholesterol or other assessed measures. Certainty of evidence was high for apolipoprotein A, and generally moderate/low for all other outcomes. Sensitivity analysis did not change the evidence on the main outcomes. Significant effect modifications in subgroup analysis were shown for most of the lipid parameters assessed. None of these subgroup effects altered the evidence of heterogeneity for any primary outcome. Conclusions: Current evidence provides a good indication that consuming nuts may advantageously affect blood lipids in adults with a mix of health status.
Turner, P., N. Dowdall, 2024. Flying with nut and other food allergies: unravelling fact from fiction. Arch Dis Child. 2024-327848. https://doi.org/10.1136/archdischild-2024-327848
There is a common perception that peanut/tree nut particles can be transmitted through aircraft ventilation systems and pose a significant risk to passengers with food allergies. In fact, food- induced allergic reactions are around 10–100 times less common during flights than ’on the ground’, perhaps because of the multiple precautions food- allergic passengers take when flying. We review the evidence for strategies to help prevent accidental allergic reactions while travelling on commercial flights (review registered at PROSPERO, ref CRD42022384341). Research studies (including aircraft simulations) show no evidence to support airborne transmission of nut allergens as a likely phenomenon. Announcements requesting ’nut bans’ are not therefore supported, and may install a false sense of security. The most effective measure is for passengers to wipe down their seat area (including tray table and seat- back entertainment system). Food proteins are often ’sticky’ and adhere to these surfaces, from where they are easily transferred to a person’s hands and onto food that might be consumed. Airline companies can help to facilitate this through pre- boarding. Passengers at risk of anaphylaxis should be prescribed two adrenaline [epinephrine] autoinjector devices, to carry on their person at all times—including when flying. Airlines should consider including a separate supply of ’general use’ adrenaline autoinjectors in the onboard medical kit for use in an emergency. All airlines should have clear policies relating to food allergies which are easily available from their websites or on request. These policies should be applied consistently by both ground staff and cabin crew, in order to provide reassurance to food- allergic passengers and their caregivers.
Shin, H.R., J. Kim, S. Song, 2024. Association between nut consumption and mortality risk: a 20-year cohort study in Korea with a stratified analysis by health-related variables. Nutr J. 23,113. https://doi.org/10.1186/s12937-024-01019-y
Background: Although nuts are a well-known healthy food group, the relationship between nut consumption and mortality remains unclear, particularly among Asians. This prospective cohort study examined the association between nut consumption and the risk of all-cause, cardiovascular disease (CVD), and cancer mortality in Korean adults. Methods: Data from two cohorts (the Ansan-Ansung and Health-Examinees) from the Korean Genome and Epidemiology Study were used. A total of 114,140 individuals aged 40–79 years were included in the data analyses. Nut consumption was assessed using a validated semi-quantitative food frequency questionnaire and categorized into four groups: non-consumers, less than 1 serving/week, 1–2 servings/week, and 2 or more servings/week (one serving was 15g of nuts). Mortality outcomes were determined based on the 2001–2021 death records from Statistics Korea. Cox proportional hazard regression analysis was used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality across nut consumption categories. A stratified subgroup analysis by health-related variables was also performed. Results: During a mean follow-up of 12.3 years, 4,559 deaths were recorded. After adjusting for covariates, the HR for all-cause mortality was 0.877 (95% CI = 0.772–0.996, p for trend = 0.006) in individuals with a nut consumption of 2 or more servings/week compared with that in non-consumers. Multivariable HRs for CVD mortality were 0.800 (95% CI = 0.681–0.939) in individuals consuming less than 1 serving/week, 0.656 (95% CI = 0.469–0.918) in those consuming 1–2 servings/week, and 1.009 (95% CI = 0.756–1.347) in those consuming 2 or more servings/week compared with that in non-consumers (p for trend = 0.080). No association was observed between nut consumption and cancer mortality. Stratified analysis identified significant interactions in the association between nut consumption and all-cause mortality by age, body mass index, and physical activity. Conclusions: Nut consumption was linearly associated with the reduced risk of all-cause mortality and showed a non-linear dose-response relationship with CVD mortality in Koreans, but had no association with cancer mortality.
