Financiado en parte por Almond Board of California
Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and women
Hyson DA, Schneeman BO, Davis PA
The Journal of nutrition · 99 citas
Etiquetas de revisión
Financiado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Almond Board of California
Según 1 financiador declarado.
Publicación
- Publicado
- 2002-04-01 · J Nutr · vol. 132 · número 4 · págs. 703–707
- Editorial
- Elsevier BV
- Citado
- 200 citas · más que el 96% de estudios similares · 5.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nuts composition and effects · Fatty Acid Research and Health · Nutritional Studies and Diet
- Palabras clave
- almond, almond oil, plasma lipids, LDL oxidation, monounsaturated fatty acids, fat replacement, LDL cholesterol, HDL cholesterol, triglycerides, cardiovascular risk, nut consumption, dietary cholesterol, saturated fat
- MeSH
- humans, nuts, cardiovascular diseases, lipids, fatty acids, monounsaturated, plant oils, cross-over studies, oxidation-reduction, energy intake, adult, female, male, cholesterol, ldl
3 autores
- Dianne A. Hyson🇺🇸University of California, Davis
- Barbara O. Schneeman🇺🇸University of California, Davis
- Paul Andrew Davis🇺🇸 · autor de correspondenciaUniversity of California, Davis
Resumen
El texto original del estudio, en el idioma en que se publicó.
Epidemiologic and clinical studies have shown that nut consumption is associated with favorable plasma lipid profiles and reduced cardiovascular risk. These effects may result from their high monounsaturated fat (MUFA) content but nuts contain constituents other than fatty acids that might be cardioprotective. We conducted a study to compare the effects of whole-almond vs. almond oil consumption on plasma lipids and LDL oxidation in healthy men and women. Using a randomized crossover trial design, 22 normolipemic men and women replaced half of their habitual fat (approximately 14% of approximately 29% energy) with either whole almonds (WA) or almond oil (AO) for 6-wk periods. Compliance was ascertained by monitoring dietary intake via biweekly 5-d food records, return of empty almond product packages and weekly meetings with a registered dietitian. Fat replacement with either WA and AO resulted in a 54% increase in percentage of energy as MUFA with declines in both saturated fat and cholesterol intake and no significant changes in total energy, total or polyunsaturated fat intake. The effects of WA and AO on plasma lipids did not differ compared with baseline; plasma triglyceride, total and LDL cholesterol significantly decreased, 14, 4 and 6% respectively, whereas HDL cholesterol increased 6%. Neither treatment affected in vitro LDL oxidizability. We conclude that WA and AO do not differ in their beneficial effects on the plasma lipid variables measured and that this suggests that the favorable effect of almonds is mediated by components in the oil fraction of these nuts.
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