Effects of walnut consumption as part of a low-fat, low-cholesterol diet on serum cardiovascular risk factors
Morgan JM, Horton K, Reese D, Carey C, Walker K, Capuzzi DM
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition · 45 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2002-10-01 · Int J Vitam Nutr Res · vol. 72 · número 5 · págs. 341–347
- Editorial
- Hogrefe Verlag
- Citado
- 71 citas · más que el 85% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- walnut consumption, low-fat low-cholesterol diet, cardiovascular risk factors, serum lipids, LDL cholesterol, HDL cholesterol, total cholesterol, homocysteine, tissue plasminogen activator, plasminogen activator inhibitor-1, fibrinogen, coagulation factors, dietary intervention, nuts
- MeSH
- humans, juglans, cardiovascular diseases, hypercholesterolemia, lipids, homocysteine, blood proteins, body mass index, diet, fat-restricted, analysis of variance, risk factors, cross-over studies, middle aged, female, male
6 autores
- John M. Morgan🇺🇸Thomas Jefferson University
- Kirsten Horton🇺🇸Thomas Jefferson University
- Dana Reese🇺🇸Thomas Jefferson University
- Christina M. Carey🇺🇸Thomas Jefferson University
- Kalen Walker🇺🇸Thomas Jefferson University
- David M. Capuzzi🇺🇸Thomas Jefferson University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Serum components, such as lipoproteins, coagulation factors (factor VII, tissue plasminogen activator (tPA), plasminogen activator inhibitor-1 (PAI-1), fibrinogen), and homocysteine have been associated with cardiovascular disease. Dietary intervention with a low-fat, low-cholesterol diet has favorably influenced cardiovascular disease and certain food, specifically the consumption of nuts, has been associated with reduced cardiovascular risks. The effects of walnuts, as part of a low-fat, low-cholesterol diet, on serum cardiovascular risk factors were determined. Sixty-seven (67) outpatients with borderline high total cholesterol following a low-fat, low-cholesterol diet for six weeks before being randomly assigned to continue the diet or have 64 grams/day of walnuts in conjunction with the diet. After six weeks, the patients' diets were switched. Therefore, all patients consumed 64 grams/day of walnuts for six weeks during part of the trial as part of a low-fat, low cholesterol diet. Serum lipids demonstrated a significant reduction in triacyglycerols and favorable trend with decreases in total cholesterol, low-density lipoprotein (LDL) cholesterol, and a slight increase in high-density lipoprotein (HDL) cholesterol. No statistical effects on homocysteine or the coagulation factors were observed. However, there was a slight favorable trend for tPA and PAI-1. This study demonstrated that walnuts, when consumed as part of a low fat, low-cholesterol diet, have a beneficial effect on serum cardiovascular risk factors. However, these changes may not explain all of the beneficial effects that walnut consumption has on cardiovascular disease.
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