Pistachio nut consumption and serum lipid levels
Sheridan MJ, Cooper JN, Erario M, Cheifetz CE
Journal of the American College of Nutrition · 82 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- American Heart Association
Según 1 financiador declarado.
Publicación
- Publicado
- 2007-04-01 · J Am Coll Nutr · vol. 26 · número 2 · págs. 141–148
- Editorial
- Taylor & Francis
- Citado
- 132 citas · más que el 95% de estudios similares · 5.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 73 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Lipoproteins and Cardiovascular Health
- Palabras clave
- pistachio nuts, hypercholesterolemia, serum lipids, dietary fat composition, saturated fat, polyunsaturated fat, dietary fiber, HDL cholesterol, LDL cholesterol, apolipoprotein A-I, apolipoprotein B-100, TC/HDL-C ratio, dietary intervention, tree nuts, nutrition counseling
- MeSH
- humans, pistacia, coronary disease, hypercholesterolemia, cholesterol, lipids, apolipoprotein a-i, cross-over studies, energy intake, blood pressure, middle aged, female, male, cholesterol, ldl, apolipoprotein b-100, cholesterol, hdl
4 autores
- Michael J. Sheridan🇺🇸 · autor de correspondenciaInova Fairfax Hospital
- James N. Cooper🇺🇸Inova Fairfax Hospital
- Madeline Erario🇺🇸Inova Fairfax Hospital
- Craig E. Cheifetz🇺🇸Inova Fairfax Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
Clinical and epidemiological studies have reported the beneficial effects of tree nuts and peanuts on serum lipid levels. We studied the effects of consuming 15% of the daily caloric intake in the form of pistachio nuts on the lipid profiles of free-living human subjects with primary, moderate hypercholesterolemia (serum cholesterol greater than 210 mg/dL).
Methods
design: Randomized crossover trial. setting: Outpatient dietary counseling and blood analysis. subjects: 15 subjects with moderate hypercholesterolemia. intervention: Fours weeks of dietary modification with 15% caloric intake from pistachio nuts.
Measures of outcome
Endpoints were serum lipid levels of total cholesterol, HDL-C, LDL-C, VLDL-C, triglycerides and apolipoproteins A-1 and B-100. BMI, blood pressure, and nutrient intake (total energy, fat, protein, and fiber) were also measured at baseline, during, and after dietary intervention.
Results
No statistically significant differences were observed for total energy or percent of energy from protein, carbohydrate or fat. On the pistachio nut diet, a statistically significant decrease was seen for percent energy from saturated fat (mean difference, -2.7%; 95% CI, -5.4% to -0.08%; p = 0.04). On the pistachio nut diet, statistically significant increases were seen for percent energy from polyunsaturated fat (mean difference, 6.5%; 95% CI, 4.2% to 8.9%; p<.0001) and fiber intake (mean difference, 15 g; 95% CI, 8.4 g to 22 g; p = 0.0003). On the pistachio diet, statistically significant reductions were seen in TC/HDL-C (mean difference, -0.38; 95% CI, -0.57 to -0.19; p = 0.001), LDL-C/HDL-C (mean difference, -0.40; 95% CI, -0.66 to -0.15; p = 0.004), B-100/A-1 (mean difference, -0.11; 95% CI, -0.19 to -0.03; p = 0.009) and a statistically significant increase was seen in HDL-C (mean difference, 2.3; 95% CI, 0.48 to 4.0; p = 0.02). No statistically significant differences were seen for total cholesterol, triglycerides, LDL-C, VLDL-C, apolipoprotein A-1 or apolipoprotein B-100. No changes were observed in BMI or blood pressure.
Conclusion
A diet consisting of 15% of calories as pistachio nuts (about 2-3 ounces per day) over a four week period can favorably improve some lipid profiles in subjects with moderate hypercholesterolemia and may reduce risk of coronary disease.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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