Acute consumption of walnuts and walnut components differentially affect postprandial lipemia, endothelial function, oxidative stress, and cholesterol efflux in humans with mild hypercholesterolemia
Berryman CE, Grieger JA, West SG, Chen CY, Blumberg JB, Rothblat GH, Sankaranarayanan S, Kris-Etherton PM
The Journal of nutrition · 83 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas, más trabajo en animales o laboratorio
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Pennsylvania State University
- Gobierno
- National Institutes of Health
- Gobierno
- National Center for Research Resources
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Center for Research Resources (M01 RR10732); National Institutes of Health (M01-RR-10-732)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2013-04-24 · J Nutr · vol. 143 · número 6 · págs. 788–794
- Editorial
- Elsevier BV
- Citado
- 123 citas · más que el 98% de estudios similares · 8.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 41 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nuts composition and effects · Fatty Acid Research and Health · Phytochemicals and Antioxidant Activities
- Palabras clave
- Juglans regia, hypercholesterolemia, postprandial lipemia, endothelial function, oxidative stress, cholesterol efflux, walnut oil, reactive hyperemia index, ferric reducing antioxidant power, triglycerides, cardiovascular risk, overweight and obesity
- MeSH
- endothelium, vascular, cell line, macrophages, humans, juglans, nuts, hypercholesterolemia, obesity, cholesterol, dietary carbohydrates, lipids, dietary fats, dietary proteins, diet, oxidative stress, energy intake, heart rate, postprandial period, adult, middle aged, female, male, overweight
8 autores
- Claire E. Berryman🇺🇸Pennsylvania State University
- Jessica Anne Grieger🇺🇸Pennsylvania State University
- Sheila G. West🇺🇸Pennsylvania State University
- Chung-Yen O. Chen🇺🇸Tufts University; Jean Mayer Human Nutrition Research Center on Aging
- Jeffrey B. Blumberg🇺🇸Tufts University; Jean Mayer Human Nutrition Research Center on Aging
- George H. Rothblat🇺🇸Children's Hospital of Philadelphia
- Sandhya Sankaranarayanan🇺🇸Children's Hospital of Philadelphia
- Penny M. Kris‐Etherton🇺🇸 · autor de correspondenciaPennsylvania State University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Walnut consumption improves cardiovascular disease risk; however, to our knowledge, the contribution of individual walnut components has not been assessed. This study evaluated the acute consumption of whole walnuts (85 g), separated nut skins (5.6 g), de-fatted nutmeat (34 g), and nut oil (51 g) on postprandial lipemia, endothelial function, and oxidative stress. Cholesterol efflux (ex vivo) was assessed in the whole walnut treatment only. A randomized, 4-period, crossover trial was conducted in healthy overweight and obese adults (n = 15) with moderate hypercholesterolemia. There was a treatment × time point interaction for triglycerides (P < 0.01) and increased postprandial concentrations were observed for the oil and whole walnut treatments (P < 0.01). Walnut skins decreased the reactive hyperemia index (RHI) compared with baseline (P = 0.02) such that a difference persisted between the skin and oil treatments (P = 0.01). The Framingham RHI was maintained with the oil treatment compared with the skins and whole nut (P < 0.05). There was a treatment effect for the ferric reducing antioxidant potential (FRAP) (P < 0.01), and mean FRAP was greater with the oil and skin treatments compared with the nutmeat (P < 0.01). Cholesterol efflux increased by 3.3% following whole walnut consumption in J774 cells cultured with postprandial serum compared with fasting baseline (P = 0.02). Walnut oil favorably affected endothelial function and whole walnuts increased cholesterol efflux. These 2 novel mechanisms may explain in part the cardiovascular benefits of walnuts.
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