Acute effects of pistachio consumption on glucose and insulin, satiety hormones and endothelial function in the metabolic syndrome
Kendall CW, West SG, Augustin LS, Esfahani A, Vidgen E, Bashyam B, Sauder KA, Campbell J, Chiavaroli L, Jenkins AL, Jenkins DJ
European journal of clinical nutrition · 49 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
- 2014-01-15 · Eur J Clin Nutr · vol. 68 · número 3 · págs. 370–375
- Editorial
- Springer Nature
- Citado
- 71 citas · más que el 96% de estudios similares · 5.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 39 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Food composition and properties · Nutritional Studies and Diet
- Palabras clave
- metabolic syndrome, postprandial blood glucose, insulin response, satiety hormones, glucagon-like peptide, endothelial function, arterial stiffness, reactive hyperemia index, white bread, dietary fat type, insulin-sparing effect
- MeSH
- endothelium, humans, pistacia, triticum, nuts, insulin, blood glucose, cross-over studies, satiation, postprandial period, bread, adult, aged, middle aged, female, male, meals, metabolic syndrome
11 autores
- Cyril W.C. Kendall🇨🇦 · autor de correspondenciaSt. Michael's Hospital; University of Toronto; University of Saskatchewan
- Sheila G. West🇺🇸Pennsylvania State University
- Livia S. A. Augustin🇨🇦St. Michael's Hospital; University of Toronto
- A. Esfahani🇺🇸New York Medical College
- Edward Vidgen🇨🇦St. Michael's Hospital; University of Toronto
- Balachandran Bashyam🇨🇦St. Michael's Hospital; University of Toronto
- Katherine Ann Sauder🇺🇸Pennsylvania State University
- Janice E. Campbell🇨🇦Glycemic Index Laboratories
- Laura Chiavaroli🇨🇦St. Michael's Hospital; University of Toronto
- Alexandra L. Jenkins🇨🇦St. Michael's Hospital; Glycemic Index Laboratories
- David J.A. Jenkins🇨🇦St. Michael's Hospital; University of Toronto
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objective
Nut consumption has been found to decrease risk of coronary heart disease and diabetes and to promote healthy body weights possibly related to their favorable macronutrient profile. We therefore assessed the effect of pistachios on postprandial glucose and insulin levels, gut hormones related to satiety and endothelial function.
Subjects/methods
In this randomized crossover study, 20 subjects with metabolic syndrome consumed five study meals over 5-10 weeks. The meals differed in fat type and quantity, but were matched according to available carbohydrates (CHOs). Three meals had 50 g available CHO: white bread (WB50g), white bread, butter and cheese (WB+B+Ch) and white bread and pistachios (WB+P). Two meals had 12 g available CHO: white bread (WB12g) and pistachios (P).
Results
Within each group of available CHO meals, postprandial glucose levels were the highest following the white bread-only meals, and glucose response was significantly attenuated when butter and cheese or pistachios were consumed (P<0.05). Postprandial insulin levels were highest after the WB+B+Ch meal (P<0.05), but did not differ between the white bread-only and pistachio meals. Both endothelial function (reactive hyperemia index) and arterial stiffness (augmentation index) significantly increased after the white bread-only meals compared with the WB+B+Ch meal (all P<0.05). Insulin secretagogue levels were higher when butter and cheese or pistachios were consumed than when white bread only was consumed (P<0.05).
Conclusions
Compared with white bread, pistachio consumption reduced postprandial glycemia, increased glucagon-like-peptide levels and may have insulin-sparing properties. These effects could be beneficial for individuals with diabetes and metabolic syndrome.
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