Nut consumption, serum fatty acid profile and estimated coronary heart disease risk in type 2 diabetes
Nishi SK, Kendall CW, Bazinet RP, Bashyam B, Ireland CA, Augustin LS, Blanco Mejia S, Sievenpiper JL, Jenkins DJ
Nutrition, metabolism, and cardiovascular diseases : NMCD · 15 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
- 2014-05-13 · Nutr Metab Cardiovasc Dis · vol. 24 · número 8 · págs. 845–852
- Editorial
- Elsevier BV
- Citado
- 28 citas · más que el 87% de estudios similares · 2.4× el promedio de su campo
- Referencias
- 30 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Nuts composition and effects · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- nut consumption, type 2 diabetes, coronary heart disease risk, serum fatty acids, oleic acid, monounsaturated fatty acids, serum phospholipids, triglycerides, cholesterol esters, glycemic control, HbA1c, dietary supplementation, muffins
- MeSH
- humans, nuts, coronary disease, diabetes mellitus, type 2, cholesterol, blood glucose, fatty acids, nonesterified, fatty acids, monounsaturated, triglycerides, phospholipids, diet, energy intake, adult, middle aged, female, male
9 autores
- Stephanie K. Nishi🇨🇦St. Michael's Hospital; University of Toronto
- Cyril W.C. Kendall🇨🇦 · autor de correspondenciaSt. Michael's Hospital; University of Toronto; University of Saskatchewan
- Richard Paul Bazinet🇨🇦University of Toronto
- Balachandran Bashyam🇨🇦St. Michael's Hospital; University of Toronto
- Christopher Ireland🇨🇦St. Michael's Hospital; University of Toronto
- Livia S. A. Augustin🇨🇦St. Michael's Hospital; University of Toronto
- Sonia Blanco Mejía🇨🇦St. Michael's Hospital; University of Toronto
- John L. Sievenpiper🇨🇦St. Michael's Hospital; University of Toronto; McMaster University
- 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 and aims
Nut consumption has been associated with decreased risk of coronary heart disease (CHD) and type 2 diabetes which has been largely attributed to their healthy fatty acid profile, yet this has not been ascertained. Therefore, we investigated the effect of nut consumption on serum fatty acid concentrations and how these relate to changes in markers of glycemic control and calculated CHD risk score in type 2 diabetes.
Methods and results
117 subjects with type 2 diabetes consumed one of three iso-energetic (mean 475 kcal/d) supplements for 12 weeks: 1. full-dose nuts (50-100 g/d); 2. half-dose nuts with half-dose muffins; and 3. full-dose muffins. In this secondary analysis, fatty acid concentrations in the phospholipid, triacylglycerol, free fatty acid, and cholesteryl ester fractions from fasting blood samples obtained at baseline and week 12 were analyzed using thin layer and gas chromatography. Full-dose nut supplementation significantly increased serum oleic acid (OA) and MUFAs compared to the control in the phospholipid fraction (OA: P = 0.036; MUFAs: P = 0.024). Inverse associations were found with changes in CHD risk versus changes in OA and MUFAs in the triacylglycerol (r = -0.256, P = 0.011; r = -0.228, P = 0.024, respectively) and phospholipid (r = -0.278, P = 0.006; r = -0.260, P = 0.010, respectively) fractions. In the cholesteryl ester fraction, change in MUFAs was inversely associated with markers of glycemic control (HbA1c: r = -0.250, P = 0.013; fasting blood glucose: r = -0.395, P < 0.0001).
Conclusion
Nut consumption increased OA and MUFA content of the serum phospholipid fraction, which was inversely associated with CHD risk factors and 10-year CHD risk.
Clinical trial reg no
NCT00410722, clinicaltrials.gov.
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