Financiado en parte por Abbott Laboratories, Kellogg's, California Strawberry Commission, Almond Board of California, Saskatchewan Pulse Growers, Canola Council of Canada, Alpro Foundation
Effect of almond consumption on the serum fatty acid profile: a dose-response study
Nishi S, Kendall CW, Gascoyne AM, Bazinet RP, Bashyam B, Lapsley KG, Augustin LS, Sievenpiper JL, Jenkins DJ
The British journal of nutrition · 26 citas
Etiquetas de revisión
Vínculos de autores con la industriaAlimentación controladaFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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
- Financiado por la industria
- Empresa
- Abbott Laboratories
- Empresa
- Kellogg's
- Grupo de la industria
- California Strawberry Commission
- Grupo de la industria
- Almond Board of California
- Grupo de la industria
- Saskatchewan Pulse Growers
- Grupo de la industria
- Canola Council of Canada
- Gobierno
- Australian Government
- Gobierno
- Government of Canada
- Empresa
- Alpro Foundation
- Autores
- Al menos un autor declara un vínculo económico con la industria
Según 9 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2014-08-20 · Br J Nutr · vol. 112 · número 7 · págs. 1137–1146
- Editorial
- Cambridge University Press
- Citado
- 44 citas · más que el 94% de estudios similares · 4.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 52 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-SA
- Áreas de investigación
- Nuts composition and effects · Fatty Acid Research and Health · Nutritional Studies and Diet
- Palabras clave
- almond consumption, serum fatty acid profile, oleic acid, monounsaturated fatty acids, hyperlipidemia, coronary heart disease risk, HDL cholesterol, triglycerides, free fatty acids, dose-response relationship, dietary intervention, muffins, cardiovascular disease prevention, Mediterranean diet, omega-3 fatty acids, omega-6 fatty acids
- MeSH
- humans, prunus, nuts, coronary disease, fatty acids, fatty acids, nonesterified, fatty acids, monounsaturated, oleic acid, triglycerides, diet, risk factors, cross-over studies, dose-response relationship, drug, aged, aged, 80 and over, middle aged, female, male, hyperlipidemias, cholesterol, hdl
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
- Ana-Maria Gascoyne🇨🇦St. Michael's Hospital; University of Toronto
- Richard Paul Bazinet🇨🇦University of Toronto
- Balachandran Bashyam🇨🇦St. Michael's Hospital; University of Toronto
- Karen G. Lapsley🇺🇸Almond Board of California
- Livia S. A. Augustin🇨🇦St. Michael's Hospital
- 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.
Consumption of almonds has been shown to be associated with a decreased risk of CHD, which may be related to their fatty acid (FA) composition. However, the effect of almond consumption on the serum FA composition is not known. Therefore, in the present study, we investigated whether almond consumption would alter the serum FA profile and risk of CHD, as calculated using Framingham's 10-year risk score, in a dose-dependent manner in hyperlipidaemic individuals when compared with a higher-carbohydrate control group using dietary interventions incorporating almonds. A total of twenty-seven hyperlipidaemic individuals consumed three isoenergetic (mean 1770 kJ/d) supplements during three 1-month dietary phases: (1) full-dose almonds (50-100 g/d); (2) half-dose almonds with half-dose muffins; (3) full-dose muffins. Fasting blood samples were obtained at weeks 0 and 4 for the determination of FA concentrations. Almond intake (g/d) was found to be inversely associated with the estimated Framingham 10-year CHD risk score (P= 0·026). In both the half-dose and full-dose almond groups, the proportions of oleic acid (OA) and MUFA in the TAG fraction (half-almond: OA P= 0·003; MUFA P= 0·004; full-almond: OA P< 0·001; MUFA P< 0·001) and in the NEFA fraction (half-almond: OA P= 0·01; MUFA P= 0·04; full-almond: OA P= 0·12; MUFA P= 0·06) increased. The estimated Framingham 10-year CHD risk score was inversely associated with the percentage change of OA (P= 0·011) and MUFA (P= 0·016) content in the TAG fraction. The proportions of MUFA in the TAG and NEFA fractions were positively associated with changes in HDL-cholesterol concentrations. Similarly, the estimated Framingham 10-year CHD risk score was inversely associated with the percentage change of OA (P= 0·069) and MUFA content in the NEFA fraction (P= 0·009). In conclusion, the results of the present study indicate that almond consumption increases OA and MUFA content in serum TAG and NEFA fractions, which are inversely associated with CHD lipid risk factors and overall estimated 10-year CHD risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-SA).
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