Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption
Devi A, Chisholm A, Gray A, Tey SL, Williamson-Poutama D, Cameron SL, Brown RC
European journal of nutrition · 12 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- University of Otago
- Universidad u hospital
- University of Otago Research Grant
Según 2 financiadores declarados.
Publicación
- Publicado
- 2015-09-10 · Eur J Nutr · vol. 55 · número 7 · págs. 2281–2293
- Editorial
- Springer Science+Business Media
- Citado
- 24 citas · más que el 80% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 52 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nuts composition and effects · Food composition and properties · Nutritional Studies and Diet
- Palabras clave
- hazelnut flour, hazelnut, nut consumption, postprandial glycaemia, satiety, gastrointestinal tolerance, food acceptance, dietary intake, monounsaturated fatty acids, vitamin E, dietary fiber, diet quality
- MeSH
- humans, corylus, nuts, dietary carbohydrates, blood glucose, dietary fats, fatty acids, fatty acids, unsaturated, fatty acids, monounsaturated, micronutrients, dietary proteins, nutrition assessment, cross-over studies, appetite, satiation, taste, energy intake, postprandial period, food handling, bread, dietary fiber, flour, adolescent, adult, aged, middle aged, female, male, young adult, consumer behavior
7 autores
- Asika Devi🇳🇿University of Otago
- Alexandra W. Chisholm🇳🇿University of Otago
- Andrew Robert Gray🇳🇿University of Otago
- Siew Ling Tey🇸🇬Agency for Science, Technology and Research; Singapore Institute for Clinical Sciences; Clinical Nutrition Research Centre
- Destynee Williamson-Poutama🇳🇿University of Otago
- Sonya Lynne Cameron🇳🇿University of Otago
- Rachel Clare Brown🇳🇿 · autor de correspondenciaUniversity of Otago
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance.
Methods
In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period.
Results
Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P < 0.001), with no significant differences between the nut breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes.
Conclusion
Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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