Financiado en parte por Almond Board of California, Nestec
The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study
Creedon AC, Dimidi E, Hung ES, Rossi M, Probert C, Grassby T, Miguens-Blanco J, Marchesi JR, Scott SM, Berry SE, Whelan K
The American journal of clinical nutrition · 27 citas
Etiquetas de revisión
Alimentación 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
- Grupo de la industria
- Almond Board of California
- Organización sin fines de lucro
- British Dietetic Association
- Gobierno
- National Institute for Health and Care Research
- Universidad u hospital
- Imperial College London
- Universidad u hospital
- King's College London
- Empresa
- Nestec
- Universidad u hospital
- NIHR Imperial Biomedical Research Centre
- Universidad u hospital
- King's College London
Según 8 financiadores declarados.
Publicación
- Publicado
- 2022-09-18 · Am J Clin Nutr · vol. 116 · número 6 · págs. 1790–1804
- Editorial
- Elsevier BV
- Citado
- 31 citas · más que el 83% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 51 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Gut microbiota and health · Nuts composition and effects · Food composition and properties
- Palabras clave
- almond, almond flour, gut microbiota, short-chain fatty acids, butyrate, gut transit time, gastrointestinal symptoms, stool consistency, particle size distribution, lipid release, dietary fiber, mastication, gut microbiota diversity, polyphenols, nutrient bioaccessibility, healthy adults
- MeSH
- feces, humans, bifidobacterium, butyrates, rna, ribosomal, 16s, mastication, adult, prunus dulcis
11 autores
- Alice C. Creedon🇬🇧King's College London
- Eirini Dimidi🇬🇧King's College London
- Estella S. Hung🇬🇧King's College London
- Megan Rossi🇬🇧King's College London
- Christopher S. Probert🇬🇧University of Liverpool
- Terri Grassby🇬🇧University of Surrey
- Jesús Miguéns Blanco🇬🇧Imperial College London
- Julian Roberto Marchesi🇬🇧Imperial College London
- S. Mark Scott🇬🇧Queen Mary University of London; Blizard Institute
- Sarah E. Berry🇬🇧King's College London
- Kevin Whelan🇬🇧 · autor de correspondenciaKing's College London
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Almonds contain lipid, fiber, and polyphenols and possess physicochemical properties that affect nutrient bioaccessibility, which are hypothesized to affect gut physiology and microbiota.
Objectives
To investigate the impact of whole almonds and ground almonds (almond flour) on fecal bifidobacteria (primary outcome), gut microbiota composition, and gut transit time.
Methods
Healthy adults (n = 87) participated in a parallel, 3-arm randomized controlled trial. Participants received whole almonds (56 g/d), ground almonds (56 g/d), or an isocaloric control in place of habitual snacks for 4 wk. Gut microbiota composition and diversity (16S rRNA gene sequencing), SCFAs (GC), volatile organic compounds (GC-MS), gut transit time (wireless motility capsule), stool output and gut symptoms (7-d diary) were measured at baseline and endpoint. The impact of almond form on particle size distribution (PSD) and predicted lipid release was measured (n = 31).
Results
Modified intention-to-treat analysis was performed on 79 participants. There were no significant differences in mean ± SD abundance of fecal bifidobacteria after consumption of whole almonds (8.7% ± 7.7%), ground almonds (7.8% ± 6.9%), or control (13.0% ± 10.2%; q = 0.613). Consumption of almonds (whole and ground pooled) resulted in higher mean ± SD butyrate (24.1 ± 15.0 μmol/g) than control (18.2 ± 9.1 μmol/g; P = 0.046). There was no effect of almonds on gut microbiota at the phylum level or diversity, gut transit time, stool consistency, or gut symptoms. Almond form (whole compared with ground) had no effect on study outcomes. Ground almonds resulted in significantly smaller PSD and higher mean ± SD predicted lipid release (10.4% ± 1.8%) than whole almonds (9.3% ± 2.0%; P = 0.017).
Conclusions
Almond consumption has limited impact on microbiota composition but increases butyrate in adults, suggesting positive alterations to microbiota functionality. Almonds can be incorporated into the diet to increase fiber consumption without gut symptoms.This trial was registered at clinicaltrials.gov as NCT03581812.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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