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Almond consumption associated with improved insulin sensitivity
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A growing body of evidence indicates that almonds might decrease the risk of type II diabetes and heart disease. Wien et al. recently published interesting results of an Almond Board funded study, suggesting that almond consumption might play a role in improving insulin sensitivity and cholesterol levels (1). In the study, 65 pre-diabetic adults were randomly assigned to two groups, both following diets recommended by the American Diabetes Association (ADA). The intervention group consumed a diet with 20% of energy coming from almonds (approximately 2 ounces of almonds/day), while the control group was on a nut-free diet, both for a period of 16 weeks. Both groups were instructed to consume similar levels of carbohydrate. Participants were free-living and although no meals were provided, monthly allocations of raw or dry roasted almonds were provided to intervention participants, who were instructed to use only these prepackaged almonds. By the end of the study, those in the almond-consuming group had experienced clinically significant decreases in LDL cholesterol (-12.4 mg/dl vs. -0.4 mg/dl in those on the nut-free diet, p=0.052). Also, a 23.3% reduction in fasting insulin was shown in the almond group, while insulin increased by 19.2% in those on the nut-free diet (p=0.002). The researchers were encouraged by the observed improvements in insulin sensitivity in the almond group, and concluded that almond consumption among adults with prediabetes may play a role in attenuating factors associated with insulin resistance and cardiovascular disease risk.
Source: 1. Wien et al. Almond Consumption and Cardiovascular Risk Factor in Adults with Prediabetes. JACN. 2010;23(3):189-197 2. Centers for Disease Control and Prevention. Diabetes Public Health Resource http://www.cdc.gov/diabetes/ 3. Center for Disease Control and Prevention. Heart Disease Facts http://www.cdc.gov/heartdisease/facts.htm 4. WHO. 2008-2013 Action Plan for the Global Strategy for the Prevention and Control of Noncommunicable Diseases. WHO, Geneva, 2008 |
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Interview Professor Hornstra: we need a clear message on healthy fats
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Why do you think health professionals should improve their communications on healthy fats? Many health professionals struggle to keep up with the latest developments on fats and health in their busy jobs. This is unfortunate, since they see many patients with a high risk of coronary heart disease, who would benefit from education about healthy fats. In addition, health professionals often find it difficult to convey the health message about fats in an understandable and convincing way.What “fat message” should health professionals communicate? In previous years, emphasis was placed on reducing the amount of fat in the diet. However, many products relatively high in fat – such as soft margarine, (unprocessed) nuts and fatty fish – contribute to the intake of unsaturated, healthy fats which actually lower the risk of heart disease. Intake surveys also show that the total fat intake of the average consumer is in line with the recommendations, while the ratio between saturated and unsaturated (healthy) fats needs to be improved: less saturated, more (poly)unsaturated fats. Therefore, today’s message should be: not less fat, but better fat. How can they reach the right target group with this message?  By targeting highly motivated persons, we can expect to gain the greatest health benefits. People with health problems for instance, are highly motivated to change their lifestyle. This provides the opportunity for health professionals to advise them on a diet with sufficient healthy fats. To help introducing the subject to the high-risk target group, a steering committee of health professionals, nutritionists and media experts recently developed an easy tool. The tool can be used by health professionals to demonstrate how the fat composition of the diet can be improved by switching from products with an unfavorable fat composition to products containing healthier fats. The tool is supported by a website (www.kiesgezondvet.nl) inviting people to test their fat intake, and shows tips on how to improve their eating habits. With this personal approach the Steering Committee hopes to eventually influence the behavior of people in order to improve their health.
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No effect of peanut processing on cholesterol benefits
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Consuming peanuts is associated with improved cholesterol levels, especially in people who already have high levels. However, research on the effects of processing on this cholesterol benefit was lacking. A multi-centre project recently tested this and found no differences between processed or unprocessed peanuts. In the study a total of 118 persons from Brazil, Ghana and the United States ate 56 g of peanuts daily for four weeks. The research team randomly assigned participants to consume unprocessed peanuts, unsalted roasted peanuts, salted roasted peanuts, honey roasted peanuts or peanut butter. To determine the effects, cholesterol levels of the subjects were measured both before and after the study period. Lower cholesterol levels The results confirm the difference in the effects on persons with normal and higher cholesterol levels. A significantly greater decrease in cholesterol was observed in persons who had high cholesterol levels compared to the group with normal levels. Also, greater decreases in LDL-levels were observed in persons with high levels at the beginning. Interestingly, no differences in cholesterol effects were observed between the different types of peanuts. According to the authors, this suggests that peanut processing does not compromise the cholesterol-lowering properties. Further study Further study should confirm the beneficial effects of processed peanuts on cholesterol, as currently only a limited amount of research has been carried out in this area. Additionally, in order to gain a better understanding of the relationship between processed peanuts and cardiovascular disease, researchers should also consider other relevant factors, such as hypertension and inflammation. Source: McKiernan F, Lokko P, Kuevi A, Sales RL, Costa NM, Bressan J, Alfenas RC, Mattes RD. Effects of peanut processing on body weight and fasting plasma lipids. Br J Nutr. 2010;104(3):418-426. Epub 2010 May 11 |
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