Almond consumption
may pose dietary and cardiovascular benefits
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Studies presented at the American
Society of Nutrition’s Scientific Sessions and Annual Meeting, held in
conjunction with Experimental Biology 2014, show that almond consumption may
benefit abdominal adiposity, measures of appetite and satiety, and
cardiovascular risk factors.
Carol O’Neil of Louisiana State
University presented a new analysis of 24,808 adults, ages 19+, using
National Health and Nutrition Examination Survey data from 2000 to 2010
showing that almond consumers had increased nutrient intake, improved overall
dietary quality, and better physiological status compared with non-almond
consumers. While this is a cross-sectional study and therefore cannot be used
to draw causal relationships, it suggests an association between almond
consumption and positive health status.
Weight-wise strategy
Richard Mattes from Purdue
University examined the effects of snacking on nutrient-rich almonds in 137
adult participants at risk for type 2 diabetes. Consuming 1.5-oz of
dry-roasted, lightly salted almonds daily may help curb participants’
appetites and moderate blood glucose concentrations, while improving vitamin
E and monounsaturated fat intake. After a month of snacking on 250 calories
from almonds daily, participants did not gain weight. While the study was
only four weeks long, it suggests that snacking on almonds could be a
weight-wise strategy. Penny-Kris Etherton from Pennsylvania State University
shared results from a new randomized, controlled clinical study examining the
effects of consuming 1.5-oz of almonds vs. a calorie-matched, high
carbohydrate snack on body weight in 52 adults with elevated LDL cholesterol.
Total body weight did not differ between the two treatments, but the almond
diet reduced overall abdominal mass, abdominal fat mass, and waist
circumference compared to the high-carbohydrate snack. Although the study was
just six weeks long, preliminary results suggest that snacking on almonds may
help decrease abdominal fat, an important risk factor for metabolic syndrome.
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