Nuts improve blood fats

[Guest guest]

Hi All,

The pdf-available below review describes studies that have studied how nuts

improve

blood lipid levels. It was noticed that the effect of olive oil was fairly

equivalent to that of nuts.

Here are the Medline citation, URL and abstract. This is followed by the data

of

the two tables.

Mukuddem-sen J, Oosthuizen W, Jerling JC.

A systematic review of the effects of nuts on blood lipid profiles in humans.

J Nutr. 2005 Sep;135(9):2082-9.

PMID: 16140880

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\

ct & list_uids=16140880 & query_hl=24

The inverse association of nut consumption and risk markers of coronary heart

disease (lipids) has sparked the interest of the scientific and lay community.

The

objective of this study was to conduct a systematic review to investigate the

effects of nuts on the lipid profile. Medline and Web of Science databases were

searched from the start of the database to August 2004 and supplemented by

cross-checking reference lists of relevant publications. Human intervention

trials

with the objective of investigating independent effects of nuts on lipid

concentrations were included. From the literature search, 415 publications were

screened and 23 studies were included. These papers received a rating based upon

the

methodology as it appeared in the publication. No formal statistical analysis

was

performed due to the large differences in study designs of the dietary

intervention

trials. The results of 3 almond (50-100 g/d), 2 peanut (35-68 g/d), 1 pecan nut

(72

g/d), and 4 walnut (40-84 g/d) studies showed decreases in total cholesterol

between

2 and 16% and LDL cholesterol between 2 and 19% compared with subjects consuming

control diets. Consumption of macadamia nuts (50-100 g/d) produced less

convincing

results. In conclusion, consumption of approximately 50-100 g ( approximately

1.5-3.5 servings) of nuts >/= 5 times/wk as part of a heart-healthy diet with

total

fat content (high in mono- and/or polyunsaturated fatty acids) of approximately

35%

of energy may significantly decrease total cholesterol and LDL cholesterol in

normo-

and hyperlipidemic individuals.

.... TABLE 1 Effects of nuts on the blood lipid profile in human dietary

intervention

trials1

........................................

Reference and subjects Study design Comparison made Mean amount of nuts/d

Duration

of intervention % Total fat from Nut diet end vs. control diet end2

Nut diet Control diet----TC LDL-C HDL-C TG---Quality score of publication

----%----

........................................

Almonds

(11) n = 26: 13M, 13W (hypercholesterolemic) Single intervention Baseline diet

100

g/d 9 wk 36.9 28.5 –8.9 –12.4 NS –4.4 3b

P < 0.05 P < 0.01 NS

(12) n = 16M (normolipidemic) Sequential intervention periods Control 84 g/d 3

wk

35.9 35.7 –7 –10 NS +1.4 3b

P < 0.01 P < 0.001 NS

(13) n = 45: 12M, 33W (hypercholesterolemic) Randomized, controlled, parallel

design

Control 100 g/d 4 wk 39 35 –15.6 –19 NS NS 2b

P < 0.001 P < 0.001

Olive oil-based diet 100 g/d 4 wk 39 35 –8.7 –9.8 NS NS

NS NS

(14) n = 27: 15M (hyperlipidemic), 12 W (postmenopausal, hyperlipidemic)

Randomized,

crossover design Muffins-control 25–50 g/d (half almond dose) 4 wk 32.1 26.3 –23

–1.93 2.23 –3.23 2b

P < 0.05 NS NS NS

Muffins-control 50–100 g/d (full almond dose) 4 wk 36 26.3 –4.43 –7.13 2.23

–5.33

P 0.01 P 0.01 P < 0.05 NS

(15) (Study 2) n = 30: 13M, 17W (type 2 diabetes) Randomized, double-blind,

crossover design High-fat control 57–113 g/d 4 wk 39 36.8 –1.3 –2.7 –3.4 5.4 1a

NS NS P = 0.002 NS

Low-fat control 57–113 g/d 4 wk 27.2 26 NS NS –2.6 5

P = 0.002 NS

(16) n = 25: 14M, 11W (healthy) Randomized crossover design, Step I diet ±27 g/d

(10% of total energy, low almond diet) 4 wk 35 30 –0.9 –1.1 –0.9 NS 2a

NS NS NS

Step I diet ±54 g/d (20% of total energy, high almond diet) 4 wk 39 30 –4.4 –7

1.7

–3.3

P < 0.05 P < 0.05 NS NS

Hazelnut

(17) n = 30: 18M, 12W (healthy) Single intervention Baseline diet 1 g/kg BW/d 1

mo

NR NR –6.1 –18.7 7.2 24.8 3b

P < 0.005 P < 0.001 P < 0.05 P < 0.001

Macademia

(18) n = 14: 7M, 7W (hypercholesterolemic) Dietary advice, randomized, crossover

design Low-fat high-complex CHO diet 50–100 g/d (20% of total energy) 4 wk 42.4

21.3

0.2 –0.3 9.1 –13.3 2b

NS NS NS NS

(19) n = 30: 15M, 15W (normo- and hyperlipidemic) Randomized, controlled,

crossover

design Step I diet NR 4 wk 35 30 –0.8 0.3 2.2 –16 1a

NS NS NS NS

AAD NR 4 wk 35 35 –4.8 –4.5 –4.2 –9.2

P < 0.01 P < 0.05 P < 0.01 P < 0.05

(20) n = 17M (hypercholesterolemic) Single intervention Baseline diet 40–90 g/d

(15%

of total energy) 4 wk 37.6 31.2 –3.2 –6 6.7 –2.8 3b

P < 0.05 P < 0.05 P < 0.05 NS

Peanuts

(21) n = 25W (hyper-cholesterolemic, postmenopausal) Controlled parallel design

Low-fat diet 35–68 g/d 6 mo 26 17 –7.43 –9.13 –0.33 –113 2b

P 0.01 P 0.01 P 0.01 NS

(22) n = 22: 9M, 13W (normocholesterolemic) Randomized, double-blind controlled,

crossover design AAD NR 24 d 36 34 –10.9 –13.9 –2.3 –12.8 1a

P < 0.05 P < 0.05 NS P < 0.05

Step II diet NR 24 d 36 25 –2 0.7 1.61 –21.6

P < 0.05 NS NS P < 0.05

Olive oil-based diet NR 24 d 36 34 0.6 1.7 –1.6 0.9

NS NS NS NS

Pecans

(23) n = 19: 4M, 15W (normolipidemic) Randomized, controlled, parallel design

Control 68 g/d 8 wk 20 17 –10.73 –16.33 1.23 –9.33 3b

P < 0.05 P < 0.05 P < 0.05 NS

(24) n = 23: 14M, 9W (normal-high cholesterol) Single-blind, randomized,

controlled,

crossover design Step I diet 72 g/d 4 wk 39.6 28.3 –6.7 –10.4 5.6 –11.1 1a

P 0.01 P 0.01 P 0.01 P 0.01

Pistachio nuts

(25) n = 10: 4M, 6W (hypercholesterolemic) Controlled, randomized, crossover

design

Habitual diet 20% of total energy 3 wk 39 37 –3.7 –6.1 8 –5.3 3b

P < 0.04 NS P < 0.09 NS

Walnuts

(26) n = 18M (healthy) Randomized, controlled, single-blind, crossover design

Step I

diet 84 g/d (20% of total energy) 4 wk 31.3 29.3 –12.4 –16.3 –4.9 –8.3 2a

P < 0.001 P < 0.001 P = 0.009 NS

(12) n = 16M (normolipidemic) Consecutive supplemental periods Control 68 g/d 3

wk

36.5 35.7 –5 –9 3.13 4.3 3b

P < 0.01 P < 0.001 NS NS

(27) n = 21M (hyperlipidemic) Randomized, crossover design Low-fat diet 78 g/d 4

wk

38 30 –2 –3.9 2.5 7.5 2b

NS NS NS NS

(28) n = 49; 26M, 23W (hypercholesterolemic) Randomized, crossover design

Mediterranean diet 41–56 g/d (18% of total energy) 6 wk 33.2 31.2 –4.1 –5.9 3.2

–6.1

2b

P < 0.001 P < 0.001 NS NS

(29) n = 18: 5M (hyperlipidemic), 13W (hyperlipidemic, postmenopausal)

Sequential

intervention periods Habitual diet (4 wk) 48 g/d 6 wk 37.2 31.4 –3 –1.7 –10.2

–10.1

3b

NS NS P < 0.01 NS

Low-fat diet 48 g/d 6 wk 33.7 19.7 –7.7 –12.3 1.8 –1.3

P < 0.01 P < 0.01 NS NS

(30) n = 10M subset of the Zambon study (polygenic hypercholesterolemic)

Randomized,

crossover design Mediterranean diet 41–56 g/d 6 wk 31.8 30.9 –4.2 –6 0 –5.1 2b

NS NS NS NS

(31) n = 42: 17M, 25W (borderline hypercholesterolemic) Randomized, crossover

design

Step I 64 g/d 6 wk 45 33 –3.3 –3 6.7 –6.3 2b

NS NS NS NS

(32) n = 40; 20M, 20W (healthy) Randomized crossover design Japanese diet 44–58

g/d

(12.5% of total energy) 4 wk 26 24 –4.5 –9.8 –1.3 0 1a

P = 0.001 P = 0.001 NS NS

(33) n = 20: 8M, 12W (hypercholesterolemic) Randomized, crossover design

Mediterranean diet 40–65 g/d (18% of total energy) 4 wk 33 33.2 –4.3 –6.7 –1.3

8.3

1b

P = 0.02 P = 0.01 NS NS

...........................................

1 Abbreviations used: M, men; W, women; NR, not reported; NS, nonsignificant;

Step

I, American Heart Association/National Cholesterol Education Program Step I diet

with 30% of energy from fat; Step II, American Heart Association/National

Cholesterol Education Program Step II diet with 25% of energy from fat.

2 In cases in which the percentage difference was not indicated, we used the

formula: (End value nut diet – End value control diet)/End value control diet x

100.

When baseline values were compared to nut intervention end values the formula

was:

(End value nut diet – Baseline value)/Baseline value x 100. In cases in which no

values were given, the changes were not reported.

3 In cases in which baseline values were different, change from baseline to end

with

the nut diet was compared with the change from baseline to end in the control

diet.

TABLE 2 Nutrient composition of diets used in dietary intervention trials

investigating the blood lipid-lowering potential of nuts1, 2

...........................................

Nut diet (reference)----TF SFA MUFA PUFA----Chol----CHO---Fiber----Control

diet----TF SFA MUFA PUFA----Chol----CHO----Fiber

----%---mg/d---% g/d ----%----mg/d----%---g/d

............................................

Almonds

(13)

39 5 28 7 72 47 25 Control 35 17 15 3 269 47 26

39 5 28 7 72 47 25 Olive oil-based diet 35 6 27 3 119 48 29

(14)

Half-dose 32 8 15 8 189 48 32 Muffins control 26 7 9 8 170 55 31

Full-dose 36 7 19 8 161 45 33 Muffins control 26 7 9 8 170 55 31

(15)

High fat 39 7 23 11 226 46 31 High-fat control 37 7 21 9 270 49 17

Low fat 27 5 16 8 167 57 31 Low-fat control 26 5 15 7 257 60 17

(16)

Low-dose 35 8 17 8 163 51 30 Step I 30 8 12 6 202 56 28

High-dose 39 8 19 9 140 46 32 Step I 30 8 12 6 202 56 28

Macademia

(18) 42 11 27 4 189 39 31 Low-fat complex CHO 21 9 8 5 218 57 33

(19) 35 9 20 6 300 48 NR Step I 30 9 15 7 297 54 NR

35 9 20 6 300 48 NR AAD 35 14 12 9 305 48 NR

Peanuts

(21) 26 5 14 2 130 55 22 Low-fat diet 17 5 6 2 129 63 17

(22) 36 8 18 10 200 47 NR AAD 34 16 11 7 400 50 NR

36 8 18 10 200 47 NR Step II 25 7 12 6 200 59 NR

36 8 18 10 200 47 NR Olive oil-based diet 34 7 21 6 200 50 NR

Pecans

(24) 40 8 19 11 175 47 30 Step I 28 8 11 6 210 57 25

Walnuts

(26) 31 6 7 17 125 54 37 Step I 29 9 9 10 237 56 36

(27) 38 10 10 16 230 40 30 Low-fat diet 30 12 10 5 320 46 30

(28) 33 6 14 12 166 48 93 Mediterranean 31 7 18 5 221 50 83

(30) 32 6 13 11 167 49 83 Mediterranean 31 6 18 4 223 49 73

(31) 45 13 NR NR 213 41 NR Step I 33 13 NR NR NR 50 NR

(32) 26 5 7 15 252 60 22 Japanese diet 24 7 10 7 279 62 20

(33) 33 5 14 12 147 49 83 Mediterranean 33 6 20 4 183 49 83

............................................

1 Abbreviations: See Table 1.

2 Only clinical trials that received a 1 or 2 rating were included in this

table.

3 Grams (g) of soluble fiber/d.

Al Pater, PhD; email: old542000@...

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