In total, 18 healthy adults were included in the study which followed five three-week diet periods, each diet period was separated by a one-week wash-out period. Treatments included were: (1) zero servings/day of almonds (control); (2) 1.5 servings (42g/day) of whole almonds; (3) 1.5 servings/day of whole, roasted almonds; (4) 1.5 servings/day of roasted, chopped almonds; and (5) 1.5 servings/day of almond butter. During the study, fecal samples were collected for microbiota analysis. The results observed that almond consumption increased the relative abundance of some bacterias as Lachnospira, Roseburia, Clostridium, and Dialister, when compared with the control group. Chopped almonds also increased Lachnospira, Roseburia, and Oscillospira when compared to control, while whole almonds increased Dialister. In conclusion, almond consumption induced changes in the microbial composition of the human gastrointestinal microbiota. The results also revealed that processing differentially impacted the microbiota.
Holscher, H.D., Taylor, A.M., Swanson, K.S., Novotny, J.A., Baer, D.J. (2018). Almond Consumption and Processing Affects the Composition of the Gastrointestinal Microbiota of Healthy Adult Men and Women: A Randomized Controlled Trial. Nutrients. 26;10(2). doi: 10.3390/nu10020126.
Holscher, H.D., Taylor, A.M., Swanson, K.S., Novotny, J.A., Baer, D.J. (2018). Almond Consumption and Processing Affects the Composition of the Gastrointestinal Microbiota of Healthy Adult Men and Women: A Randomized Controlled Trial. Nutrients. 26;10(2). doi: 10.3390/nu10020126.