A diet rich in walnuts favourably influences plasma fatty acid profile in moderately hyperlipidaemic subjects
OBJECTIVE: To compare two low fat diets one rich in walnuts on parameters of lipid metabolism in a group of hyperlipidaemic subjects. DESIGN: A randomised cross over study. SETTING: Department of Human Nutrition; University of Otago; Dunedin; New Zealand SUBJECTS: Twenty one men with mean (s.d.) levels of total and LDL cholesterol of 6.58 (0.60) […]
Dietary assessment in children adhering to a food allergen avoidance diet for allergy prevention.
Objective: The purpose of this investigation was to verify if avoidance of allergenic foods in children adhering to a food allergen avoidance diet from birth was complete and feasible; and whether dietary assessment can be used as a tool in predicting the outcome of double-blind; placebo-controlled food challenges (DBPCFCs). Design: Children adhering to an allergen […]
Standardization of the 24-hour diet recall calibration method used in the European prospective investigation into cancer and nutrition (EPIC): general concepts and preliminary results.
Components of the mediterranean-type food pattern and serum inflammatory markers among patients at high risk for cardiovascular disease.
Objective: To evaluate associations between components of the Mediterranean diet and circulating markers of inflammation in a large cohort of asymptomatic subjects at high risk for cardiovascular disease. Subjects/Methods: A total of 339 men and 433 women aged between 55 and 80 years at high cardiovascular risk because of presence of diabetes or at least […]
Does nut consumption protect against ischaemic heart disease?
Nuts are part of the Mediterranean tradition. For millennia; tree nuts have been in the region. Results of an epidemiological study conducted among California Adventists provide strong evidence that frequent consumption of nuts have a protective effect on both fatal and non-fatal ischaemic heart disease events. The unique nutrient composition of nuts makes it plausible […]
Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM.
OBJECTIVE: To examine the relative effects of high and low glycemic index (GI) carbohydrates; and monounsaturated fats on blood glucose and lipid metabolism in NIDDM subjects. SUBJECTS: Fourteen male and seven female variably controlled NIDDM subjects recruited by advertisement. SETTING: Free living outpatients. RESEARCH DESIGN: A repeated measures; within-subject design was used such that each […]
Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men.
Objective: Frequent consumption of nuts is associated with favorable plasma lipid profiles and reduced risk of coronary heart disease (CHD). This study was conducted to investigate the effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men compared with baseline and control diet; and also to measure the anthropometric parameters; habitual […]
The effect of replacing dietary saturated fat with polyunsaturated or monounsaturated fat on plasma lipids in free-living young adults.
Serum lipid profiles in Japanese women and men during consumption of walnuts.
OBJECTIVE: To determine the serum cholesterol; apolipoproteins and LDL oxidizability in young Japanese women and men during walnut consumption and to evaluate its active principle. DESIGN: Experimental study with a randomized design. SUBJECTS: Twenty healthy women and 20 healthy men. INTERVENTIONS: Subjects were randomly assigned to consume each of two mixed natural diets for 4 […]
Effects of appetite; BMI; food form and flavor on mastication: almonds as a test food.
Objectives: To investigate the effects of appetitive sensations; body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes.Subjects/Methods: Twelve lean (BMI=22.2+/-0.3) and 12 obese (BMI=34.3+/-0.6) adults. After collecting appetitive ratings; electromyographic recordings were used to assess participants' microstructure of eating for five almond products (raw; dry unsalted […]