Almond consumption reduces oxidative DNA damage and lipid peroxidation in male smokers.
Smoking increases the risk of several chronic diseases associated with elevated oxidative stress status. Almonds are a good source of antioxidant nutrients and may diminish smoking-related biomarkers of oxidative stress. We investigated whether almond consumption decreases biomarkers of oxidative stress in young male smokers. We conducted a randomized; crossover clinical trial with 60 healthy male […]
2005. A nutritional intervention promoting the Mediterranean food pattern is associated with a decrease in circulating oxidized LDL particles in healthy women from the Quebec City metropolitan area.
The aim of the present study was to evaluate the effect of a nutritional intervention promoting the Mediterranean food pattern under free-living conditions on circulating oxidized LDL (ox-LDL) in a group of 71 healthy women from the Quebec City metropolitan area. The 12-wk nutritional intervention consisted of 2 courses on nutrition and 7 individual sessions […]
Effect of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance or type 2 diabetes.
BACKGROUND: Nuts appear to have cardiovascular benefits but their effect in diabetic patients is unclear. OBJECTIVE: The objective was to assess effects of almond-enriched diets on insulin sensitivity and lipids in patients with normoglycemia or type 2 diabetes. DESIGN: Study 1 assessed the effect of almonds on insulin sensitivity in 20 free-living healthy volunteers who […]
Revision 2000: a statement for healthcare professionals from the Nutrition Committee of the American Heart Association.
Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and women.
Epidemiologic and clinical studies have shown that nut consumption is associated with favorable plasma lipid profiles and reduced cardiovascular risk. These effects may result from their high monounsaturated fat (MUFA) content but nuts contain constituents other than fatty acids that might be cardioprotective. We conducted a study to compare the effects of whole-almond vs. almond […]
Walnuts lower serum cholesterol in Japanese men and women in Japan.
Recent studies have shown that incorporating moderate quantities of walnuts into the recommended cholesterol-lowering diet in the U.S. decreased serum concentrations of total cholesterol in normal American men. To explore whether walnut consumption would also prove effective as part of the Japanese diet; we studied the effects of walnut consumption on serum lipids and blood […]
Almonds decrease postprandial glycemia; insulinemia; and oxidative damage in healthy individuals.
Strategies that decrease postprandial glucose excursions; including digestive enzyme inhibition; and low glycemic index diets result in lower diabetes incidence and coronary heart disease (CHD) risk; possibly through lower postprandial oxidative damage to lipids and proteins. We therefore assessed the effect of decreasing postprandial glucose excursions on measures of oxidative damage. Fifteen healthy subjects ate […]
Macadamia nut consumption lowers plasma cholesterol levels in hypercholesterolemic men.
This study was conducted to assess the cholesterol-lowering potential of macadamia nuts. Seventeen hypercholesterolemic men (mean age 54 y) were given macadamia nuts (40-90 g/d); equivalent to 15% energy intake; for 4 wk. Plasma total cholesterol; LDL cholesterol; HDL cholesterol; triglycerides and homocysteine concentrations and the fatty acid composition of plasma lipids were determined before […]
Concentrations of proanthocyanidins in common foods and estimations of normal consumption.
Proanthocyanidins (PAs) have been shown to have potential health benefits. However; no data exist concerning their dietary intake. Therefore; PAs in common and infant foods from the U.S. were analyzed. On the bases of our data and those from the USDA's Continuing Survey of Food Intakes by Individuals (CSFII) of 1994-1996; the mean daily intake […]
A systematic screening of total antioxidants in dietary plants.
A predominantly plant-based diet reduces the risk for development of several chronic diseases. It is often assumed that antioxidants contribute to this protection; but results from intervention trials with single antioxidants administered as supplements quite consistently do not support any benefit. Because dietary plants contain several hundred different antioxidants; it would be useful to know […]