Effects of pistachios on the lipid/lipoprotein profile, glycemic control, inflammation, and endothelial function in type 2 diabetes: A randomized trial.
OBJECTIVE: The health benefits of regular nut consumption have been well-documented; however, effects on cardiovascular risk in diabetes are emerging. This study examined the effects of daily pistachio consumption on the lipid/lipoprotein profile, glycemic control, markers of inflammation, and endothelial function in adults with type 2 diabetes. MATERIALS/METHODS: We enrolled 30 adults (40-74years) with well-controlled […]
Walnut-enriched diet reduces fasting non-HDL-cholesterol and apolipoprotein B in healthy Caucasian subjects: a randomized controlled cross-over clinical trial.
Postprandial effects of almond consumption on human osteoclast precursors-an ex vivo study
Consumption of almonds has been associated with increased bone mineral density; but the direct effects of almonds on bone cells are not known. We determined whether serum obtained following the consumption of a meal containing 60 g of almonds affects human osteoclast formation; function; and gene expression in vitro. Human osteoclast precursors were cultured in […]
Almond ingestion at mealtime reduces postprandial glycemia and chronic ingestion reduces hemoglobin A1c in individuals with well-controlled type 2 diabetes mellitus.
Abstract: Cohort studies are equivocal regarding a relationship between regular nut consumption and reduced risk of type 2 diabetes mellitus. Although acute trials show reductions in postprandial glycemia in healthy individuals ingesting 60 to 90 g almonds; trials have not been conducted using a single serving of almonds (28 g) in individuals with type 2 […]
Postprandial effects of almond consumption on human osteoclast precursorsÂan ex vivo study
Consumption of almonds has been associated with increased bone mineral density; but the direct effects of almonds on bone cells are not known. We determined whether serum obtained following the consumption of a meal containing 60 g of almonds affects human osteoclast formation; function; and gene expression in vitro. Human osteoclast precursors were cultured in […]
Almond consumption improved glycemic control and lipid profiles in patients with type 2 diabetes mellitus
Almond consumption is associated with ameliorations in obesity; hyperlipidemia; hypertension; and hyperglycemia. The hypothesis of this 12-week randomized crossover clinical trial was that almond consumption would improve glycemic control and decrease the risk for cardiovascular disease in 20 Chinese patients with type 2 diabetes mellitus (T2DM) (9 male; 11 female; 58 years old; body mass […]
Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial
Nuts appear to have a marked effect in cohort studies in reducing the risk of coronary heart disease (CHD); but their demonstrated ability to lower cholesterol can only explain a proportion of the reduction in risk. Our aim was to assess whether improvement in carbohydrate metabolism provides a further explanation for the effect of nuts […]
Almonds and postprandial glycemia – a dose-response study
Almonds; together with other nuts; reduce serum cholesterol levels and may reduce the risk of coronary heart disease. There is much current interest in the relation of coronary heart disease to postprandial events. We have therefore assessed the effects of varying amounts of almonds on the postprandial blood glucose response to a carbohydrate meal. Our […]
The effect of combining plant sterols; soy protein; viscous fibers; and almonds in treating hypercholesterolemia
Reductions in low-density lipoprotein-cholesterol (LDL-C) result from diets containing almonds; or diets that are either low in saturated fat or high in viscous fibers; soy proteins; or plant sterols. We have therefore combined all of these interventions in a single diet (portfolio diet) to determine whether cholesterol reductions could be achieved of similar magnitude to […]
A dietary portfolio approach to cholesterol reduction: combined effects of plant sterols; vegetable proteins and viscous fibers in hypercholesterolemia
Plant sterols; soy proteins; and viscous fibers are advised for cholesterol reduction but their combined effect has never been tested. We therefore assessed their combined effect on blood lipids in hyperlipidemic subjects who were already consuming a low-saturated fat; low-cholesterol diet before starting the study. The test (combination) diet was 1 month in duration and […]