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 […]

Effect of chronic consumption of almonds on body weight in healthy humans

Small changes of diet may reduce CVD risk. One example is the inclusion of nuts. They are rich in fiber; unsaturated fatty acids and phytonutrients. However; their fat content and energy density raise concerns that chronic consumption will promote weight gain. Randomized intervention studies are required to evaluate whether this concern is well founded. This […]

Combined use of total metal content and size fractionation of metal biomolecules to determine the provenance of pine nuts (Pinus pinea)

Four essential elements (Mn; Ni; Zn; and Cu) and their molecular-size distribution patterns have been determined; for twenty four samples of pine nuts from eight areas in Spain and Portugal (Huelva; Cádiz; Badajoz; Cataluña; Castilla; Madrid; Faro; and Coimbra); by size-exclusion liquid chromatography (SEC) coupled on-line to UV and inductively coupled plasma mass spectrometric (ICP-MS) […]

Macadamia nut consumption modulates favourably risk factors for coronary artery disease in hypercholesterolemic subjects.

Macadamia nuts are rich source of monounsaturated fats (oleic and palmitoleic acids) and contain polyphenol compounds; therefore; their consumption can be expected to impart health benefits to humans. This study was conducted to examine the effects of consuming macadamia nuts in hypercholesterolemic male individuals on plasma biomarkers of oxidative stress; coagulation and inflammation. Seventeen hypercholesterolemic […]

An increase in dietary n-3 fatty acids decreases a marker of bone resorption in humans

Human; animal; and in vitro research indicates a beneficial effect of appropriate amounts of omega-3 (n-3) polyunsaturated fatty acids (PUFA) on bone health. This is the first controlled feeding study in humans to evaluate the effect of dietary plant-derived n-3 PUFA on bone turnover; assessed by serum concentrations of N-telopeptides (NTx) and bone-specific alkaline phosphatase […]

Purification; crystallization and initial crystallographic characterization of brazil-nut allergen Ber e 2. Acta Crystallogr Sect F Struct Biol Cryst Commun

Peanut and tree-nut allergies have attracted considerable attention because of their frequency and their lifelong persistence. Brazil-nut (Bertholletia excelsa) allergies have been well documented and the 11S legumin-like seed storage protein Ber e 2 (excelsin) is one of the two known brazil-nut allergens. In this study; Ber e 2 was extracted from brazil-nut kernels and […]

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 […]

Prospective study of dietary pattern and risk of Parkinson disease.

BACKGROUND: Several studies have shown associations between Parkinson Disease (PD) risk and individual foods and nutrients with inconsistent results. OBJECTIVE: We examined associations between dietary patterns and risk of PD in the Health Professionals Follow-Up Study (1986-2002) and the Nurses' Health Study (1984-2000). DESIGN: We included 49 692 men and 81 676 women free of […]