From: Doug Skrecky (oberon@vcn.bc.ca)
Date: Mon Nov 02 1998 - 10:02:46 MST
Authors
Spiller GA. Jenkins DA. Bosello O. Gates JE. Cragen LN. Bruce B.
Institution
Health Research and Studies Center, Los Altos, California 94023-0338, USA.
Title
Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving
HDL-C.
Source
Journal of the American College of Nutrition. 17(3):285-90, 1998 Jun.
Abstract
OBJECTIVE: To compare lipid-altering effects of an almond-based diet with an
olive oil-based diet, against a cheese and butter-based control diet.
METHODS: Forty-five free-living hyperlipidemic men (n = 12) and women (n =
33) with a mean plasma total cholesterol (TC) of 251 +/- 30 mg/dL followed
one of three diets; almond-based, olive oil-based, or dairy-based for 4
weeks. Total fat in each diet was matched, and the study-provided sources of
fat comprised the major portion of fat intake. RESULTS: Reductions in TC and
low-density lipoprotein-cholesterol (LDL-C) between the three groups were
significantly different from the almond group (both p < 0.001). Within group
analysis revealed that the almond-based diet induced significant reductions
in TC (p < 0.05), LDL-C (p < 0.001), and the TC:HDL ratio (p < 0.001), while
HDL-C levels were preserved. TC and HDL-C in the control diet were
significantly increased from baseline (both p < 0.05), while the olive
oil-based diet resulted in no significant changes over the study period.
Weight did not change significantly. CONCLUSION: Results suggest that the
more favorable lipid-altering effects induced by the almond group may be due
to interactive or additive effects of the numerous bioactive constituents
found in almonds.
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