title: A randomized trial on the effects of flavorings on the health benefits of daily peanut consumption.
abstract: BACKGROUND
  Chronic peanut consumption is associated with health benefits. To encourage consumption, peanuts are marketed with various flavorings, but questions have been raised as to whether seasonings offset the benefits of peanuts alone.
  
  
  OBJECTIVE
  This study sought to determine whether flavorings on peanuts affect health benefits over 12 wk.
  
  
  METHODS
  In a randomized, parallel-group trial, 151 participants received 42 g peanuts/d as 14-g servings of 3 different flavors (n = 50) or a single flavor (n = 25-26/group). Anthropometric indexes, blood pressure, and heart rate were measured biweekly. Cardiovascular disease risk factors (serum lipids, insulin, glucose, and cortisol) were assessed monthly.
  
  
  RESULTS
  No single added flavor differentially altered body weight, body fat, body mass index, heart rate, or blood indexes in the total sample. Participants at greater risk of cardiovascular disease had significantly greater mean (± SE) reductions in diastolic blood pressure (-5.0 ± 1.7 mm Hg compared with -0.7 ± 0.6 mm Hg), cholesterol (-12.1 ± 8.5 mg/dL compared with +5.6 ± 2.0 mg/dL), and triglycerides (-31.7 ± 15.8 mg/dL compared with +2.3 ± 3.0 mg/dL) (n = 27, 24, and 15, respectively; P < 0.01) than did those at lower risk, who did not have significantly different cholesterol or triglyceride concentrations. Consumption of a variety of flavors led to greater weight gain (0.9 ± 0.3 kg) compared with individual flavors alone (0.5 ± 0.2 kg) (P < 0.05), but increases in fat and lean masses were not significant.
  
  
  CONCLUSIONS
  Regardless of flavoring, peanut consumption offered significant benefits to participants with elevated serum lipids and blood pressure. Sensory variety led to a small, but significant, increase in body weight in comparison with ingestion of a single flavor but no change in fat mass.
authors.affiliation: Department of Nutrition Science, Purdue University, West Lafayette, IN.
authors.forename: Joshua B
authors.initials: JB
authors.lastname: Jones
authors.forename: Marion
authors.initials: M
authors.lastname: Provost
authors.forename: Laura
authors.initials: L
authors.lastname: Keaver
authors.forename: Claire
authors.initials: C
authors.lastname: Breen
authors.forename: Mary-Jon
authors.initials: MJ
authors.lastname: Ludy
authors.forename: Richard D
authors.initials: RD
authors.lastname: Mattes
mesh_terms: D000293:Adolescent; D000328:Adult; D010367:Arachis / Q000737:chemistry*; D001786:Blood Glucose / Q000032:analysis; D002318:Cardiovascular Diseases / Q000097:blood / Q000453:epidemiology / Q000517:prevention & control*; D019422:Dietary Sucrose / Q000009:adverse effects*; D005260:Female; D005421:Flavoring Agents / Q000009:adverse effects*; D055951:Functional Food / Q000032:analysis*; D006801:Humans; D006949:Hyperlipidemias / Q000097:blood / Q000453:epidemiology / Q000517:prevention & control; D006973:Hypertension / Q000097:blood / Q000453:epidemiology / Q000517:prevention & control; D007196:Indiana / Q000453:epidemiology; D008297:Male; D012307:Risk Factors; D012639:Seeds / Q000737:chemistry; D017673:Sodium Chloride, Dietary / Q000009:adverse effects*; D017365:Spices / Q000009:adverse effects*; D015430:Weight Gain; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D019422:Dietary Sucrose; D005421:Flavoring Agents; D017673:Sodium Chloride, Dietary