title: Effect of almond consumption on the serum fatty acid profile: a dose-response study.
abstract: Consumption of almonds has been shown to be associated with a decreased risk of CHD, which may be related to their fatty acid (FA) composition. However, the effect of almond consumption on the serum FA composition is not known. Therefore, in the present study, we investigated whether almond consumption would alter the serum FA profile and risk of CHD, as calculated using Framingham's 10-year risk score, in a dose-dependent manner in hyperlipidaemic individuals when compared with a higher-carbohydrate control group using dietary interventions incorporating almonds. A total of twenty-seven hyperlipidaemic individuals consumed three isoenergetic (mean 1770 kJ/d) supplements during three 1-month dietary phases: (1) full-dose almonds (50-100 g/d); (2) half-dose almonds with half-dose muffins; (3) full-dose muffins. Fasting blood samples were obtained at weeks 0 and 4 for the determination of FA concentrations. Almond intake (g/d) was found to be inversely associated with the estimated Framingham 10-year CHD risk score (P= 0·026). In both the half-dose and full-dose almond groups, the proportions of oleic acid (OA) and MUFA in the TAG fraction (half-almond: OA P= 0·003; MUFA P= 0·004; full-almond: OA P< 0·001; MUFA P< 0·001) and in the NEFA fraction (half-almond: OA P= 0·01; MUFA P= 0·04; full-almond: OA P= 0·12; MUFA P= 0·06) increased. The estimated Framingham 10-year CHD risk score was inversely associated with the percentage change of OA (P= 0·011) and MUFA (P= 0·016) content in the TAG fraction. The proportions of MUFA in the TAG and NEFA fractions were positively associated with changes in HDL-cholesterol concentrations. Similarly, the estimated Framingham 10-year CHD risk score was inversely associated with the percentage change of OA (P= 0·069) and MUFA content in the NEFA fraction (P= 0·009). In conclusion, the results of the present study indicate that almond consumption increases OA and MUFA content in serum TAG and NEFA fractions, which are inversely associated with CHD lipid risk factors and overall estimated 10-year CHD risk.
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: Stephanie
authors.initials: S
authors.lastname: Nishi
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: Cyril W C
authors.initials: CW
authors.lastname: Kendall
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: Ana-Maria
authors.initials: AM
authors.lastname: Gascoyne
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: Richard P
authors.initials: RP
authors.lastname: Bazinet
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: Balachandran
authors.initials: B
authors.lastname: Bashyam
authors.affiliation: The Almond Board of California,Modesto,CA,USA.
authors.forename: Karen G
authors.initials: KG
authors.lastname: Lapsley
authors.affiliation: Clinical Nutrition and Risk Factor Modification Center, St Michael's Hospital,Toronto,ON,Canada.
authors.forename: Livia S A
authors.initials: LS
authors.lastname: Augustin
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: John L
authors.initials: JL
authors.lastname: Sievenpiper
authors.affiliation: Department of Nutritional Sciences,Faculty of Medicine, University of Toronto,Toronto,ON,CanadaM5S 3E2.
authors.forename: David J A
authors.initials: DJ
authors.lastname: Jenkins
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D008076:Cholesterol, HDL / Q000097:blood; D003327:Coronary Disease / Q000097:blood / Q000517:prevention & control; D018592:Cross-Over Studies; D004032:Diet; D004305:Dose-Response Relationship, Drug; D005227:Fatty Acids / Q000008:administration & dosage / Q000032:analysis / Q000097:blood*; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage / Q000097:blood; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005260:Female; D006801:Humans; D006949:Hyperlipidemias / Q000188:drug therapy; D008297:Male; D008875:Middle Aged; D009754:Nuts / Q000737:chemistry; D019301:Oleic Acid / Q000008:administration & dosage / Q000097:blood; D027861:Prunus / Q000737:chemistry; D012307:Risk Factors; D014280:Triglycerides / Q000097:blood
chemical_list: D008076:Cholesterol, HDL; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005230:Fatty Acids, Nonesterified; D014280:Triglycerides; D019301:Oleic Acid