title: Baru almond improves lipid profile in mildly hypercholesterolemic subjects: a randomized, controlled, crossover study.
abstract: OBJECTIVE
  The usual consumption of nuts reduces cardiovascular diseases (CVD) risk by improving serum lipids and oxidation status. Baru almonds (Dipteryxalata Vog.), a native species of Brazilian Savannah, have considerable contents of monounsaturated fatty acids (MUFA), dietary fiber, vitamin E and zinc, which could exert positive effects in serum lipids and markers of oxidation. However, there is no study about the effect of their consumption on human health. Thus, the aim of this study was to evaluate the effect of baru almonds supplementation on lipid profile and oxidation of mildly hypercholesterolemic subjects.
  
  
  RESULTS
  A randomized, crossover, placebo controlled study was performed with 20 mildly hypercholesterolemic subjects (total cholesterol (TC) mean ±SEM = 5.8 ± 0.2 mmol/L). The assay had 2 periods of 6 weeks each and a 4-week washout period between the treatments. Subjects were randomly allocated in alternated periods receiving the following treatments per period: supplementation with 20 g/day of baru almonds or placebo (1 corn starch capsule/day). Compared to placebo, supplementation of baru almonds reduced TC (-8.1 ± 2.4%, P = 0.007), low-density lipoprotein cholesterol (LDL-c) (-9.4 ± 2.4%, P = 0.006) and non-high-density lipoprotein cholesterol (non-HDL-c) (-8.1 ± 3.0%, P = 0.013). There were no significant changes on the oxidation biomarkers evaluated.
  
  
  CONCLUSIONS
  Dietary supplementation of mildly hypercholesterolemic subjects with baru almonds improved serum lipid parameters, so that this food might be included in diets for reducing the CVD risk.
  
  
  BACKGROUND
  Brazilian Registry of Clinical Trials (ReBEC) (website: http://www.ensaiosclinicos.gov.br). Register number: RBR-4zdy9p.
authors.affiliation: Faculty of Nutrition, Federal University of Goiás (UFG), Goiânia, GO, Brazil.
authors.forename: A P N
authors.initials: AP
authors.lastname: Bento
authors.affiliation: Faculty of Nutrition, Federal University of Goiás (UFG), Goiânia, GO, Brazil.
authors.forename: C
authors.initials: C
authors.lastname: Cominetti
authors.affiliation: Labex Clinical Laboratory, Goiânia, GO, Brazil.
authors.forename: A
authors.initials: A
authors.lastname: Simões Filho
authors.affiliation: Faculty of Nutrition, Federal University of Goiás (UFG), Goiânia, GO, Brazil. Electronic address: mmvnaves@gmail.com.
authors.forename: M M V
authors.initials: MM
authors.lastname: Naves
mesh_terms: D000328:Adult; D001823:Body Composition; D015992:Body Mass Index; D018592:Cross-Over Studies; D004032:Diet; D005260:Female; D006304:Health Status; D006801:Humans; D006937:Hypercholesterolemia / Q000097:blood* / Q000178:diet therapy*; D008055:Lipids / Q000097:blood*; D008297:Male; D008875:Middle Aged; D010084:Oxidation-Reduction; D027861:Prunus / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D055815:Young Adult
chemical_list: D008055:Lipids; D017392:Thiobarbituric Acid Reactive Substances
keywords: Cardiovascular diseases; Dyslipidemias; Nuts; Oxidative stress