title: Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?
abstract: OBJECTIVE
  Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance.
  
  
  METHODS
  Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. "Desire to consume" and "overall liking" for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale.
  
  
  RESULTS
  Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all P ≥ 0.054). High-density lipoprotein (HDL)-cholesterol (P = 0.037) and triacylglycerol (P < 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study.
  
  
  CONCLUSIONS
  Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet.
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, A*STAR, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
authors.forename: Siew Ling
authors.initials: SL
authors.lastname: Tey
authors.affiliation: Department of Human Nutrition, University of Otago, PO Box 56, Dunedin, 9054, New Zealand.
authors.forename: Terryn
authors.initials: T
authors.lastname: Robinson
authors.affiliation: Department of Preventive and Social Medicine, University of Otago, PO Box 913, Dunedin, New Zealand.
authors.forename: Andrew R
authors.initials: AR
authors.lastname: Gray
authors.affiliation: Department of Human Nutrition, University of Otago, PO Box 56, Dunedin, 9054, New Zealand.
authors.forename: Alexandra W
authors.initials: AW
authors.lastname: Chisholm
authors.affiliation: Department of Human Nutrition, University of Otago, PO Box 56, Dunedin, 9054, New Zealand. rachel.brown@otago.ac.nz.
authors.forename: Rachel Clare
authors.identifier: http://orcid.org/0000-0001-6951-7073
authors.initials: RC
authors.lastname: Brown
mesh_terms: D000328:Adult; D016632:Apolipoprotein A-I / Q000097:blood; D001786:Blood Glucose / Q000378:metabolism; D001794:Blood Pressure; D001823:Body Composition; D015992:Body Mass Index; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D031211:Corylus; D018592:Cross-Over Studies; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D005227:Fatty Acids / Q000008:administration & dosage; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage; D005231:Fatty Acids, Unsaturated; D005260:Female; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009754:Nuts; D010349:Patient Compliance; D012307:Risk Factors; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D014280:Triglycerides / Q000097:blood; D024502:alpha-Tocopherol / Q000097:blood
chemical_list: D016632:Apolipoprotein A-I; D001786:Blood Glucose; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D017673:Sodium Chloride, Dietary; D014280:Triglycerides; D024502:alpha-Tocopherol
keywords: Acceptance; Cardiovascular disease; Hazelnuts; Roasting; Salting