Emerging research indicates that nuts are a source of health-promoting compounds demonstrating cardioprotective benefits. However, most studies have assessed the effect of single nuts rather than a nut mixture. The objective of this study was, therefore, to examine the effect of mixed-nut consumption on cardiovascular disease (CVD) risk factors in overweight and obese adults. In a randomized, parallel-arm, controlled trial, 48 participants consumed isocaloric (250 kcal) amounts of pretzels or mixed-nuts. Body weight (BW) (p = 0.024), BMI (p = 0.043), and insulin levels (p = 0.032) were significantly lower in the nut group compared to the pretzel group. Mixed-nut consumption also significantly reduced glucose (p = 0.04) and insulin (p = 0.032) levels after 4 and 8 weeks compared to baseline, respectively. Lactate dehydrogenase of the nut group was significantly lower than the pretzel group (p = 0.002). No significant differences were detected between groups for triglycerides, LDL-C, and HDL-C. However, pretzel consumption increased triglycerides (p = 0.048) from 4 weeks to 8 weeks. Moreover, LDL-C increased (p = 0.038) while HDL-C transiently decreased (p = 0.044) from baseline to 4 weeks. No significant lipid changes were detected within the nut group. Our results suggest that supplementing the diet with mixed-nuts could improve CVD risk factors by improving BW and glucose regulation in comparison to a common carbohydrate-rich snack without promoting the negative effects on lipids detected with pretzels.
The aim of this study was to estimate the zinc (Zn) and iron (Fe) status of different age groups in rural (Rooran) and suburban (Khomeini Shahr) populations in central Iran, to relate the Zn status to Zn intake from animal and plant foods, and to examine the relationship between Zn and Fe status. Blood samples from 341 subjects including preschool children (27), schoolchildren (157), women (91), and men (66) were analyzed for serum zinc (SZn), serum ferritin (SF), total C-reactive protein, and hemoglobin. Daily Zn and phytic acid (PA) intakes from major food groups were estimated using a 3-day weighed food record. The overall prevalence of Zn deficiency based on low SZn was 5.9 % in Rooran and 7.2 % in Khomeini Shahr. Anemia was higher in the village than in the suburb (33.5 % vs. 22.7 %; p = 0.04) and almost half of the anemia in Khomeini Shahr and 36 % in Rooran was associated with iron deficiency (ID) based on low SF. The PA:Zn molar ratio in the diet was 10 - 13, indicating a diet of moderate Zn bioavailability. About 18 % of the population consumed less Zn than their WHO Estimated Average Requirements. There was no association between Zn status and Fe status. The modest prevalence of Zn deficiency in the study populations can be explained by a relatively high Zn intake from animal source foods. Anemia however is a serious public health problem affecting some 30 % of the subjects, with almost half due to ID. The lower Fe status than Zn status could be due to the frequent consumption of tea and dairy products.
The modeled results suggest that fortification and biofortification are the most effective and sustainable strategies to combat zinc deficiency. The methodology developed in this study is general and is shown to be a useful tool for the analysis of possible future trends and intervention scenarios.
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