A Pecan-Rich Diet Improves Cardiometabolic Risk Factors in Overweight and Obese Adults: A Randomized Controlled Trial

McKay, Diane L.; Eliasziw, Misha; Chen, C. Y. Oliver; Blumberg, Jeffrey B.

doi:10.3390/nu10030339

Cited by 50 publications

(31 citation statements)

References 60 publications

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“…Tindall et al, 2019 [9] found no effect of nut consumption on HbA1c (WMD 0.02%; 95% CI −0.01%, 0.04%; I 2 = 51.0%). Tindall et al, 2019 [9] observed significant reductions in homeostasis model assessment of insulin resistance (HOMA-IR) (WMD −0.23; 95% CI −0.40, −0.06; I 2 = 51.7%) and fasting insulin (WMD −0.40 µIU/mL; 95% CI −0.73, −0.07 µIU/mL; I 2 = 49.4%) after nut consumption from meta-analyses of 19 RCTs [61,66,68,74,86,91,92,96,97,99,100,[103][104][105]107,109,110,114,117] and 28 RCTs [58,61,63,[66][67][68]74,86,[91][92][93][95][96][97][99][100][101][102][103][104][105]107,110,[112][113][114]...…”

Section: Glycemic Controlmentioning

confidence: 99%

Does Nut Consumption Reduce Mortality and/or Risk of Cardiometabolic Disease? An Updated Review Based on Meta-Analyses

Kim

Keogh

Clifton

2019

IJERPH

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Aim We aimed to determine if nut consumption decreases mortality and/or the risk of cardiometabolic diseases based on updated meta-analyses of epidemiological and intervention studies. Methods. An updated electronic search was conducted in PubMed/MEDLINE, Cumulative Index to Nursing and Allied Health Literature (CINAHL), and the Cochrane Library databases for original meta-analyses to investigate the effects of nut consumption on cardiometabolic disease in humans. Results. Seven new meta-analyses were included in this updated review. Findings similar to our previous review were observed, showing that nut consumption significantly decreased cardiovascular disease (CVD) mortality (−19% to −25%; n = 4), coronary heart disease (CHD) mortality (−24% to −30%; n = 3), stroke mortality (−17% to −18%; n = 3), CVD incidence (−15% to −19 %; n = 4), CHD [or coronary artery disease (CAD)] incidence (−17% to −34%; n = 8), and stroke incidence (−10% to −11%; n = 6) comparing high with low categories of nut consumption. Fasting glucose levels (0.08 to 0.15 mmol/L; n = 6), total cholesterol (TC; 0.021 to 0.30 mmol/L; n = 10), and low-density lipoprotein cholesterol (LDL-C; 0.017 to 0.26 mmol/L; n = 10) were significantly decreased with nut consumption compared with control diets. Body weight and blood pressure were not significantly affected by nut consumption. Conclusion. Nut consumption appears to exert a protective effect on cardiometabolic disease, possibly through improved concentrations of fasting glucose, total cholesterol, and LDL-C.

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Section: Glycemic Controlmentioning

confidence: 99%

Does Nut Consumption Reduce Mortality and/or Risk of Cardiometabolic Disease? An Updated Review Based on Meta-Analyses

Kim

Keogh

Clifton

2019

IJERPH

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“…These findings show substantial promise to develop novel meat products with an impact on the final quality. It is well known that a high intake of nuts is associated with a reduced risk of cardiovascular diseases development (Guasch‐Ferré et al, ), but other bioactive compounds present in nuts, including micronutrients, fiber, and phytochemicals, may also contribute to their cardio‐protective effect (McKay, Eliasziw, Chen, & Blumberg, ). Therefore, the nutritive and functional properties of oregano essential oil and pecan nut paste could represent an interesting option to enrich the common frankfurter sausages.…”

Section: Resultsmentioning

confidence: 99%

“…The chemical compositions of essential oils are strongly influenced by their origins, and when the species belong to the same family, similarities in the compositions are observed, albeit with differences in the concentrations of various components (Carrin & Carelli, ). Recent findings (McKay et al, ) suggest that a pecan‐rich diet had a concurrent and clinically significant effect on several relevant markers of cardiometabolic risk in obese adults. In addition, recently evidence has led to a resurgence in interest in lower carbohydrate and ketogenic diets with high fat content (Ludwig, Willet, Volek, & Neuhouser, ).…”

Section: Resultsmentioning

confidence: 99%

“…concentrations of various components (Carrin & Carelli, 2010). Recent findings (McKay et al, 2018) suggest that a pecan-rich diet had a concurrent and clinically significant effect on several relevant markers of cardiometabolic risk in obese adults. In addition, recently evidence has led to a resurgence in interest in lower carbohydrate and ketogenic diets with high fat content (Ludwig, Willet, Volek, & Neuhouser, 2018).…”

Section: Fatty Acid Contentmentioning

confidence: 99%

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Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Orozco

Alarcón-Rojo

Chávez-Mendoza

et al. 2019

J Food Process Preserv

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This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.

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“…Regarding their nutritional characteristics, pecans present considerable amounts of mono (40.8%) and polyunsaturated fatty acids (21.6%), as well as linoleic acid (20.6%) and minerals (potassium, magnesium, and calcium) (ROS, 2010). According to McKAY et al (2018), a pecan-rich diet can decrease the risk of cardiometabolic diseases (cardiovascular diseases and type 2 diabetes).…”

Section: Food Technologymentioning

confidence: 99%

Mycological quality of pecan nuts from Brazil: absence of aflatoxigenic fungi and aflatoxins

et al. 2019

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In recent years, Brazil has encouraged the cultivation of pecans to meet both demands of domestic and international market of nuts. New genetic varieties of pecans have been selected in recent years, but available scientific information on the occurrence of fungi and aflatoxins in the international literature is out of date. Therefore, the present study aimed to quantify and identify fungal microbiota and the presence of aflatoxins in pecan nuts cultivated in southern Brazil. Fifty-two pecan nut lots (Barton variety) were obtained from producers from 19 cities of Rio Grande do Sul State and analyzed by direct plating in Agar Dichloran Glycerol 18% (DG18) and Aspergillus Flavus and Parasiticus Agar (AFPA), following incubation at 25 °C for 7 days. Aflatoxins analyses were carried out using HPLC coupled with a mass spectrometer. Results revealed at least 10 different genera of fungi. Aspergillus, Penicillium, Fusarium, and Cladosporium were predominant. Xerophilic species of Aspergillus (A. wentii, A. ruber, A. pseudoglaucus, and A. chevalieri) were commonly reported in the samples. No potential aflatoxin-producing species was isolated and no aflatoxins were detected (LOQ=1 μg/kg and LOD=0.1 μg/kg for AFB1 and AFB2, and 0.3 μg/kg for AFG1 and AFG2) in the evaluated samples. The absence of this carcinogenic group of mycotoxins is highly positive and could boost the investments in the sector, as well as stimulate the commercialization and consumption of this variety of nut.

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A Pecan-Rich Diet Improves Cardiometabolic Risk Factors in Overweight and Obese Adults: A Randomized Controlled Trial

Cited by 50 publications

References 60 publications

Does Nut Consumption Reduce Mortality and/or Risk of Cardiometabolic Disease? An Updated Review Based on Meta-Analyses

Does Nut Consumption Reduce Mortality and/or Risk of Cardiometabolic Disease? An Updated Review Based on Meta-Analyses

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Mycological quality of pecan nuts from Brazil: absence of aflatoxigenic fungi and aflatoxins

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