Almond Bioaccessibility in a Randomized Crossover Trial: Is a Calorie a Calorie?

Abstract

Objective: To investigate the energy and macronutrient bioaccessibility of almonds in individuals with hyperlipidemia. Methods: In a previously reported randomized crossover trial, men and postmenopausal women with hyperlipidemia incorporated 3 isoenergetic supplements into a National Cholesterol Education Program Step 2 diet for 1 month each between September 20, 2000, and June 27, 2001. Supplements provided consisted of full-dose almonds (73AE5 g/d), half-dose almonds (38AE3 g/d) plus half-dose muffins, and full-dose muffins (control). Energy and macronutrients, including individual fatty acids, were measured in the dietary supplements and fecal samples using gas chromatography and Association of Official Analytical Chemists methods. Serum was measured for lipids and fatty acids. Bioaccessibility of energy and macronutrients from almond consumption was assessed from dietary intake (7-day food records) and fecal output. Results: Almond-related energy bioaccessibility was 78.5%AE3.1%, with an average energy loss of 21.2%AE3.1% (40.6 kcal/d in the full-dose almond phase). Bioaccessibility of energy and fat from the diet as a whole was significantly less with almond consumption (in both half-and full-dose phases) compared with the control. Bioaccessibility of fat was significantly different between treatment phases (P<.001) and on average lower by 5.1% and 6.3% in the half-and full-dose almond phases, respectively, compared with the control phase. Energy bioaccessibility was significantly different between the treatment phases (P¼.02), decreasing by approximately 2% with the inclusion of the full dose of almonds compared with the control. Conclusion: Energy content of almonds may not be as bioaccessible in individuals with hyperlipidemia as predicted by Atwater factors, as suggested by the increased fat excretion with almond intake compared with the control. Trial Registration: ClinicalTrials.gov identifier: NCT00507520.

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

“…In agreement with our results, other intervention studies comparing the effects of WP and PB intake report higher levels of fecal fat in WP consumers [ 18 , 52 ], as do studies on different forms of almonds [ 21 , 53 , 54 ]. Fat bioaccessibility can be affected by interactions with other food components, such as dietary fiber [ 55 ]. Moreover, the low bioavailability of peanut fatty acids is attributed to the resistance of cell walls, which act as a physical barrier against the action of lipase and reduce the bioaccessibility of lipids and energy extraction [ 56 ].…”

Are fatty nuts a weighty concern? A systematic review and meta‐analysis and dose–response meta‐regression of prospective cohorts and randomized controlled trials

“…In addition to the protein and dietary fiber content of nuts, the physical structure may also contribute to their satiating effect since the mastication process involved in mechanically reducing nuts to a particle size small enough to swallow activates signaling systems that may modify appetite sensations 152 . The physical structure of nuts may also contribute to fat malabsorption due to the fat content in nuts being contained within walled cellular structures that are incompletely masticated and/or digested 153–156 . Thus, due to these biological mechanisms which may be associated with decreased bioavailability, the Atwater Factor, a system for determining the energy value of foods which was founded over a century ago, associated with nuts, may overestimate the calories obtained by the body from nut consumption by approximately 16% to 25% depending on the nut type and form 157–159 .…”

“…152 The physical structure of nuts may also contribute to fat malabsorption due to the fat content in nuts being contained within walled cellular structures that are incompletely masticated and/or digested. 153 , 154 , 155 , 156 Thus, due to these biological mechanisms which may be associated with decreased bioavailability, the Atwater Factor, a system for determining the energy value of foods which was founded over a century ago, associated with nuts, may overestimate the calories obtained by the body from nut consumption by approximately 16% to 25% depending on the nut type and form. 157 , 158 , 159 This may potentially explain the present findings of a protective effect of nut consumption on measures of adiposity.…”

Almond supplementation on appetite measures, body weight, and body composition in adults: A systematic review and dose‐response meta‐analysis of 37 randomized controlled trials

“…A potential explanation for this is that the bioaccessibility of macronutrients from almonds during mastication and digestion may be less than expected on the basis of the Atwater factor determinations. 73 One trial provided participants with 95% of their energy from fat as peanut oil, peanut butter, or whole peanuts and reported a fat loss in the feces of 17.8% with whole peanuts compared with 4.5% and 7.0% with the peanut oil and peanut butter, respectively. 74 Another study provided participants with 70 g per day of whole peanuts and observed higher fecal fat excretion compared with peanut butter, peanut flour, or peanut oil.…”