Daily Hazelnut Intake Exerts Multiple Reversible Effects on Plasma Profile of Healthy Subjects

Abstract

Life sciences such as medical, nutritional, and those related to agrarian biotechnologies are experiencing a constant increase. Therefore, food consumption is today related to health state. Aiming to create an innovative spinneret system that defines the tight correlation between high nutritional and nutraceutical value of foods and their beneficial effects on consumer's health state, we tested the effects related to the administration of 40 g of the Tonda Gentile Romana Italian hazelnut cultivar (Viterbo, Italy). To this end, we enrolled 24 subjects for a period of 14 weeks, based on a crossover design. Although several papers and reviews on hazelnut intake benefits are available, few studies have investigated the effects of hazelnut-enriched diet on plasma key parameters commonly used to ascertain the individual's well-being status. The primary endpoint of the trial was to assess LDL change related to hazelnut administration, which resulted in significant beneficial effects on cholesterol parameters (LDL dropped from 133.09 mg/dl to 119.18 mg/dl). Interestingly, despite within the normal ranges, uric acid and serum creatinine mean values significantly decreased after hazelnut intake. A significant increment was also observed for ALT (from 30.9 U/L to 35.22 U/L, P = 0.01), while GGT significantly decreased from 38.04 mg/dl at T0 to 35.27 mg/dl at T1 (P = 0.001). No significant changes were also observed in azotemia, serum iron, glycemia, AST, total bilirubin, Hb, WBCs, RBCs, platelet count, and total plasma proteins. All the blood parameters analyzed appeared to be reversible after 6 weeks from the end of the treatment. Mann-Whitney U test did not show any 634significant differences in T0 -T1 Δ% LDL considering gender, age and baseline LDL. These findings may be of help in the development of strategies for personalized nutrition and diseases management.

Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier

“…Consumption of hazelnuts, as well as hazelnut oil, can help enhance blood lipid profiles, and its high‐quality fatty acid profile and other trace active ingredients are thought to contribute to human nutrition and health. Hazelnut oil is high in monounsaturated fatty acids (MUFAs) and antioxidants (e.g., tocopherols) (Altun et al, 2013; Santi et al, 2017). It has been reported that a hazelnut oil‐rich diet can reduce the oxidation susceptibility of low‐density lipoprotein (LDL) cholesterol, thus decreasing the predisposition to promote the formation of fatty plaques in the arteries (Lu et al, 2019).…”

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

“…The health benefits of hazelnut consumption arise from the synergic action of unsaturated fatty acids (60% DW), or bioactive compounds including plant sterols and dietary fiber 131–133 . Among lipids, the monounsaturated fatty acids (MUFAs) are the major group of hazelnut oil due to the high amount of oleic acid (70‐85%), with the total polyunsaturated fatty acids (PUFAs) and total saturated fatty acids (SFAs) in a low amount 19, 99 .…”

Effects of Hazelnut Consumption on Cardiometabolic Risk Factors and Acceptance: A Systematic Review

“…Nine studies compared hazelnut consumption to a no-nut control. Of these, two reported significantly lower total cholesterol and LDL-C [ 57 , 58 ], and three reported significantly higher HDL cholesterol [ 36 , 38 , 57 ] in the hazelnut group compared to the control. Only one study reported a significant reduction in TAG in the hazelnut group compared to the control [ 57 ].…”

“…Only 9 of the 17 studies, which examined blood lipids and lipoproteins, reported between-group differences. Of these, only two studies [ 57 , 58 ] reported significant reductions in total and LDL-C with hazelnut consumption. Four studies also reported significantly higher HDL-C concentrations with hazelnut consumption when compared to a non-nut control [ 36 , 38 , 57 ] or a high carbohydrate diet [ 55 ].…”