Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals

Tey, Siew Ling; Brown, Rachel; Chisholm, Alexandra; Delahunty, Conor M.; Gray, Andrew; Williams, Sheila

doi:10.1038/ejcn.2010.200

Cited by 64 publications

(64 citation statements)

References 36 publications

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“…Previous studies showed that hazelnut-enriched diets provide improvements on plasma lipid and lipoprotein levels in subjects affected by hypercholesterolemia [5] [21] [22]. Similar changes were also observed in clinical trials using other nuts [8] [22].…”

Section: Plasma Measurementssupporting

confidence: 65%

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

Santi¹,

Giorni²,

Terenzi³

et al. 2017

FNS

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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.

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Section: Plasma Measurementssupporting

confidence: 65%

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

Santi¹,

Giorni²,

Terenzi³

et al. 2017

FNS

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“…Whereas most previous research has consistently reported that the regular consumption of nuts results in favourable changes in blood lipid and lipoprotein profiles [8][9][10][11], our study failed to show changes in these indices, although there was evidence for a reduction in systolic blood pressure alongside an apparent increase in hs-CRP. The cholesterol-lowering properties of nuts are largely due to their unsaturated fat content, but also due to other bioactive compounds [30,31].…”

Section: Discussioncontrasting

confidence: 54%

“…Tey et al reported significant reductions in both total (3.4%) and LDL-C (5.5%) and an increase in HDL-C (3.3%) after consuming 30 g/d of three different forms (whole, sliced and ground) of hazelnuts for 4 weeks each [11]. However the mean age of the study participants was 50 years and mean baseline TC and LDL-C concentrations were 5.8 mmol/L and 4.0 mmol/L respectively.…”

Section: Discussionmentioning

confidence: 99%

“…Epidemiological evidence suggests that the risk of coronary heart disease is lower in those who regularly consume nuts compared to non-nut consumers [4][5][6]. In addition, randomised controlled trials consistently show reductions in total and low-density lipoprotein (LDL) cholesterol following nut consumption [7][8][9][10][11]. Effects of frequent nut consumption on triacylglycerol and HDL-C concentrations and blood pressure are less conclusive.…”

Section: Introductionmentioning

confidence: 99%

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2015

Journal of Nutrients

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Aims Studies reporting reductions in heart disease risk with regular nut consumption comprise populations largely of European descent. Whether the healthful effects of nuts extend to other ethnic groups is Contribution/ OriginalityThis study is one of very few studies, which have investigated the effects of nuts on different ethnic groups. Our results suggest that the health benefits and acceptability of nuts seen in predominantly Caucasian populations can be extended to Māori, the indigenous population within New Zealand.

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“…P. Borges, Carvalho, Correia, and Silva, 2007;De Vasconcelos, Bennett, Rosa, and Ferreira-Cardoso, 2010 (nut) § Low-fat content § Protective effect against CVD § Good lipid profile, mainly PUFA and followed by MUFA. § Antioxidant properties § Important amounts folates, thiamin and riboflavin § Electrolite balance contribution § Important source of phenolic compounds § Glucorregulation properties § Lactose-free; low available carbohydrate § Prebiotic effect § Cholesterol-free § Possible contribution in protection against some cancers, such as colon cancer § High digestibility § Suitable for celiacs and lactose intolerants § Low GI § Low Na content Alasalvar, Shahidi, Liyanapathirana, and Ohshima, 2003;Durak et al, 1999;Koksal, Artik, Simsek, and Gunes, 2006;Li et al, 2009;Mercanligil et al, 2007;Ozdemir et al, 2001, Tey et al, 2011 § Good lipid profile, mainly MUFA. § Protective effect against CVD § Important amounts of niacin, Vit.B1, Vit.B2, Vit.B6 and ascorbic acid.…”

Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals

Cited by 64 publications

References 36 publications

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

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

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Vegetable milks and their fermented derivative products

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