Effects of high-oleic peanuts within a hypoenergetic diet on inflammatory and oxidative status of overweight men: a randomised controlled trial

Abstract

The consumption of food with MUFA has been associated with improvement of inflammation and oxidative stress in overweight individuals. In the present study, we evaluate the effect of high-oleic peanut intake within a hypoenergetic diet on inflammatory and oxidative status markers in overweight men. Sixty-four overweight men (BMI 26–35 kg/m2, 18–50 years old) participated in this randomised controlled study for 4 weeks, allocated into three groups: control (CT, n 22), conventional peanut (CVP, n 21) and high-oleic peanut (HOP, n 21). They followed a hypoenergetic diet (−250 kcal/d; −1045 kJ/d) with or without 56 g of high-oleic or conventional peanuts. After the intervention, the inflammatory markers did not show significant changes in fasting concentrations or postprandial response among the experimental groups (P > 0·05). The activity of oxidative status markers remained unchanged after the intervention. However, in the CT, malondialdehyde showed lower concentration in comparison with the baseline (P = 0·020) and among the groups (P = 0·002). In the present study, the daily intake of high-oleic peanuts within a hypoenergetic diet did not modify the inflammatory markers and oxidative status in overweight men. More studies are needed to better understand the effect of high-oleic peanut intake on health outcomes.

Consumption of High‐Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial

“…Gillingham et al (2011) measured c-reactive protein, interleukin-6, vascular cell adhesion molecule-1, intercellular adhesion molecule-1, and e-selectin and reported no differences in these markers after consumption of a Western diet compared to a diet containing high-oleic rapeseed oil. In a study of high-oleic peanuts compared to conventional peanuts, there were no differences in c-reactive protein, tumor necrosis factor-alpha, interleukin-4, interleukin-6, or interleukin-10 after 4 weeks of feeding (Caldas et al, 2020;Moreira Alves et al, 2014). Similarly, Barbour et al did not find an effect on c-reactive protein after consuming a diet containing high-oleic peanuts compared to a nut free diet for 12 weeks (Barbour et al, 2015).…”

Effects of whole peanut within an energy‐restricted diet on inflammatory and oxidative processes in obese women: a randomized controlled trial

“…The single addition of monounsaturated fatty acid-rich food to the habitual diet without other lifestyle interventions does not appear to be sufficient to improve the inflammatory status in individuals with overweight under free-living conditions. 2 There was no change in ox-LDL concentration and the total plasma antioxidant capacity. Since most subjects of this study had no obesity-associated comorbidities, they were expected to have a stable antioxidant status.…”

“…1 Inflammation and oxidative stress have been postulated as important risk factors that link obesity to chronic diseases. 2 The subclinical inflammation in obesity is characterized by a higher concentration of proinflammatory cytokines, such as C-reactive protein (CRP), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-⊍). Simultaneously, excessive adiposity is associated with antioxidant defense reduction and, consequently, higher oxidative product formation.…”

“…Furthermore, increases in oxidative stress induced by inflammation contribute to the development and progression of obesity-comorbidities. [2][3][4][5] Consumption of food with anti-inflammatory and antioxidant nutrients might bring benefits for individuals with obesity. 2 Although peanuts have a high-fat content, their consumption has been associated with health benefits, including reduced risk for cardiovascular disease and type 2 diabetes.…”

“…[2][3][4][5] Consumption of food with anti-inflammatory and antioxidant nutrients might bring benefits for individuals with obesity. 2 Although peanuts have a high-fat content, their consumption has been associated with health benefits, including reduced risk for cardiovascular disease and type 2 diabetes. [6][7][8][9][10] This effect has been attributed to their content of mostly unsaturated fatty acids, protein, dietary fiber, an array of vitamins and minerals, and bioactive substances.…”