The Effect of Almond Consumption on Postprandial Metabolic Response in High‐Risk Pregnant Women

Abstract

The prevalence of metabolic disorders during pregnancy has increased concurrently with the rise in maternal obesity. Obese pregnant women are more prone to chronic metabolic diseases, such as diabetes and cardiovascular disease, following pregnancy. Also, their babies are at greater risk for obesity and metabolic disorders later in life. Almonds provide a healthy source of dietary fat and carbohydrates. A number of clinical trials have also shown that almonds reduce oxidative stress and inflammation, and they promote vascular health and glycemic control. A cross‐over, randomized control trial examining the metabolic response to 2 oz of almond consumption versus dairy fat consumption in two standardized, isocaloric, equal macronutrient composition test meals was done in 18 overweight/obese (pre‐pregnancy BMI = 25‐40) women during 30‐36 weeks of gestation. Circulating concentrations of glucose, triglycerides, insulin, glucagon, and GLP‐1 were measured in the fasting state and during a 5‐hour postprandial period. Hormones involved in appetite, glucose and lipid metabolism (leptin, ghrelin, and c‐peptide) were also measured. Replacing cream cheese with almonds in an isocaloric, equivalent fat and carbohydrate meal had a minimal effect on postprandial lipids, glucose, and hormones. This suggests that the positive metabolic effects of almonds in previous feeding studies were likely related to shifts in the energy and macronutrient content of the overall diet in association with consuming almonds as a fiber‐rich, fat source. (Supported by the Almond Board of California).