OBJECTIVE: To compare lipid-altering effects of an almond-based diet with an olive oil-based diet, against a cheese and butter-based control diet. METHODS: Forty-five free-living hyperlipidemic men (n = 12) and women (n = 33) with a mean plasma total cholesterol (TC) of 251 +/- 30 mg/dL followed one of three diets; almond-based, olive oil-based, or dairy-based for 4 weeks. Total fat in each diet was matched, and the study-provided sources of fat comprised the major portion of fat intake. RESULTS: Reductions in TC and low-density lipoprotein-cholesterol (LDL-C) between the three groups were significantly different from the almond group (both p < 0.001). Within group analysis revealed that the almond-based diet induced significant reductions in TC (p < 0.05), LDL-C (p < 0.001), and the TC:HDL ratio (p < 0.001), while HDL-C levels were preserved. TC and HDL-C in the control diet were significantly increased from baseline (both p < 0.05), while the olive oil-based diet resulted in no significant changes over the study period. Weight did not change significantly. CONCLUSION: Results suggest that the more favorable lipid-altering effects induced by the almond group may be due to interactive or additive effects of the numerous bioactive constituents found in almonds.
OBJECTIVE: To compare lipid-altering effects of an almond-based diet with an olive oil-based diet, against a cheese and butter-based control diet. METHODS: Forty-five free-living hyperlipidemic men (n = 12) and women (n = 33) with a mean plasma total cholesterol (TC) of 251 +/- 30 mg/dL followed one of three diets; almond-based, olive oil-based, or dairy-based for 4 weeks. Total fat in each diet was matched, and the study-provided sources of fat comprised the major portion of fat intake. RESULTS: Reductions in TC and low-density lipoprotein-cholesterol (LDL-C) between the three groups were significantly different from the almond group (both p < 0.001). Within group analysis revealed that the almond-based diet induced significant reductions in TC (p < 0.05), LDL-C (p < 0.001), and the TC:HDL ratio (p < 0.001), while HDL-C levels were preserved. TC and HDL-C in the control diet were significantly increased from baseline (both p < 0.05), while the olive oil-based diet resulted in no significant changes over the study period. Weight did not change significantly. CONCLUSION: Results suggest that the more favorable lipid-altering effects induced by the almond group may be due to interactive or additive effects of the numerous bioactive constituents found in almonds.
Authors: K Sarat Chandra; Manish Bansal; Tiny Nair; S S Iyengar; Rajeev Gupta; Subhash C Manchanda; P P Mohanan; V Dayasagar Rao; C N Manjunath; J P S Sawhney; Nakul Sinha; A K Pancholia; Sundeep Mishra; Ravi R Kasliwal; Saumitra Kumar; Unni Krishnan; Sanjay Kalra; Anoop Misra; Usha Shrivastava; Seema Gulati Journal: Indian Heart J Date: 2014-12-24
Authors: Peter J Jones; Mahmoud Raeini-Sarjaz; David J A Jenkins; Cyril W C Kendall; Edward Vidgen; Elke A Trautwein; Karen G Lapsley; Augustine Marchie; Stephen C Cunnane; Philip W Connelly Journal: Lipids Date: 2005-02 Impact factor: 1.880
Authors: Richard J Bloomer; Mohammad M Kabir; Robert E Canale; John F Trepanowski; Kate E Marshall; Tyler M Farney; Kelley G Hammond Journal: Lipids Health Dis Date: 2010-09-03 Impact factor: 3.876