Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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The effects of daily intake timing of almond on the body composition and blood lipid profile of healthy adults

  • Liu, Yanan (Department of Food and Nutrition, College of Human Ecology, Sookmyung Women's University) ;
  • Hwang, Hyo-Jeong (ICAN Nutrition Education and Research) ;
  • Ryu, Hyesook (Department of Food and Nutrition, Sangji University) ;
  • Lee, You-Suk (Department of Food and Nutrition, College of BioNano Technology, Gachon University) ;
  • Kim, Hyun-Sook (Department of Food and Nutrition, College of Human Ecology, Sookmyung Women's University) ;
  • Park, Hyunjin (ICAN Nutrition Education and Research)
  • Received : 2017.08.23
  • Accepted : 2017.09.21
  • Published : 2017.12.01
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Abstract

BACKGROUND/OBJECTIVES: Timing of almond intake during a day may result differently in the perspectives of body composition and changes of lipid profile. The current study was conducted to compare the effects of daily almond intake as a preload versus as a snack on body composition, blood lipid profile, and oxidative and inflammation indicators among young Korean adults aged 20-39 years old. SUBJECTS/METHODS: Participants were randomly assigned to one of three groups: a pre-meal almond group (PM), a snack almond group (SN) in which participants were instructed to consume 56 g of almonds either as a preload before meals or as a snack between meals, respectively, and a control group (CL) in which participants were provided high-carbohydrate iso-caloric control food. Measurements were performed at baseline, weeks 8 and 16. RESULTS: A total of 169 (M 77 / F 92) out of the 227 participants completed the study between June 2014 and June 2015 (n = 58 for PM; 55 for SN; and 56 for CL). A significant decrease in body fat mass was observed in the PM group at both weeks 8 and 16 compared with the CL. There were significant intervention effects on changes of body fat mass (P = 0.025), body fat percentages (P = 0.019), and visceral fat levels (P < 0.001). Consuming almonds as a daily snack reduced the levels of total cholesterol (P = 0.043) and low-density lipoprotein (LDL) cholesterol (P = 0.011) without changing high-density lipoprotein (HDL) cholesterol compared with the CL. CONCLUSION: Almond consumption as a preload modified body fat percentages, whereas snacking on almonds between meals improved blood lipid profiles. This trial was registered at ClinicalTrials.gov as NCT03014531.

Keywords

References

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