Nut consumption is associated with reduced risk of cardiovascular disease (CVD). Because most studies have administered single nut varieties, it is unknown whether mixed nuts will also reduce CVD risk. The objective of this study was to compare the effects of mixed nut and pistachio consumption on lipid profiles, glucose, inflammation, oxidative stress, and antioxidant capacity in rats fed an atherogenic diet. Thirty male Sprague-Dawley rats (21 days old) were assigned into three groups (n = 10) based on initial body weight and fed either an isocaloric control diet (no nuts), 8.1% pistachio diet (single nut), or 7.5% mixed nut diet (almonds, brazil nuts, cashews, macadamia nuts, peanuts, pecans, pistachios, and walnuts) for 8 weeks. Both pistachios and mixed nuts significantly decreased triglycerides, total cholesterol, and LDL-cholesterol (p < 0.05) compared with controls. Both nut groups exhibited reductions in C-reactive protein (p = 0.045) and oxidative stress (p = 0.004). The mixed nut group had greater superoxide dismutase (p = 0.004) and catalase (p = 0.044) and lower aspartate aminotransferase (p = 0.048) activities. Gene expression for Fas, Hmgcr, and Cox2 was downregulated for both nut groups compared to controls (p < 0.05). In conclusion, mixed nuts and individual nut varieties have comparable effects on CVD risk factors in rats.

Summary Objectives Childhood obesity increases risk factors related to metabolic diseases. Watermelon's bioactive components can help reduce these risk factors. However, no study has investigated the effects of whole watermelon including both the flesh and rind or have assessed the impacts of any form of watermelon on children with overweight or obesity. The goal of this study was to examine the effects of whole‐blenderized watermelon (BWM) consumption on cardiometabolic risk factors. Methods A randomized, cross‐over clinical design was implemented. Boys and girls ages 10–17 years with overweight or obesity (BMI ≥ 85th percentile) consumed one cup of BWM or an isocaloric sugar‐sweetened beverage (control) every day for 8 weeks with a 4‐week washout between trials. Anthropometrics, dietary, biochemical and clinical measures were obtained before and at the end of each trial. Results A total of 17 participants completed the study. Eight weeks of BWM intake significantly decreased BMI (p = 0.032), BMI percentile (BMIP) (p = 0.038), body fat percentage (p = 0.036), and haemoglobin A1c (HbA1c) (p = 0.012) compared to the sugar‐sweetened beverage. Sugar‐sweetened beverage consumption increased BMIP (p = 0.014) compared to baseline. No significant differences were observed for inflammation, blood glucose, insulin, lipids, liver function enzymes, and satiety hormones. Conclusions The results support that BWM consumption improved some cardiometabolic risk factors including BMI, BMIP, body fat, and HbA1c. Watermelon is a potential alternative to unhealthful snacks for improving anthropometry and some risk factors related to obesity in children.

Objectives Watermelon is high in fiber, vitamins, minerals, electrolytes, water and phytochemicals. The rind from watermelon is also rich in such nutrients. Among these health-promoting nutrients is L-citrulline, a non-essential amino acid, generally found in greater concentrations in the rind than in the flesh of the fruit. Watermelon rind also contains polyphenolic compounds including coumaric acid, vanillin, and 4-hydroxybenzoic acid. Despite its nutrient density, watermelon rind is often discarded. The purpose of the study was to examine the consumer acceptability of blenderized watermelon (WM) juice with rind. This study also compared the sensory characteristics of blenderized WM juice made with and without rind. Methods Twenty overweight and obese children (age 12.8 ± 1.96 y, BMI 26.26 ± 4.51 kg/m2, 11 females and 9 males) completed a sensory evaluation of blenderized WM juice with and without the rind. Each sample was provided in a clear plastic portion cup with a randomly assigned number. Participants were instructed to rinse their mouth with water before beginning and between samples. For a triangle test, participants were asked to identify a different sample from three samples presented. Additionally, participants were asked to rate the color, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two blenderized WM juice samples, with and without rind, using a 7-point hedonic scale. Results Fourteen out of twenty participants (70%) identified the odd sample from the other two samples in the triangle test (P = 0.010). This indicates the majority of participants could correctly differentiate between the blenderized WM juice with rind and the one without it. Participants preferred the flavor (P = 0.031) and sweetness (P = 0.009) of the blenderized WM juice without the rind compared to the WM juice made with the rind. Regarding overall acceptance, the WM juice without rind had a greater acceptance score (5.05 ± 1.32) than that of the WM juice with rind (4.00 ± 1.30) (P &lt; 0.001). Conclusions The blenderized WM juice without rind displayed significantly greater flavor, sweetness, and overall acceptance than the WM juice with rind. Thus, it is necessary to improve the sensory attributes of the WM juice with rind in order to make it more appealing as a nutrient-dense option for children. Funding Sources National Watermelon Promotion Board [#NWPB 19–20].

Objectives Watermelon is a nutritionally dense fruit serving as a great snack to promote a feeling of satiety. However, there is limited research looking at the effect of watermelon consumption in a blenderized juice form containing flesh, rind, and seeds. Furthermore, there are no studies of watermelon consumption focused on satiety in adolescents. Therefore, the objective of this study was to examine the effect of blenderized watermelon juice on perceived satiety and postprandial glucose responses in overweight and obese adolescents. Methods In a randomized crossover design study, 20 overweight or obese adolescents (BMI percentile 93.3 ± 5.4 percentile; 9 males and 11 females; 12.8 ± 1.96 years) consumed either 240 mL (70 kcal) of blenderized watermelon or an isocaloric sugar beverage(control) on two separate occasions. Satiety responses using a visual analogue scale (VAS) questionnaire and postprandial blood glucose via finger pricks were assessed at baseline and 20, 40, 60, 90, and 120 minutes following juice consumption. Results Overall postprandial glucose levels were lower with blenderized watermelon consumption than sugar beverage consumption (P = 0.002), especially at 20 mins and 40 mins post juice consumption (P &lt; 0.001 and P = 0.003, respectively). No significant differences were found between trials for the VAS satiety questionnaire but there were significant differences over time. Blenderized watermelon consumption delayed increases in hunger and desire to eat compared to baseline until 60 minutes vs 40 minutes for sugar juice consumption (P &lt; 0.05). Similarly, a significant increase compared to baseline in how much participants felt they could eat occurred at 120 mins following blenderized watermelon juice vs 60 minutes for sugar juice consumption (P &lt; 0.05). The watermelon trial also resulted in a greater feeling of fullness with an increase at 20 mins (P = 0.033) while the sugar juice was lower than baseline at 120 mins (P = 0.006). Conclusions This study suggests that blenderized watermelon juice promotessatiety and stabilizes postprandial glucose in overweight and obese adolescents and therefore could serve as a good replacement for sugar sweetened beverages. Funding Sources The National Watermelon Promotion Board [NWPB 19-20].

Objectives Childhood obesity increases risk factors related to metabolic diseases and watermelon's bioactive components can help reduce these risk factors. However, no study has investigated the effects of watermelon juice containing rind in children with obesity or overweight. The objective of this study was to examine the effects of blenderized watermelon with rind on anthropometric and clinical markers of BMI, body fat, glucose, insulin, A1C, inflammation, lipid profile, liver function enzymes, and satiety hormones. Methods A randomized, cross over clinical design was implemented where children (n = 17, 8 females/9 males, age 12.9 ± 2.0 years) consumed one cup (240 mL, 70 kcal) of blenderized watermelon juice with rind or isocaloric sugar juice (control) every day for eight weeks with a four-week washout period. Results Significantly lower BMI (p = 0.032) and BMI percentile (p = 0.038), were observed when comparing eight weeks of watermelon juice intake to eight weeks of sugar juice intake. Sugar juice consumption increased BMI percentile (p = 0.014) compared to baseline. A decrease in body fat, measured with Bod Pod within watermelon juice consumption was observed, but not in sugar juice (p = 0.047). Body fat was lower in watermelon juice than sugar juice intake at week eight (p = 0.036). A decrease in A1C was observed within watermelon juice intake (p = 0.008) but not with sugar juice intake. A1C watermelon juice week eight was lower than sugar juice week eight (p = 0.012). No significant differences between trials were observed for leptin, ghrelin, c-reactive protein, glucose, insulin, lipid profiles, and liver function enzymes. Conclusions The results support that blenderized watermelon juice consumption improved cardiometabolic risk factors including BMI, BMI percentile, body fat, and A1C in desirable directions. To our knowledge, this is the first study examining the effects of watermelon juice with flesh and rind consumption on cardiometabolic risk factors in overweight/obese children. Our study shows that watermelon is a potential alternative to unhealthful snacks for reducing the risk factors related to obesity. Funding Sources The National Watermelon Promotion Board [NWPB 19-20].