A diet rich in walnuts favourably influences plasma fatty acid profile in moderately hyperlipidaemic subjects

Chisholm, Alexandra; Mann, Jim; Skeaff, Murray; Frampton, C.; Sutherland, W. H. F.; Duncan, Ashley; Tiszavari, S

doi:10.1038/sj.ejcn.1600507

Cited by 108 publications

(70 citation statements)

References 18 publications

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“…Consumption of walnut has favorable effects on human serum lipid profiles, with a decrease in total and LDL cholesterol as well as triglycerides [34][35][36][37] and an increase in HDL cholesterol and apolipoprotein A1 [6]. The findings obtained in the present study further support to the existing recommendations that walnut rich diet may have beneficial effects beyond changes in plasma lipid level.…”

Section: Discussionsupporting

confidence: 85%

Walnut Trim down Lipid Profile and BMI in Obese Male in Different Ethnic Groups of Quetta Population, Pakistan

Mushtaq¹,

Mushtaq²,

Khwaja³

et al. 2013

FNS

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A total of 64 male obese subjects were randomized to observe the effect of 40 g of walnut in daily breakfast on lipid profile and Body Mass Index (BMI), total Cholesterol (CHO), Triglyceride (TG) High Density Lipoprotein (HDL) cholesterol and Low Density Lipoprotein (LDL) cholesterol in obese male subjects of various ethnics i.e. Baloch (B), Pathan (P), Hazara (H) and Punjabi (PU) residing in Quetta region of Balochistan for this purpose four weeks controlled study was designed. A batch of 32 obese male subjects 8 from each ethnic group as a control and another batch of 32 obese males 8 from each ethnic group as treated were selected. Twelve hour fasting blood samples a day after stoppage of walnut were taken from obese control and obese treated subjects. Daily walnut consumption in obese male subjects evidently demonstrated reduced BMI in all ethnic groups. Walnut supplementation in obese exhibited significant reduction in cholesterol level in Baloch (P < 0.001) and Punjabi (P < 0.01) males. There was profound and statistically significant [B (P < 0.05), P (P < 0.05), H (P < 0.01) and PU (P < 0.05)] elevation in HDL-C in all male ethnic groups. In male sub-population LDL-C was significantly [P (P < 0.01), H (P < 0.001) and PU (P < 0.05)] reduced in these groups. In these subjects walnut supplementation showed pronounced reduction [B (P < 0.001), P (P < 0.05), H (P < 0.001) and PU (P < 0.001)] in triglyceride levels. The constructive influence of walnut on lipid profile suggests that walnut rich diet may have advantageous effects beyond changes in plasma lipid level.

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Section: Discussionsupporting

confidence: 85%

Walnut Trim down Lipid Profile and BMI in Obese Male in Different Ethnic Groups of Quetta Population, Pakistan

Mushtaq¹,

Mushtaq²,

Khwaja³

et al. 2013

FNS

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“…In this study, the subjects ate all their meals in the university kitchen. Similar studies have been done, but the participants ate all their meals at home (Abbey et al, 1994;Chisholm et al, 1998;Zambó n et al, 2000). Abbey et al (1994) showed a cholesterol-lowering effect in an Australian diet containing walnuts in normolipidemic men, although only that for apolipoprotein (apo) B was statistically significant.…”

Section: Introductionmentioning

confidence: 58%

Serum lipid profiles in Japanese women and men during consumption of walnuts

et al. 2002

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Objective: To determine the serum cholesterol, apolipoproteins and LDL oxidizability in young Japanese women and men during walnut consumption and to evaluate its active principle. Design: Experimental study with a randomized design. Subjects: Twenty healthy women and 20 healthy men. Interventions: Subjects were randomly assigned to consume each of two mixed natural diets for 4 weeks in a cross-over design. Reference and walnut diets were designed and the walnut diet had 12.5% of the energy derived from walnuts (44 -58 g=day). Results: The total cholesterol and serum apolipoprotein B concentrations, and the ratio of LDL cholesterol to HDL cholesterol was significantly lowered in women and men when fed on the walnut diet, than when on the reference diet (P 0.05). The LDL cholesterol concentration was significantly lowered in women on the walnut diet (0.22 mmol=l, P ¼ 0.0008), whereas this decrease was not significant in men (0.18 mmol=l, P ¼ 0.078). The most prominent change in the fatty acid composition of the cholesteryl esters from serum after the walnut diet was an elevation of a-linolenic acid in women (76%, P < 0.001) and men (107%, P < 0.001). This elevation was negatively correlated to the change in LDL cholesterol in women (r ¼ 0.496, P ¼ 0.019) and men (r ¼ 0.326, P ¼ 0.138). The LDL oxidizability in women was not influenced by the diets (P ¼ 0.19). Conclusions: a-Linolenic acid in the walnut diet appears to be responsible for the lowering of LDL cholesterol in women.

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“…§ Antioxidant properties § Important source of bioactives and phytochemicals and antioxidant phenolics (mainly caffeic acid) § Electrolite balance contribution § Lactose-free; low available carbohydrate § Glucorregulation properties § Cholesterol-free § Prebiotic effect § High digestibility § Possible contribution protection against some cancers, such as colon or prostate cancers § Low GI § Suitable for celiacs and lactose intolerants § Low Na content Walnuts § Good source of K, P, Mg, Fe, Mn, Cu, Zn, dietary fiber, and protein rich in arginine. § Hypocholesterolemic benefits Almario, Vonghavaravat, Wong, and Kasim-Karakas, 2001;Banel and F. B. Hu, 2009;Chisholm et al, 1998;Elaine and Feldman, 2002;Li et al, 2009;Sze-Tao and Sathe, 2000;Vinson and Cai, 2012;Zambón et al, 2000 (nut) § Good lipid profile, mainly PUFA (linoleic and g-linolenic acids). § Protective effect against CVD § Appreciable amounts of Vit.E, niacin, thiamin, riboflavin and folic acid.…”

Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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A diet rich in walnuts favourably influences plasma fatty acid profile in moderately hyperlipidaemic subjects

Cited by 108 publications

References 18 publications

Walnut Trim down Lipid Profile and BMI in Obese Male in Different Ethnic Groups of Quetta Population, Pakistan

Walnut Trim down Lipid Profile and BMI in Obese Male in Different Ethnic Groups of Quetta Population, Pakistan

Serum lipid profiles in Japanese women and men during consumption of walnuts

Vegetable milks and their fermented derivative products

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