Effects of Nut Consumption on Blood Lipids and Lipoproteins: A Comprehensive Literature Update

Abstract

In the present review, we provide a comprehensive narrative overview of the current knowledge on the effects of total and specific types of nut consumption (excluding nut oil) on blood lipids and lipoproteins. We identified a total of 19 systematic reviews and meta-analyses of randomized controlled trials (RCTs) that were available in PubMed from the inception date to November 2022. A consistent beneficial effect of most nuts, namely total nuts and tree nuts, including walnuts, almonds, cashews, peanuts, and pistachios, has been reported across meta-analyses in decreasing total cholesterol (mean difference, MD, −0.09 to −0.28 mmol/L), LDL-cholesterol (MD, −0.09 to −0.26 mmol/L), and triglycerides (MD, −0.05 to −0.17 mmol/L). However, no effects on HDL-cholesterol have been uncovered. Preliminary evidence indicates that adding nuts into the regular diet reduces blood levels of apolipoprotein B and improves HDL function. There is also evidence that nuts dose-dependently improve lipids and lipoproteins. Sex, age, or nut processing are not effect modifiers, while a lower BMI and higher baseline lipid concentrations enhance blood lipid/lipoprotein responses. While research is still emerging, the evidence thus far indicates that nut-enriched diets are associated with a reduced number of total LDL particles and small, dense LDL particles. In conclusion, evidence from clinical trials has shown that the consumption of total and specific nuts improves blood lipid profiles by multiple mechanisms. Future directions in this field should include more lipoprotein particle, apolipoprotein B, and HDL function studies.

Plantas para tus riñones: una revisión narrativa sobre la dieta basada en plantas y la enfermedad renal crónica

“…En general, el consumo de frutos secos puede disminuir el colesterol total (-0,09 a -0,28 mmol/L), colesterol LDL (-0,09 a -0,26 mmol/L) y triglicéridos (-0,05 a -0,17 mmol/L). Sin embargo, existe evidencia limitada sobre sus efectos sobre el colesterol HDL (36,37) .…”

Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications

“…Earlier findings have elucidated that saturated and trans fatty acids tend to increase serum total cholesterol as well as LDL, while the HDL level decreases [ 191 ]. On the other hand, polyunsaturated fats boost the serum HDL level with a significant reduction in total cholesterol and serum LDL level [ 192 ]. In bakery products, substituting saturated fats up to 5% of energy with polyunsaturated fats rather than decreasing their quantity has a potential towards serum LDL reduction by 0.26 mmol/L [ 193 , 194 ].…”

The Cardioprotective Properties of Selected Nuts: Their Functional Ingredients and Molecular Mechanisms

“…All nuts contain large amounts of lipids. Furthermore, both in vitro and in vivo studies have found nuts to possess a range of bioactive compounds with cardioprotective action (Figure 1) [5][6][7][8][9][10][11][12]. Hence, there is great interest in their use as food products for the prevention and treatment of cardiovascular diseases (CVDs) [1][2][3][4].…”