Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials

Gobbo, Liana C Del; Falk, Michael C.; Feldman, Robin; Lewis, Kara D.; Mozaffarian, Dariush

doi:10.3945/ajcn.115.110965

Cited by 292 publications

(234 citation statements)

References 88 publications

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“…Also, our findings of lower cholesterol in response to walnut consumption are in agreement with the recently presented metaanalysis that examined the effects of nuts on blood lipids and cardiovascular risk factors [28,29].…”

Section: Discussionsupporting

confidence: 92%

The Effect of Daily Walnut Consumption on Dyslipidemia

Başhan

Bakman

2018

Journal of Food Quality

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e aim of this study was to investigate the e ect of daily walnut consumption on dyslipidemia in dietary. Within a year, the patients who have been suggested taking walnut or not in their individual dietary were scanned retrospectively and randomized into 2 groups. e rst group consists of 72 cases (only those taken on the diet program) and the second group consists of 73 cases (walnut consumption in regulated diet). Baseline blood lipid parameters and anthropometric measurements were assessed in both groups and compared with values at 3rd month. p values < 0.05 were considered statistically signi cant. In addition, Maras 18 walnut cultivar was analyzed to determine the fatty acid pro les by chromatographic technique. When comparing lipid parameters at baseline and at the 3rd month, total cholesterol, low-density lipoprotein cholesterol, very low-density lipoprotein cholesterol, and triglyceride levels signi cantly decreased and high-density lipoprotein cholesterol levels signi cantly increased. As compared with the end of 3rd month values of the groups, the reduction in total cholesterol, low-density lipoprotein cholesterol, very low-density lipoprotein cholesterol, triglyceride levels of the subjects group (walnut consumption in regulated diet) were signi cantly higher than the control group (only regulated diet). Also, there was no signi cant di erence in increase on high-density lipoprotein cholesterol levels between the groups. e results showed that daily consumption of walnut improved blood lipid levels. However, more extensive studies are needed on therapeutic usage in dyslipidemia.

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Section: Discussionsupporting

confidence: 92%

The Effect of Daily Walnut Consumption on Dyslipidemia

Başhan

Bakman

2018

Journal of Food Quality

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“…In comparison with our results, we found both agreement and disagreement with previous meta-analyses. For example, Sahebkar and colleagues reported significant reductions in SBP and DBP caused by the consumption of pomegranate products [24], but no significant effects on plasma lipids/lipoproteins [25]. Mohammadifard et al [22] saw significant reductions in SBP only in participants without diabetes and significant reductions in DBP (but not SBP) in response to all nut supplementation and suggested that this was largely due to pistachios.…”

Section: Discussionmentioning

confidence: 99%

“…Previous reviews and meta-analyses of randomized-controlled trials (RCTs) have explored the evidence of the effects of the intake of berry [16,17,18,19,20,21], nut [22,23], pomegranate [24,25], and grape [26,27] foods and (or) derived products on different cardiometabolic risk factors (i.e., serum lipids, blood pressure, glucose). The results of these analyses have indicated inconsistencies in the overall effects and have pointed at potential different responses between different subpopulations.…”

Section: Introductionmentioning

confidence: 99%

Meta-Analysis of the Effects of Foods and Derived Products Containing Ellagitannins and Anthocyanins on Cardiometabolic Biomarkers: Analysis of Factors Influencing Variability of the Individual Responses

Garcı́a-Conesa

Chambers

Combet

et al. 2018

IJMS

119

107

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Understanding interindividual variability in response to dietary polyphenols remains essential to elucidate their effects on cardiometabolic disease development. A meta-analysis of 128 randomized clinical trials was conducted to investigate the effects of berries and red grapes/wine as sources of anthocyanins and of nuts and pomegranate as sources of ellagitannins on a range of cardiometabolic risk biomarkers. The potential influence of various demographic and lifestyle factors on the variability in the response to these products were explored. Both anthocyanin- and ellagitannin-containing products reduced total-cholesterol with nuts and berries yielding more significant effects than pomegranate and grapes. Blood pressure was significantly reduced by the two main sources of anthocyanins, berries and red grapes/wine, whereas waist circumference, LDL-cholesterol, triglycerides, and glucose were most significantly lowered by the ellagitannin-products, particularly nuts. Additionally, we found an indication of a small increase in HDL-cholesterol most significant with nuts and, in flow-mediated dilation by nuts and berries. Most of these effects were detected in obese/overweight people but we found limited or non-evidence in normoweight individuals or of the influence of sex or smoking status. The effects of other factors, i.e., habitual diet, health status or country where the study was conducted, were inconsistent and require further investigation.

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“…Due to their unique composition of fatty acids which is characterized by a high content of MUFA, the consumption of macadamia nuts can positively influence cardiovascular risk factors [10,21]. Macadamia nuts also contain considerable amounts of dietary fiber which could also contribute to a healthy diet and may reduce the risk for colon cancer development.…”

Section: Discussionmentioning

confidence: 99%

Influence of roasting on the chemopreventive potential of macadamia nuts

Schlörmann¹,

Dinc²,

Lorkowski³

et al. 2017

SDRP-JFST

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Background: Due to their content of dietar y fiber , the consumption of macadamia nuts may help to reduce the risk for colon cancer development. Methods: To examine potential chemopr eventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined. Results: Macadamia nut FS decr eased the gr owth of adenoma cells in a time-and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects. Conclusion:The pr esent study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting.

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Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials

Cited by 292 publications

References 88 publications

The Effect of Daily Walnut Consumption on Dyslipidemia

The Effect of Daily Walnut Consumption on Dyslipidemia

Meta-Analysis of the Effects of Foods and Derived Products Containing Ellagitannins and Anthocyanins on Cardiometabolic Biomarkers: Analysis of Factors Influencing Variability of the Individual Responses

Influence of roasting on the chemopreventive potential of macadamia nuts

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