The effects of daily intake timing of almond on the body composition and blood lipid profile of healthy adultsopen access
- Authors
- Liu, Yanan; Hwang, Hyo-Jeong; Ryu, Hyesook; Lee, You-Suk; Kim, Hyun-Sook; Park, Hyunjin
- Issue Date
- Dec-2017
- Publisher
- KOREAN NUTRITION SOC
- Keywords
- Almonds; snacking; body composition
- Citation
- NUTRITION RESEARCH AND PRACTICE, v.11, no.6, pp 479 - 486
- Pages
- 8
- Journal Title
- NUTRITION RESEARCH AND PRACTICE
- Volume
- 11
- Number
- 6
- Start Page
- 479
- End Page
- 486
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5028
- DOI
- 10.4162/nrp.2017.11.6.479
- ISSN
- 1976-1457
2005-6168
- 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) arid 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.
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