The Beat Goes On: New Research Continues to Show Almonds' Valuable Role in Heart Health
SAN DIEGO, California, April 5/PRNewswire/ --
- Research Presented at the International Experimental Biology Meeting
Provides Insights as to Why Almonds May Help Reduce the Risk of Heart Disease
Beyond Their Valuable Role in Lowering Cholesterol
Looking for foods that can help reduce the risk of heart disease?
Consider the latest almond nutrition research presented at the annual
Experimental Biology meeting. This research highlights a number of reasons
almonds, beyond their cholesterol-lowering effect, play an integral role in
heart health. And, new research shows they even have potential to improve gut
health - indicating almonds are a simple snack choice that can make a healthy
difference.
Two new studies provide evidence to support the cholesterol-lowering
effects of almonds. The first study examined the long-term effects of the
Portfolio Eating Plan, a dietary approach to lowering cholesterol that
combines a number of heart-healthy foods such as almonds and soy, in the same
diet. After three years, subjects who closely followed the approach (greater
than 75% compliance) reduced their LDL cholesterol, or "bad" cholesterol
levels, by an average of 24 percent - a significant and clinically meaningful
reduction.
The second study looked at the impact of almonds alone on cholesterol
levels. The study found that subjects who ate 20 percent of their calories
from almonds for 16 weeks lowered their LDL levels by nine percent, compared
to a one percent reduction in those following a nut-free diet. Further, those
eating almonds increased their HDL, or "good," cholesterol levels.
"Science continues to evolve on the powerful health benefits of foods,
and these new studies provide further evidence for almonds' ability to lower
cholesterol and reduce the risk of heart disease," said Cyril Kendall, PhD,
research scientist at the University of Toronto. "Other research is showing
almonds may improve glucose control, decrease oxidative damage, and decrease
triglyceride levels, all of which may contribute to their heart health
benefits."
Looking Beyond Cholesterol
Almond consumption is associated with a lower risk of heart disease, and
their effect on cholesterol is only a partial explanation. Three other new
studies provide insight on other likely factors.
Almonds may lower the amount of insulin the body releases. High blood
sugar and insulin levels can raise the risk of heart disease by causing
damage to blood vessel walls. Previous research has indicated that almonds
may be able to decrease blood sugar levels after a meal. A new longer-term
study from researchers at the University of Toronto looked further at this
phenomenon. Subjects who ate a daily snack of almonds - approximately 37
grammes or 73 grammes - did not have to produce as much insulin as subjects
who did not eat almonds. (A typical recommended serving of almonds is 28
grammes).
The antioxidants in almonds may play a role in reducing oxidative damage.
Oxidized LDL cholesterol is known to increase the risk of heart disease.
However, studies suggest antioxidants from foods, such as almonds, may help
prevent LDL oxidation. Almonds contain levels of antioxidants (vitamin E and
phenolics) in amounts similar to certain fruits and vegetables, and a
previous study has shown the antioxidants in almonds can reduce LDL
oxidation. New research continues to support this finding. Using the same
subjects from the insulin study and the same amount of almonds, researchers
found that subjects eating a daily almond snack had reduced markers of
oxidative damage.
The fat in almonds is released slowly. A rise in blood fat levels, or
triglycerides, after a meal poses a risk for heart disease; however, slow
release and digestion of fats from foods may reduce triglycerides.
Researchers at King's College London in the UK have been looking at the
release of fat from almonds and, most recently, how eating different forms of
almonds affects changes in blood triglyceride levels. The study found that
eating a meal containing whole almonds reduced triglyceride levels
significantly as compared to a meal without them, suggesting the structure of
almonds releases fat slowly and therefore causes a lower rise in triglyceride
levels.
Looking Beyond Heart Health: Almonds' Potential as a Prebiotic
Research is increasingly showing the importance of maintaining a healthy
gut, and including foods with pre- and probiotics is proving to be one way
this can be achieved. Probiotics are found naturally in or added to foods and
deliver good bacteria to the gut. Prebiotics, on the other hand, are
non-digestible parts of plant foods. But, the occurrence of good bacteria in
the gut, including those delivered by probiotics, helps the body digest these
compounds. When they do, it results in the release of other healthful
substances that may help to contribute to a stronger immune system and an
overall healthier gut.
Researchers at the Institute of Food Research in Norwich tested the
prebiotic effects of several different forms of almonds (finely ground,
defatted ground, and raw and blanched almond skins). All forms except the
defatted ground almonds showed prebiotic effects. When compared to
fructo-oligosaccharide, a prebiotic found in certain fruits and vegetables,
the prebiotic effects of almonds were comparable.
Together the studies being presented at Experimental Biology demonstrate
the many health benefits of almonds. So, whether looking to lower
cholesterol, improve heart health, or improve gut health, a daily handful of
almonds is a healthy habit to develop.
A recommended serving of almonds (about a handful or 23 almonds) is an
excellent source of vitamin E and magnesium and offers protein, fibre,
heart-healthy monounsaturated fat, potassium, calcium, phosphorous and iron.
Not only are almonds a simple choice with a positive impact on health -- they
also add great taste and crunch to any meal or snack.
For More Information
For additional information about almonds, including easy recipes and
snack ideas, visit http://www.AlmondsAreIn.com.
Attention, Editors:
References to the new studies presented at EB are located at
http://www.AlmondsAreIn.com/newsreferences.
Contact Vicky Anderson at vicky.anderson@porternovelli.co.uk or
+44(0)20-7853-2210 to obtain:
- An expert interview with Dr. Cyril Kendall, University of Toronto.
- Photos of a handful of almonds.
- Easy, healthy almond recipes, along with full-colour recipe photos.
The Almond Board of California administers a grower-enacted Federal
Marketing Order under the supervision of the United States Department of
Agriculture. Established in 1950, the Board's charge is to promote the best
quality almonds, California's largest tree nut crop. For more information on
the Almond Board of California or almonds, visit http://www.AlmondsAreIn.com.
For More Information:
Vicky Anderson,
+44(0)20-7853-2210,
vicky.anderson@porternovelli.co.uk;
Aby Hawker,
+44(0)1295-224533,
aby.hawker@porternovelli.co.uk.
Source: The Almond Board of California
For More Information: Vicky Anderson, +44(0)20-7853-2210, vicky.anderson@porternovelli.co.uk; Aby Hawker, +44(0)1295-224533, aby.hawker@porternovelli.co.uk.
2008-04-05 01:02:49 0328720 PRNEWSWIRE