Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?
Purpose: Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits obser...
| Publicado en: | European Journal of Nutrition Vol. 56; no. 3; pp. 1025 - 1037 |
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| Autores principales: | , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Springer Nature
Apr2017
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=121742162&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 121742162 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Apr2017 vid: 56 iid: 3 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 121742162 121742162 121742162 10.1007/s00394-015-1150-4 121742162 ppf: 1025 ppct: 12 formats: fmt: @attributes: type: P tig: atl: Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability? aug: au: Tey, Siew Robinson, Terryn Gray, Andrew Chisholm, Alexandra Brown, Rachel affil: Clinical Nutrition Research Centre , Singapore Institute for Clinical Sciences, A*STAR , 14 Medical Drive, #07-02 Singapore 117599 Singapore sug: subj: Nuts Sodium Chloride Cardiovascular Diseases Prevention and Control Cooking Methods Heat Blood Pressure Blood Pressure Determination Glucose Lipoproteins, HDL Lipoproteins, HDL Cholesterol Triglycerides Vitamin E Human Male Female Adult Middle Age Paired T-Tests Pearson's Correlation Coefficient Visual Analog Scaling Adult: 19-44 years Middle Aged: 45-64 years Male Female ab: Purpose: Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance. Methods: Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. 'Desire to consume' and 'overall liking' for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale. Results: Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all P ≥ 0.054). High-density lipoprotein (HDL)-cholesterol ( P = 0.037) and triacylglycerol ( P < 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study. Conclusion: Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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