Journal Name:
Nutr. Metab. Cardiovasc. Dis.
Article Title:
Cholesterol lowering effects of nuts compared with a canola oil enriched
Date Written:
2005
Volume:
15
Number:
Page:
284
Author(s):
Chisholm, A.; McAuley, K.; Mann, J.; et al
Article:
Observational studies have reported an inverse association between frequent consumption of nuts and incidence of CVD. The cholesterol lowering effect of consuming nuts is believed to be primarily attributed to the fatty acid profile, however, nuts are also rich sources of other components such as arginine, magnesium, copper, fibre, phytosterols and vitamin E � all of which may contribute to cardio protective effects. To elucidate if the fatty acid profile or another component of nuts is responsible for their cholesterol lowering effect, the present study compared the effects of consuming either nuts or a canola oil based cereal with a similar fatty acid profile, on blood lipid parameters in moderately hypercholesterolemic volunteers.
Twenty-eight moderately hypercholesterolemic men (n=5) and women (n=23) with a mean age of 48.3 years participated in this randomized crossover study. The study design consisted of two six-week intervention periods separated by a four-week washout period. Participants were provided with information on consuming a low saturated fat background diet. Participants were allocated to consume either 30g nuts/d or one serving/d of cereal containing canola oil in addition to their low fat background diet. Each experimental diet was designed to provide 30-33% total energy from fat of which 8-10% was derived from saturated fat and 6% from polyunsaturated fat.
Carbohydrate and protein were to provide 48-50% and 16-18% energy, respectively. Participants were free to choose their preferred variety of nuts (almonds, brazil, cashew, hazelnuts, pecan, pistachio, macadamia, peanuts, or walnuts). A special cereal consisting of rolled oats, wheat germ and barley flakes was developed as the vehicle for the canola oil (15.0g/serving). Blood samples were obtained at baseline and at the end of each experimental period for analysis of lipid profiles.
No significant differences in values for serum lipids, lipoproteins, fatty acids or other lipid parameters were observed between the two diets at the end of the study. Total cholesterol and LDL-C were lower on both experimental diets compared to baseline, 0.51 mmol/L and 0.40 mmol/L, respectively for the nut diet, and 0.42 mmol/L and 0.37 mmol/L, respectively for the cereal diet.
Based on these results, a diet low in total and saturated fat, with the addition of 30g/d of nuts, did not differ in its ability to reduce total and LDL-cholesterol compared to the same diet that incorporated 15g of canola oil. These results suggest that fatty acid profile is one of the major factors responsible for the cardiovascular protection of oils such as canola and nuts.,
Back to New research paper