None listed
Conditions
Brief summary
Although the association of nutritional composition of foods with health parameters is well established, the physical structure can influence the digestion, absorption and consequently may affect caridovascular health indices namely, circulating lipid levels, inflammatory mediators and satiety hormones. Interactions between the nutrients due to food processing can change, influencing the accessibility of the digestive enzymes for hydrolysis. In this context, although type of dietary fat consumed has been shown to modulate blood cholesterol levels, the matrix of the food may influence its cholesterol raising/lowering potential. Accordingly, the rate of absorption of fat from a meal containing whole almonds has been shown to be much slower compared to almond oil. The aim of this project is to examine the effects of matrix in which almond lipids are complexed on postprandial lipid levels, inflammation markers, and satiety hormones. This will be achieved by determining the effects of feeding four different almond preparations, i.e. lipids trapped within the cell walls (raw almonds), oleosin-stabilized lipid emulsion (almond extract or milk), casein-stabilized lipid emulsion (almond oil emulsion) and lipids as free oil (almond oil). We hypothesise that the rate of absorption of fat from almonds, almond oil and emulsified almond oil will be different and in turn may influence cardiovascular disease risk factors.
Interventions
This is a randomised controlled dietary intervention trial, involving healthy (BMI <30kg/m2) human adults. Subjects will receive in random order the following treatments with a washout period of at least one week between the treatments:
1. raw almonds (approx. 60g)
2. almond extract or milk (apprrox. 300mL)
3. almond oil emulsion (approx. 300mL)
4. almond oil (approx. 30g)
At each of the 4 study visits, subjects will donate a blood sample at 0, 1.5, 2.0, 2.5, 3.0, 3.5, 5.0 and 6.0 hours for as
This is a randomised controlled dietary intervention trial, involving healthy (BMI <30kg/m2) human adults. Subjects will receive in random order the following treatments with a washout period of at least one week between the treatments: 1. raw almonds (approx. 60g) 2. almond extract or milk (apprrox. 300mL) 3. almond oil emulsion (approx. 300mL) 4. almond oil (approx. 30g) At each of the 4 study visits, subjects will donate a blood sample at 0, 1.5, 2.0, 2.5, 3.0, 3.5, 5.0 and 6.0 hours for assessment
Sponsors
Riddet Institute
Study design
Allocation
Randomised controlled trial
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
Healthy male or female. Are aged between 18-65 years at initial assessment.
Exclusion criteria
Currently on cholesterol lowering drugs Currently on non-steroidal anti-inflammatory drugs Currently on weight loss program Have a body mass index (BMI) higher than 30 Diagnosed with any gastrointestinal disorder Diabetes Pregnancy or lactation Allergic to nuts, particularly almonds
Outcome results
None listed