None listed
Conditions
Brief summary
Although nuts are nutrient dense, they are also high in phytate, a compound which can inhibit the absorption of vitamins and minerals. Soaking nuts is a practice reported in the lay literature as a means of reducing phytate and thus increasing nutrient bioavailability. Soaking is also purported to enhance the gastrointestinal tolerance of nuts. Currently there is no research to support these claims. Our research group will examine the effects of soaking different forms of almonds on consumer acceptance and gastrointestinal symptoms. Acceptance is an important measure because it provides an indication of long-term compliance to eat nuts regularly.
Interventions
This will be a randomised crossover study with four arms:
Arm 1: 30g per day of whole raw almonds
Arm 2: 30g per day of sliced raw almonds
Arm 3: 30g per day of whole soaked almonds
Arm 4: 30g per day of sliced soaked almonds
This study will assess the effects of consuming 4 different types of almonds on consumer acceptance and gastrointestinal tolerance. Participant will be assigned in random order to receive the 4 treatments. Each treatment will last 12 days, with a 2 day washout between tre
This will be a randomised crossover study with four arms: Arm 1: 30g per day of whole raw almonds Arm 2: 30g per day of sliced raw almonds Arm 3: 30g per day of whole soaked almonds Arm 4: 30g per day of sliced soaked almonds This study will assess the effects of consuming 4 different types of almonds on consumer acceptance and gastrointestinal tolerance. Participant will be assigned in random order to receive the 4 treatments. Each treatment will last 12 days, with a 2 day washout between treatments. Participants can eat the almonds anyway time of the day, and can choose to eat them how they wish. The almonds will be soaked in water (2 cups of water per 1 cup of nuts) containing 1 tsp of salt per cup of nuts, for 24 hours. The nuts will then be dried for either 12 hours (whole nuts) or 8 hours (sliced nuts) at 65 degrees Celcius. Participants will be supplied with their daily portion of 30 g of nuts in individual bags. Adherence will be monitored by the return of these bags. Any uneaten nuts will be weighed.
Sponsors
University of Otago
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
Healthy males and females aged 18 years and over
Exclusion criteria
People with allergies or intolerances to nuts Pregnant women
Outcome results
None listed