Snacking on whole almonds for 6 weeks improves endothelial function and lowers LDL cholesterol but does not affect liver fat and other cardiometabolic risk factors in healthy adults: the ATTIS study, a randomized controlled trial
Snacking on whole almonds for 6 weeks improves endothelial function and lowers LDL cholesterol but does not affect liver fat and other cardiometabolic risk factors in healthy adults: the ATTIS study, a randomized controlled trial
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DOI：
10.1093/ajcn/nqaa100
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发表时间：
2020-06-01
影响因子：
7.1
通讯作者：
Hall, Wendy L.
中科院分区：
文献类型：
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作者：
Dikariyanto, Vita;Smith, Leanne;Hall, Wendy L.
背景：有令人信服的证据表明，每天食用全杏仁可以降低血液中的低密度脂蛋白胆固醇浓度，但对其他心脏代谢危险因素（如内皮功能和肝脏脂肪）的影响仍有待确定。目的：我们的目的是调查是否全杏仁替代对照零食与平均零食摄入量的常量营养素分布，对心血管疾病（CVD）风险高于平均水平的30-70岁成年人的心脏代谢健康标志物有任何影响。方法：采用6周随机对照平行试验。在两周的磨合期后，参与者吃了对照零食（迷你松饼），吃了整个烤杏仁（n= 51）或对照零食（n= 56），提供了每日估计能量需求的20%。在基线和终点评估内皮功能（血流介导的扩张）、肝脏脂肪（MRI/磁共振波谱）和作为心脏代谢疾病风险标志物的次要结局。结果：与对照组相比，杏仁增加了内皮依赖性血管舒张（平均差异为4.1%-测量单位；95% CI: 2.2, 5.9），但两组之间肝脏脂肪没有差异。与对照组相比，杏仁组血浆LDL胆固醇浓度降低（平均差值为-0.25 mmol/L; 95% CI:-0.45,-0.04），但在甘油三酯、高密度脂蛋白胆固醇、葡萄糖、胰岛素、胰岛素抵抗、瘦素、脂联素、抵抗素、肝功能酶、胎儿素a、体成分、胰腺脂肪、细胞内脂质、粪便SCFAs、血压或24小时心率变异性方面没有组间差异。然而，长相心率变异性参数，极低频功率，在夜间杏仁处理后，与对照组相比增加（平均差337 ms2； 95% CI: 12,661），表明更大的副交感神经调节。结论：在心血管疾病风险高于平均水平的成年人中，作为零食食用的全杏仁除了能降低LDL胆固醇外，还能显著改善内皮功能。
Background: There is convincing evidence that daily whole almond consumption lowers blood LDL cholesterol concentrations, but effects on other cardiometabolic risk factors such as endothelial function and liver fat are still to be determined.Objectives: We aimed to investigate whether isoenergetic substitution of whole almonds for control snacks with the macronutrient profile of average snack intakes, had any impact on markers of cardiometabolic health in adults aged 30-70 y at above-average risk of cardiovascular disease (CVD).Methods: The study was a 6-wk randomized controlled, parallelarm trial. Following a 2-wk run-in period consuming control snacks (mini-muffins), participants consumed either whole roasted almonds (n= 51) or control snacks (n= 56), providing 20% of daily estimated energy requirements. Endothelial function (flow-mediated dilation), liver fat (MRI/magnetic resonance spectroscopy), and secondary outcomes as markers of cardiometabolic disease risk were assessed at baseline and end point.Results: Almonds, compared with control, increased endotheliumdependent vasodilation (mean difference 4.1%-units of measurement; 95% CI: 2.2, 5.9), but there were no differences in liver fat between groups. Plasma LDL cholesterol concentrations decreased in the almond group relative to control (mean difference -0.25 mmol/L; 95% CI:-0.45,-0.04), but therewere no group differences in triglycerides, HDL cholesterol, glucose, insulin, insulin resistance, leptin, adiponectin, resistin, liver function enzymes, fetuin-A, body composition, pancreatic fat, intramyocellular lipids, fecal SCFAs, blood pressure, or 24-h heart rate variability. However, the longphase heart rate variability parameter, very-low-frequency power, was increased during nighttime following the almond treatment compared with control (mean difference 337 ms2; 95% CI: 12, 661), indicating greater parasympathetic regulation.Conclusions: Whole almonds consumed as snacks markedly improve endothelial function, in addition to lowering LDL cholesterol, in adults with above-average risk of CVD.