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Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption

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Abstract

Purpose

Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance.

Methods

In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period.

Results

Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P < 0.001), with no significant differences between the nut breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes.

Conclusion

Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.

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Acknowledgments

The funding for the present study was provided by a University of Otago Research Grant. The authors would like to thank the participants for their commitment and enthusiasm in participating in this study.

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Authors and Affiliations

  1. Department of Human Nutrition, University of Otago, P O Box 56, Dunedin, New Zealand

    Asika Devi, Alexandra Chisholm, Destynee Williamson-Poutama, Sonya L. Cameron & Rachel C. Brown

  2. Department of Preventive and Social Medicine, University of Otago, P O Box 56, Dunedin, New Zealand

    Andrew Gray

  3. Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, A*STAR, 14 Medical Drive, #07-02, Singapore, 117599, Singapore

    Siew Ling Tey

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  1. Asika Devi
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  2. Alexandra Chisholm
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Correspondence to Rachel C. Brown.

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Devi, A., Chisholm, A., Gray, A. et al. Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption. Eur J Nutr 55, 2281–2293 (2016). https://doi.org/10.1007/s00394-015-1038-3

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  • DOI: https://doi.org/10.1007/s00394-015-1038-3

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