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European Journal of Nutrition

, Volume 54, Issue 3, pp 483–487 | Cite as

Effects of regular consumption of different forms of almonds and hazelnuts on acceptance and blood lipids

  • Siew Ling Tey
  • Conor Delahunty
  • Andrew Gray
  • Alexandra Chisholm
  • Rachel Clare BrownEmail author
Short Communication

Abstract

Purpose

Regular nut consumption is inversely associated with cardiovascular disease risk. No study has compared the effects of regular consumption of different types and forms of nuts on acceptance, which is a crucial determinant of long-term compliance to consume nuts regularly.

Methods

This study examined the effects of different types and forms of raw, unpeeled nuts on acceptance and the effects of nut consumption on blood lipids through a randomised crossover study with six dietary phases: 30 g/day of ground, sliced, or whole almonds or hazelnuts for 5 days each (n = 74). Acceptance (‘desire’ and ‘liking’) for nuts was measured daily using visual analogue scales. Blood lipids were measured at baseline and week 6.

Results

Acceptance was stable over all conditions, but there were differences between nut forms (ground < sliced < whole, P < 0.001 for both ‘desire’ and ‘liking’) with some nut type–nut form interactions. Compared with baseline, week 6 HDL-C was higher (0.06 mmol/L, 95 % CI 0.02–0.10, P = 0.002) while LDL-C and total-C:HDL-C ratio were lower (0.15 mmol/L, 95 % CI 0.06–0.25, P = 0.002 and 0.25, 95 % CI 0.07–0.43, P = 0.006).

Conclusions

In conclusion, acceptance was stable for all combinations but was highest for whole nuts. Six weeks of nut consumption improved blood lipids.

Keywords

Nut Almond Hazelnut Form Acceptance Cholesterol 

Notes

Acknowledgments

This work was supported by the National Heart Foundation of New Zealand. The authors’ contributions were as follows—SLT, CMD, ARG, AWC, and RCB designed the research; SLT conducted the research and analysed the blood samples; SLT and ARG performed the statistical analyses; SLT and RCB wrote the manuscript; all authors reviewed and approved the final manuscript. The authors would like to thank Associate Professor Sheila Williams for providing expert statistical advice. In addition, we would like to thank the participants for their commitment and enthusiasm in participating in the present study.

Conflict of interest

The authors declare that they have no conflicts of interest.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Siew Ling Tey
    • 1
  • Conor Delahunty
    • 2
  • Andrew Gray
    • 3
  • Alexandra Chisholm
    • 4
  • Rachel Clare Brown
    • 4
    Email author
  1. 1.Clinical Nutrition Research CentreSingapore Institute for Clinical SciencesSingaporeSingapore
  2. 2.Symrise Asia PacificSingaporeSingapore
  3. 3.Department of Preventive and Social MedicineUniversity of OtagoDunedinNew Zealand
  4. 4.Department of Human NutritionUniversity of OtagoDunedinNew Zealand

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