Year: 2006
Type: dissertation
Abstract: Postprandial hyperglycemia is associated with an increased risk of diabetes and heart disease. Almonds may reduce postprandial glycemia since they contain protein, fat and antioxidants. In healthy subjects, almonds, consumed with white bread, at doses of 30g, 60g, and 90g, reduced glycemic excursions in a dose-dependant manner (r=-0.46, n=38, P=0.004). Furthermore, the 60g almond and bread meal reduced protein oxidative damage as loss of protein thiols (P=0.021), compared to other meals including the bread meal, and the potato and rice meals with added protein and fat. Postprandial glucose and insulin response areas were inversely correlated to the change in protein thiols for the four meals (n=15, P=0.001; and n=15, P=0.008 respectively), providing evidence that the magnitude of the glycemic excursion is a determinant of oxidative damage. Reduced postprandial glycemia, plus endogenous antioxidants, may be part of the reason why almond consumption is associated with reduced CHD risk.
Source: TSpace (University of Toronto)
Author: Josse, Andrea R
Institution: University of Toronto
Language: English
Topic: Nuts composition and effects
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7132959122