Nuts and Plasma Lipids: An Almond-Based Diet Lowers LDL-C while Preserving HDL-C

Abstract

Objective: To compare lipid-altering effects of an almond-based diet with an olive oil-based diet, against a cheese and butter-based control diet.

Methods: Forty-five free-living hyperlipidemic men (n=12) and women (n=33) with a mean plasma total cholesterol (TC) of 251±30 mg/dL followed one of three diets; almond-based, olive oil-based, or dairy-based for 4 weeks. Total fat in each diet was matched, and the study-provided sources of fat comprised the major portion of fat intake.

Results: Reductions in TC and low-density lipoprotein-cholesterol (LDL-C) between the three groups were significantly different from the almond group (both p<0.001). Within group analysis revealed that the almond-based diet induced significant reductions in TC (p<0.05), LDL-C (p<0.001), and the TC:HDL ratio (p<0.001), while HDL-C levels were preserved. TC and HDL-C in the control diet were significantly increased from baseline (both p<0.05), while the olive oil-based diet resulted in no significant changes over the study period. Weight did not change significantly.

Conclusion: Results suggest that the more favorable lipid-altering effects induced by the almond group may be due to interactive or additive effects of the numerous bioactive constituents found in almonds.

• plasma cholesterol
• almonds
• olive oil
• monounsaturated fatty acids
• nuts

This study was made possible by an unrestricted grant from the Almond Board of California. We also wish to acknowledge the assistance of Dr. Sam Cunningham and Cheryl Young of Blue Diamond (Sacramento, CA) who carefully supervised the selection, preparation, and analyses of the almonds for this study.