Poster Topical Area: Obesity
Location: Hall D
Poster Board Number: 672
Objectives: Nuts are rich in unsaturated fatty acids, plant protein, fiber, vitamins and minerals and many phytochemicals. Many studies have examined the effects of certain types of nuts but there is limited research if the beneficial effects can be extended to consumption of a nut mixture, which is more practically relevant. The purpose of this study was to determine if mixed nut consumption increased satiety while maintaining a stable insulin and glucose response in overweight and obese individuals.
Methods: Fifty-four subjects were randomized into two groups each receiving a different isocaloric snack (253 Kcal) of 42 g mixed nuts or 69 g of Snyder's unsalted mini pretzels. Each group had 27 participants, 16 males and 11 females (total N=54), and an average BMI and age of 31.5 ± 0.6 kg/m2, and 29.7 ± 1.9 years, respectively. The subjects fasted overnight before coming into the lab for a baseline blood draw. They were then instructed to consume their snack with 16 oz of water within 20 minutes. Blood was drawn again one-hour post consumption of the snack. Blood samples were analyzed for insulin and glucose as well as the satiety hormones leptin, ghrelin, adiponectin, cholecystokinin (CCK), and peptide YY (PYY).
Results: For the pretzel group, there was a significant increase in glucose (P < 0.001) and insulin (P < 0.001) from the baseline to one-hour time point. The mixed nut group did not show a significant increase in glucose and insulin. Strong correlations were found between insulin and leptin (baseline: coefficient 0.373, P=0.006; postprandial: coefficient 0.397, P=0.004).There was a significant reduction in both leptin (P = 0.014) and ghrelin (P = 0.030) for the mixed nut group as well as a trend for an increase in CCK (P = 0.08) at one hour post mixed nut consumption compared to baseline. Such changes were not found with pretzel consumption.
Conclusions: The results suggest that mixed nut consumption increased satiety hormone levels while stabilizing postprandial blood glucose and insulin levels that may be beneficial in reducing overall food intake and preventing cardiovascular disease, diabetes, and weight gain.
Mee Young Hong
San Diego State University
San Diego, California