Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?
Purpose Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observ...
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| Veröffentlicht in: | European journal of nutrition 2017-04, Vol.56 (3), p.1025-1036 |
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| container_title | European journal of nutrition |
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| creator | Tey, Siew Ling Robinson, Terryn Gray, Andrew R. Chisholm, Alexandra W. Brown, Rachel Clare |
| description | Purpose
Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance.
Methods
Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. “Desire to consume” and “overall liking” for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale.
Results
Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all
P
≥ 0.054). High-density lipoprotein (HDL)-cholesterol (
P
= 0.037) and triacylglycerol (
P
|
| doi_str_mv | 10.1007/s00394-015-1150-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1881751474</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1826645095</sourcerecordid><originalsourceid>FETCH-LOGICAL-c405t-3046a0ee6f53dfd993b6ecf4fadc4912e191d586a75805d436897534d2d578dc3</originalsourceid><addsrcrecordid>eNqNkU2LFDEQhoMo7rr6A7xIwIsHW6vy2X2SZf2EBS96DpmkejZLT_eYpIX592aYdRFB8JSi8uRNFQ9jzxHeIIB9WwDkoDpA3SFq6NQDdo5Kms4I1A_va7Bn7EkptwAgpMHH7EwYq4wQeM78-4XHfOB58aWmefuaT2l7U6cDL346Nvi81sL9OFKovN5Qyjz4HNOyz0ttvfSTeCv3lGuiBs6R-xBoX_0mTake3j1lj0Y_FXp2d16w7x8_fLv63F1__fTl6vK6Cwp07SQo44HIjFrGMQ6D3BgKoxp9DGpAQThg1L3xVvegY9usH6yWKoqobR-DvGCvTrltmh8rlep2qQSaJj_TshaHfY9Wo7LqP1BhjNIw6Ia-_Au9XdY8t0UaZQ3KQUPfKDxRIS-lZBrdPqedzweH4I6q3EmVa6rcUZU7DvHiLnnd7Cjev_jtpgHiBJR2NW8p__H1P1N_AaZRni8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1876139508</pqid></control><display><type>article</type><title>Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?</title><source>MEDLINE</source><source>SpringerLink Journals - AutoHoldings</source><creator>Tey, Siew Ling ; Robinson, Terryn ; Gray, Andrew R. ; Chisholm, Alexandra W. ; Brown, Rachel Clare</creator><creatorcontrib>Tey, Siew Ling ; Robinson, Terryn ; Gray, Andrew R. ; Chisholm, Alexandra W. ; Brown, Rachel Clare</creatorcontrib><description>Purpose
Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance.
Methods
Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. “Desire to consume” and “overall liking” for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale.
Results
Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all
P
≥ 0.054). High-density lipoprotein (HDL)-cholesterol (
P
= 0.037) and triacylglycerol (
P
< 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study.
Conclusion
Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet.</description><identifier>ISSN: 1436-6207</identifier><identifier>EISSN: 1436-6215</identifier><identifier>DOI: 10.1007/s00394-015-1150-4</identifier><identifier>PMID: 26746221</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject><![CDATA[Adult ; alpha-Tocopherol - blood ; Apolipoprotein A-I - blood ; Blood Glucose - metabolism ; Blood Pressure ; Body Composition ; Body Mass Index ; Cardiovascular Diseases - prevention & control ; Chemistry ; Chemistry and Materials Science ; Cholesterol, HDL - blood ; Cholesterol, LDL - blood ; Corylus ; Cross-Over Studies ; Diet ; Dietary Fats - administration & dosage ; Dietary Proteins - administration & dosage ; Fatty Acids - administration & dosage ; Fatty Acids, Monounsaturated - administration & dosage ; Fatty Acids, Unsaturated ; Female ; Food Handling - methods ; Humans ; Male ; Middle Aged ; Nutrition ; Nuts ; Original Contribution ; Patient Compliance ; Risk Factors ; Sodium Chloride, Dietary - administration & dosage ; Triglycerides - blood]]></subject><ispartof>European journal of nutrition, 2017-04, Vol.56 (3), p.1025-1036</ispartof><rights>Springer-Verlag Berlin Heidelberg 2016</rights><rights>European Journal of Nutrition is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-3046a0ee6f53dfd993b6ecf4fadc4912e191d586a75805d436897534d2d578dc3</citedby><cites>FETCH-LOGICAL-c405t-3046a0ee6f53dfd993b6ecf4fadc4912e191d586a75805d436897534d2d578dc3</cites><orcidid>0000-0001-6951-7073</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00394-015-1150-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00394-015-1150-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26746221$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tey, Siew Ling</creatorcontrib><creatorcontrib>Robinson, Terryn</creatorcontrib><creatorcontrib>Gray, Andrew R.</creatorcontrib><creatorcontrib>Chisholm, Alexandra W.</creatorcontrib><creatorcontrib>Brown, Rachel Clare</creatorcontrib><title>Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?</title><title>European journal of nutrition</title><addtitle>Eur J Nutr</addtitle><addtitle>Eur J Nutr</addtitle><description>Purpose
Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance.
Methods
Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. “Desire to consume” and “overall liking” for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale.
Results
Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all
P
≥ 0.054). High-density lipoprotein (HDL)-cholesterol (
P
= 0.037) and triacylglycerol (
P
< 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study.
Conclusion
Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet.</description><subject>Adult</subject><subject>alpha-Tocopherol - blood</subject><subject>Apolipoprotein A-I - blood</subject><subject>Blood Glucose - metabolism</subject><subject>Blood Pressure</subject><subject>Body Composition</subject><subject>Body Mass Index</subject><subject>Cardiovascular Diseases - prevention & control</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cholesterol, HDL - blood</subject><subject>Cholesterol, LDL - blood</subject><subject>Corylus</subject><subject>Cross-Over Studies</subject><subject>Diet</subject><subject>Dietary Fats - administration & dosage</subject><subject>Dietary Proteins - administration & dosage</subject><subject>Fatty Acids - administration & dosage</subject><subject>Fatty Acids, Monounsaturated - administration & dosage</subject><subject>Fatty Acids, Unsaturated</subject><subject>Female</subject><subject>Food Handling - methods</subject><subject>Humans</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Nutrition</subject><subject>Nuts</subject><subject>Original Contribution</subject><subject>Patient Compliance</subject><subject>Risk Factors</subject><subject>Sodium Chloride, Dietary - administration & dosage</subject><subject>Triglycerides - blood</subject><issn>1436-6207</issn><issn>1436-6215</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqNkU2LFDEQhoMo7rr6A7xIwIsHW6vy2X2SZf2EBS96DpmkejZLT_eYpIX592aYdRFB8JSi8uRNFQ9jzxHeIIB9WwDkoDpA3SFq6NQDdo5Kms4I1A_va7Bn7EkptwAgpMHH7EwYq4wQeM78-4XHfOB58aWmefuaT2l7U6cDL346Nvi81sL9OFKovN5Qyjz4HNOyz0ttvfSTeCv3lGuiBs6R-xBoX_0mTake3j1lj0Y_FXp2d16w7x8_fLv63F1__fTl6vK6Cwp07SQo44HIjFrGMQ6D3BgKoxp9DGpAQThg1L3xVvegY9usH6yWKoqobR-DvGCvTrltmh8rlep2qQSaJj_TshaHfY9Wo7LqP1BhjNIw6Ia-_Au9XdY8t0UaZQ3KQUPfKDxRIS-lZBrdPqedzweH4I6q3EmVa6rcUZU7DvHiLnnd7Cjev_jtpgHiBJR2NW8p__H1P1N_AaZRni8</recordid><startdate>20170401</startdate><enddate>20170401</enddate><creator>Tey, Siew Ling</creator><creator>Robinson, Terryn</creator><creator>Gray, Andrew R.</creator><creator>Chisholm, Alexandra W.</creator><creator>Brown, Rachel Clare</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9-</scope><scope>K9.</scope><scope>KB0</scope><scope>M0R</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6951-7073</orcidid></search><sort><creationdate>20170401</creationdate><title>Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?</title><author>Tey, Siew Ling ; Robinson, Terryn ; Gray, Andrew R. ; Chisholm, Alexandra W. ; Brown, Rachel Clare</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-3046a0ee6f53dfd993b6ecf4fadc4912e191d586a75805d436897534d2d578dc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Adult</topic><topic>alpha-Tocopherol - blood</topic><topic>Apolipoprotein A-I - blood</topic><topic>Blood Glucose - metabolism</topic><topic>Blood Pressure</topic><topic>Body Composition</topic><topic>Body Mass Index</topic><topic>Cardiovascular Diseases - prevention & control</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cholesterol, HDL - blood</topic><topic>Cholesterol, LDL - blood</topic><topic>Corylus</topic><topic>Cross-Over Studies</topic><topic>Diet</topic><topic>Dietary Fats - administration & dosage</topic><topic>Dietary Proteins - administration & dosage</topic><topic>Fatty Acids - administration & dosage</topic><topic>Fatty Acids, Monounsaturated - administration & dosage</topic><topic>Fatty Acids, Unsaturated</topic><topic>Female</topic><topic>Food Handling - methods</topic><topic>Humans</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Nutrition</topic><topic>Nuts</topic><topic>Original Contribution</topic><topic>Patient Compliance</topic><topic>Risk Factors</topic><topic>Sodium Chloride, Dietary - administration & dosage</topic><topic>Triglycerides - blood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tey, Siew Ling</creatorcontrib><creatorcontrib>Robinson, Terryn</creatorcontrib><creatorcontrib>Gray, Andrew R.</creatorcontrib><creatorcontrib>Chisholm, Alexandra W.</creatorcontrib><creatorcontrib>Brown, Rachel Clare</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>Consumer Health Database (Alumni Edition)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Consumer Health Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>European journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tey, Siew Ling</au><au>Robinson, Terryn</au><au>Gray, Andrew R.</au><au>Chisholm, Alexandra W.</au><au>Brown, Rachel Clare</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?</atitle><jtitle>European journal of nutrition</jtitle><stitle>Eur J Nutr</stitle><addtitle>Eur J Nutr</addtitle><date>2017-04-01</date><risdate>2017</risdate><volume>56</volume><issue>3</issue><spage>1025</spage><epage>1036</epage><pages>1025-1036</pages><issn>1436-6207</issn><eissn>1436-6215</eissn><abstract>Purpose
Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance.
Methods
Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. “Desire to consume” and “overall liking” for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale.
Results
Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all
P
≥ 0.054). High-density lipoprotein (HDL)-cholesterol (
P
= 0.037) and triacylglycerol (
P
< 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study.
Conclusion
Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>26746221</pmid><doi>10.1007/s00394-015-1150-4</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-6951-7073</orcidid></addata></record> |
| fulltext | fulltext |
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| ispartof | European journal of nutrition, 2017-04, Vol.56 (3), p.1025-1036 |
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| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | Adult alpha-Tocopherol - blood Apolipoprotein A-I - blood Blood Glucose - metabolism Blood Pressure Body Composition Body Mass Index Cardiovascular Diseases - prevention & control Chemistry Chemistry and Materials Science Cholesterol, HDL - blood Cholesterol, LDL - blood Corylus Cross-Over Studies Diet Dietary Fats - administration & dosage Dietary Proteins - administration & dosage Fatty Acids - administration & dosage Fatty Acids, Monounsaturated - administration & dosage Fatty Acids, Unsaturated Female Food Handling - methods Humans Male Middle Aged Nutrition Nuts Original Contribution Patient Compliance Risk Factors Sodium Chloride, Dietary - administration & dosage Triglycerides - blood |
| title | Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability? |
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