Snack Selection Influences Nutrient Intake, Triglycerides, and Bowel Habits of Adult Women: A Pilot Study

Abstract Because appropriate snacking can promote a healthy body weight and serve as an important contributor to a healthy diet for women, identification of suitable foods for incorporation between meals is essential. We investigated the influence of short-term (2 weeks) incorporation of 100-kcal servings of snacks of dried plums vs low-fat cookies twice daily on total energy and nutrient intake, biochemical parameters, and bowel habits in a randomized crossover design of two 2-week trials separated by a 2-week wash-out period in 26 women aged 25 to 54 years with a body mass index between 24 and 35. Incorporation of dried plums or low-fat cookies into the diet did not alter energy intake or weight; however, compared to cookies, dried plums promoted greater ( P ≤0.05) intake of fiber, potassium, riboflavin, niacin, and calcium. Total fat intake tended ( P =0.094) to decrease with dried plum consumption, as did cholesterol intake ( P =0.098). Plasma triglyceride concentration remained unchanged ( P >0.05) by dried plum consumption and was 17.0±29.2 mg/dL (0.19±0.33 mmol/L) higher ( P ≤0.05) after consumption of low-fat cookies vs dried plums at the end of 2 weeks. Dried plums promoted a softer ( P ≤0.05) stool consistency vs usual intake and in comparison to intake of low-fat cookies. These results suggest that relative to a commercially processed low-fat cookie snack, dried plums promote more favorable plasma triglyceride responses, improved dietary quality, and slightly improved bowel function.