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Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals.

David J A Jenkins1, Cyril W C Kendall, Andrea R Josse

  • 1Clinical Nutrition and Risk Factor Modification Center and 3Department of Medicine, Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Ontario M5C 2T2, Canada. cyril.kendall@utoronto.ca

The Journal of Nutrition
|November 23, 2006
PubMed
Summary
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Lowering post-meal blood sugar spikes, like those from almonds, reduces oxidative protein damage. This may explain how nuts help prevent heart disease.

Area of Science:

  • Nutrition Science
  • Biochemistry
  • Cardiovascular Health

Background:

  • Postprandial glucose excursions are linked to increased oxidative damage.
  • Strategies reducing these excursions may lower diabetes and coronary heart disease (CHD) risk.
  • Oxidative damage to lipids and proteins is a potential mechanism.

Purpose of the Study:

  • To assess the effect of decreasing postprandial glucose excursions on measures of oxidative damage.
  • To investigate the role of specific foods, like almonds, in mitigating oxidative stress.
  • To explore the relationship between glycemic response and protein oxidation.

Main Methods:

  • Fifteen healthy subjects consumed control (bread) and test meals (almonds/bread, parboiled rice, instant mashed potatoes).

Related Experiment Videos

  • Meals were balanced for macronutrients; glycemic indices and postprandial insulin responses were measured.
  • Blood samples were analyzed for total antioxidant capacity and serum protein thiol concentration over 4 hours.

    • Main Results:

    • Almond and rice meals had significantly lower glycemic indices than potato and control meals.
    • Serum protein thiol concentration increased after almond consumption, indicating reduced oxidative protein damage.
    • Protein thiol changes were negatively correlated with peak glucose and insulin responses.

    Conclusions:

    • Lowering postprandial glucose excursions may reduce oxidative damage to proteins.
    • Almonds appear to mitigate this risk through reduced glycemic excursion and antioxidant properties.
    • These findings suggest a mechanism linking nut consumption to decreased coronary heart disease risk.