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Effects of Nut Consumption on Body Composition: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Weili Hu1, Meihan Chen1, Zixi Wang1
1Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Block S14, Level 6, Singapore 117542, Singapore.
Background:
Despite their high fat content, nut consumption is suggested to benefit body composition. However, it remains unclear whether nuts with different fatty-acid compositions affect body composition differently. This study aimed to assess the effects of monounsaturated fatty acid (MUFA)-rich and polyunsaturated fatty acid (PUFA)-rich nut consumption on body composition.
Methods:
A systematic search of PubMed, Embase, CINAHL, Cochrane, and additional sources identified 3118 articles, with 154 meeting the inclusion criteria. Subgroup analyses were conducted by nut fatty-acid composition and control diet type. Nuts were classified as MUFA-rich (MUFA:PUFA ratio ≥ 1.3) or PUFA-rich (<1.3) based on the percentages of total fat content.
Results:
Although there were no effects on body mass, BMI, or waist circumference, nut consumption significantly reduced % fat mass (WMD: -0.28%, 95% CI: -0.53 to -0.02) and fat mass (WMD: -0.41 kg, 95% CI: -0.58 to -0.27) and increased % lean mass (WMD: 0.71%, 95% CI: 0.32 to 1.10). However, absolute lean mass did not change significantly. Benefits were observed only in the MUFA-rich subgroup, although subgroup differences were not significant. Both MUFA- and PUFA-rich nut consumption showed reduced total cholesterol and low-density lipoprotein cholesterol levels, while MUFA-rich nut consumption further reduced triglyceride levels.
Conclusion:
Nut consumption, particularly MUFA-rich nuts, can improve body composition by percentage fat mass and absolute fat mass. Consuming either MUFA-rich and PUFA-rich nuts can further improve lipid-lipoprotein profiles.
