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Health Research and Studies Center, (G.A.S., J.E.G., L.N.C., B.B.) Los Altos, California
The University of Toronto (D.A.J.J.) Toronto, CANADA
The University of Verona (O.B.), Verona, ITALY
Address reprint requests to: Gene A. Spiller, PhD, Health Research and Studies Center, P.O. Box 338, Los Altos, CA 94023-0338
Objective: To compare lipid-altering effects of an almond-based diet with an olive oil-based diet, against a cheese and butter-based control diet.
Methods: Forty-five free-living hyperlipidemic men (n=12) and women (n=33) with a mean plasma total cholesterol (TC) of 251±30 mg/dL followed one of three diets; almond-based, olive oil-based, or dairy-based for 4 weeks. Total fat in each diet was matched, and the study-provided sources of fat comprised the major portion of fat intake.
Results: Reductions in TC and low-density lipoprotein-cholesterol (LDL-C) between the three groups were significantly different from the almond group (both p<0.001). Within group analysis revealed that the almond-based diet induced significant reductions in TC (p<0.05), LDL-C (p<0.001), and the TC:HDL ratio (p<0.001), while HDL-C levels were preserved. TC and HDL-C in the control diet were significantly increased from baseline (both p<0.05), while the olive oil-based diet resulted in no significant changes over the study period. Weight did not change significantly.
Conclusion: Results suggest that the more favorable lipid-altering effects induced by the almond group may be due to interactive or additive effects of the numerous bioactive constituents found in almonds.
Key words: plasma cholesterol, almonds, olive oil, monounsaturated fatty acids, nuts
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