The Facts on Fats:
Triglycerides are the primary form of fat in foods, regardless of the type of fat i.e., unsaturated or saturated. Blood triglycerides normally increase after eating a meal containing dietary fat. Elevated blood triglyceride levels are a risk factor for developing cardiovascular disease.
In both in vitro and human studies, researchers explored how the fiber plant cell wall of almonds impacts the accessibility of nutrients, and in both types of studies, researchers found that the plant cell wall of almonds appears to hinder the ability to absorb all of the fat. For example, in one study using a model gut, research also found indications that the cell walls of almonds swell during digestion, becoming permeable, allowing the fat in almonds to be slowly released throughout the digestive tract.(1)
The Study at a Glance:
The People: Twenty healthy male subjects were recruited from King's College London, University of London to participate in the study.(2) The average age of the subjects was about 25 years old.
The Diet: Subjects received three experimental meals. Experimental meals consisted of custard and muffins; muffins were made with whole almond seeds, almond oil plus defatted almond flour or sunflower oil, made to provide 50g of fat. Fasting and postprandial (after meal blood) samples were obtained from subjects to measure changes in plasma triglycerides.
The Results: Researchers found that the postprandial increase in triglycerides was significantly lower (p=0.002) after the whole almond meal than after the almond oil or sunflower oil muffin meals. It appears that the fat found in whole almonds is not as quickly absorbed by the body as that found in almond oil or sunflower o
|SOURCE Almond Board of |
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