Almonds lower the risk of oxidative damage to proteins by limiting blood glucose changes after a meal and by providing antioxidants; these actions may also underlie the link between consumption of nuts and decreased risk of coronary heart disease, according to researchers at the Division of Endocrinology and Metabolism, St. Michael's Hospital here.
Fifteen healthy subjects ate two control meals consisting of bread, and three test meals: almonds and bread; parboiled rice; and instant mashed potatoes—all balanced in carbohydrate, fat and protein (using butter and cheese). Researchers obtained blood samples at baseline and again four hours after eating (postprandial). Data from the three meals were pooled (P = 0.021); glycemic indices for rice (38) and almond meals (55) were less than for the potato meal (94; P < 0.003), as were the post meal areas under the insulin concentration time curve (P < 0.001).
No post-meal treatment differences were seen in total antioxidant capacity, however, the serum protein sulfhydryl group (thiol) concentration increased following the almond meal (15 mmol/L), indicating less oxidative protein damage; and decreased after the control bread, rice, and potato meals (–10 mmol/L). The change in protein thiols was also negatively related to the post-meal incremental peak glucose (P = 0.026) and peak insulin responses (P = 0.046). Researchers concluded almonds likely lower the risk of oxidative damage to proteins by decreasing the glycemic excursion and by providing antioxidants. They also noted these actions may relate to a decreased risk of CHD. The study was published in the Journal of Nutrition (136: 2987-2992, 2006).
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