Abstract
Nut consumption is associated with reduced risk of cardiovascular disease (CVD). Because most studies have administered single nut varieties, it is unknown whether mixed nuts will also reduce CVD risk. The objective of this study was to compare the effects of mixed nut and pistachio consumption on lipid profiles, glucose, inflammation, oxidative stress, and antioxidant capacity in rats fed an atherogenic diet. Thirty male Sprague-Dawley rats (21 days old) were assigned into three groups (n = 10) based on initial body weight and fed either an isocaloric control diet (no nuts), 8.1% pistachio diet (single nut), or 7.5% mixed nut diet (almonds, brazil nuts, cashews, macadamia nuts, peanuts, pecans, pistachios, and walnuts) for 8 weeks. Both pistachios and mixed nuts significantly decreased triglycerides, total cholesterol, and LDL-cholesterol (p < 0.05) compared with controls. Both nut groups exhibited reductions in C-reactive protein (p = 0.045) and oxidative stress (p = 0.004). The mixed nut group had greater superoxide dismutase (p = 0.004) and catalase (p = 0.044) and lower aspartate aminotransferase (p = 0.048) activities. Gene expression for Fas, Hmgcr, and Cox2 was downregulated for both nut groups compared to controls (p < 0.05). In conclusion, mixed nuts and individual nut varieties have comparable effects on CVD risk factors in rats.
Highlights
Cardiovascular disease (CVD) is the leading cause of mortality in the United States, accounting for 27.9% of all deaths in 2016 [1]
The three groups showed no significant differences in liver, spleen, or epididymal fat weight
The results suggest single nut variety for reducing cardiovascular risk factors in rats fed an atherogenic diet
Summary
Cardiovascular disease (CVD) is the leading cause of mortality in the United States, accounting for 27.9% of all deaths in 2016 [1]. Nut consumption is associated with a lower risk of CVD [2,3], diabetes [4], and the metabolic syndrome [5]. CVD risk factor, the benefits of nuts may occur partly through an improved blood lipid profile. Most nuts are low in saturated fatty acids (SFA) but rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) [6]. Replacing SFAs with unsaturated fats has been shown to improve the lipid profile by decreasing triglycerides, total cholesterol, and low-density lipoprotein (LDL) cholesterol [6]. MUFA may reduce atherosclerosis by inhibiting LDL oxidation [7]
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