Chapter 19 - Almonds (Prunus dulcis): Post-Ingestive Hormonal Response

Abstract

This chapter provides various scientific substantiation of the health benefits induced by almonds. Almonds have played an important role in human diets since pre-agricultural times. Recent studies have explored the acute effects of almond consumption on glucose, insulin, and gut hormone concentrations, with potential implications for chronic use. Acute almond consumption favorably influences metabolic factors implicated in the progression of type 2 diabetes. They are a rich source of fiber, highly digestible protein, unsaturated fat, and vitamin E. Moreover, they contain phytates and phenolics that inhibit the enzyme activity of amylase and are thought to act synergistically to decrease the digestibility of starch. The decreased rate of carbohydrate digestion may explain reported increases in satiety and blunted blood glucose response with almond consumption, which defines them as a low-GI food. Replacement of high-carbohydrate foods in the diet with almonds may therefore result in an attenuated postprandial blood glucose and insulin response. Inherent properties of almonds, such as their high fiber, unsaturated fat, antioxidant, and phytochemical content, likely explain their health protective effects. The lipid fraction of almonds may be the predominant contributor to alterations in insulin sensitivity and satiety. Almond lipid bioaccessibility is largely determined by mastication efficiency and processing. However, in spite of all these benefits, consuming almonds can be risky in case of a tree-nut allergy.