Effects of an Almond‐Enriched Energy Restricted Diet on Body Composition, Visceral Adipose Tissue and Blood Pressure in Obese Adults

Abstract

BACKGROUNDAlmonds are a good source of protein and monounsaturated fats and their effects on differential rates of visceral and subcutaneous body fat loss, in conjunction with energy restriction, have not been widely examined. Increasing the proportion of protein in an energy‐restricted diet enhances satiety, energy expenditure and greater relative fat mass loss. In addition, monounsaturated fats are oxidized preferentially and a diet higher in the unsaturated: saturated fat ratio may reduce subcutaneous adipose tissue (SAT) but more importantly, visceral adipose tissue (VAT) during weight loss. The promotion of VAT loss is important clinically as this may translate into a reduction in the risk for metabolic diseases. In addition, emerging evidence indicates food‐derived peptides such as arginine reduce the risk of cardiovascular disease. Almonds contain a high level of arginine, a peptide that helps to reduce blood pressure (BP).METHODSObese adults (n=28, age: 35.7±11.4 yr, body mass index: 33.1±2.7 kg/m2) were randomly assigned to a 12 week energy restricted (500 kcal deficit) almond‐enriched diet (AED) (n=14) or an energy restricted nut‐free diet (NFD) (n=14). Participants in the AED group were asked to consume dry‐roasted, lightly salted almonds comprising of 15% energy in the individualized energy‐restricted diet. Participants in the NFD group were asked to avoid all nuts during the intervention period. The primary outcomes for this analysis were changes in weight, body composition, VAT and BP pre‐ and post‐study. Body composition was assessed using DEXA. VAT was predicted using multivariate anthropometric models. Resting BP was assessed using automated instruments.RESULTSBody weight, trunk fat percent, total fat percent, VAT and systolic BP decreased after 12 weeks on energy restriction (p<0.05). Diastolic BP remained unchanged with weight loss. Both groups lost similar amounts of body weight over time. The AED group lost more trunk fat percent and total fat percent over time compared to the NFD group (p<0.05). The AED group also had a greater trend for VAT loss over time compared to the NFD group. Both groups had similar reductions in systolic BP with weight loss.CONCLUSIONConsumption of almonds during a weight loss regimen resulted in greater improvements in trunk and total body composition compared to the nut‐free weight loss regimen. The overall improvements in body composition with almond consumption coupled with greater trend for VAT loss may help to reduce metabolic disease risk. In addition, consumption of lightly salted almonds had similar blood pressure reducing effects as the nut‐free intervention.Support or Funding InformationAlmond Board of California