Manipulation of lipid bioaccessibility of almonds influences postprandial lipemia in healthy human subjects

Abstract

An exaggerated postprandial lipemic response is associated with increased risk of coronary heart disease, due to acute effects on lipids, oxidative stress, hemostatic factors and vascular function. Lipid released slowly from a complex food matrix during digestion may attenuate postprandial lipemia1. The present study therefore investigates the effects of lipid release (lipid bioaccessibility (LB)) on postprandial changes (over 8h) in plasma triacylglycerol (TAG) concentration, oxidative stress (measured by 8‐isoprostane F2α) and vascular function (measured by peripheral augmentation index (PAIx)). Subjects (n = 20, aged 18–40y) were fed test meals containing 50g fat of low LB (intact whole almonds; WA), high LB (almond oil + defatted almond flour; AO) or as a control meal (CO) in a randomised cross‐over design, with 1‐wk washout. The postprandial increase in plasma TAG was significantly lower (74% & 58% lower incremental area under curve) following the WA vs. the AO and CO meals, respectively (P<0.001). The peak reduction in PAIx (by −9.5%, −10.1% & −12.6% at 2h following WA, AO and CO meals respectively, time effect; P<0.001) was not significantly different between meals. There were no changes in plasma 8‐isoprostane F2α concentrations. Reducing LB of almonds beneficially influences postprandial lipemia.This study was funded by the Almond Board of California