The effect of almond consumption on satiety and the postprandial metabolic response in high‐risk pregnant women (1040.5)

Abstract

Over one third of all American pregnant women are obese. Managing weight gain during pregnancy is difficult because hormonal changes induce an anabolic state facilitating tissue gain. The pregnancy hormonal effects on appetite and energy intake are unknown. Almonds are satiating and have a lower net metabolizable energy, which may explain their role in managing body weight and aiding in weight loss. As well, results from a number of clinical trials have shown other health benefits of almond intake including reducing oxidative stress and inflammation and promoting vascular health and glycemic control. A cross‐over, randomized control trial examining the metabolic response to 2 oz of almond consumption versus dairy fat consumption in 2 standardized, isocaloric and equal macronutrient composition test meals, was done in 20 overweight/obese (pre‐pregnancy BMI = 25‐40) Asian and Latina women during 30‐36 weeks of gestation. Satiety was assessed by visual analogue scale questionnaires, circulating ghrelin, leptin, and GLP‐1 concentrations, and ad libitum food intake at a meal following the postprandial study. Our early data suggest that consuming 2 oz of almonds improves satiety, reduces appetite, and may help promote healthy maternal weight gain during pregnancy.Grant Funding Source: Supported by the Almond Board of California