The Effects of Mixed Nuts on Lipid Profiles, Glucose, Oxidative Stress, and Antioxidant Capacity in Atherogenic‐Diet Fed Rats

Abstract

Cardiovascular disease (CVD) has become the leading cause of death in the United States, and is primarily caused by atherosclerosis, which occurs when LDL‐cholesterol is oxidized within endothelial walls of the arteries. Animal and human studies have both demonstrated that dietary intake of nuts improves blood lipid profiles, which may decrease CVD risk. Contributing factors include low saturated fat to high unsaturated fat ratios in nuts, as well as high concentration of fiber and various vitamins, minerals, and polyphenols. While numerous studies have examined the effects of certain types of nuts, limited research exists regarding the potential benefits of nut mixture consumption. Therefore, the objective of this study was to determine the effects of mixed nuts on lipid profiles, glucose, oxidative stress, and antioxidant capacity in rats fed atherogenic diets. Thirty male Sprague‐Dawley rats (21‐days old) were randomly divided into three groups of ten based on initial body weight, consuming either an isokilocalorie control diet (no nut), 8.1% pistachio diet (single nut), or 7.5% mixed nut (almonds, cashews, pecans, pistachios, walnuts, peanuts, macadamia nuts, and brazil nuts) diet for 8 weeks. Initial body weight, final body weight, weight gain, daily food intake, and daily water intake were not statistically different between the three groups. Both pistachio and mixed nut groups significantly decreased triglycerides (p=0.023), total cholesterol (p=0.037), LDL‐cholesterol (p=0.010), and oxidative stress (p=0.014), and increased total antioxidant capacity (p=0.046) compared to the control group. No significant differences in organ weights, albumin, blood glucose, HbA1C, or HDL‐cholesterol were found between groups. No significant differences existed between pistachio and mixed nut groups. Therefore, this study suggests that consumption of nut mixtures yields similar benefits to those reported for various individual types of nuts with regard to risk factors for CVD, including lipid profiles, oxidative stress, and total antioxidant capacity in atherogenic‐diet fed rats.Support or Funding InformationThe study was funded by American Heart Association (16GRNT31360007) and supported by San Diego State University N302L Advanced Nutrition Laboratory.