Abstract
Background: Nuts are associated with a reduced risk of CHD and Type 2 Diabetes possibly relating to their favorable fat, protein and antioxidant profiles. Moreover, nuts have also been shown to reduce serum LDL‐C. Previous studies have demonstrated that pistachios decreased the postprandial glycemic response of white bread in a dose‐dependent manner and attenuated the glucose excursions of common carbohydrate foods when consumed with 2oz of pistachios.Objective: To assess the effect of pistachios on postprandial serum insulin levels, gut satiety hormone responses and measures of tissue oxidative stress.Methods: After an overnight fast, 15 healthy subjects consumed 2 iso‐caloric test meals and 1 control meal in a randomized fashion, each separated by 1 week. Test meals, with similar macronutrient profiles, consisted of white bread (97g) plus 2oz of pistachios; white bread (97g) plus butter (14g) and cheese (68g). The control meal was white bread. Capillary finger‐prick and venous blood samples were taken and subjective satiety measures via a visual analogue scale were assessed over 3 hours. The relative glycemic and insulinemic responses were assessed by calculating the incremental area under the 3h curve (IAUC).Results: Differences are assessed by least squares means with a Tukey adjustment for multiple comparisons. To be presented.Funding Support: Western Pistachio Association
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