Peanut Butter Consumption Research Articles

Population-Attributable Risk of Dietary Aflatoxins and Hepatitis B Virus Infection with Respect to Hepatocellular Carcinoma

Background: Aflatoxins and hepatitis B virus (HBV) infections are important risk factors of hepatocellular carcinoma (HCC). This study assesses the population-attributable risk of these two factors, both jointly and separately, with respect to HCC. Methods: A case-control study was conducted in Sudan between 1996 and1998. Among 114 cases and 198 controls the consumption of peanut butter (a major source of aflatoxins) and HBV infection were investigated, as were drinking and smoking habits. Results: A clear dose-response relation was observed between increasing peanut butter consumption and HCC in people without HBV infection. Age-adjusted odds ratios for peanut butter consumption, HBV infection, and for the combination of both factors were, respectively, 5.1 (95% confidence interval = 1.8-13.9), 32.2 (4.0-257), and 41.5 (11.2-155). In this study, about 80% of the HCC cases are attributable to either peanut butter consumption or HBV infection. Depending on assumptions in the data analysis, 27-60% of all cases can be attributed to aflatoxin exposure and 49-52% to HBV infection; of these figures, 7-34% reflect a shared responsibility of the two factors. Conclusions: Both reduction of aflatoxin contamination of foods and HBV vaccination may be useful public health strategies in HCC prevention in Sudan.

Nut and Peanut Butter Consumption and Risk of Type 2 Diabetes in Women

Most of the abundant fatty acids in nuts are unsaturated and as such may benefit glucose/ insulin homeostasis. A high intake of polyunsaturated fat has been linked with a lowered risk of type 2 diabetes. This relationshiphas now been examined in a prospective study of women taking part in the Nurses' Health Study. The cohort included 83,818 women from 11 states, ranging in age from 34 to 59 years. They had no history of diabetes at entry, and they have been followed up for 16 years. Analyzing the 3206 new cases of type 2 diabetes, the risk was inversely correlated with nut consumption as reflected by a semiquantitative food-frequency questionnaire. This relationship held after adjusting for age, body mass index, family history of diabetes, physical activity, smoking, alcohol intake, and total energy intake. The relative risk of type 2 diabetes declined as nut consumption increased, and adjusting for the intake of dietary fat and cereal fiber did not substantially alter the findings. The same result was observed after controlling for glycemic load; multivitamin use; the intake of fruits, vegetables, and fish; and other potential diabetes risk factors. The relative risk based on an updated analysis was 0.76 (95% CI, 0.59-0.97). Frequent consumption of peanut butter also correlated with a significantly lower risk of type 2 diabetes; the multivariate relative risk was 0.79 (95% CI, 0.68-0.91). Eating both nuts and peanut butter was associated with a lower risk of type 2 diabetes in this large, prospective cohort study of women 30 to 55 years of age. By substituting nuts for refined grain products or red or processed meats, the benefits of eating nuts may be realized without increasing total caloric intake.

Nut and peanut butter consumption and risk of type 2 diabetes in women

Nut and peanut butter consumption and risk of type 2 diabetes in women

Nut and peanut butter consumption and risk of type 2 diabetes in women.

Nuts are high in unsaturated (polyunsaturated and monounsaturated) fat and other nutrients that may improve glucose and insulin homeostasis. To examine prospectively the relationship between nut consumption and risk of type 2 diabetes. Prospective cohort study of 83 818 women from 11 states in the Nurses' Health Study. The women were aged 34 to 59 years, had no history of diabetes, cardiovascular disease, or cancer, completed a validated dietary questionnaire at baseline in 1980, and were followed up for 16 years. Incident cases of type 2 diabetes. We documented 3206 new cases of type 2 diabetes. Nut consumption was inversely associated with risk of type 2 diabetes after adjustment for age, body mass index (BMI), family history of diabetes, physical activity, smoking, alcohol use, and total energy intake. The multivariate relative risks (RRs) across categories of nut consumption (never/almost never, <once/week, 1-4 times/week, and > or =5 times/week) for a 28-g (1 oz) serving size were 1.0, 0.92 (95% confidence interval [CI], 0.85-1.00), 0.84 (0.95% CI, 0.76-0.93), and 0.73 (95% CI, 0.60-0.89) (P for trend <.001). Further adjustment for intakes of dietary fats, cereal fiber, and other dietary factors did not appreciably change the results. The inverse association persisted within strata defined by levels of BMI, smoking, alcohol use, and other diabetes risk factors. Consumption of peanut butter was also inversely associated with type 2 diabetes. The multivariate RR was 0.79 (95% CI, 0.68-0.91; P for trend <.001) in women consuming peanut butter 5 times or more a week (equivalent to > or =140 g [5 oz] of peanuts/week) compared with those who never/almost never ate peanut butter. Our findings suggest potential benefits of higher nut and peanut butter consumption in lowering risk of type 2 diabetes in women. To avoid increasing caloric intake, regular nut consumption can be recommended as a replacement for consumption of refined grain products or red or processed meats.

Peanut butter intake, GSTM1 genotype and hepatocellular carcinoma: a case-control study in Sudan.

Hepatocellular carcinoma (HCC) is one of the major cancers in the world. In Sudan the incidence is thought to be high and increasing. This study aims to assess the association between peanut butter intake, as a source of aflatoxins, and the GSTM1 genotype in the etiology of HCC. A case control study was conducted among 150 patients and 205 controls from two regions in Sudan. Food habits with special reference to peanut butter consumption, as well as peanut storage systems, have been investigated, as well as confounders such as hepatitis, drinking and smoking habits, and demographic characteristics. GSTM1 genotype was assessed in DNA extracted from blood samples (110 cases, 189 controls). A positive association was observed for highest vs. lowest quartile of peanut butter intake, humid storage system and HCC, with ORs (95% CI) being 3.0 (1.6-5.5) and 1.6 (1.1-2.5) respectively. The positive association with peanut butter intake was essentially limited to subjects with GSTM1 null genotype with OR for highest vs. lowest quartile 16.7 (2.7-105). Peanut butter consumption has been identified as a strong risk factor of HCC in a region with endemic aflatoxin contamination in Sudan and was essentially limited to subjects with the GSTM1 null genotype.

The Effects of Peanut Butter on Rumination and Weight Status on Four Developmentally Disabled Subjects

LEARNING OUTCOME: To determine if peanut butter consumed before meals could reduce post-meal rumination and promote weight gain in the developmentally disabledThe purpose of this study was to determine if peanut butter consumed before meals could reduce post-meal rumination occurrences and/or promote weight gain in four developmentally disabled individuals who reside at Southwest Louisiana Developmental Center. Rumination occurs when partially digested food is brought up into the mouth without nausea, retching, disgust, or associated gastrointestinal disorder. The food is then ejected from the mouth or chewed and reswallowed.The objectives of this study were: (1) to determine if two tablespoons of peanut butter before all meals would reduce the rate of rumination, and (2) to determine if two tablespoons of peanut butter before all meals would result in weight gain. The study spanned an 8-week period during which data was recorded by both residential and educational staffs.Experimental procedures were evaluated using the ABAB design. The treatment phase involved giving the subjects two tablespoons of peanut butter before all meals.This study confirmed a positive relationship between peanut butter consumption and decreased rumination occurrences. Results showed decrease occurrences in both rumination frequency and rumination intervals among all subjects. In addition, a relationship was found to exist between the consumption of peanut butter before meals and weight gain. The data analyzed revealed all subjects gained weight.In summary, this study showed that peanut butter consumed before meals can have potentially useful effects on decreasing post-meal rumination occurrences, and could influence weight to some degree. Suggestions for dietitians and future research for the reduction of rumination occurrences were also discussed.