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Pistachios beneficially affect multiple lipid and apolipoprotein CVD risk factors
Author(s) -
Gebauer Sarah K,
Kay Colin D,
West Sheila G,
Alaupovic Petar,
Psota Tricia L,
KrisEtherton Penny M
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a695-b
Subject(s) - affect (linguistics) , apolipoprotein b , lipid profile , food science , chemistry , business , cholesterol , biochemistry , psychology , communication
The beneficial effect of almonds and walnuts on CVD risk has been well studied; however little is known about the effects of pistachios on CVD risk factors. A randomized, crossover design controlled feeding study was conducted to compare the effects of 2 amounts of pistachios on CVD risk factors in 28 hypercholesterolemic adults (M = 10, W = 18; LDL‐C = 133 ± 4.3 mg/dl). Subjects were fed 3 isoenergetic diets for 4 wk each after a 2‐wk run‐in diet (35% total fat, 11% SFA, 8% PUFA, 13% MUFA). Diets included a Step‐I diet without pistachios (25% total fat, 8% SFA, 5% PUFA, 9% MUFA), with 1.5 oz/d pistachios (1.5 oz PD) 10% en; 30% total fat, 8% SFA, 6% PUFA, 12% MUFA), and with 3.0 oz/d pistachios (3.0 oz PD) (20% en; 34% total fat, 8% SFA, 8% PUFA, 15% MUFA). Compared to baseline, there was a reduction in TC (−6.7%, −8.4%), LDL‐C (−8.9%, −11.6%), and non‐HDL‐C (−7.5%, −11.2%) on the 1.5 oz PD and 3.0 oz PD (P's<0.01), respectively. The 3.0 oz PD decreased TC:HDL‐C (P<0.01), LDL‐C:HDL‐C (P<0.05), and non‐HDL‐C:HDL‐C (P<0.01), as well as apoB (P<0.05) and apoB:apoA (P<0.001). There was a significant difference between the 1.5 oz PD and 3.0 PD on the ratios of TC:HDL‐C, LDL‐C:HDL‐C, and non‐HDL‐C:HDL‐C (P's<0.05), indicating that the pistachio‐rich diets improve lipids, lipoproteins, and apolipoproteins in a dose‐dependent manner. Supported by: California Pistachio Commission Partial support provided by the GCRC, PSU (NIH grant M01RR10732)