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Increasing PUFA intake with walnuts in a low fat diet supports long term weight loss in diabetes
Author(s) -
Tapsell Linda Clare,
Batterham Marijka,
Gillen Lynda,
Charlton Karen Elizabeth
Publication year - 2008
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.22.2_supplement.708
Subject(s) - medicine , polyunsaturated fatty acid , weight loss , polyunsaturated fat , diabetes mellitus , type 2 diabetes , adipose tissue , obesity , body weight , physiology , endocrinology , saturated fat , biology , fatty acid , biochemistry , cholesterol
Polyunsaturated fats (PUFA) favorably influence body composition and clinical biomarkers in diabetes. Walnuts deliver PUFA in a protective food matrix. A one year randomized parallel single blinded controlled trial in type 2 diabetes mellitus subjects (not on insulin) aimed to assess long term effects of walnut inclusion in a low fat diet. Both groups received isocaloric low fat dietary advice (2000kcal, 30% fat), the intervention group receiving 30g walnuts/day. Differences between groups for changes in body weight, body fat, visceral adipose tissue and clinical indicators over treatment time were assessed using the general linear model. Both groups sustained weight loss with no significant difference between groups (P=0.680). Except for triacylglycerol levels, both showed improvements in clinical parameters with significant time effects (P<0.004). The intervention group produced significantly greater reductions in fasting insulin levels (P=0.046). Body weight and fat loss ceased after 6 mo in the control but not intervention group. The intervention group consumed significantly more PUFA than the control (P=0.035), attributed to walnuts (67% dietary PUFA). Including walnuts in low fat dietary advice achieved higher PUFA intakes and more sustained indicators of body weight change. Source of research support: California Walnut Commission