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Almonds decreased inflammation and oxidative stress in patients with type 2 diabetes
Author(s) -
Chen CY. Oliver,
Liu JenFang,
Liu YenHua,
Chang WenHsin,
Chen ChiaoMing
Publication year - 2011
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.25.1_supplement.107.5
Subject(s) - hyperlipidemia , oxidative stress , medicine , malondialdehyde , type 2 diabetes , diabetes mellitus , insulin resistance , endocrinology , inflammation
Almond consumption is associated with ameliorations in obesity, hyperlipidemia, hypertension, and hyperglycemia. The objective of this 12‐wk crossover clinical trial was to investigate the effects of almond consumption on inflammation and oxidative stress biomarkers in 20 Chinese patients with type II diabetes and mild hyperlipidemia. After a 2‐wk run‐in period, patients were randomly assigned to either a NCEP step II diet (C) or almond (A) diet for 4 wks with a 2‐wk washout period between alternative diets. Almonds (60 g) were added to the C diet to replace 20% of total daily calorie. As compared to the C diet, the A diet led to significant decreases in IL‐6 and CRP by 8.7 and 39.4%, respectively, but did not alter TNF‐α. The A diet also decreased plasma protein carbonyl by 26.1% as compared to the C diet but did not alter plasma malondialdehyde. The A diet enhanced the resistance of LDL against Cu 2+ ‐induced oxidation by 22.1% as compared to the C diet. Serum intercellular adhesion molecule‐1 and vascular adhesion molecule‐1 were not changed by both diets. Our results suggested that incorporation of almonds into a healthy diet could decrease risk of cardiovascular disease in patients with type II diabetes. This study was funded by the Almond Board of California and USDA‐ARS.