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The effects of whole or skinned peanut intake on body composition, lipid profile and fibrinogen in obese women on a low‐energy dietary intervention
Author(s) -
Costa Neuza Maria Brunoro,
Fialho Cristiane Goncalves Oliveira,
Bressan Josefina,
Alfenas Rita Cassia Goncalves,
Mattes Richard D
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.980.4
Subject(s) - context (archaeology) , waist , fibrinogen , lipid profile , medicine , obesity , blood lipids , composition (language) , body weight , triglyceride , body mass index , zoology , cholesterol , endocrinology , food science , chemistry , biology , paleontology , linguistics , philosophy
Despite their high energy density, peanut consumption has little effect on body weight. It is also associated with reduced risk of cardiovascular disease. Whether they should be recommend for inclusion in energy‐restricted diets is not established. This study evaluated the blood lipid profile, fibrinogen and body composition of obese women on an energy‐restricted diet. Twenty‐four women, 20–50 years old were assigned to 3 groups and consumed 56g of: whole peanut (WP), skinned peanut (SP), and no peanut (NP). No significant group differences were observed for body weight, BMI, lean and fat mass, BMR, waist circumference over the 8 week intervention. Although reported energy intake was lower on NP than WP or SP, weight loss was 1.7, 3.2, and 0.5 kg in the groups, respectively. Total blood cholesterol was significantly (P<0.05) reduced in both groups consuming peanuts (16%), but not on NP. LDL (−15.1% and −21.8%) and fibrinogen (−18.3% and −4.3%) were also reduced in the peanut groups (WP and SP, respectively), but not significantly. The consumption of peanut with or without skin within the context of a low‐energy dietary intervention led to a lipid profile associated with lower CVD risk without a rise of body weight. Sponsored by Peanut Institute and CNPq