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Acute effects of pistachios on glucose, insulin, gut hormones and satiety in persons with metabolic syndrome
Author(s) -
Kendall Cyril WC,
Campbell Janice,
Jenkins Alexandra L,
Jenkins David JA
Publication year - 2012
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.26.1_supplement.819.17
Subject(s) - postprandial , meal , medicine , food science , metabolic syndrome , diabetes mellitus , insulin , carbohydrate , endocrinology , biology
Background Nut consumption has been found to decrease risk of CHD and diabetes, and to promote healthy body weights, possibly related to their favorable macronutrient profile. Methods 20 subjects with metabolic syndrome as defined by NCEP ATP III guidelines were recruited. Each subject participated in a total of 5 breakfast study meals over 5–10wks. Study meal order was randomized. Meals were consumed after an overnight fast. Meal 1 was a control meal of white bread (50g available CHO). Meals 2 (white bread, butter and cheese) and 3 (white bread plus 3oz pistachios) had similar macronutrient profiles. Meals 4 (white bread) and 5 (3oz pistachios alone) had the same amount of available CHO (12g). Results and Conclusions The addition of pistachios to a carbohydrate meal decreased postprandial glucose levels similar to other sources of fat and protein but may have insulin sparing properties. Pistachios consumed alone appeared to increase GIP and GLP‐1 levels. Both insulin sparing and increased GLP‐1 levels associated with pistachio consumption may be beneficial properties for individuals with diabetes and metabolic syndrome. Supported by the American Pistachio Growers