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Changes in dietary profiles, markers of cardiometabolic health and cognitive function following 12 weeks of peanut consumption
Author(s) -
Coates Alison,
Barbour Jayne,
Buckley Jonathan,
Bryan Janet,
Howe Peter
Publication year - 2016
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.30.1_supplement.289.4
Subject(s) - medicine , micronutrient , vitamin e , crossover study , polyunsaturated fatty acid , food science , zoology , antioxidant , chemistry , biology , biochemistry , fatty acid , alternative medicine , pathology , placebo
Background Impairments in cardiometabolic health and cognitive function increase with ageing; key dietary macronutrients and micronutrients may counteract these effects. Peanuts contain protein, unsaturated fatty acids, fibre, vitamins and bioactive compounds such as polyphenols that have the potential to improve cardiovascular and cognitive health. Aim To investigate the effect of 12 weeks of daily consumption of Hi‐Oleic Australian peanuts compared with a nut free diet on cardiometabolic risk markers and cognitive function. Methods Sixty‐one healthy participants (65±7y, BMI 31±4 kg/m 2 ) consumed peanuts (56g/d for 32F; 84g/d for 29M) or no nuts (control) in addition to their habitual diet for 12 weeks each in a randomised crossover design. Diet profiles during each phase were captured using 4‐day weighed food diaries. At baseline and the end of each 12‐week period the following were measured: fasting blood lipids, glucose and insulin, blood pressure, arterial compliance, body composition (DEXA) and inflammation, and cognitive tests were conducted to assess memory, processing speed and executive function. Results During the peanut phase compared with the control phase total energy increased by 12% due to higher intakes of protein (12%) and total fat (30%, predominately MUFA). Intakes of fibre (15%), vitamin E (66%), folate (29%) and magnesium (22%) were also increased. Higher MUFA was associated with reductions in fat mass (r=−0.26, p=0.04) and insulin (r=−0.28, p=0.03); higher vitamin E was associated with better large artery elasticity (r=0.27, p=0.04) and higher folate was associated with better memory recall (r=0.35, p=0.007). Conclusion Adding Hi‐Oleic peanuts to a nut‐free habitual diet increased consumption of key macronutrients and micronutrients which were associated with improved cardiometabolic risk and memory. Over a longer‐term, peanuts may assist in limiting cardiometabolic risk and cognitive impairments associated with ageing. Support or Funding Information Australian Linkage Grant in partnership with the Peanut Company of Australia