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Effectiveness of an Eight Week Pecan Intervention Improving Lipid Panels in Individuals with Pre‐Diabetes
Author(s) -
Brannan Rebecca,
Huebner Grace,
Swope Dana,
McCormick Samuel,
Gibson Karen,
MorganBathke Maria
Publication year - 2017
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.31.1_supplement.971.4
Subject(s) - medicine , diabetes mellitus , blood lipids , lipid profile , very low density lipoprotein , cholesterol , ldl cholesterol , endocrinology , zoology , lipoprotein , biology
Type 2 Diabetes Mellitus has become an epidemic among Americans in both adulthood and childhood. Previous research studies have shown the effectiveness of monounsaturated fats (MUFAs) in controlling blood glucose levels in individuals with pre‐diabetes as well as improving the overall lipid panel of these individuals. Pecans were chosen as the source of MUFAs for this pilot study that measured the effectiveness of pecans in improving lipid panels and blood glucose values in individuals with pre‐diabetes. A total of ten participants were recruited for the study; four in the control group and six in the pecan intervention group. For baseline measurements, all participants were screened for a full blood lipid panel and fasting blood glucose reading. Control participants were instructed to continue following their usual diet and intervention participants were instructed to consume 1.5 oz of pecans daily between 8:00 AM and 2:00 PM. At the end of the eight‐week intervention, all of the participants returned to complete the fasting blood glucose and lipid panel readings. At baseline, results for the control group were: total cholesterol: 208.25 mg/dL±23.08; HDL 44 mg/dL ± 20.8; LDL 139.5 mg/dL ± 4.56; VLDL 17.25 mg/dL ± 2.76; triglycerides 126.75 mg/dL ±14.27; and glucose 92.5 mg/dL ± 2.96. For the pecan group: Total Cholesterol: 215.33 mg/dL ± 24.53; HDL 55 mg/dL ± 12.01; LDL 136 mg/dL ±17.93; VLDL 24.3 mg/dL ± 9.56; triglycerides 105.5 mg/dL ± 12.00; and glucose 105.17 mg/dL ± 12.14. There were no significant differences between the two groups. Post‐dietary intervention control group measurements were: total cholesterol: 222 md/dL ± 32.13; HDL: 51.8 mg/dL ±13.35; LDL: 142.5 mg/dL ± 23.56; VLDL: 27.8 mg/dL ± 8.22; triglycerides: 138.5 mg/dL ± 13.38; and glucose: 95 mg/dL± 6.89. The experimental group averages were: total cholesterol: 208.25 mg/dL ± 27.19; HDL: 58.75 mg/dL ± 6.74; LDL: 134.81 mg/dL ± 23.05; VLDL: 28.25 mg/dL ± 11.57; triglycerides: 176.25 mg/dL± 48.03; and glucose of 111.5 mg/dL ±14.34. There were no significant differences between the groups. There was also no difference in the values between the pre‐experiment baseline data and the post‐experiment end point data for the experimental (pecan) group. Although the results were not what we hypothesized it lays the corner stone for future research. Further analysis into the dietary intake of our participants will be crucial to determine if perhaps, the monounsaturated fats in the pecans is not enough to counteract a regularly poor dietary intake. In addition, it may be that eight weeks is not sufficient time for MUFAs to improve an individual's lipid panel or blood glucose values. Support or Funding Information Summer Undergraduate Research Fellowship Viterbo University Charles D. Gelatt Endowment Fund Texas Pecan Grower Association