Journal Name:
Nutr. Metab. & Cardiovasc. Dis.
Article Title:
Cholesterol lowering effects of nuts compared with a canola oil enriched cereal of similar fat composition.
Date Written:
2005
Volume:
15
Number:
4
Page:
284
Author(s):
Chisholm, A.; McAuley, K.; Mann, J.; Williams, S.; Skeaff, M.
Article:
Observational studies have reported that small quantities of nuts (almonds, cashews, pecans, walnuts, hazelnuts, peanuts, macadamia or pistachio nuts) appear to reduce the risk of cardiovascular risk an effect which may be associated in part, with their fatty acid composition. This study aimed to investigate whether nuts have a unique effect on blood lipids and lipoproteins as a consequence of their fatty acid profile or similar effects could result from a cereal enriched with canola oil and with a similar fatty acid composition.
Twenty-eight men and women with mean (s.d.) levels of total and low density lipoprotein cholesterol of 6.0 (1.1) mmol/L, and 4.1 (1.0) mmol/L, respectively and a mean body mass index (BMI) of 26.9 (3.2) kg/m2 took part in a randomized cross over trial. For two periods of six weeks, separated by a four-week washout, participants were asked to consume a low saturated fat diet, which included either 30 g/d nuts (nut diet) or one serving of a cereal containing 15 g canola oil (cereal diet). There were no significant differences in the lipids, lipoproteins, plasma fatty acids or other variables between the two diets at the end of the study. Total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) were significantly lower on both experimental diets than at baseline, 0.51 mmol/L and 0.40 mmol/L, respectively on the nut diet and 0.42 mmol/L and 0.37 mmol/L, respectively on the canola oil cereal diet. On the nut diet total cholesterol was reduced by 8.5% and LDL cholesterol by 9.7%. The reductions on the canola oil cereal diet were 7.5% for total and 9.7% for LDL cholesterol, respectively.
A 30 g serving of nuts, or a serving of a Canola oil (15 g) enriched cereal with a similar fatty acid composition reduced total and LDL cholesterol to a similar extent when consumed as part of a lipid lowering diet. Results suggest that foods with a similar fatty acid composition to nuts can produce comparable decreases in lipoprotein mediated cardiovascular risk. This study confirms observational and experimental research which has shown that the consumption of canola oil with its low saturated, high monounsaturated and moderate levels of polyunsaturated fatty acids leads to significant reductions in the levels of total and LDL cholesterol. Such reductions could lead to significant beneficial impacts on coronary heart disease risk reduction. The 10% reduction in LDL cholesterol resulting from the replacement of foods high in saturated fatty acids by canola oil or in this case of this research by nuts, could be expected to reduce lipid related CVD risk by 20%. The macronutrient and fatty acid content of the two diets was similar, there were no significant differences between the lipid and lipoprotein levels on the two diets after the six week interventions and the changes in total and LDL cholesterol from baseline to the end of both interventions were comparable suggesting that the fatty acid profile is one of the major factors responsible for the beneficial effects of both the nuts and the canola oil.
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