ShopTriglycerides are the primary form of fat in foods, regardless of the type of fat which can be unsaturated or saturated. Serum triglycerides normally increase after we eat a meal containing dietary fat. Elevated blood triglyceride levels are a risk factor for cardiovascular disease.
In both laboratory (in vitro) and human studies, researchers explored how the fiber plant cell wall of almonds affects the accessibility of nutrients. In both types of studies, the almond’s cell wall appears to hinder the ability to absorb all of the fat. For example, in one study using a model gut, there were indications that the cell walls of almonds swell during digestion, becoming permeable and allowing the fat in almonds to be slowly released throughout the digestive tract.
Twenty healthy male subjects received three experimental meals, consisting of custard and muffins; muffins were made with whole almond seeds, almond oil plus defatted almond flour or sunflower oil, made to provide 50 grams of fat. Fasting and postprandial (after meal) samples were obtained from subjects to measure changes in plasma triglyceride levels. Researchers found that the postprandial increase in triglycerides was significantly lower after the subjects ate whole almond meals than after they ate almond oil or sunflower oil or sunflower oil muffin meals. It appears that the fat found in whole almonds is not as quickly absorbed by the body as that found in almond oil or sunflower oil, which researchers attributed to the plant cell walls found in the whole almond nut. Researchers believe that the plant cell walls found in almonds act as a physical barrier and hinder the rate and release of the lipid during digestion.
Almonds are an excellent source of bioavailable alpha-tocopherol, and increasing their intake enhances the resistance of LDL against oxidation. In addition, the polyphenolic constituents of almonds have been characterized recently and found to possess antioxidant actions. While benefits of almonds for cardiovascular health and obesity-related diseases appear promising, the potential allergenic reaction among susceptible individuals can present a risk. Further research is required to achieve a better understanding of the role that the bioavailability and bioaccessibility of almond constituents and the synergy between them play in their associated health outcomes.
- “Triglycerides and Heart disease” American Journal of Clinical Nutrition, December 2008
- A nutrition and health perspective on almonds. (Special Section: In focus: Polyphenols and health part II.)
