Funded in part by Almond Board of California
Almond Consumption and Processing Affects the Composition of the Gastrointestinal Microbiota of Healthy Adult Men and Women: A Randomized Controlled Trial
Holscher HD, Taylor AM, Swanson KS, Novotny JA, Baer DJ
Nutrients · 100 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Industry funded
- Government
- U.S. Department of Agriculture
- Industry group
- Almond Board of California
- Authors
- At least one author declares a financial tie to industry
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2018-01-26 · Nutrients · vol. 10 · issue 2 · p. 126
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 128 citations · more than 99% of similar papers · 7.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 43 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nuts composition and effects · Ginger and Zingiberaceae research · Peanut Plant Research Studies
- Keywords
- Randomized controlled trial, Medicine, Consumption (sociology), Composition (language), Gerontology, Physiology, Food science, Internal medicine, Biology
- MeSH
- feces, humans, nuts, follow-up studies, cross-over studies, food handling, condiments, aged, middle aged, female, male, functional food, cooking, veillonellaceae, molecular typing, dysbiosis, gastrointestinal microbiome, prunus dulcis, eubacteriales
5 authors
From US
- Hannah D. Holscher · correspondingUniversity of Illinois Urbana-Champaign
- Andrew Mayall TaylorUniversity of Illinois Urbana-Champaign
- Kelly Scott SwansonUniversity of Illinois Urbana-Champaign
- Janet A. NovotnyBeltsville Human Nutrition Research Center
- David J. BaerBeltsville Human Nutrition Research Center
Abstract
Background
Almond processing has been shown to differentially impact metabolizable energy; however, the effect of food form on the gastrointestinal microbiota is under-investigated.
Objective
We aimed to assess the interrelationship of almond consumption and processing on the gastrointestinal microbiota.
Design
A controlled-feeding, randomized, five-period, crossover study with washouts between diet periods was conducted in healthy adults (n = 18). Treatments included: (1) zero servings/day of almonds (control); (2) 1.5 servings (42 g)/day of whole almonds; (3) 1.5 servings/day of whole, roasted almonds; (4) 1.5 servings/day of roasted, chopped almonds; and (5) 1.5 servings/day of almond butter. Fecal samples were collected at the end of each three-week diet period.
Results
Almond consumption increased the relative abundances of Lachnospira, Roseburia, and Dialister (p ≤ 0.05). Comparisons between control and the four almond treatments revealed that chopped almonds increased Lachnospira, Roseburia, and Oscillospira compared to control (p Dialister compared to control (p = 0.007). There were no differences between almond butter and control.
Conclusions
These results reveal that almond consumption induced changes in the microbial community composition of the human gastrointestinal microbiota. Furthermore, the degree of almond processing (e.g., roasting, chopping, and grinding into butter) differentially impacted the relative abundances of bacterial genera.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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