Pecan-enriched diets decrease postprandial lipid peroxidation and increase total antioxidant capacity in adults at-risk for cardiovascular disease |
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| Affiliation: | 1. Department of Nutritional Sciences, University of Georgia, Athens, Georgia;2. Department of Food Science and Technology, University of Georgia, Athens, Georgia;1. School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, United Kingdom;2. School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Selangor Darul Ehsan, Malaysia;1. Department of Internal Medicine, Seoul National University Hospital, Seoul, 03080, Republic of Korea;2. Department of Food and Nutrition, Seoul Women’s University, Seoul, 01797, Republic of Korea;3. Department of Internal Medicine, Ewha Womans University Seoul Hospital, Ewha Womans University College of Medicine, Seoul, Republic of Korea;4. Department of Internal Medicine, National Medical Center, Seoul, 04564, Republic of Korea;1. Department of Medicine, New York University Langone Health, New York City, NY, USA;2. Department of Medicine, Beth Israel Deaconess Medical Center, Boston, MA, USA;3. Department of Medicine, Montefiore Medical Center, New York City, NY, USA;4. Division of Gastroenterology, Department of Medicine and Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada;5. Section of Gastroenterology, Veterans Affairs San Diego Healthcare System, San Diego, CA, 92161, USA;6. Division of Gastroenterology, University of California, San Diego, San Diego, CA, 92161, USA;7. Division of Gastroenterology, Hepatology, and Nutrition, Vanderbilt University Medical Center, Nashville, TN, USA;1. Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Illinois;2. Department of Chemistry, University of Illinois at Urbana-Champaign, Illinois;3. The Beckman Institute, University of Illinois at Urbana-Champaign, Illinois;4. Abbott Nutrition, Columbus, Ohio;5. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Illinois |
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| Abstract: | Pecans are a rich source of antioxidants, but the effect of regular consumption on post-meal responses is unknown. The objective of this study was to examine the impact of daily pecan consumption for 8 weeks on fasting and postprandial lipid peroxidation, total antioxidant capacity (TAC), and tocopherols in adults at higher risk for cardiovascular disease (CVD) (hypercholesterolemia or elevated adiposity). We hypothesized that daily pecan consumption would result in increased fasting γ-tocopherol, increased fasting and postprandial TAC, and decreased fasting and postprandial lipid peroxidation. This was a randomized, parallel, controlled trial with 3 treatments: two pecan groups and a nut free control (n = 16). The ADD group (n = 15) consumed pecans as part of a free-living diet, and the SUB group (n = 16) substituted the pecans for isocaloric foods from their habitual diet. At the pre- and post-intervention, a high saturated fat breakfast shake was consumed with postprandial blood draws over 2h. In the ADD and SUB groups, postprandial lipid peroxidation was suppressed (iAUC: 0.9 ± 1.3 to -2.9 ± 2.0 and 4.5 ± 1.7 to 0.7 ± 1.1 µM/2h, respectively; P <0.05) and TAC was elevated (iAUC: -240.8 ± 110.2 to 130.9 ± 131.7 and -227.6 ± 131.2 to 208.7 ± 145.7 µM Trolox Equivalents/2h, respectively; P <0.01) from pre- to post-intervention. Furthermore, there was an increase in γ-tocopherol from pre- to post-intervention within the ADD (1.4 ± 0.1 to 1.8 ± 0.1 µg/mL; P <0.001) and SUB groups (1.8 ± 0.2 to 2.1 ± 0.2 µg/mL; P <0.05). There were no changes in any variable within the control group. These findings suggest that daily pecan consumption protects against oxidative stress that occurs following a high-fat meal in adults at risk for CVD. |
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