Results from Completed Studies
Spice Meal Study
The aim of this study was to examine the effect of a meal high in saturated fat and carbohydrate inclusive of spices (2 g or 6 g) or exclusive of spices (0 g) on blood lipids, vascular function, and inflammation. In random order, each participant ate three versions of a meal high in saturated fat and carbohydrates: one with no spices, one with two grams of spices, and one with six grams of spices. The test meal contained basil (6.6%); bayleaf (3.2%); black pepper (3.9%); cinnamon (11.4%); coriander (6.6%); cumin (6.6%); ginger (12.9%); oregano (9.4%); parsley (6.9%); red pepper (6.6%); rosemary (5.1%); thyme (3.2%); turmeric (17.5%). We drew blood samples before and then after each meal hourly for four hours and measured vascular function at 2 and 4 hours. We found that following the spice containing meals less of an increase in blood lipids was observed and there was less impairment of vascular function. Furthermore, the meal containing 6 g of spice significantly reduced post meal inflammation. These results suggest that incorporation of spices into a high saturated fat, high carbohydrate meal may reduce some of the harmful effects; we are continuing to explore this in a larger trial.
See the article from Penn State News: https://news.psu.edu/story/620458/2020/05/21/research/adding-blend-spic…
Cardiovascular benefits occurred with all of the moderate-fat, high-unsaturated-fat diets. The greatest improvement in central diastolic blood pressure occurred following the following the walnut diet. This study demonstrates the benefits of walnuts as a whole-food replacement for saturated fat.
See the article from Penn State News: https://news.psu.edu/story/572467/2019/05/01/research/walnuts-may-help-lower-blood-pressure-those-risk-heart-disease
To read the published results in the Journal of the American Heart Association click here https://www.ahajournals.org/doi/full/10.1161/JAHA.118.011512?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%3dpubmed
Canola Oil Study (COMIT II)
Novel oils high in monounsaturated fatty acids (MUFA) and low in saturated fatty acids are an alternative to partially hydrogenated oils high in trans-unsaturated fatty acids. There is widespread use of high-MUFA oils across the food industry; however, limited knowledge of their cardiovascular impact exists. This study showed high-oleic canola oil, with increased MUFAs, elicited beneficial effects on lipids and lipoproteins comparable to conventional canola oil and consistent with reduced cardiovascular disease risk in adults with central adiposity.
To read the published results in the Journal of Nutrition click here https://academic.oup.com/jn/article/149/3/471/5324295
Inclusion of one avocado per day as part of a moderate-fat, cholesterol-lowering diet has additional LDL-C, LDL-P, and non-HDL-C lowering effects, especially for small, dense LDL. Our results demonstrate that avocados have beneficial effects on cardio-metabolic risk factors that extend beyond their heart-healthy fatty acid profile.
To read the published results in the Journal of the American Heart Association click here https://www.ahajournals.org/doi/full/10.1161/JAHA.114.001355?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%3dpubmed
Daily pistachio consumption improves some cardiometabolic risk factors including blood cholesterol, triglyerides, and longer-term glucose control in adults with well-controlled type 2 diabetes. Our findings support recommendations that individuals with diabetes follow healthy dietary patterns that include nuts.
To read the published result in Metabolic click here https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872503/
Almonds reduced non-HDL-C, LDL-C, and central adiposity, important risk factors for cardiometabolic dysfunction, while maintaining HDL-C concentrations. Therefore, daily consumption of almonds (1.5 oz.), substituted for a high-carbohydrate snack, may be a simple dietary strategy to prevent the onset of cardiometabolic diseases in healthy individuals.
To read the published results in the Journal of the American Heart Association click here https://www.ahajournals.org/doi/full/10.1161/JAHA.114.000993?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%3dpubmed
The inclusion of 85 g peanuts (3 ounces) as part of a high-fat meal improved the postprandial triglyceride response and preserved vascular function in healthy overweight or obese men.
To read the published results in the Journal of Nutrition click here https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5404215/
Daily consumption of 1 medium-sized potato, prepared by steaming or baking, can be part of a healthy diet and didn't increase cardiometabolic risk compared to a similar portion of refined grains in our study of healthy adults. When participants consumed non-fried/non-boiled potatoes without the addition of excess fat or sodium in a healthy portion, they reported high intakes of potassium and fiber and a healthier overall diet.
To read the press release click here: https://www.eurekalert.org/pub_releases/2020-02/fl-aas021320.php
To read the study findings click here: https://doi.org/10.1017/S0007114520000252