Eating Peanuts Improves Postprandial Triglycerides
A high-fat meal that includes peanuts improves post-meal triglycerides.
(HealthDay News) — The inclusion of peanuts as part of a high-fat meal improves the postprandial triglyceride response and preserves endothelial function, according to a study presented at the Experimental Biology 2015 meeting, held from March 28 to April 1 in Boston.
Xiaoran Liu, from Pennsylvania State University in University Park, and colleagues examined the impact of acute peanut consumption on postprandial lipids and endothelial function as measured by flow-mediated dilatation (FMD) of the brachial artery. Fifteen overweight males were randomized to a peanut meal containing three ounces of ground peanuts or a control meal, matched for energy and macronutrients, followed by the alternate meal, scheduled at least 1 week apart.
The researchers found that, compared with the control meal, acute peanut consumption correlated with a blunted triglyceride response 2 hours after consumption (P = 0.034). Between the test meals, similar changes were seen in total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, glucose, and insulin. The control meal decreased FMD at 4 hours compared with baseline (P = 0.03), while there was no significant difference seen after consumption of the peanut meal (P = 0.3).
"Previous studies have shown that individuals who consume peanuts more than two times a week have a lower risk of coronary heart disease," Liu said in a statement. "This study indicates that the protective effect of peanut consumption could be due, in part, to its beneficial effect on artery health."
The study was supported by The Peanut Institute.