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Cited by 69Nuts composition and effectsFood composition and propertiesDiet, Metabolism, and Disease

The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia

Kendall, C W C, Josse, A R, Esfahani, A, Jenkins, D J A·2011·European Journal of Clinical Nutrition
DOI 10.1038/ejcn.2011.12
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Abstract

Background/objectives Dietary strategies that reduce post-prandial glycemia are important in the prevention and treatment of diabetes and coronary heart disease (CHD). This may be achieved by addition of high-quality protein and fat contained in pistachio nuts, to carbohydrate-containing foods or meals. Subjects/methods A total of 10 healthy volunteers (3 males, 7 females); aged 48.3±6.4 years; Body mass index (BMI) 28.0±4.8 kg/m(2) participated in two studies. Study 1 assessed the dose-response effect of 28, 56 and 84 g pistachios consumed alone or co-ingested with white bread (50 g available carbohydrate); Study 2 assessed the effective dose (56 g) of pistachios on post-prandial glycemia consumed with different commonly consumed carbohydrate foods (50 g available carbohydrate). Relative glycemic responses (RGRs) of study meals compared with white bread, were assessed over the 2 h post-prandial period. Results The RGRs of pistachios consumed alone expressed as a percentage of white bread (100%) were: 28 g (5.7±1.8%); 56 g (3.8±1.8%); 84 g (9.3±3.2%), P<0.001. Adding pistachios to white bread resulted in a dose-dependent reduction in the RGR of the composite meal; 28 g (89.1±6.0, P=0.100); 56 g (67.3±9.8, P=0.009); 84 g (51.5±7.5, P<0.001). Addition of 56 g pistachios to carbohydrate foods significantly reduced the RGR: parboiled rice (72.5±6.0) versus rice and pistachios (58.7±5.1) (P=0.031); pasta (94.8±11.4) versus pasta and pistachios (56.4±5.0) (P=0.025); whereas for mashed potatoes (109.0±6.6) versus potatoes and pistachios, (87.4±8.0) (P=0.063) the results approached significance. Conclusions Pistachios consumed alone had a minimal effect on post-prandial glycemia and when taken with a carbohydrate meal attenuated the RGR. The beneficial effects of pistachios on post-prandial glycemia could, therefore, be part of the mechanism by which nuts reduce the risk of diabetes and CHD.

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Authors
Kendall, C. W. C., Josse, A. R., Esfahani, A., & Jenkins, D. J. A.
Affiliations
  • St. Michael's Hospital (CA)
  • McMaster University (CA)
Corresponding author
Kendall, C W C
ORCID
Venue
European Journal of Clinical Nutrition
Publisher
Springer Science and Business Media LLC
Published
2011-03-02
Volume
65
Issue
6
Pages
696-702
ISSN
  • 0954-3007 (ISSN-L)
  • 1476-5640
DOI
10.1038/ejcn.2011.12
OpenAlex
W2071478461
Cited by
69
References
55
Citations by year
2025: 2 · 2024: 5 · 2023: 3 · 2022: 7 · 2021: 5 · 2020: 5 · 2019: 3 · 2018: 2 · 2017: 7 · 2016: 4 · 2015: 7 · 2014: 12 · 2013: 4 · 2012: 3
FWCI
5.61
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • European Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Nuts composition and effects
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Keywords
pistachio nuts, postprandial blood glucose, high-carbohydrate meal, white bread, parboiled rice, pasta, mashed potatoes, dose-response relationship, diabetes prevention, coronary artery disease, healthy weight gain, healthy aging, healthy lifestyle, healthy weight loss, healthy weight maintenance, healthy sleep
MeSH terms
Adult, Blood Glucose, Bread, Coronary Disease, Diabetes Mellitus, Type 2, Dietary Carbohydrates, Dose-Response Relationship, Drug, Female, Humans, Hyperglycemia, Hypoglycemic Agents, Male, Phytotherapy, Middle Aged, Nuts, Body Mass Index, Postprandial Period, Pistacia, Plant Preparations, Glycemic Index, Overweight

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