Almond supplementation in the absence of dietary advice significantly reduces C-reactive protein in subjects with type 2 diabetes

Karen Sweazea, Carol Johnston, Kristin D. Ricklefs, Katherine N. Petersen

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Heart disease and stroke are primary causes of morbidity and mortality among people with type 2 diabetes (T2D). The objective of this 12-week randomized, parallel-arm controlled study was to determine if almond supplementation (1.5oz/d) without further diet instruction improves diabetic and cardiovascular risk markers in individuals with T2D (hemoglobin A1c between 6.5 and 9.0%) who were not taking insulin (. n=10) compared to matched controls who were instructed to maintain their customary diet (. n=11). Subjects in the almond-treated group tended to consume fewer carbohydrates (. p=0.073). There were no significant differences in biomarkers of glucose regulation or oxidative stress; however, the inflammatory biomarker C-reactive protein was significantly reduced in the almond-treated group versus controls (-1.2 vs. +4.33mg/L, p=0.029). Daily almond ingestion in the absence of other dietary or physical activity modification is beneficial in reducing inflammation in individuals with T2D. Funding was provided by The Almond Board of California.

Original languageEnglish (US)
Pages (from-to)252-259
Number of pages8
JournalJournal of Functional Foods
Volume10
DOIs
StatePublished - Sep 1 2014

Fingerprint

C-reactive protein
almonds
noninsulin-dependent diabetes mellitus
C-Reactive Protein
Type 2 Diabetes Mellitus
dietary supplements
biomarkers
Biomarkers
Diet
glycohemoglobin
heart diseases
stroke
funding
diet
physical activity
morbidity
Heart Diseases
Hemoglobins
Oxidative Stress
oxidative stress

Keywords

  • Almond
  • CRP
  • Diabetes
  • Diet
  • Inflammation

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Almond supplementation in the absence of dietary advice significantly reduces C-reactive protein in subjects with type 2 diabetes. / Sweazea, Karen; Johnston, Carol; Ricklefs, Kristin D.; Petersen, Katherine N.

In: Journal of Functional Foods, Vol. 10, 01.09.2014, p. 252-259.

Research output: Contribution to journalArticle

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