USDA Beltsville Human Nutrition Research Center
Beltsville, Maryland, 20705, United States
NCT Number: NCT02034383
The objective of this study is to measure the effect of processing (roasting, slicing, or grinding) on the energy value of almonds in the human diet and study molecular mechanisms that may help explain the beneficial health effects of almonds.
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Notify Me25 year–75 year
All sexes
Interventional
Not applicable
Beltsville, Maryland, 20705, United States
The metabolizable energy values, or Atwater general factors, for protein, fat, and carbohydrate are commonly used to calculate the metabolizable energy of a diet. Atwater factors are based on average values of mixed diets and are not exact; thus, using these values could introduce an error in the calculated metabolizable energy of a particular food due to differences in chemical structure and availability. Studies have demonstrated that Atwater general factors overestimate the energy derived from protein and fat, as well as the measured metabolizable energy of mixed diets, particularly those that are high in dietary fiber. Studies are lacking, however, that examine how different processing methods affect the metabolizable energy of a food due to differences in chemical structure and availability.
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Controlled diet for 3 weeks with 0 servings/day of almonds.
Controlled diet for 3 weeks with 1.5 servings/day of whole, natural almonds.
Controlled diet for 3 weeks with 1.5 servings/day of roasted whole almonds.
Controlled diet for 3 weeks with 1.5 servings/day of diced almonds.
Controlled diet for 3 weeks with 1.5 servings/day of almond butter.
Time frame: End of each 3-week diet period
The metabolizable energy value of almonds and almond butter will be calculated based on the chemical composition and energy content of the consumed diet and excreta.
Time frame: End of each 3-week diet period
Fat, protein, and fiber digestibility will be calculated and the effect of almond on nutrient digestibility will be assessed.
Time frame: End of each 3-week diet period
Blood and urine will be analyzed for appearance of almond nutrients and their metabolites.
Time frame: End of each 3-week diet period
Blood will be analyzed for biomarkers of risk for cardiovascular disease and cancer such as oxidative stress and inflammatory markers.
David Baer
Fed
Macronutrient Absorption From Almonds: The Effect of Processing on the Measured Energy Value of Almonds in the Human Diet
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View the official ClinicalTrials.gov record (opens in a new tab)This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.
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