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The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology and gastrointestinal symptoms: A randomized controlled trial and mastication study
In this randomized control trial by Creedon et al. (2022), the authors examined the impact of whole almonds and ground almonds (i.e., almond flour) on the gut microbiome population (especially bifidobacteria) and intestinal transit time, in a population of 87 healthy adults (18-45 years of age). Almonds are of particular research interest due to their potential impact on the gut microbiome through their ability to impact the bioavailability of dietary nutrients, and their content of polyphenols, lipids, and fibers. In this 3-arm trial, participants were given either ground almonds, whole almonds (at 56g/d, each), or an isocaloric control snack (muffins, 2/d). During the study’s duration (four weeks), the participants had their gut transit time (wireless motility capsule), volatile organic compounds (Gas Chromatography Mass Spectrometry [GC-MS]), gut microbiome diversity and composition (16s rRNA sequencing), short-chain fatty acids (SCFAs, GC), and stool output and gut symptoms (7-day diary) evaluated at the start and end of the study. Data analysis revealed that the consumption of almonds, either whole or ground, did not result in any significant differences concerning gut transit time, gut microbiome composition or diversity, stool consistency, or gut symptoms. However, compared to controls, almond consumption led to an increase in butyrate levels. The authors conclude that almond intake had a slender impact on study outcomes, and note that the form of almonds (ground vs whole) did not demonstrate a significant difference, save for an increase in butyrate, which may allude to a functional modulation of the gut microbiome. Almonds may be beneficial in increasing dietary fiber intake without inducing unfavorable intestinal symptoms. [NPID: SCFA, almonds, bifidobacteria, butyrate, gut microbiota, gut transit time, mastication]
Year: 2022
