When it comes to Matters of the Heart, Almonds Are a Multi-Tasker

    Preliminary research learns more about the effects of almonds'
    antioxidants on heart health

    MODESTO, CA, May 20 /CNW/ - The Heart and Stroke Foundation estimates
that every seven minutes in Canada, someone dies from heart disease or stroke.
Cardiovascular disease remains the number one cause of premature death in
Canada and many of these deaths are preventable(1). So, new research into
mechanisms behind fighting heart disease is always welcome - particularly when
it involves a simple behaviour change that can make a difference.
    Research has shown for many years that almonds are a heart smart food(2);
but, new, preliminary research published in this month's Journal of Nutrition
provides further insight into how the antioxidants in almonds may help
maintain a healthy heart.
    Almonds aren't typically known for their antioxidants beyond vitamin E,
but in previous research, experts determined that almonds contain phenols,
flavonoids and phenolic acids in their skins similar to fruits and vegetables.
Researchers arrived at these results using high-performance liquid
chromatography (HPLC)/electrochemical detection, UV detection and mass
spectometry(3).

    Antioxidants at Work

    In a previous study, 27 men and women with high cholesterol levels
consumed three supplements with the same calories each for one month.
Supplements consisted of full-dose almonds (73+/-3 g/d), half-dose almonds
plus half-dose muffins, and full-dose muffins. Significant reductions from
baseline were seen on both half- and full-dose almonds for LDL cholesterol
(4.4% and 9.4% respectively)(4). The current study, conducted in collaboration
by researchers at the University of Toronto and Tufts University, sought to
investigate other factors, beyond lowering cholesterol, that make almonds a
heart-smart food, specifically almonds' antioxidants.
    The effects of almonds on two markers of oxidative stress, a process
which can contribute to clogged arteries, were measured by a team at the Tufts
University Antioxidants Research Laboratory led by one of the single-most
pioneering researchers in antioxidant research, Dr. Jeffrey Blumberg. The
researcher team found that when men and women with elevated cholesterol ate
about two and a half servings of almonds every day for a month, their levels
of these two established markers - blood malondialdehyde (MDA) and urinary
isoprostane - statistically significantly decreased. MDA significantly
decreased by 18.75% from baseline in the full-dose almond group and
isoprostane decreased by 27% in both almond groups compared to controls.
    The researchers hypothesize the antioxidants in almonds are causing this
positive effect, and further, that the antioxidants in almonds combined with
almonds' favourable effects on blood cholesterol levels may help to explain
the overall effects of almonds on maintaining a healthy heart. Although this
ground-breaking study provides support for the role of almonds' antioxidants
in health, further research is needed to verify these findings.

    A Heart-y Boost

    Almonds deliver a dose of monounsaturated fats, the good kind found in
avocados and olive oil(5). A recommended serving of almonds (about a handful,
or 23 almonds) is an excellent source of vitamin E and magnesium, a good
source of fibre, riboflavin and phosphorus, and offers protein (6 grams),
calcium (75 mg) and potassium (200 mg). Not only can almonds boost nutrition,
but they also add great taste and crunch to any meal or snack.

    For More Information

    For additional information about almonds, including easy recipes and
snack ideas, visit www.AlmondsAreIn.com.

    Attention, Editors:

    Contact Katarina Markovinovic at Katarina.markovinovic@porternovelli.com
or 416-422-7187 to obtain:

    -   An expert interview with Dr. Cyril Kendall, University of Toronto
    -   An interview with a Canadian registered dietitian about heart healthy
        eating tips:
           -  Gina Sunderland, Winnipeg
           -  Pam Lynch, Halifax
           -  Loreen Wales, Edmonton
           -  Kim Arrey, Montreal
           -  Helene Charlebois, Ottawa
    -   Photos of a handful of almonds
    -   Easy, healthy almond recipes, along with full-colour recipe photos

    Summary of Published Study:

    Journal: Journal of Nutrition, May 1, 2008

    Research Organization: University of Toronto and Tufts University

    Study Title: "Almonds Reduce Biomarkers of Lipid Peroxidation in Older
    Hyperlipidemic Subjects."

    Authors: David J. A. Jenkins, Cyril W. C. Kendall, Augustine Marchie,
    Andrea R. Josse, Tri H. Nguyen, Dorothea A. Faulkner, Karen G. Lapsley,
    and Jeffrey Blumberg

    Objective: To evaluate the effects of almonds on oxidative stress.

    Subjects: 15 men and 12 postmenopausal women from 48 to 86 years old. All
    subjects had elevated LDL cholesterol upon initial assessment. Body mass
    indices ranged from normal weight to obese (21.3 to 37 kg/m(2)).

    Study description: The study was a three-phase randomized crossover trial
    with two week washout periods in between each one month study phase.
    Subjects were randomized to one of three supplements during the study
    period: whole natural almonds (73 g/d or about 2.5 ounces), whole natural
    almonds (37 g/d or about 1 1/3 ounces) and half a whole wheat muffin, and
    a full whole-wheat muffin. All supplements were matched for calories,
    protein, saturated fat, polyunsaturated fat and fibre. Subjects were
    instructed to reduce their calorie intake at other times in the day to
    accommodate the supplemental almonds and/or muffin. The almonds and/or
    muffin contributed approximately 20 percent of total calories. During all
    phases of the study, subjects followed a step II diet ((less than)200
    mg/day cholesterol and (less than)7% saturated fat) and had followed this
    diet for 2 months prior to the start of the study. Subjects received
    counseling on strategies to maintain their weight and holding exercise
    constant. No other nuts were consumed during the study period.

    Body weight, blood samples, and blood pressure were obtained at weeks 0,
    2, and 4; seven day weighed diet records were obtained at baseline and at
    week 4. Blood and urine was analyzed for markers of lipid peroxidation, a
    process of damaging fat in the blood and causing them to form plagues in
    the arteries. The markers measured were blood levels of malondialdehyde
    (MDA) and vitamin E, and urine isoprostane.

    Results: Blood levels of MDA decreased significantly during the almond
    only study phase when compared to the control (whole wheat muffin only).
    Urinary isoprostane was significantly lowered in the almond only and half
    almond/half whole wheat muffin phases compared to the control. Contrary
    to other studies, no increase in blood levels of vitamin E were observed;
    however, subjects in the study had higher blood vitamin E blood levels at
    baseline. During the almond only supplementation, subjects achieved a
    significant decrease in total and LDL cholesterol levels and higher HDL
    cholesterol levels compared to the control.

    Endnotes:
    (1) Heart and Stroke Foundation of Canada (1997) Heart Disease and Stroke
        in Canada. Ottawa, Canada; and Statistics Canada, Causes of Death
        2004. Released 2006.
    (2) The U.S. Food and Drug Administration recognized almonds with a
        health claim in 2003, stating, "Scientific evidence suggests, but
        does not prove, that eating 1.5 ounces per day of most nuts, such as
        almonds, as part of a diet low in saturated fat and cholesterol may
        reduce the risk of heart disease.
    (3) Milbury PE, Chen CY, Dolnikowski GG, Blumberg JB. Determination of
        flavonoids and phenolics and their distribution in almonds. J Ag Food
        Chem 2006; 54(14): 5027-33.
    (4) Jenkins DJA, Kendall CW, Marchie A, Parker TL, Connolly PW, Qian W,
        Haight JS, Faulkner D, Vidgen E. Dose response of almonds on coronary
        heart disease risk factors: blood lipids, oxidized low-density
        lipoproteins, lipoprotein (a), homocysteine, and pulmonary nitric
        oxide: a randomized, controlled, crossover trial. Circulation 2002;
        106: 1327-32.
    (5) Replacing saturated fat with similar amounts of unsaturated fats may
        reduce the risk of heart disease. To achieve this benefit, total
        daily calories should not increase.

    The Almond Board of California administers a grower-enacted Federal
Marketing Order under the supervision of the United States Department of
Agriculture. Established in 1950, the Board's charge is to promote the best
quality almonds, California's largest tree nut crop. For more information on
the Almond Board of California or almonds, visit www.AlmondsAreIn.com.

For further information: Katarina Markovinovic,
Katarina.Markovinovic@porternovelli.com, (416) 422-7187; Saskia Brussaard,
Saskia.Brussaard@porternovelli.com, (416) 422-7176