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HomeHealth & FitnessBelieve It or ‘Nut’: Snacking on Almonds Can Help You Lose Weight

Believe It or ‘Nut’: Snacking on Almonds Can Help You Lose Weight

According to a recent study by the University of South Australia, snacking on almonds can help people cut back on the the number of calories consumed each day, especially from junk food.

Weight loss is never an easy nut to crack, but a handful of almonds could keep extra kilos at bay according to new research from the University of South Australia.

Examining how almonds can affect appetite, researchers found that a snack of 30-50 grams (1.0-1.8 ounces) of almonds could help people cut back on the number of calories they consume each day.

The study found that people who consumed almonds – as opposed to an energy-equivalent carbohydrate snack – lowered their energy intake by 300 kilojoules (72 calories) – most of which came from junk food – at the subsequent meal. The research was published in the European Journal of Nutrition.

Dr. Sharayah Carter from UniSA’s Alliance for Research in Exercise, Nutrition and Activity (ARENA) says the research provides valuable insights for weight management.

“Rates of overweight and obesity are a major public health concern and modulating appetite through better hormonal response may be key to promoting weight management,” Dr. Carter says.

“Our research examined the hormones that regulate appetite, and how nuts – specifically almonds – might contribute to appetite control.”

“We found that people who ate almonds experienced changes in their appetite-regulating hormones, and that these may have contributed to reduced food intake (by 300kJ).”

In Australia, two in three (12.5 million) adults are overweight or obese. Globally, 1.9 billion adults are overweight with 650 million of these being obese.

The study found that people who ate almonds had 47 percent lower C-peptide responses (which can improve <span class="glossaryLink" aria-describedby="tt" data-cmtooltip="

Insulin is a hormone that regulates the level of glucose (sugar) in the blood. It is produced by the pancreas and released into the bloodstream when the level of glucose in the blood rises, such as after a meal. Insulin helps to transport glucose from the bloodstream into the cells, where it can be used for energy or stored for later use. Insulin also helps to regulate the metabolism of fat and protein. In individuals with diabetes, their body doesn't produce enough insulin or doesn't respond properly to insulin, leading to high blood sugar levels, which can lead to serious health problems if left untreated.

” data-gt-translate-attributes='[{“attribute”:”data-cmtooltip”, “format”:”html”}]’>insulin sensitivity and reduce the risk of developing diabetes and cardiovascular disease); and higher levels of glucose-dependent insulinotropic polypeptide (18 percent higher), glucagon (39 percent higher), and pancreatic polypeptide responses (44 percent higher). Glucagon sends satiety signals to the brain, while pancreatic polypeptide slows digestion which may reduce food intake, both encouraging weight loss.

“Almonds are high in protein, fiber, and unsaturated fatty acids, which may contribute to their satiating properties and help explain why fewer kilojoules were consumed.”

The findings of this study show that eating almonds produce small changes to people’s energy intake, Dr. Carter says this may have clinical effects in the long term.

“Even small, positive lifestyle changes can have an impact over a longer period. When we’re making small, sustainable changes, we’re more likely to be improving our overall health in the long run,” Dr. Carter says.

“Almonds are a fantastic healthy snack to incorporate into the daily diet. We are now excited to look at how almonds might affect appetite during a weight loss diet and how they might assist with weight management in the long term.”

Reference: “Acute feeding with almonds compared to a carbohydrate-based snack improves appetite-regulating hormones with no effect on self-reported appetite sensations: a randomised controlled trial” by Sharayah Carter, Alison M. Hill, Jonathan D. Buckley, Sze-Yen Tan, Geraint B. Rogers and Alison M. Coates, 28 October 2022, European Journal of Nutrition.
DOI: 10.1007/s00394-022-03027-2



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