Affiliations: AORN, Hospital Sant’Anna and San Sebastiano, Caserta, Italy
Corresponding author: M. Parillo, AORN, Hospital Sant’Anna and San Sebastiano, Caserta, Italy. Tel.: +39 0823232175; E-mail: email@example.com.
Abstract: Nuts consumption reduce the risk of coronary heart disease and some studies demonstrate that nuts may also influence glucose metabolism and are not associated with predicted weight gain. The aim of this study was to evaluate the effects of Sorrento nuts, added to a white bread test meal, on postprandial glycemic response in a group of healthy individuals. Furthermore, the satiety and hunger sensations were evaluated. Ten healthy volunteers, 3 men and 7 women were studied. Three different meals were consumed by each subject: 100 gr of white bread; 100 gr of white bread + 60 gr of nuts, 100 gr of white bread + 40 gr of olive oil + 27 gr of bresaola. The test meals with nuts or olive oil had the same content of total fat. Blood samples were obtained for glucose analysis before meals and every 30 minutes for 120 minutes after the meal. Bread+nuts had a lower blood glucose response. In particular, at time t60 “Bread+nuts” (72±12 mg/dl) vs “Bread” (91.3±9.1 mg/dl) with p < 0.005, no significant differences with the meal “Bread+oil”. At time t90, “Bread+nuts” (67.8±13.8 mg/dl) vs “Bread” (83.6±7.8 mg/dl) and “Bread+oil” (81.7±14.5 mg/dl) with p < 0.008. Also at time t120 the meal “Bread+nuts” (71.2±8.2 mg/dl) had a significant lower blood glucose response than the two test meals “Bread” (84.4±10.25 mg/dl) and “Bread+oil” (81.6±16.16 mg/dl) with p < 0.05. Satiety sensation increase after meal bread+nuts, while hunger sensation decrease. The results of this study show that the consumption of nuts reduces the postprandial glycemic response and increases the satiety sensation.