Long-term intensive management reduced the soil quality of a Carya dabieshanensis forest
The evaluation of soil quality can provide new insights into the sustainable management of forests. This study investigated the effects of three types of forest management intensities (non-management (CK), extensive management (EM), and intensive management (IM)), and five management durations (0, 3, 8, 15, and 20 years) on the soil quality of a Carya dabieshanensis forest. Further, minimum data sets (MDS) and optimized minimum data sets (OMDS) were established to evaluate the soil quality index (SQI). A total of 20 soil indicators representing its physical, chemical, and biological properties were measured for the 0-30 cm layer. Using one-way ANOVA and principal component analysis (PCA), the total data set (TDS), the minimum data set (MDS), and optimized minimum data set (OMDS) were established. The MDS and OMDS contained three (alkali hydrolyzed nitrogen (AN), soil microbial biomass nitrogen (SMBN), and pH) and four (total phosphorus (TP), soil organic carbon (SOC), AN, and bulk density (BD)) soil indicators, respectively. The SQI derived from the OMDS and TDS exhibited a stronger correlation (r = 0.94, p < 0.01), which was suitable for evaluating the soil quality of the C. dabieshanensis forest. The evaluation results revealed that the soil quality was highest during the early stage of intensive management (IM-3), and the SQI of each soil layer was 0.81 ± 0.13, 0.47 ± 0.11, and 0.38 ± 0.07, respectively. With extended management times, the degree of soil acidification increased, and the nutrient content decreased. Compared with the untreated forest land the soil pH, SOC, and TP decreased by 2.64-6.24%, 29.43-33.04%, and 43.63-47.27%, respectively, following 20 years of management, while the SQI of each soil layer decreased to 0.35 ± 0.09, 0.16 ± 0.02 and 0.12 ± 0.06, respectively. In contrast to extensive management, the soil quality deteriorated more rapidly under longer management and intensive supervision. The OMDS established in this study provides a reference for the assessment of soil quality in C. dabieshanensis forests. In addition, it is suggested that the managers of C. dabieshanensis forests should implement measures such as increasing the amount of P-rich organic fertilizer and restoring vegetation to increase soil nutrient resources for the gradual restoration of soil quality. https://doi.org/10.1038/s41598-023-32237-9
Effect of drought stress and subsequent re-watering on the physiology and nutrition of Pistacia vera and Pistacia atlantica
Arid and semi-arid regions are characterised by extreme conditions including drought stress and salinity. These factors profoundly affect the agricultural sector. The objective of this work is to study the effect of drought and re-watering on leaf gas exchange, chlorophyll fluorescence and mineral nutrition in Pistacia vera and Pistacia atlantica. Water stress was applied to individuals of P. vera and P. atlantica for 23days, followed by rehydration for 7days. The results showed a clear reduction in water relations, leaf gas exchange and chlorophyll content in P. vera. Compared to P. vera, P. atlantica maintained less affected water status, total chlorophyll content, leaf gas exchange and chlorophyll fluorescence, stable Zn and Fe proportion, and even elevated K and Cu. The changes in the chlorophyll fluorescence parameter were manifested particularly at the maximal fluorescence (Fm). In contrast, no change was recorded at the minimal fluorescence (F0). After re-hydration, although water status was fully recovered in both species, stomatal conductance (gs), net photosynthesis (A) and transpiration rate (E) remain with lower values than the well-watered seedlings. P. atlantica was better adapted to drought stress than P. vera. https://doi.org/10.1071/FP23097
Nuts and berries from agroforestry systems in temperate regions can form the foundation for a healthier human diet and improved outcomes from diet-related diseases
Agroforestry is a specific type of agroecosystem that includes trees and shrubs with the potential to yield nutrient-rich products that contribute to human health. This paper reviews the literature on the human health benefits of tree nut and berry species commonly associated with agroforestry systems of the United States, considering their potential for preventing certain diet-related diseases. Emphasis is placed on those diseases that are most closely associated with poor outcomes from COVID-19, as they are indicators of confounding health prognoses. Results indicate that tree nuts reduce the risk of coronary heart disease, and walnuts (Juglans species) are particularly effective because of their unique fatty acid profile. Berries that are grown on shrubs have the potential to contribute to mitigation of hypertension, prevention of Type II diabetes, and reduced risk of cardiovascular disease. To optimize human health benefits, plant breeding programs can focus on the traits that enhance the naturally-occurring phytochemicals, through biofortification. Value-added processing techniques should be selected and employed to preserve the phytonutrients, so they are maintained through the point of consumption. Agroforestry systems can offer valuable human health outcomes for common diet-related diseases, in addition to providing many environmental benefits, particularly if they are purposefully designed with that goal in mind. The food system policies in the U.S. might be reoriented to prioritize these food production systems based on the health benefits. https://doi.org/10.1007/s10457-023-00858-8
Nut Consumption Associated with Lower Risk of Depression in Older Adults
Depression was less likely in participants who ate at least a handful of nuts per week
A recent study published in the Journal of Nutrition, Health and Aging set out to assess the cross-sectional and longitudinal associations between nut consumption and depression in two cohorts of older adults.
The first cohort consisted of a representative sample of noninstitutionalized Spanish adults aged ≥65 years interviewed in 2010 and 2013. The second cohort consisted of individuals from the Madrid region aged ≥65 years interviewed in 2017 and 2019. Researchers estimated nut consumption using a validated computer-based diet history. Depression was defined as self-reported physician-diagnosed depression or the use of antidepressants.
For the first cohort, 2,278 individuals were included in the cross-sectional analysis and 1,534 in the longitudinal analysis; the corresponding figures for the second cohort were 2,726 and 1,566 individuals. A meta-analysis of results from both cohorts showed that, compared to people who consumed <1 serving (30 g) of nuts per week, those who consumed 1 to <3 servings or ≥3 servings per week were less likely to have depression. These findings support the recommendation of nuts as part of a healthy diet in older adults.
Fernández-Rodríguez, R., Ortolá, R., Martínez-Vizcaíno, V. et al. Nut Consumption and Depression: Cross-Sectional and Longitudinal Analyses in Two Cohorts of Older Adults. Journal of Nutrition, Health and Aging, 27, 448–456 (2023).
Phytochemical Composition and Health Benefits of Figs
Regular fig consumption increases select micronutrient intake
An article published recently in Nutrients provides a comprehensive review of the scientific literature assessing the phytochemical composition and health benefits of fresh and dried figs.
The purpose of the review was to evaluate the evidence on the chemistry of figs and their potential health-promoting role in the diet, to identify gaps in the current research, and to suggest potential opportunities for future research and development. The article summarizes the latest information on the phenolic composition, antioxidant capacity and other functional properties of fresh and dried figs cultivated in various parts of the world, highlighting variation in phenolic composition based on cultivar, harvesting time, maturity stage, processing and fig parts.
The findings suggest that regularly eating figs, alone or with other dried fruits, increases select micronutrient intake and is associated with higher diet quality, respectively. Research provides preliminary data on the health benefits of figs and their extracts, particularly in cardiovascular disease, diabetes and obesity, as well as cognitive function and digestive/gut health.
Sandhu, A. K., Islam, M., Edirisinghe, I., & Burton-Freeman, B. (2023). Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022. Nutrients, 15(11), 2623.
The effects of long-term almond consumption on whole-body insulin sensitivity, postprandial glucose responses, and 48 h continuous glucose concentrations in males and females with prediabetes: a randomized controlled trial
Purpose: Findings concerning the effects of almond consumption on glucose metabolism are inconsistent which might relate to body weight gain. The effects of long-term almond consumption on glucose metabolism are investigated in a free-living setting without detailed dietary instructions in males and females with overweight/obesity and prediabetes. Methods: Forty-three participants volunteered in this randomized, cross-over trial with a 5-months control and intervention period and a 2-months wash-out. In the intervention period participants daily consumed 50 g whole almonds. At the end of both periods’ insulin sensitivity was assessed by a hyperinsulinemic euglycemic clamp, and postprandial glucose responses, and 48 h continuous glucose concentrations were measured. Results: Almond consumption significantly decreased insulin sensitivity (P = 0.002), and increased postprandial glucose concentrations (P = 0.019), as well as fasting insulin concentrations (P = 0.003) as compared to the control period. The AUCs for 24 h glucose concentrations were not significantly different between control and intervention (P = 0.066). Almond consumption also significantly increased BMI (P = 0.002), and waist circumference (P = 0.013), supported by the concurrent increased energy intake (P = 0.031). The effects on glucose metabolism could only partly be explained by the observed weight gain as the almond effect remained after correcting for BMI changes. Conclusions: In participants with prediabetes, long-term almond consumption showed adverse effects on insulin sensitivity and glucose metabolism. As almonds seemed not to have fully replaced other food items, it might be necessary to provide more supporting guidelines on how to incorporate energy-dense nuts into healthy diets to prevent type 2 diabetes development. https://doi.org/10.1007/s00394-023-03178-w
Comparing the Effects of Consuming Almonds or Biscuits on Body Weight in Habitual Snackers: A 1-Year Randomized Controlled Trial
Background: Almonds are nutrient rich, providing a healthier alternative to many snacks. Studies report health benefits with regular almond consumption without adverse weight gain. However, most interventions have been relatively short or have included additional dietary advice. Objectives: Taking a pragmatic approach, we compared consumption of almonds compared with biscuits on body weight and other health outcomes in a population of regular snackers of discretionary foods, hypothesizing the almonds will displace some of the less-healthful snacks in their current diets. Methods: We randomly assigned 136 nonobese habitual discretionary snackers to receive almonds or biscuits daily for 1 y. These isocaloric snacks provided either 10% of participants' total energy (TE) requirements or 1030 kJ (equivalent to 42.5 g almonds), whichever was greater. Anthropometry, blood biomarkers, diet, appetite, sleep, and physical activity were assessed at baseline, 3, 6, and 12 mo, and body composition and RMR at baseline and 12 mo. Results: The difference in changes for body weight from baseline to 12 mo was not statistically significant (geometric means: 67.1 and 69.5 kg for almonds and 66.3 and 66.3 kg for biscuits, P = 0.275). There were no statistically significant differences in changes for body composition or other nondietary outcomes (all P ≥ 0.112). Absolute intakes of protein; total, polyunsaturated, and monosaturated fat; fiber; vitamin E; calcium; copper; magnesium; phosphorous; and zinc, and % TE from total monounsaturated, and polyunsaturated fat statistically significantly increased from baseline (all P ≤ 0.033), whereas % TE from carbohydrate and sugar statistically significantly (both P ≤ 0.014) decreased from baseline, in the almond compared with the biscuit group. Conclusions: Almonds can be incorporated into the diets of habitual snackers to improve diet quality, without evidence for changes in body weight, compared with a popular discretionary snack food. https://doi.org/10.1016/j.ajcnut.2023.05.015
Industry Highlight
California Almond Industry in Numbers
Production
California is, far and away, the world’s leading almond-growing region. The San Joaquin Valley, running down the center of the state, boasts hot dry summers, cool rainy winters, fertile soil and plenty of sunshine —ideal growing conditions for almonds. The most common variety planted in California is Nonpareil, accounting for 39% of the total, followed by Monterey (18%), Independence (12%), Butte/Padre (10%), Wood Colony (4%), Aldrich (4%) and Carmel (4%) (Figure 1).
Figure 1. California Almond Varieties*
* By incoming receipts. Source: Almond Board of California (2022). 2022 Almond Almanac, https://www.almonds.com/about-us/annual-publications, and sources quoted therein.
Almond farming in California[1] dates back to 1853. The first varieties planted in the state were of European origin. These varieties did not fare especially well, as they were poorly adapted to the local climatic conditions and farmers were unaware of the need for cross-pollination. In the 1880s, the development of local varieties —including Nonpareil, which remains dominant today— led to greater productivity and profitability. Irrigation and mechanical harvesting techniques were introduced in the first half of the 20th century. The period between 1964 and 1985 saw a major expansion of almond production, with the total planted area reaching more than 162,000 hectares. This boom was a result of more sophisticated product development, improved agronomic practices and global marketing, plus an increase in the irrigated area. Since the mid-1990s, the California almond industry has undergone another period of expansion. By 2022, the nut-bearing planted area had reached 554,431 hectares (Table 1).
Table 1. California Almond Planted Area, Bearing
Source: U.S. Department of Agriculture, National Agricultural Statistics Service, 2022 California Almond Objective Measurement Report, https://www.almonds.com/sites/default/files/2022-07/2022_ObjectiveReport.pdf (accessed March 29, 2023).
Almonds are the state’s most important crop in terms of planted area, as well as its leading agricultural export. Most of the planted area is concentrated in the San Joaquin Valley (Figure 2), which stretches 800 km from south to north. California has 7,600 almond growers, 90% of which are family-owned and nearly 70% of which farm less than 40 hectares. California is home to 98 almond handlers/processors, many of which are also family-owned. Sixty-three of these handlers process less than 11,000 MT per year, while six process more than 45,000 MT.[2]
Figure 2. Major Almond-Growing Regions in California
Source: Land IQ, in cooperation with the Almond Board of California, 2022 Standing Acreage - Final Estimate, November 15, 2022. https://www.almonds.com/sites/default/files/2022-11/2022%20Final%20Land%20IQ%20%26%20ABC%20Acreage%20and%20Removal%20Estimate.pdf (accessed March 28, 2023).
California consistently produces nearly 80% of the world’s almond supply. After following an upward trend for the previous decade, production peaked in 2020/21 at 1,386,200 MT before dipping slightly in subsequent years (Figure 3).
Figure 3. World Almond Production, Kernel Basis, Metric Tons
Trade
Besides being the world’s top producer of almonds, the USA is also the leading exporter. According to data from the Almond Board of California, over the past five seasons (2017/18 to 2021/22), annual US almond export shipments averaged 780,619 MT (kernel basis), the main market being Western Europe (Figure 4).[3] The countries of Western Europe together imported an average of 282,912 MT of shelled almonds annually, accounting for nearly half of US shelled almond exports over the past five years. Spain was the single biggest destination for kernel exports, accounting for an average of 16% of US exports, followed by Germany (10%). Northeast Asia was another key market, with shipments of shelled almonds averaging 102,646 MT per year. In this region, the biggest markets were Japan, which accounted for 7% of US exports, on average, followed by China/Hong Kong and South Korea with 5% each. As for in-shell almonds, from 2017/18 to 2021/22, annual US exports averaged 180,486 MT (kernel basis). The biggest market is India, which accounted for 69% of US in-shell almond exports over the past five seasons.[4]
Figure 4. US Almond Export Shipments by Region and Top 20 Destinations (Metric Tons, Kernel Basis, Average 2017/18-2021/22)
Source: Almond Board of California (2022). 2022 Almond Almanac, https://www.almonds.com/about-us/annual-publications.
Consumption
The United States is the top destination for California almonds, accounting for 29% of all shipments in 2021/22.[5] Domestic consumption trended upward between 2011/12 and 2020/21, when it peaked at 375,060 MT before dipping slightly to 324,760 MT in 2021/22 (Figure 5). Per capita consumption has followed a similar trend, reaching a high of 1.13 kg per person in 2021/22.
Figure 5. Domestic Almond Consumption in USA, Total (Metric Tons) and Per Capita (kg), Shelled Basis
Source: U.S. Department of Agriculture, Economic Research Service, Fruit and Tree Nuts Yearbook Tables, https://www.ers.usda.gov/data-products/fruit-and-tree-nuts-data/fruit-and-tree-nuts-yearbook-tables/ (accessed March 30, 2023).
[1] Geisseler, D. and Horwath, W.R. (2016). Almond Production in California. California Department of Food and Agriculture Fertilizer Research and Education Program, https://apps1.cdfa.ca.gov/FertilizerResearch/docs/Almond_Production_CA.pdf
[2] Almond Board of California (2022). 2022 Almond Almanac, https://www.almonds.com/about-us/annual-publications
[3] Almond Board of California (2022). 2022 Almond Almanac, https://www.almonds.com/about-us/annual-publications
[4] Almond Board of California, Almond Industry Position Reports, July 2018, July 2019, July 2020, July 2021, July 2022. Year-to-date shipments August 1 through July 31.
[5] Almond Board of California (2022). 2022 Almond Almanac, https://www.almonds.com/about-us/annual-publications
New Product Launches: Almonds
Almonds are enjoyed by consumers across the globe. With a neutral taste and versatile ingredient forms like almond spread and almond flour, almonds are a product developer’s dream. Almonds also offer a powerful nutrient package, with six grams of plant-based protein, four grams of filling dietary fiber, 13 grams of good unsaturated fats and just one gram of saturated fat per one-ounce serving. As companies continue adapting their offerings to meet consumer lifestyles, dietary and market trends, almonds can be a catalyst for innovation. Below are just some of the global new product launches featuring the ever-appealing almond!
Armored Fresh Almond Milk Cheese Cubes (South Korea)
Created with a precision formulation that replicates the aroma, texture and flavor of dairy cheese with no dairy, cholesterol, gluten or GMOs.
YFood This is Food Vegan Raspberry & Chocolate Bar (Germany)
Made with almond protein, chocolate and freeze-dried raspberries to act as the perfect healthy snack between meals and offer essential nutrients like protein, fiber, vitamins and minerals.
Chika’s (UK)
Flavored to perfection with a distinctly seasonal taste of Irish cream that melts in the mouth. Perfect for snacking or use as an ingredient.
Mid-Day Squares Almond Crunch Functional Chocolate Bar (Canada)
Perfectly designed to stop cravings in between meals —each square offers a source of fiber and is packed with 6 grams of plant protein and real chocolate.
Almond Cow Milk Medleys (USA)
Grab one of these zero-waste packets to produce a plant-based drink in less than a minute —without measuring!
Health Benefits of Almonds
Behold the mighty almond: tasty, crunchy… and healthy! It is high in vitamin E,[1] which contributes to the protection of cells from oxidative stress,[2] and monounsaturated fat,1 which may improve cardiovascular health.[3] Almonds are also high in fiber, vitamin B2, calcium, magnesium, phosphorus, potassium, zinc, copper and manganese, and are a source of protein, vitamin B1, vitamin B3 and iron.
According to the Almond Board of California,[4] there are over 200 scientific publications linking these nuts to various health benefits, in areas such as heart health, weight management, diabetes —and even skin health!
Heart Health
A meta-analysis published in 2016[1] looked at 18 randomized controlled trials with a total of 837 participants and found that almond consumption was associated with a significant reduction in total cholesterol, low-density lipoprotein cholesterol (the “bad” cholesterol that builds up in the arteries) and triglycerides, with no change in levels of high-density lipoprotein cholesterol (the “good” cholesterol that may protect the heart).
A randomized controlled trial from 2020[2] examined whether snacking on whole almonds instead of typical snacks could improve heart rate variability —and thus reduce the risk of cardiovascular disease— during periods of mental stress. Researchers recruited 105 men and women (30-70 years-old) with above-average risk of developing cardiovascular disease and provided them with 20% of their estimated energy requirements from muffins or almonds, which for a 2,000 kcal diet equates to five muffins or 63 g of almonds per day. Supine heart rate and heart rate variability were measured at rest and during mental stress, at the beginning of the study and six weeks later. The findings showed that snacking on whole almonds instead of muffins improved heart rate variability parameters, and therefore may improve cardiac function.
Weight Management
Research has shown that almonds can be added to a person’s diet without the risk of weight gain[3],[4],[5],[6] and are also suitable for inclusion in calorie-restricted weight loss diets.[7] Moreover, almonds have satiating properties that promote feelings of fullness, which may help keep hunger at bay between meals.[8],[9],[10],[11]
More recently, a randomized controlled trial[12] from 2023 involving 140 overweight or obese adults examined how appetite-regulating hormones and self-reported appetite ratings change after consuming almonds versus a calorie-matched carbohydrate-rich snack bar. The findings showed that those who consumed almonds experienced 47% lower C-peptide responses, which can improve insulin sensitivity, as well as 39% higher glucagon and 44% higher pancreatic polypeptide responses —hormones responsible for sending satiety signals to the brain and slowing digestion.
Diabetes
A randomized controlled trial from 2020[13] explored how an almond-based low-carbohydrate diet may affect depression and blood sugar control in 45 type 2 diabetic patients. Indicators for depression and glycosylated hemoglobin (HbA1c) —a measure of average blood sugar levels over the past two to three months— were significantly improved for participants in the almond group. More recently, research has suggested that eating a small serving of almonds before major meals may help to control blood sugar levels in people with prediabetes and overweight/obesity and even reverse prediabetes in some patients.[14],[15]
Additional Health Benefits of Almonds
Almonds are also associated with numerous lesser-known benefits, including in the area of gut health.[16] In the realm of skin care, almond consumption has been associated with decreased wrinkle severity[17],[18] and improved protection against UVB photodamage.[19] Sports nutrition research[20] has suggested that daily ingestion of almonds for one month is associated with better recovery after exercise including reduced post-exercise fatigue and tension, higher levels of leg/back strength, improved mood and decreased muscle damage.
| KEY FACTS |
| HEALTHY CELLS
Almonds are high in vitamin E,[1] which contributes to the protection of cells from oxidative stress.[2] |
| HEALTHY HEART
This tasty nut is also high in monounsaturated fat,1 which may improve cardiovascular health.[3] |
| HIGH IN
Fiber, vitamin B2, calcium, magnesium, phosphorus, potassium, zinc, copper and manganese SOURCE OF Protein, vitamin B1, vitamin B3 and iron |
Butternut Squash, Almond and Dried Apricot Soup
Ingredients:
- 4 tbsp olive oil
- 1 garlic clove
- 140 g onion
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 740 g butternut squash
- 50 g dried apricots, soaked overnight
- 84 g white almonds, soaked overnight
- 150 ml water
- 1 tbsp sea salt
Method:
- Peel the garlic and cut into quarters.
- Peel the onion and butternut squash and cut into cubes.
- Wash and drain the dried apricots and almonds.
- In a pot, heat the oil and sauté the garlic together with the onion for 2-3 minutes.
- Add the spices and stir.
- Add the butternut squash, almonds, dried apricots, water and salt.
- Cover and cook over medium heat for 35 minutes.
- Turn off the heat and blend until you get a fine consistency.
- Serve hot with pepper and chopped almonds on top.
[1] Regulation (EC) 1924/2006 of the European Parliament and of the Council of 20 December 2006.
[2] Commission Regulation (EU) 432/2012 of 16 May 2012.
[3] Kalita, S., et al. (2018). Almonds and Cardiovascular Health: A Review. Nutrients, 10(4), 468.
[4] Almond Board of California (2021). Almonds: Nutrition and Scientific Research.
[5] Musa-Veloso, K., et al. (2016). The effects of almond consumption on fasting blood lipid levels: a systematic review and meta-analysis of randomised controlled trials. J Nutr Sci, 5, e34.
[6] Dikariyanto, V., et al. (2020). Snacking on Whole Almonds for Six Weeks Increases Heart Rate Variability during Mental Stress in Healthy Adults: A Randomized Controlled Trial. Nutrients, 12(6), 1828.
[7] Fraser, G.E., et al. (2002). Effect on body weight of a free 76 Kilojoule (320 calorie) daily supplement of almonds for six months. J Am Coll Nutr, 21(3), 275–283.
[8] Jaceldo-Siegl, K., et al. (2004). Long-term almond supplementation without advice on food replacement induces favourable nutrient modifications to the habitual diets of free-living individuals. Br J Nutr, 92(3), 533–540.
[9] Hollis, J., & Mattes, R. (2007). Effect of chronic consumption of almonds on body weight in healthy humans. Br J Nutr, 98(3), 651–656.
[10] Tan, S.Y., & Mattes, R.D. (2013). Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. Eur J Clin Nutr, 67(11), 1205–1214.
[11] Foster, G.D., et al. (2012). A randomized trial of the effects of an almond-enriched, hypocaloric diet in the treatment of obesity. Am J Clin Nutr, 96(2), 249–254.
[12] Brown, R., et al. (2021). Snacking on Almonds Lowers Glycaemia and Energy Intake Compared to a Popular High-Carbohydrate Snack Food: An Acute Randomised Crossover Study. Int J Env Res Public Health, 18(20), 10989.
[13] Tan, S.Y., & Mattes, R.D. (2013). Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. Eur J Clin Nutr, 67(11), 1205–1214.
[14] Hull, S., et al. (2015). A mid-morning snack of almonds generates satiety and appropriate adjustment of subsequent food intake in healthy women. Eur J Nutr, 54(5), 803–810.
[15] Hollingworth, S., et al. (2019). Evaluation of the Influence of Raw Almonds on Appetite Control: Satiation, Satiety, Hedonics and Consumer Perceptions. Nutrients, 11(9), 2030.
[16] Carter, S., et al. (2023). 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. Eur J Nutr, 62(2), 857–866.
[17] Ren, M., et al. (2020). An Almond-Based Low Carbohydrate Diet Improves Depression and Glycometabolism in Patients with Type 2 Diabetes through Modulating Gut Microbiota and GLP-1: A Randomized Controlled Trial. Nutrients, 12(10), 3036.
[18] Gulati, S., et al. (2023). Premeal almond load decreases postprandial glycaemia, adiposity and reversed prediabetes to normoglycemia: A randomized controlled trial. Clin Nutr ESPEN, 54, 12–22.
[19] Gulati, S., et al. (2023). Beneficial effects of premeal almond load on glucose profile on oral glucose tolerance and continuous glucose monitoring: randomized crossover trials in Asian Indians with prediabetes. Eur J Clin Nutr.
[20] Creedon, A.C., et al. (2022). The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study. Am J Clin Nutr, 116(6), 1790–1804.
[21] Foolad, N., et al. (2019). Prospective randomized controlled pilot study on the effects of almond consumption on skin lipids and wrinkles. Phytother Res, 33(12), 3212–3217.
[22] Rybak, I., et al. (2021). Prospective Randomized Controlled Trial on the Effects of Almonds on Facial Wrinkles and Pigmentation. Nutrients, 13(3), 785.
[23] Li, J.N., et al. (2021). Almond consumption increased UVB resistance in healthy Asian women. J Cosmet Dermatol, 20(9), 2975–2980.
[24] Nieman, D.C., et al. (2023). Almond intake alters the acute plasma dihydroxy-octadecenoic acid (DiHOME) response to eccentric exercise. Front Nutr, 9, 1042719.