Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?

About this item

Title

Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance. Using a randomised crossover design, 72 participants w...

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Format

Research paper

Research format

Scholarly text / Journal article

Thesis level

Article

Date created

2017-04-01

Creator

Tey, Siew Ling / Robinson, Terryn / Gray, Andrew R / Chisholm, Alexandra W / Brown, Rachel Clare

URL

https://hdl.handle.net/10523/26977

Related subjects

Adult / alpha-Tocopherol - blood / Apolipoprotein A-I - blood / Blood Glucose - metabolism / Blood Pressure / Body Composition / Body Mass Index / Cardiovascular Diseases - prevention & control / Cholesterol, HDL - blood / Cholesterol, LDL - blood / Corylus / Cross-Over Studies / Diet / Dietary Fats - administration & dosage / Dietary Proteins - administration & dosage / Fatty Acids - administration & dosage / Fatty Acids, Monounsaturated - administration & dosage / Fatty Acids, Unsaturated / Female / Food Handling - methods / Humans / Male / Middle Aged / Nuts / Patient Compliance / Risk Factors / Sodium Chloride, Dietary - administration & dosage / Triglycerides - blood

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