Almonds and French fries are same to your metabolic health

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In a new study from Indiana University, researchers found few differences between eating French fries or almonds as a daily snack.

They found there is no evidence of differential effects between consuming a typical 300-calorie serving of French fries daily and a 300-calorie serving of almonds daily when it comes to weight gain or markers of type 2 diabetes risk.

In the study, the team compared the changes in body composition (i.e., body fat mass), body weight, fasting glucose, and fasting insulin levels in 180 adults at the end of the one-month trial across the French fry and almond intervention groups.

As expected, given the difference in carbohydrate content between the French fries and almonds, blood glucose and insulin levels were higher after consuming the French fries.

However, these levels were not elevated beyond a normal range, and this difference did not have an apparent impact on any other glucoregulatory biomarkers.

The results show two food items identified previously for opposite associations with health outcomes had no differences in effects on the health outcomes.

A more effective approach to dietary guidance is likely one that takes total diet, lifestyle and individual needs and risk factors into account.

The study’s strengths include its randomized controlled trial design, considered the gold standard in identifying causal relationships, as well as the standardization of the study foods’ preparation, presentation, and convenience.

If you care about nutrition, please read studies about diet that may slow down inflammation and autoimmune diseases, and findings of popular dieting method that may help you lose weight, reduce blood pressure.

For more information about diet and your health, please see recent studies about this diet may promote healthy aging, reduce inflammation and results showing this vegetable oil linked to spread of cancer.

The study is published in The American Journal of Clinical Nutrition and was conducted by David Allison et al.

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