Baru almond improves lipid profile in mildly hypercholesterolemic subjects: A randomized, controlled, crossover study A.P.N. Bento a , C. Cominetti a , A. Simões Filho b , M.M.V. Naves a, * a Faculty of Nutrition, Federal University of Goiás (UFG), Goiânia, GO, Brazil b Labex Clinical Laboratory, Goiânia, GO, Brazil Received 19 February 2014; received in revised form 1 June 2014; accepted 8 July 2014 Available online 18 July 2014 KEYWORDS Nuts; Oxidative stress; Cardiovascular diseases; Dyslipidemias Abstract Backgroud and aim: The usual consumption of nuts reduces cardiovascular diseases (CVD) risk by improving serum lipids and oxidation status. Baru almonds (Dipteryxalata Vog.), a native species of Brazilian Savannah, have considerable contents of monounsaturated fatty acids (MUFA), dietary fiber, vitamin E and zinc, which could exert positive effects in serum lipids and markers of oxidation. However, there is no study about the effect of their consumption on human health. Thus, the aim of this study was to evaluate the effect of baru almonds supplemen- tation on lipid profile and oxidation of mildly hypercholesterolemic subjects. Methods and Results: A randomized, crossover, placebo controlled study was performed with 20 mildly hypercholesterolemic subjects (total cholesterol (TC) mean SEM Z 5.8  0.2 mmol/L). The assay had 2 periods of 6 weeks each and a 4-week washout period between the treatments. Subjects were randomly allocated in alternated periods receiving the following treatments per period: supplementation with 20 g/day of baru almonds or placebo (1 corn starch capsule/ day). Compared to placebo, supplementation of baru almonds reduced TC ( 8.1  2.4%, P Z 0.007), low-density lipoprotein cholesterol (LDL-c) ( 9.4  2.4%, P Z 0.006) and non- high-density lipoprotein cholesterol (non-HDL-c) (8.1  3.0%, P Z 0.013). There were no signif- icant changes on the oxidation biomarkers evaluated. Conclusion: Dietary supplementation of mildly hypercholesterolemic subjects with baru almonds improved serum lipid parameters, so that this food might be included in diets for reducing the CVD risk. Clinical Trial registry: Brazilian Registry of Clinical Trials (ReBEC) (website: http://www. ensaiosclinicos.gov.br). Register number: RBR-4zdy9p. ª 2014 Elsevier B.V. All rights reserved. Abbreviations: Apo, apolipoprotein; BMI, body mass index; FRAP, Ferric Reducing Antioxidant Total; Hcys, homocysteine; HDL-c, high- density lipoprotein cholesterol; LDL-c, low-density lipoprotein cholesterol; Hcys, homocysteine; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid; SOD, superoxide dismutase; TBARS, thiobarbituric acid reactive substances; TC, total cholesterol; TE, trolox equivalent; TG, triacylglycerol; VLDL, very low-density lipoprotein. * Corresponding author. Rua 227, Quadra 68, s/n. Setor Leste Universitário, CEP 74.605-080, Goiânia, GO, Brazil. Tel.: þ55 62 3209 6270; fax: þ55 62 3209 6273. E-mail addresses: mmvnaves@gmail.com, anapaulanunes@hotmail.com (M.M.V. Naves). http://dx.doi.org/10.1016/j.numecd.2014.07.002 0939-4753/ª 2014 Elsevier B.V. All rights reserved. Nutrition, Metabolism & Cardiovascular Diseases (2014) 24, 1330e1336 Available online at www.sciencedirect.com Nutrition, Metabolism & Cardiovascular Diseases journal homepage: www.elsevier.com/locate/nmcd