WEST LAFAYETTE, Ind.—Incorporating almonds into morning breakfast helps stabilize blood glucose levels and promote satiety throughout the day, according to a study published in Journal of Nutrition and Metabolism.
Researchers at Purdue University assessed the effects of various forms of almonds on markers of insulin sensitivity and satiety in pre-diabetic subjects. Participants consuming a breakfast containing whole almonds experienced more sustained feelings of fullness and had lower blood glucose concentrations after breakfast and a second meal compared to subjects consuming the control breakfast. It was noted that whole almonds provided the greatest feeling of fullness. The test breakfast that included whole almonds moderated post-meal glucose concentrations better than those that included almond butter, oil or flour.
The study found that the addition of whole almonds to the breakfast meal significantly increased satiety, and decreased blood glucose concentrations throughout the day compared to the control breakfast meal. Almond oil had lesser, but similar, effects on post-meal blood glucose concentrations as whole almonds; but both whole almonds and almond oil significantly reduced the insulin response after the second meal compared to the control breakfast meal.
"This research indicates that adding almonds to a carbohydrate-rich breakfast may result in lower post-meal blood glucose concentrations both after breakfast and lunch when compared to carbohydrate-rich breakfasts alone," the researchers said. "Several components of almonds are thought to help moderate post-meal glucose levels, including unsaturated fatty acids and fiber."
