Almond consumption causes positive changes in gut microbiota functionality

Including almonds in diet shows positive changes in the microbiota functionality, says a latest study. This study was published in the American Journal of Clinical Nutrition.

This study was a 3-arm randomized controlled trial including 87 healthy adults to evaluate the impact of different almond forms on fecal bifidobacterial. Participants were given whole almonds (56 g/day), ground almonds (56g/day), or an isocaloric control in place of habitual snack for a duration of 4 weeks. Gut microbiota composition and diversity (16S rRNA gene sequencing), Volatile organic compounds, short chain fatty acids, gut transmit time, stool output and gut symptoms were measured at baseline and endpoint. Particle size distribution (PSD) and predicted lipid release was measured (n=31) in different almond forms.

There were no significant differences in the abundance of fecal bifidobacterial after consumption of either forms of almond or in the control group. However, almond consumption (both whole and ground) lead to a higher mean ± standard deviation butyrate than control.

Therefore, the study concludes though there is limited impact of almond consumption on the microbiota composition, but it has increased levels of butyrate suggesting positive effects to microbiota functionality.