Labeling inconsistencies: 20% of almond calories remain unabsorbed, researchers flag

13 Apr 2021 --- Almonds’ calorie labeling may not reflect the number of calories absorbed, according to new research from the University of Toronto, Canada.

The researchers argue the findings can help alleviate concerns that almonds contribute to weight gain, which persist despite the widely recognized benefits of nuts as a plant-based source of protein, vitamins and minerals.

“Nuts have generally been thought of as healthy the last two decades, but the messaging around nuts has often come with a disclaimer that they are high in fat and energy,” says John Sievenpiper, principal investigator on the study and associate professor in the departments of nutritional sciences and medicine at the Temerty Faculty of Medicine.

However, an analysis of stool samples revealed that about 20 percent of calories derived largely from fat in almonds remained unabsorbed after digestion.

This translates to about 2 percent less energy absorbed from the overall diet among study participants. Diabetes Canada recently adjusted their guidelines based in part on the study’s findings. 

Steps toward more effective weight loss
The findings mean that a person eating the same amount of almonds in a daily diet of 2,000 to 3,000 calories would absorb 40 to 60 calories less than would be predicted by Atwater factors, on which many food labels are based.

That could translate to weight loss up to 2.9 kg over a year, assuming no compensation in the form of increased intake or decreased energy expenditure.

Sievenpiper points out that disclaimers about nuts being high in fat and energy have been part of many clinical guidelines, but that this is now changing. 

Diabetes Canada recently adjusted their guidelines based in part on the study’s findings, and to avoid the stigma around nuts and weight gain, he adds.

Last year, KIND Health Snacks reduced the labeled calorie count by 10 to 30 calories on more than 95 percent of its nut snack bar portfolio, following research led by the US Department of Agriculture (USDA). 

At the time, a USDA expert told NutritionInsight about the limitations of the Atwater system, which was mostly developed in the late 1800s and very early 1900s. A unique aspect of the study is that it assessed people with high cholesterol.

A randomized investigation
The study, now published in Mayo Clinic Proceedings, received funding from a variety of sources, including the Almond Board of California.

It used a randomized crossover trial to study 22 women and men with high cholesterol, who underwent a series of three, month-long dietary interventions separated by a week-long washout period.

All study participants consumed an NCEP Step-2 diet (low in saturated fat and cholesterol, part of the US National Cholesterol Education Program). 

The three dietary interventions were full-dose almonds (75 g per day); half-dose almonds plus half-dose muffins; and full-dose muffins as a study control.

The nutritional makeup of the muffins matched the almonds in the amount of protein, fiber and fats.

Addressing people with high cholesterol
Notably, the participants did not gain weight, which is consistent with the majority of high-quality trials that measure nut consumption and weight gain. According to Sievenpiper, some of these show an association with weight loss.

“One unique aspect of this study is that it assessed people with high cholesterol, who are at greater risk for cardiovascular disease,” adds Stephanie Nishi, a doctoral student in nutritional sciences at the time of the study who is now a postdoctoral fellow at the University of Rovira i Virgili in Spain.

She explains that this vein of research has not been done in this population before. “It’s important because this group typically gets many messages to eat more nuts, owing to the evidence for nut consumption and heart health.”

Last year, another study funded by the Almond Board of California flagged almonds’ potential in “boosting the skin from within.”

Meanwhile, recent almond NPD includes a dairy-free version of Milo for Asian consumers. 

Edited by Katherine Durrell