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Revista Costarricense de Salud Pública

Print version ISSN 1409-1429


LOPEZ LEON, Raquel  and  URENA SOLIS, Jessica. Antioxidant properties of nuts and decreased total and LDL cholesterol. Rev. costarric. salud pública [online]. 2012, vol.21, n.2, pp.87-91. ISSN 1409-1429.

Objective: To reduce total cholesterol and LDL cholesterol through consumption of nuts (peanuts, walnuts and almonds) with antioxidant properties to reduce the risk of cardiovascular disease. Methods: A cross quantitative, quasi-experimental method was used. A sample of 45 participants of the Inter-American Institute for Cooperation on Agriculture (IICA) was taken, including both sexes, between 18 and 65 years of age, with total cholesterol higher than 200 mg/ dL and LDL-cholesterol greater than 100 mg/dl; one or both altered. For the subjects no prior nutrition plan had been established, they had no history of alcohol, snuff, nut allergies, hypothyroidism, and they did have regular physical activity and no statin use. The nuts consumed were peanuts, walnuts and almonds, divided into three groups, each participant consumed 40 grams of a type of nut for six weeks. We conducted a prior and afterthe-study test of intravenous lipid biochemistry. Survey instruments used were questionnaires for data collection and food were weighed directly. The study was conducted with a statistical confidence estimate of 95 %. Results: All participants have high levels of either of both types of cholesterol. In statistical average total cholesterol and LDL decreased 12,7mg/dl and 10,8mg/dl, respectively. The statistical average for total cholesterol decreased 11,7 mg/dl, 7,7 mg/dl, and 19.4 mg/dl by consuming peanut, almonds and walnuts, respectively. LDLcholesterol decreased 6,5 mg/dl, 7,5 mg/dl 18,5 mg/dl consuming peanut, almonds and walnuts, respectively. Discussion: The consumption of nuts is associated with a decrease in total cholesterol and LDL cholesterol due to its antioxidant properties, which have protective effect in cardiovascular disease.

Keywords : antioxidants; LDL cholesterol; cholesterol esters; cardiovascular diseases; nuts.

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