Almond Consumption and Processing Affects the Composition of the Gastrointestinal Microbiota of Healthy Adult Men and Women: A Randomized Controlled Trial.

Plain Language Summary

Poor diet is recognised as a contributing factor to the development of common diseases, such as type 2 diabetes, cardiovascular disease and obesity. Increasingly, links are being made between the health and diversity of the human intestinal microbiome (the bacteria resident in our gut) and these chronic metabolic disorders. The microbiome is constantly changing, depending on a number of factors, including dietary intake. This small cross-over study of 18 participants, included five three-week diet periods of almonds in varying forms, with a one week break (wash out) between diets. The diets were 1. No almonds; 2. 42g whole almonds daily; 3. 42g whole roasted almonds daily; 4. 42g roasted, chopped almonds daily and 5. 42g of almond nut butter. Using stool samples at the end of each diet period, the results showed that chopped almond consumption increased the relative abundance of 3 bacteria strains (Lachnospira, Roseburia and Oscillospira) compared to the no almonds control group, while whole almonds increased the Dialister bacteria strain compared to control. There were no differences between the almond nut butter and control. The authors conclude that consumption of almonds affects the intestinal bacteria profile, which differs with the form of almonds eaten. Whilst this is a small study, Nutrition Practitioners should be aware of the ability to manipulate the gut microbiome with targeted dietary changes.