Tree nut consumption, including almonds, has been associated with lower risk of both T2D and with favorable changes in the metabolic profile, including improved lipoprotein lipid levels and reduced concentrations of fasting insulin and glucose.
Almonds are an excellent source of bioavailable αtocopherol and increasing their intake enhances the resistance of LDL against oxidation. Data from the Nurses Health Study indicates that frequent nut consumption is associated with a reduced risk of developing diabetes.
Clinical trials have shown that the consumption of almonds as well as other tree nuts is associated with improved glycemic control, insulin sensitivity, decreased inflammation, and reduced/sustained body weight.
In addition, almond consumption may reduce serum uric acid concentration; hyperuricemia is a risk factor for T2D.
In terms of dietary composition, nuts have a good nutritional profile, are high in monounsaturated fatty acids (MUFA) and PUFA, and are good sources of vegetable protein. Incorporation of nuts in the diet may therefore improve the overall nutritional quality of the diet.
Almond consumption can lower risk of type 2 diabetes
