We explored the idea that a diet higher in total fat than is usually recommended for lowering cholesterol can be beneficial when the diet is high in plant foods and contains almonds.

26 adults with high cholesterol went on an intervention diet for nine weeks. This diet was unlimited in grains, fruits, vegetables, legumes, nonfat or low fat dairy products and fish. They were given almond oil and asked to use it in place of other oils. They were also given 100 grams (3 1/2 ounces) of almonds, half as whole unblanched raw almonds and half as ground almonds, to add to their diet daily. The diet was limited (no more than 2-3 servings per week) in lean beef, poultry, medium-fat cheeses, eggs and low-fat cookies and cakes. Foods that were not allowed included margarine, butter, all other oils, mayonnaise, most other meats, shellfish, whole--fat dairy products , chips, ice cream, avocados and nuts, except for the almonds.

As expected, the composition of the intervention diet was different from the subject’s pre-existing diet. Analyses of their diets before and while on the intervention diet showed an increase in total fat, specifically monounsaturated fat, from the almond oil and almonds. Total protein increased and this was from an increase in "plant" protein, from the almonds. Total calories increases slightly. Body weights did not change during the study.

Their blood was drawn at before the intervention diet was begun and at 3, 6, 8 and 9 weeks on the diet. Total cholesterol and LDL-cholesterol (the "bad" cholesterol) were reduced within three weeks on the almond diet and was sustained throughout the remainder of the nine-week study. HDl-cholesterol (the "good" cholesterol) was unchanged.

This study suggests that a diet higher in fat, when that fat is supplied by almonds, is appropriate and beneficial for improving blood lipids.

Spiller GA, Jenkins DJA, Cragen LN, Gates JE, Bosello O, Berra K, Rudd C, Sstevenson M, Superko R. Effect of a diet high in monounsaturated fat from almonds on plasma cholesterol and lipoproteins. JACollN 11:2, 126-130 1992

In this four week study we compared the effects of almonds with other foods high in fat on blood cholesterol levels on 45 volunteers with high blood cholesterol. All participants ate a similar basic diet, which consisted of whole foods. They added to this diet either 450 calories worth of almonds, olive oil, or butter and cheese. Cottage cheese and/or rye crackers were added to the olive oil and butter/cheese diets to try to equalize the protein and carbohydrate content of the three diets. Their blood was tested just before and at the end of the 4 weeks.

Dietary analyses of the participants’ food records showed some differences in the three diets. Most notably, the caloric intake was higher in the olive oil group compared to the other two groups. The three diets differed in types of fat and protein.

The addition of the almonds led to a significant reduction in total cholesterol and LDL cholesterol. HDL was unchanged. The addition of olive oil led to no significant changes, while the addition of the butter and cheese induced an increase in both total cholesterol and HDL. There were no significant changes in body weight in the three groups.

This study suggests that almonds are a good addition to a cholesterol-lowering diet.

Spiller GA, Jenkins DAJ, Bosello O, Gates JE, Cragen LN, Bruce B Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. JACollN 17:3; 285-290 (1998)

27 volunteers with high cholesterol completed this four month, three-phase study. The volunteers added almonds (at two different amounts), or muffins (control group) to a low fat therapuetic diet that they selected. The participants went on each diet for one month, separated by 2 weeks. The three diets consisted of adding 1) 73 grams of whole, raw unblanched almonts; 2) 37 grams of the same type of almonds plus 75 grams of muffins (half dose of almonds) , and 3) 147 grams of muffins (no almonds--the control diet). The muffins were made from whole heat flour, corn oil, skim milk and egg whites. They contained the same mount of saturated fat, fiber and protein as the almonds. The background diet was kept constant throughout the three phases.

Blood samples were taken at the beginning, middle and end of each phase. The greatest intake of almonds produced the greatest reduction in total cholesterol, though a reduction was also seen in the half-dose of almonds. There was no reduction in the control diet. LDL cholesterol and the ratio of total cholesterol to HDL was also reduced on the two almond diets. Almonds added to the diet also showed a reduction in oxidized LDL. A high level of oxidized LDL is believed to be a strong risk factor for cardiovascular.

We conclude from this study that almonds added to a healthy diet significantly reduce risk factors for cardiovascular disease.

Jenkins DJA, Kendall CWC, Marchie A, Parker TL, Connelly PW, Qian W, Haight JS, Faulner D, Vidgen E, Lapsley KG, Spiller GA. Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoportein (a), homocysteine, and pulmonary nitric oxide; a randomized, controlled, crossover trial. Circulation. 2002; 106: 1327-1332

In this study we explored the effect of almonds added to the diet in different forms. Thirty-eight volunteers with high blood cholesterol levels participated in this four-week study. Participants added 100 grams (about 3 1/2 ounces) of almonds to their diet either as raw almonds, roasted-salted almonds or unsalted roasted almond butter. The volunteers were instructed to replace some of their animal protein, animal fat, and trans fat with the almonds. Their blood was tested before and at the end of the four weeks on the almond diet.

Analyses of their diets during the study showed that total fat intake increased in all three groups while on the study diet. Dietary fiber increased in the raw and roasted almond groups. Dietary cholesterol decreased in all three groups. Their body weights did not change.

All forms of almonds induced a decrease in LDL cholesterol.

This study showed that almonds in any of these three forms can play an effective role in cholesterol-lowering diets.

Spiller GA, Miller A, Olivera K, Reynolds J, Miller B, Morse S, Dewell A, Farquhar J. Effects of Plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans. JACollN 22:3, 195-200, 2003.