Effects of Peanut Consumption on 24-Hour Ambulatory Blood Pressure and Endothelial Function in Older Adults: A Pilot Study
Date
2022-05
Authors
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Journal ISSN
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Publisher
University of Delaware
Abstract
It is crucial to analyze preventative measures for older adults to reduce mortality rates
from cardiovascular disease (CVD) complications. Studies support that the implementation of
nuts into one's diet may lead to better cardiovascular health. Peanuts are a great source of
arginine, the main component used in creating the natural vasodilator, nitric oxide (NO). Studies
have shown that hypertensive individuals have a higher risk for endothelial dysfunction. Studies
also reveal that endothelial function measured through flow-mediated dilation (FMD) and pulse
wave velocity (PWV) tests improves after nut consumption. However, there is limited research
on the effects of peanut consumption on 24-hour blood pressure (BP) and endothelial function in
older adults. Using a randomized controlled design, this research focuses on the aging adult
population and how peanut consumption affects 24-hour BP and endothelial function in older
adults. In this ongoing randomized controlled trial, 46 males and females, 60-80 years old, were
randomly assigned to consume 2 oz of peanuts daily (peanut group) or no peanuts/tree nuts
(control group) for 12 weeks. 24-hour ambulatory BP, FMD, and PWV tests were assessed at
baseline and after the 12 weeks intervention. The preliminary data showed evidence that there
was a significant interaction effect of group and time after the 12-week intervention for aortic
systolic BP and pulse pressure (PP) (p=0.098 and 0.011, respectively). Aortic systolic BP
decreased by 6.6% in the peanut group and increased 1.9% in the control group. PP decreased
12.6% in the peanut group and increased 2.7% in the control group. PWV and FMD were not
affected by the 12-week intervention. The ongoing nature of this study warrants a larger sample
size to confirm these findings.
Description
Keywords
Cardiovascular disease, Peanut consumption, Nutrition