Abstract
Pistachios are one of the best dietary sources of gamma‐tocopherol (γ‐T), a form of vitamin E that may help to protect against certain forms of cancer, such as lung among high risk groups like smokers. We investigated the effect of the incorporation of pistachios (at a level of 68 g per day) on the intakes and serum cholesterol‐adjusted γ‐T (micromole/millimole) using a six‐week randomized, controlled, clinical trial design, having a two‐week preintervention period and a four‐week intervention period. Participants (n = 36) were healthy males and females, randomized to either the control group or the intervention group. Intakes were calculated using the Nutrition Data System for Research Version 2007. Diet diaries and weights of returned pistachios were reviewed to assess consumption. Weekly compliance for pistachio consumption ranged between 88‐93%. No statistically significant treatment differences were observed for BMI, total energy or percent energy from protein. On the pistachio diet (PD), statistically significant increases were seen for percent energy from fat at weeks 3 and 4 and weeks 5 and 6 compared to weeks 1 and 2. Additionally, on the PD, a statistically significant increase for percent energy from fat was seen at weeks 5 and 6 compared to the control diet (CD). On the PD, statistically significant decreases were seen for percent energy from carbohydrate at weeks 3 and 4, and weeks 5 and 6 compared to weeks 1 and 2. Additionally, on the PD, a statistically significant decrease for percent energy from carbohydrate was seen at weeks 5 and 6 compared to the CD. On the PD, statistically significant increases were seen in energy‐adjusted dietary γ‐T at weeks 3 and 4 compared to weeks 1 and 2 (mean difference of 26%; p < 0.001), weeks 5 and 6 compared to weeks 1 and 2 (mean difference of 27%; p < 0.001). Additionally, statistically significant increases in energy‐adjusted dietary γ‐T were seen at weeks 3 and 4 on the PD compared to the CD (mean difference of 21%; p < 0.001) and at weeks 5 and 6 on the PD compared to the CD (mean difference of 24%; p < 0.001). On the PD, a statistically significant increase was observed for post intervention cholesterol‐adjusted serum γ‐T (mean difference of 26%; p < 0.001) compared to pre‐intervention value. For the intervention group, a Pearson correlation was calculated for the change in energy‐adjusted γ‐T intake between weeks 1 and 2 and weeks 5 and 6 and the change in cholesterol‐adjusted serum γ‐T pre‐ and post intervention (r =.373; p =.025). Thus, consumption of pistachios can lead to an increase in serum levels of γ‐T. Pistachios could be incorporated into dietary strategies designed to reduce the risk of lung cancer.
Citation Information: Cancer Prev Res 2010;3(1 Suppl):B3.
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