Processing could impact metabolizing energy of almonds, concludes study

By Gill Hyslop contact

- Last updated on GMT

According to a new study, almonds digested in different forms provide fewer calories than previously thought. Pic: ©iStock/marekuliasz
According to a new study, almonds digested in different forms provide fewer calories than previously thought. Pic: ©iStock/marekuliasz

Related tags: Digestion

Scientists suggest that both roasted and unroasted almonds provide fewer calories than previously believed.

In fact, whole unroasted almonds provide 25% fewer calories than the amount listed on nutrition labels, while whole roasted almonds provide 19% less calories and chopped roasted almonds 17% fewer calories.

Almond Four Box Infographic
Almond Board of California

The calories in almond butter, however, did not differ from calories estimated using Atwater factors, said the scientists from USDA’s Agricultural Research Service (ARS).

Traditionally, calories are determined using what are known as the Atwater factors, which was developed over 100 years ago, and assigns an estimated number of calories per gram of fat, protein and carbohydrate in a food.

The study, jointly funded by USDA ARS and Almond Board of California, used a new method to measure the number of calories in almonds actually digested and absorbed by human subjects, taking bioavailability into account.

Teasing out the discrepancy

According to Dr Janet Novotny, the team expanded upon the Atwater method to “tease out the caloric value of a single target food. Then, using the study participants’ energy intake and energy output, we were able to measure the number of calories actually digested and absorbed from a single food – in this case, almonds.” 

This was not the first time that a study has shown that almonds provide fewer calories than thought.​ In 2012, the same researchers found a discrepancy between the calories predicted by Atwater and the actual energy value of almonds in the human diet.

However, it was the first study to determine how food processing impacts the metabolizable energy of the nuts.

Almond Bar Graph Infographic
Almond Board of California

The impact of processing

The researchers concluded the Atwater method of calculating calories may exaggerate the calories from almonds because it has not taken into account actions like chewing, for instance.

Chewing – and other mechanical processes such as chopping and grinding – does not completely break down almond cell walls. The larger the particle size after ‘processing’, the less it’s able to be broken down by digestive enzymes and more is excreted, so fewer calories are absorbed.

The reverse is also true: the smaller the particle size, the more almond cells are exposed to digestive enzymes and the more calories are absorbed. This is particularly true after roasting the nuts, which have more fragile cells walls that are easily broken down.

According to Dr David Baer, “Calories are created equal but their availability from foods is not equal.  These new findings confirm that we actually get fewer calories than we thought from almonds, whether they are whole or chopped, roasted or unroasted, and the amount of calories absorbed is mostly dependent on the form of almonds consumed.”

Source:

Food & Function. 2016;7(10):4231-4238

‘Food processing and structure impact the metabolizable energy of almonds.’

Authors:​ Gebauer SK, Novotny JA, Bornhorst GM and Baer DJ.

DOI: http://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/c6fo01076h#!divAbstract

Related topics: Ingredients, Snacks, Health

Related news

Show more

Related products

show more

Exploring Innovation for Sweet Baked Products

Exploring Innovation for Sweet Baked Products

Cargill | 04-Aug-2020 | Technical / White Paper

From doughnuts to danishes, sweet baked goods offer something for almost everyone – and the relationships run deep. But as consumer attitudes about health...

The rising challenge of clean label baking

The rising challenge of clean label baking

DuPont Nutrition & Biosciences | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

Developing with Plant Protein for Success

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Related suppliers

Follow us

Products

View more

Webinars