Snack Selection Influences Nutrient Intake

JOURNAL: J Am Diet Assoc. 2010;110:1322-1327. doi: 10.1016/j.jada.2010.06.002.

AUTHORS: Howarth L, Petrisko Y, Ferchner-Evanson A, Nemoseck T and Kern, M.

Results of this study suggest that relative to a commercially processed low-fat cookie snack, dried plums promote more favorable plasma triglyceride responses, improved dietary quality, and slightly improved bowel function. The study investigated the influence of a 2-week intervention incorporating 100 kcal servings of dried plums vs low-fat cookies twice daily on total energy, nutrient intake, biochemical parameters and bowel habits in a randomized crossover design of two-2-week trials separated by a 2-week washout period. The study involved 26 women aged 25-54 with a body mass index (BMI) between 24 and 25. Incorporation into the diet of dried plums or the low-fat cookies did not change energy intake or weight. However, compared to cookies, dried plums promoted greater (P<0.05) intake of fiber, potassium, riboflavin, niacin, and calcium. Total fat intake tended to decrease with dried plum consumption as did cholesterol intake. Plasma triglyceride concentration remained unchanged by dried plum consumption (P>0.05) and was 17.0 +/-29.2 mg/dL higher ((P<0.05) after consumption of the low-fat cookies at the end of 2 weeks. Dried plums promoted a softer (P<0.05) stool consistency vs usual intake and in comparison to intake of low-fat cookies.