Almond Consumption May Benefit Some Gut Microbiota Functionality, Study Finds  

New research found that consuming almonds significantly increases butyrate, a type of beneficial short-chain fatty acid (SCFA), the Almond Board of California announces. Butyrate, which is produced by microbes in the gut when they digest fiber, is the primary fuel source for colonocytes, the cells that line the colon, and may play a role in multiple processes related to human health, including improving sleep quality and fighting inflammation, and has been associated with a lower risk of colon cancer. 

A team of researchers led by Professor Kevin Whelan from King’s College London, set out to determine the impact whole almonds and ground almonds have on the composition of gut microbiota, gut microbiota diversity and gut transit time. The study was funded by the Almond Board of California.

“Part of the way in which the gut microbiota impact human health is through the production of short-chain fatty acids, such as butyrate. These molecules act as a fuel source for cells in the colon, they regulate absorption of other nutrients in the gut, and they help balance the immune system,” explained Kevin Whelan, PhD, RD, Professor of Dietetics, King’s College London.

Almonds provide fibre (12.5 / 3.5 g per 100g / 30g serving) and 15 essential nutrients including (per 100g / 30g serving): magnesium (270 / 81 mg), potassium (733 / 220 mg), and vitamin E (25.6 / 7.7 mg), making them a perfect nutrient-rich snack to promote gut health.