Effect of almond consumption on insulin sensitivity
INSULIN SENSITIVITY
The final statistical model to evaluate the effect of almonds on insulin sensitivity as measured by the hyperinsulinemic euglycemic clamp contained period, and treatment, with BMI as covariate. Whole-body insulin sensitivity expressed as the M-value was significantly lower at the end of the almond intervention period (16.7 ± 8.0 mg/kg/min) compared to the control period (20.4 ± 8.2 mg/kg/min; P = 0.002). The treatment effect of almonds on the M-value was estimated at + 3.15 mg/kg/min (95% CI 1.28, 5.01), whereas the same model without BMI as covariate estimated the treatment effect at + 3.78 mg/kg/min (95% CI 1.94, 5.63; P < 0.001). This indicates that the change in BMI only partly explained the treatment effect on the M-value. The individual changes in M-value are shown in Fig. The change in M-value (mg/kg/min) between the control and intervention period for each participant, including the average M-value of the control (20.4 ± 8.2 mg/kg/min) and intervention period (16.7 ± 8.0 mg/kg/min; dotted line)