Results:

The RGRs of pistachios consumed alone expressed as a percentage of white bread (100%) were: 28 g (5.7±1.8%); 56 g (3.8±1.8%); 84 g (9.3±3.2%), P< 0.001. Adding pistachios to white bread resulted in a dose-dependent reduction in the RGR of the composite meal; 28 g (89.1±6.0, P= 0.100); 56 g (67.3±9.8, P= 0.009); 84 g (51.5±7.5, P< 0.001). Addition of 56 g pistachios to carbohydrate foods significantly reduced the RGR: parboiled rice (72.5±6.0) versus rice and pistachios (58.7±5.1)(P= 0.031); pasta (94.8±11.4) versus pasta and pistachios (56.4±5.0)(P= 0.025); whereas for mashed potatoes (109.0±6.6) versus potatoes and pistachios,(87.4±8.0)(P= 0.063) the results approached significance.

Conclusions:

Pistachios consumed alone had a minimal effect on post-prandial glycemia and when taken with a carbohydrate meal attenuated the RGR. The beneficial effects of pistachios on post-prandial glycemia could, therefore, be part of the mechanism by which nuts reduce the risk of diabetes and CHD.