The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period

Summary This study analysed the effects of consuming 30 g per day of ‘Jijona turron’, a traditional Spanish Christmas nougat-type confection, on the circulating lipid parameters. Turron is made of toasted almonds, honey and sugar. To make this product more appealing to consumers who need to control their lipid or glucose levels, a new product containing inulin was developed. Macro- and micronutrient contents were similar in both turron with (JTI) or without (JT) inulin. A study with thirty-two volunteers was conducted, with a daily consumption of 30 g of either inulin-containing or not-inulin-containing turron for a total of 5 weeks. At the beginning and at the end of the study, the circulating lipid parameters were quantified. The volunteers consuming both types of products maintained their circulating cholesterol within normal levels; however, consumers of JT presented a slightly but significant 8% decrease in LDL cholesterol level. On the other hand, the group consuming JTI maintained the levels of glycosylated haemoglobin, while volunteers consuming JT presented low but significantly higher levels of glycosylated haemoglobin.