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Almond Form and Processing Impacts Metabolizable Energy Value in Humans

We have previously demonstrated that the metabolizable energy (ME) of whole roasted almonds is less than that predicted by the Atwater factors, and thus lower than the value currently listed on the Nutrition Facts panel. Studies have shown that incomplete disruption of the cell wall during mastication of whole almonds leads to decreased lipid absorption, suggesting that the food matrix plays a role in determining the ME value of a food. However, data are lacking on how food structure and processing (roasting, slicing or grinding) impact the ME value of almonds. The objective of this research was to determine the ME value of different forms of almonds.