(P11-035-23) Effect of Almond Consumption on Iron Regulation in a Mouse Model of Aging

Objectives: Inflammation is one of the leading causes of anemia. Almonds are a rich source of antioxidants and nutrients that can mitigate anemia of inflammation through reducing inflammation and improving the health of red blood cells (RBCs). In this study, we investigated the effect of almond intake on iron status and on the RBC antioxidant system of aged C57BL6 mice.

Methods: Twenty C57BL/6 mice, all 20 months old (12 males and 8 females), were randomized to consume either a standard diet (SD) containing 15 % calories from fat, or a modified version of the SD diet with 15 % calories from almonds (SDA) for 16 weeks. The mice had to be euthanized after 13 weeks due to a low survival rate. Blood and tissue samples were analyzed for iron status and inflammatory markers, RBC α-tocopherol, and activity of RBC antioxidant enzymes (Superoxide Dismutase, SOD; catalase, CAT; and Glutathione peroxidase, GPX).

Results: Using intention to treat analysis, hemoglobin (13.3±0.8 g/dL vs. 10.6±0.9 g/dL; p = 0.023), spleen iron (1252±329 µg/g vs. 407±62 µg/g, p=0.017), and liver iron (163±28 µg/g vs. 89±13 µg/g p=0.017) were significantly higher in the SDA group compared to the SD group. Plasma iron, plasma hepcidin and RBC α-tocopherol concentrations were not significantly different between groups (p >0.05). Among the antioxidant enzymes, CAT activity trended towards significance with higher activity in the SDA group (71±5 nmol/min/ml vs. 62±2 nmol/min/ml; p = 0.052).

Conclusions: These findings suggest improved iron status in mice fed the SDA diet compared to the control group. Future studies are needed to investigate the underlying mechanisms responsible for these results.

Funding Sources: Wake Forest University