It has been found that keeping the natural structure of plant derived food can limit the exposure of fat to digestive enzymes in gastric juice

A study from the quadram Institute, King's University of London, the University of Surrey and the University of Messina found that maintaining the natural structure of plant-based food can limit the exposure of fat to digestive enzymes in gastric juice, thus inhibiting the absorption of fat by the body If the natural plant structure can maintain the level of fat absorption, it will help reduce the body's fat accumulation, help weight control and reduce the potential of cardiovascular disease, the researchers said Previous studies have found that eating whole almonds does not cause weight gain, although almonds contain up to 50% fat According to this, the researchers designed a test to explore the different processing methods of almond, how to affect the body's absorption of almond fat In the study, participants were given two almond cakes, one made of a 2-mm-sized almond block and the other made of almond powder During consumption, the almond cake is chewed normally and then put into the dynamic stomach model The model can accurately simulate the physiological and chemical conditions of the small intestine and observe how fat is released 60 minutes after the food was put into the model, which is believed to be the retention time of the food in the stomach, the researchers found that 40% of the fat in the almond cake made of almond powder had been released, while only 6% of the fat in the almond block had been released After nine hours of digestion in the small intestine, 97% of the fat in the almond powder has been released, while only 60% of the fat in the almond block has been released The researchers believe that maintaining the natural structure of plant derived food can maintain the integrity of cell wall to a greater extent, thus limiting the release of fat in cells and reducing the absorption and utilization of fat.