• Confections;
  • glycosylated haemoglobin;
  • lipid profile, nougat


This study analysed the effects of consuming 30 g per day of ‘Jijona turrón’, a traditional Spanish Christmas nougat-type confection, on the circulating lipid parameters. Turrón 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 turrón 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 turrón 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.