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Best Of Chia Seeds

January 11, 2011 Written by JP    [Font too small?]

Salvia hispanica isn’t exactly a household name. But when it’s referred to as “chia seeds”, the recognition factor increases substantially. In prior decades, that coupling of words would bring to mind a novelty item that would grow into a Chia Pet. However these days, Salvia hispanica is more likely to be mentioned at your local health food store. It turns out that the seeds of chia are noteworthy for being more than just a gag gift.

This member of the mint family has been used as a vital form of sustenance in Central and South American cultures for several thousand years. But lately there has been a worldwide resurgence in interest in these seeds which are rich in potent antioxidants, generous amounts of fiber and health promoting omega-3 fatty acids. (1)

You may have noticed a recent pattern in the natural health marketplace. Every so often, a relatively obscure and ancient food is hoisted into the media spotlight and presented as a miracle worker. This happens so often that many consumers tend to become jaded and skeptical about the acclaim assigned to this parade of “new” products. I can understand both the excitement and the reluctance to embrace these types of supplements. The key is to get beyond the initial gut reaction, look past the promotional literature and dig into the actual research that’s available. Or I could do that for you!

Investigating a nutritional supplement is much like the process employed by private detectives. You first have to find all the available evidence possible. But that’s the just the beginning because, in all likelihood, you’ll discover conflicting information and sources of data with varying degrees of reliability. The true merit of a food or supplement can only be determined if all the relevant factors are considered.

A study from June 2009 put the good reputation of the chia seed into question. 90 overweight men and women took part in a 12 week study to determine if Salvia hispanica could help promote weight loss and improve cardiovascular health. Half of the group received a 25 gram serving of chia seeds before breakfast and dinner. The remaining participants consumed a placebo in the same fashion. Body composition/weight, blood pressure and a variety of blood tests focusing on inflammation and lipoproteins (cholesterol and triglycerides) were conducted prior to and post study. (2)

  • The serum levels of plant-based omega-3 fats (alpha linolenic acid) increased by 24% in the chia seed group. This is considered a positive finding and indicates some degree of absorption of the healthy fats contained within the seeds.
  • The bad news is that no other measure of health was notably impacted by chia. Blood pressure, body fat/weight, inflammatory markers and lipoproteins didn’t improve as expected.

This is disappointing because antioxidant-rich foods that are high in soluble fiber and omega-3 fats are generally believed to help reduce cardiovascular risk factors, inflammation and support weight loss. In addition, a few prior studies suggested that chia supplementation could reliably bring about such positive results. So what happened here? We might find a plausible reason for these current and unexpected findings by looking at the previous research.

A scientific trial completed in 2009 examined the effect of chia seeds on appetite and blood sugar levels. That research assessed the impact of adding various amounts of chia to refined (“white”) bread or rice milk. The amount of chia used per test serving ranged from 7 grams to 24 grams. The authors of this study found that the middle (15 grams) and highest dosages (24 grams) resulted in blood glucose reductions of between 33-44%. The “intermediate dose” of chia also prompted a 47% drop in hunger levels. However it’s important to note that this was a shorter term study, involving only 5 test meals. No measures regarding weight loss or general health status were taken into account. (3,4)

A similar, longer-term experiment was published in November 2007 in the journal Diabetes Care. That trial lasted 12 weeks and examined the role that chia could have in a group of 20 type-2 diabetics. Wheat bran was also employed in that study as a means of comparison. On average, the typical daily intake of chia was 37 grams. During the course of the experiment, all of the participants continued to take their prescribed medications and followed a diet recommended by the Canadian Diabetes Association. (5,6)

  • While undergoing the chia diet there was a significant reduction in C-reactive protein (an inflammatory marker), improvements in blood sugar control (A1C) and circulatory factors (fibrinogen) and a drop in systolic blood pressure.
  • No negative changes were noted in kidney or liver function and no weight loss was documented.

This is obviously a very encouraging study. But I noticed something interesting in the details of the prior two (successful) trials. The first is that they both used a particular brand of chia seed (Salba). Also, the two positive human studies were conducted by the same lead researcher (Dr. Vladimir Vuksan) at the same research facility (St. Michael’s Hospital in Toronto). The relevance of these two factors is uncertain. Does this mean that this particular product is somehow superior, as the manufacturer claims? It’s difficult to say at this point. But there is some evidence to suggest that different growth environments can influence the composition of chia seeds. (7,8)

Post-meal Blood Sugar Changes Based on Chia Seed Dosage

Source: FASEB J. March 2008 (link)

Something else to consider is that chia may preferentially benefit those eating high calorie/carbohydrate diets. A study from January of this year found that adding chia seeds to the feed of rats given a “sucrose-rich diet” prevented many of the harmful cardiovascular effects and the expected rise in insulin levels due to insulin resistance. A reduction in visceral fat deposits was also detected in the chia fed rats. This is certainly promising, but at this point, I must conclude that more research is required to clarify the blood sugar and heart health related consequences of chia supplementation in humans. (9)

My sincere hope is that we’ll all benefit from more reliable and thorough scientific inquiries into these ancient seeds. For instance, it could be that Salvia hispanica will one day turn out to be a therapeutic tool in the fight against breast cancer. Or perhaps eating chia isn’t the best way to derive its benefits. Poultry scientists are currently examining the possibility of using chia seeds as chicken feed, in order to produce chickens and eggs that are lower in cholesterol and higher in omega-3s. Will chia seeds be just another health food novelty or a gift from prior civilizations that improves the health of future generations? Only time will tell. (10,11,12)

Update: January 2011 – An intriguing study about chia seeds was recently conducted at the Department of Kinesiology at the University of Alabama. It compared the effects of a carbohydrate-rich drink (Gatorade) vs. a drink consisting of 50% Gatorade and 50% chia seeds in a small group of “highly trained athletes”. Both sports drinks contained the same amount of calories but a different nutritional composition. In the experiment, all of the participants took part in a 1-hour run on a treadmill followed by a 10k time trial which took place on a track. The crossover experiment involved repeated measurements on separate occasions to determine whether there was a difference in performance on the days when the competing drinks were used. The primary finding was that there was no statistically relevant difference in performance that could be attributed to the respective beverages. But that doesn’t mean that the chia seeds failed to impart a significant benefit. Rather, what the results indicate is that substituting 50% of the carbohydrates typically consumed with low carb, nutritious chia seeds allows athletes to perform equally well. The authors of the study note that this “allows athletes to decrease their dietary intake of sugar while increasing intake of Omega 3 fatty acids”. This alone is a sort of nutritional victory in my book. (13)

Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!

Be well!


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Posted in Diabetes, Food and Drink, Nutrition

9 Comments & Updates to “Best Of Chia Seeds”

  1. anne h Says:

    You are right – there is always hype about any new thing!
    I remember when I bought mine.
    The second time, they had their own display!
    They became popular seemingly overnight!
    But still, at the end of the day – the omega 3 aspect and the fiber is a good thing!
    Some people I know alternate between chia seeds and flax as a fiber source.
    Great writing, as usual, JP!

  2. JP Says:

    Thank you, Anne! 🙂

    I agree re: fiber and omega-3s. I try to include plenty in my daily diet.

    Be well!


  3. SC Says:

    A very informative write-up. Your detailed expositions like this one are some of best blogs. Keep up w the good work.

  4. Diana Says:

    Hello,I wonder if you have an opinion of Lifemax Mila, a very expensive strain of chia. I consume both soaked black and white chia almost daily and usually blend it in my Vitamix in smoothies, dressings, soups etc. Does a person absorb any omega 3 from unblended chia seeds such as when they are soaked in but consumed whole or must they be milled or blended to obtain the fats?
    Thank you for your time and knowledge!
    Sincerely, Diana

  5. JP Says:


    I took a quick look at the Lifemax Milla site. I can’t see any reason to justify the hefty price tag.

    I can only offer an educated guess re: your question about whole, soaked chia seeds and omega-3 absorption. *If* you chew the soaked seeds, I suspect you’d absorb a fair amount of the desired fatty acids. Swallowing them whole, even after being soaked, is likely to compromise omega-3 absorption, IMO. You’d still derive all the benefits attributable to the fiber content though.

    Be well!


  6. Iggy Dalrymple Says:

    Recently replaced oatmeal with 1 1/2 oz chia seed for breakfast. No weight loss during 1st 2 or 3 weeks. Then added cabbage/veggie soup (no starches) and have lost 10 or 12 lbs. Had gained over 20 lbs since becoming caregiver for my junkfood loving elderly mother.

    Suspect the cabbage soup is the key.

  7. JP Says:

    Very interesting, Iggy. I wonder if it relates to this at all?


    I’ll look into the cabbage connection too. You never know …

    Be well!


  8. JP Says:

    Updated 12/24/16:


    Eur J Clin Nutr. 2016 Dec 21.

    Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study.

    BACKGROUND/OBJECTIVES: Flax and Salba-chia seeds have risen in popularity owing to their favorable nutrient composition, including a high fiber content. Despite having comparable nutritional profiles, preliminary observations suggest differences in gelling properties, an attribute that may alter the kinetics of food digestion. Thus, we compared the effect of two seeds on postprandial glycemia and satiety scores.

    SUBJECTS/METHODS: Fifteen healthy participants (M/F: 5/10; age: 23.9±3 years; BMI: 22.2±0.8 kg/m2) were randomized to receive a 50 g glucose challenge, alone or supplemented with either 25 g ground Salba-chia or 31.5 g flax, on three separate occasions. Blood glucose samples and satiety ratings were collected at fasting and over 2-h postprandially. In addition, in vitro viscosity of the beverages was assessed utilizing standard rheological methodology.

    RESULTS: Both Salba-chia and flax reduced blood glucose area under the curve over 120 min by 82.5±19.7 mmol/l (P<0.001) and 60.0±19.7 mmol/l (P=0.014), respectively, relative to a glucose control. Salba-chia reduced peak glucose (-0.64±0.24 mmol/l; P=0.030) and increased time to peak (11.3±3.8 min; P=0.015) compared with flax. Salba-chia significantly reduced the mean ratings of desire to eat (-7±2 mm; P=0.005), prospective consumption (-7±2 mm; P=0.010) and overall appetite score (-6±2 mm; P=0.012), when compared with flax. The viscosity of Salba-chia, flax and control was 49.9, 2.5, and 0.002 Pa·s, respectively.

    CONCLUSIONS: Despite the similarities in nutritional composition, Salba-chia appears to have the ability to convert glucose into a slow-release carbohydrate and affect satiety to a greater extent than flax, possibly due to the higher fiber viscosity. Incorporation of either flax or Salba-chia into the diet may be beneficial, although use of Salba-chia may confer additional benefit.

    Be well!


  9. JP Says:

    Updated 01/18/17:


    Nutr Metab Cardiovasc Dis. 2016 Dec 9.

    Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: A double-blind randomized controlled trial.

    BACKGROUND AND AIM: Preliminary findings indicate that consumption of Salba-chia (Salvia hispanica L.), an ancient seed, improves management of type 2 diabetes and suppresses appetite. The aim of this study was to assesse the effect of Salba-chia on body weight, visceral obesity and obesity-related risk factors in overweight and obese adults with type 2 diabetes.

    METHODS: A double-blind, randomized, controlled trial with two parallel groups involved 77 overweight or obese patients with type 2 diabetes (HbA1c: 6.5-8.0%; BMI: 25-40 kg/m2). Both groups followed a 6-month calorie-restricted diet; one group received 30 g/1000 kcal/day of Salba-chia, the other 36 g/1000 kcal/day of an oat bran-based control. Primary endpoint was change in body weight over 6-months. Secondary endpoints included changes in waist circumference, body composition, glycemic control, C-reactive protein, and obesity-related satiety hormones.

    RESULTS: At 6-months, participants on Salba-chia had lost more weight than those on control (1.9 ± 0.5 kg and 0.3 ± 0.4 kg, respectively; P = 0.020), accompanied by a greater reduction in waist circumference (3.5 ± 0.7 cm and 1.1 ± 0.7 cm, respectively; P = 0.027). C-reactive protein was reduced by 1.1 ± 0.5 mg/L (39 ± 17%) on Salba-chia, compared to 0.2 ± 0.4 mg/L (7 ± 20%) on control (P = 0.045). Plasma adiponectin on the test intervention increased by 6.5 ± 0.7%, with no change observed on control (P = 0.022).

    CONCLUSIONS: The results of this study, support the beneficial role of Salba-chia seeds in promoting weight loss and improvements of obesity related risk factors, while maintaining good glycemic control. Supplementation of Salba-chia may be a useful dietary addition to conventional therapy in the management of obesity in diabetes.

    Be well!


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