Effect of pectin, high bran, low bran bread and potato on weight loss and serum lipids in obese rats fed low fat low calorie diet

ABSTRACT

The effect of pectin, high bran bread [HBB], low bran bread [LBB] and cooked potato added to low fat restricted calorie diets on body weight, serum lipids, HDL-cholesterol and liver lipids were studied in adult male obese rats for 8 weeks. Results were compared with fiber depleted low calorie diet. The HBB group had the highest weight loss [77 g]. Pectin and potato groups had comparable weight loss [67 g]. Pectin group had the highest fat loss and the lowest protein loss. Pectin displayed the most hypocholesterolemic effect, increased HDL- cholesterol and decreased serum triglycerides. HBB, LBB and potato groups exerted a hypocholesterolemic effect and increased HDL- cholesterol. Potato lowered serum triglycerides. In addition, liver cholesterol and triglycerides were reduced significantly for the four groups. The four regimens used proved effective in weight reduction and serum lipids modification