The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie
Nutrition Research and Practice
;
: 590-596, 2016.
Article
in English
| WPRIM
| ID: wpr-100890
ABSTRACT
BACKGROUND/OBJECTIVES:
The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS:
We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day.RESULTS:
The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05).CONCLUSIONS:
Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Plasma
/
Triticum
/
Cholesterol
/
Cross-Over Studies
/
Snacks
/
Flour
Type of study:
Controlled clinical trial
Limits:
Female
/
Humans
Language:
English
Journal:
Nutrition Research and Practice
Year:
2016
Type:
Article
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