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.
Artigo
em Inglês
| WPRIM (Pacífico Ocidental)
| ID: wpr-100890
Biblioteca responsável:
WPRO
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.
Texto completo:
Disponível
Base de dados:
WPRIM (Pacífico Ocidental)
Assunto principal:
Plasma
/
Triticum
/
Colesterol
/
Estudos Cross-Over
/
Lanches
/
Farinha
Tipo de estudo:
Ensaio clínico controlado
Limite:
Feminino
/
Humanos
Idioma:
Inglês
Revista:
Nutrition Research and Practice
Ano de publicação:
2016
Tipo de documento:
Artigo