Efeito do consumo da amêndoa de baru sobre o perfil lipídico e o estado oxidativo de indivíduos moderadamente hipercolesterolêmicos
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2014-03-21
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Universidade Federal de Goiás
Resumo
Objective: To evaluate the effect of baru almonds supplementation on lipid profile
and oxidation state of mildly hypercholesterolemic subjects. Material and Methods:
A randomized, controlled and crossover trial was performed with 20 mildly
hypercholesterolemic subjects (total cholesterol mean (± SEM) = 5.8 ± 0.2 mmol/L,
aged 21–57, and mean body mass index = 23.0 ± 0.5 kg/m2). The assay had 2
periods of 6 wks each and a 4-wk washout period between the treatments. Subjects
were randomly allocated in alternated periods receiving the following treatments per
period: supplementation with 20 g/d of baru almonds or placebo (1 corn starch
capsule/d). Results: Participants maintained their dietary intake throughout the
study, except for vitamin E intake that increased after supplementation with baru
almonds (P = 0.013). The daily addition of 20 g of baru almonds to the usual diet did
not change the volunteers’ body composition neither the oxidation status (P < 0.05).
Compared to placebo, supplementation of baru almonds reduced serum total
cholesterol (-8.1 ± 2.4%, p = 0.007), LDL-c (-9.4 ± 2.4%, p = 0.006) and non-HDL-c (-
8.1 ± 3.0%, p = 0.013. Conclusions: Diet supplementation of mildly
hypercholesterolemic subjects with baru almonds improved serum lipid parameters,
so that this food might be included in diets for reducing the cardiovascular disease
risk.
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BENTO, Ana Paula Nunes. Efeito do consumo da amêndoa de baru sobre o perfil lipídico e o estado oxidativo de indivíduos moderadamente hipercolesterolêmicos. 2014. 97 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2014.