2014-12-302014-03-21BENTO, 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.http://repositorio.bc.ufg.br/tede/handle/tede/3854Objective: 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.application/pdfAcesso AbertoNozesDislipidemiasEstresse oxidativoDoenças cardiovascularesNutsDyslipidemiasOxidative stressCardiovascular diseasesCIENCIAS DA SAUDE::NUTRICAODissertação