Department of Clinical and Experimental Medicine, Federico II University Medical School, Parma, Italy
Institute of Biostructures and Bioimaging, CNR, Parma, Italy
Naples, R and D, Barilla G and R Flli. SpA, Parma, Italy
References: Not available.
Effects Of Baked Products Enriched With N-3 Fatty Acids, Folates, β -Glucans, And Tocopherol In Patients With Mild Mixed Hyperlipidemia
Objective: To assess whether a diet containing foods enriched with β-glucans (3.6g/d), folic acid (1600μg/ d), long-chain (800mg/d) and short-chain (400mg/d) n-3 fatty acids, and tocopherols (120mg/d) is able to modulate positively the cardiovascular risk profile in people at slightly increased cardiovascular risk. Methods: Sixteen subjects with mild plasma lipid abnormalities were studied according to a randomized crossover design. After a 2-week run-in period, they followed a diet containing baked products enriched with active nutrients (active diet) or a diet containing the same products but without active nutrients (control diet) for 1month and then crossed over to the other diet. At the end of each period, a test meal of the same composition as the corresponding diet was administered, and plasma samples were obtained before and for 6 hours after the meal. Hunger and satiety were evaluated by the visual analog scale at fasting and after the meal. Results: Fasting plasma triglycerides were significantly lower after the active versus the control diet (1.56 ± 0.18 vs 1.74 ± 0.16mmol/l, p
Effects Of Baked Products Enriched With N-3 Fatty Acids, Folates, β -Glucans, And Tocopherol In Patients With Mild Mixed Hyperlipidemia
No results.
Effects Of Baked Products Enriched With N-3 Fatty Acids, Folates, β -Glucans, And Tocopherol In Patients With Mild Mixed Hyperlipidemia