A yoghurt with a cereal containing OatWell® betalucan, Primaliv© lowers LDL and total cholesterol
Frid, Anders; Hofstedt, Anette; Granfeldt, Yvonne; Björck, Inger (2004)
Frid, Anders
Hofstedt, Anette
Granfeldt, Yvonne
Björck, Inger
Julkaisusarja
Agrifood Research ReportsMaa- ja elintarviketalous
Numero
51
Sivut
s. 136
MTT
2004
Tiivistelmä
Some earlier work have shown that OatWell® beta-clucan can lower total cholesterol and LDL in healthy volunteers. The aim of the present study was to investigate whether a commercially available product, Primaliv© , consisting of a cup of yoghurt with a lid containing a cereal with a high content of OatWell® beta-glucan could lower cholesterol and other blood parameters and also if glucose tolerance was affected. Volunteers were healthy but chosen from a population with a known slightly increased risk for cardiovascular disease (22 patients, 6 men, 32 68 years). All had first-degree heredity for diabetes type 2. Six had impaired glucose tolerance (IGT), none had diabetes. All had a total p-cholesterol between 5 6.5 mmol/l at screening. The study design was a randomized open-labelled crossover model, the volunteers eating either the active product or the control product twice daily. 200 g yoghurt together with 26,5 g of a cereal containing 4 g OatWell® betaglucan and 5 g other plant fibers. The control product consisted of the yoghurt together with bread with an equal amount of carbohydrates as the test product. Test period was four weeks and the wash out period two weeks. All volunteers had a stable weight during the 10-week study period. Slight abdominal discomfort was reported by 8 volunteers but none chose to discontinue the study due to side effects. CRP, fibrinogen and PAI-1 showed no significant change. The glucose tolerance measured from iv glucose challenge with insulin measurements showed no significant change. The study showed that a product containing 4 g of OatWell® beta-glucan, combined with 200 g of yoghurt to constitute a snack, Primaliv© , taken twice daily over a period of four weeks will significantly lower both total cholesterol and LDL when compared to a control product. Glucose tolerance and other blood parameters were unchanged. Lia Amundsen, Å. et al. 2003. Scandinavian Journal of Nutrition 47(2)68-74; Ripsin, C.M. et al. 1992. The Journal of the American Medical Association 267(24)3317-3325.
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