The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie.
10.4162/nrp.2016.10.6.590
- Author:
Sun Hee HONG
1
;
Mijeong KIM
;
Minji WOO
;
Jeong Sook NOH
;
JaeHwan LEE
;
Lana CHUNG
;
Yeong Ok SONG
Author Information
1. Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea. yosong@pusan.ac.kr
- Publication Type:Original Article
- Keywords:
Snack;
cholesterol;
plasma;
cross-over trials
- MeSH:
Cholesterol;
Cross-Over Studies*;
Female;
Flour;
Humans;
Plasma*;
Snacks;
Triticum
- From:Nutrition Research and Practice
2016;10(6):590-596
- CountryRepublic of Korea
- Language:English
-
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.
