 |
|
15th
World Congress Clinical Nutrition
19th
– 22nd September 2010 El Sokhna Resort - Egypt
|
 |
|
|
| |
 |
Copyright © 2010.
WCCN2010.COM
All rights reserved |
|
 |
 |
Effects of “Çeşnibahar bread” on human blood lipid parameters
Berrin Imge Ergüder, E. Gürleyik, Ş. Korkmaz, İ. Durak
Ankara University, Faculty of Medicine, Department of Biochemistry, 06100 Ankara, Turkey
|
Objective: The aim
of this study was to observe in vivo
effects of “Çeşnibahar bread” on
human blood lipid parameters.
Çeşnibahar bread is a functional
food which includes three kind
flours such as barley, rye, oaf and
some spices such as thyme, garlic
and soybean protein Methods: Healthy
eight volunteers were enrolled in
this study (5 women and 3 men).
During a month, they consumed normal
diet and Çeşnibahar bread. Before
and after study, their blood lipid
parameters were measured. The data
were analyzed with SPSS software
using paired t-test.
Results: As shown
table 1, after Çeşnibahar bread
consumption, there were reduction in
blood lipid parameters.
Conclusions: Our
results show that mixed type bread
like Çeşnibahar bread causes
reductions in blood lipid levels
possibly due to inhibition of
cholesterol and other lipids through
intestinal channel. At the moment,
our study continues with more
subjects with and without
hypercholesterolemia.
Table 1: Lipid parameters
|
|
Total
Cholesterol
|
HDL
|
LDL
|
VLDL
|
TG
|
|
Before
çeşnibahar
consumption
(n =
8)
|
230.4
±
37.9
|
57.2
±
12.9
|
150.0
±
27.9
|
23.1±
12.2
|
116.4
±
60.
6
|
|
After
çeşnibahar
consumption
(n =
8)
|
203.9
±
13.2
|
51.8
±
3.3
|
130.0
± 7.9
|
19.0
±
2.8
|
94.4
±
14.2
|
|
P
values
|
0.07
|
0.26
|
0.1
|
0.38
|
0.34
|
|
|
| |
|
 |
|
:: :: :: :: |
|
