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The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie
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 c...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5126408/ https://www.ncbi.nlm.nih.gov/pubmed/27909556 http://dx.doi.org/10.4162/nrp.2016.10.6.590 |
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author | Hong, Sun Hee Kim, Mijeong Woo, Minji Noh, Jeong Sook Lee, JaeHwan Chung, Lana Song, Yeong Ok |
author_facet | Hong, Sun Hee Kim, Mijeong Woo, Minji Noh, Jeong Sook Lee, JaeHwan Chung, Lana Song, Yeong Ok |
author_sort | Hong, Sun Hee |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5126408 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | The Korean Nutrition Society and the Korean Society of Community Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-51264082016-12-02 The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie Hong, Sun Hee Kim, Mijeong Woo, Minji Noh, Jeong Sook Lee, JaeHwan Chung, Lana Song, Yeong Ok Nutr Res Pract Original Research 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. The Korean Nutrition Society and the Korean Society of Community Nutrition 2016-12 2016-09-12 /pmc/articles/PMC5126408/ /pubmed/27909556 http://dx.doi.org/10.4162/nrp.2016.10.6.590 Text en ©2016 The Korean Nutrition Society and the Korean Society of Community Nutrition http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Hong, Sun Hee Kim, Mijeong Woo, Minji Noh, Jeong Sook Lee, JaeHwan Chung, Lana Song, Yeong Ok The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title | The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title_full | The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title_fullStr | The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title_full_unstemmed | The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title_short | The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie |
title_sort | amelioration of plasma lipids by korean traditional confectionery in middle-aged women: a cross-over study with western cookie |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5126408/ https://www.ncbi.nlm.nih.gov/pubmed/27909556 http://dx.doi.org/10.4162/nrp.2016.10.6.590 |
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