Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects

• Published in: Ciência e tecnologia de alimentos
• Main Authors: AHMAD, Nazir, SHABBIR, Umair, SAMEEN, Aysha, MANZOOR, Muhammad Faisal, AHMAD, Muhammad Haseeb, ISMAIL, Tariq, AHMED, Saeed, SIDDIQUE, Rabia
• Format: Journal Article
• Language: Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2021
• Subjects: FOOD SCIENCE & TECHNOLOGY; milk yogurt; flaxseed; dietary fibers; fortification; hypercholesterolemia; omega fatty acids
• ISSN: 1678-457X
• DOI: 10.1590/fst.22420

Abstract A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.