Effect of the intake of an integral bread formulated with gum from Hymenaea courbaril on the concentrations of blood lipids of patients with mild-moderate dyslipidemia

The seeds of Hymenaea courbaril (Caesalpiniace), a species widely disseminated in Venezuela, produce a clear and soluble gum. The dietetic fiber content (60.7%) of the gum was used as a good criterion for the formulation of integral bread in a diet for dyslipidemia patients. The proximal composition...

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Bibliographic Details
Published in:	Investigación clínica Vol. 52; no. 2; p. 140
Main Authors:	Abed El Kader, Dina, León de Pinto, Gladys, Martínez, Maritza, Cano-Ponce, Clímaco, Reyna, Nadia, Larrazaval, Marvelys
Format:	Journal Article
Language:	Spanish
Published:	Venezuela 01-06-2011
Subjects:	Adult Bread Cholesterol - blood Dyslipidemias - blood Dyslipidemias - diet therapy Food, Formulated Humans Hymenaea Male Middle Aged Severity of Illness Index Triglycerides - blood
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Summary:	The seeds of Hymenaea courbaril (Caesalpiniace), a species widely disseminated in Venezuela, produce a clear and soluble gum. The dietetic fiber content (60.7%) of the gum was used as a good criterion for the formulation of integral bread in a diet for dyslipidemia patients. The proximal composition of the integral bread was determined. The product acceptability evaluation was done by a comparison test and by a hedonic scale. The experimental design was carried out with a total of 30 male volunteers with dyslipidemia. They were divided into two groups: Group A was fed with a modified diet, which included bread prepared with the H. courbaril gum; and Group B received the same diet without the gum, based on the American Dietetic Association recommendations. Both groups were maintained on their respective diets for six weeks. The lipid profile was determined in each patient, before starting the diets and after the specified period. The bread formula contained 17.60% protein, 1.19% fat and 0.97% crude fiber, in accordance with standards established by COVENIN. The paired preference test showed grater acceptance of the bread prepared with a gum concentration of 7% and low fat content. Significant decreases in the concentrations of triacylglycerol and VLDL-cholesterol were observed in Group A. These findings suggest a possible use of the H. courbaril gum, as a diet modifier for dyslipidemic patients.
ISSN:	0535-5133