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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
  • Received : 2016.06.29
  • Accepted : 2016.08.10
  • Published : 2016.12.01

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.

Keywords

Snack;Cholesterol;plasma;cross-over trials

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Acknowledgement

Supported by : iPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries)