Efeito do consumo da amêndoa de baru sobre o perfil lipídico e o estado oxidativo de indivíduos moderadamente hipercolesterolêmicos

• Ano de defesa: 2014
• Autor(a) principal: Bento, Ana Paula Nunes
• Orientador(a): Naves, Maria Margareth Veloso
• Banca de defesa: Rogero, Marcelo Macedo, Horst, Maria Aderuza, Naves, Maria Margareth Veloso
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Nutrição e Saúde (FANUT)
• Departamento: Faculdade de Nutrição - FANUT (RG)
• País: Brasil
• Palavras-chave em Português: Nozes; Dislipidemias; Estresse oxidativo; Doenças cardiovasculares
• Palavras-chave em Inglês: Nuts; Dyslipidemias; Oxidative stress; Cardiovascular diseases
• Área do conhecimento CNPq: CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/3854

Objective: To evaluate the effect of baru almonds supplementation on lipid profile and oxidation state of mildly hypercholesterolemic subjects. Material and Methods: A randomized, controlled and crossover trial was performed with 20 mildly hypercholesterolemic subjects (total cholesterol mean (± SEM) = 5.8 ± 0.2 mmol/L, aged 21–57, and mean body mass index = 23.0 ± 0.5 kg/m2). The assay had 2 periods of 6 wks each and a 4-wk washout period between the treatments. Subjects were randomly allocated in alternated periods receiving the following treatments per period: supplementation with 20 g/d of baru almonds or placebo (1 corn starch capsule/d). Results: Participants maintained their dietary intake throughout the study, except for vitamin E intake that increased after supplementation with baru almonds (P = 0.013). The daily addition of 20 g of baru almonds to the usual diet did not change the volunteers’ body composition neither the oxidation status (P < 0.05). Compared to placebo, supplementation of baru almonds reduced serum total cholesterol (-8.1 ± 2.4%, p = 0.007), LDL-c (-9.4 ± 2.4%, p = 0.006) and non-HDL-c (- 8.1 ± 3.0%, p = 0.013. Conclusions: Diet supplementation of mildly hypercholesterolemic subjects with baru almonds improved serum lipid parameters, so that this food might be included in diets for reducing the cardiovascular disease risk.