Nutr Res Pract.  2016 Dec;10(6):590-596. 10.4162/nrp.2016.10.6.590.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

Affiliations
  • 1Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea. yosong@pusan.ac.kr
  • 2Department of Food Science and Nutrition, Tongmyong University, Busan 48520, Korea.
  • 3Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi 16419, Korea.
  • 4College of Hotel & Tourism Management, Kyung Hee University, Seoul 02447, Korea.

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.

Keyword

Snack; cholesterol; plasma; cross-over trials

MeSH Terms

Cholesterol
Cross-Over Studies*
Female
Flour
Humans
Plasma*
Snacks
Triticum
Cholesterol
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