Poster Topical Area: Dietary Bioactive Components
Location: Hall D
Poster Board Number: 260
OBJECTIVES: Dietary solutions can ameliorate cardiovascular disease risk in statin reluctant patients. Yet no studies have been undertaken to explore if a portfolio approach with healthy appetizing ready-to-eat foods having functional food ingredients can improve cardiovascular health in this population.The present objective was to evaluate the effect of a range of hedonically acceptable proprietary products containing four functional bioactives on cholesterol levels in statin reluctant participants.
METHODS: A multi-centre, randomized, double-blind, free-living cross-over study composed of 2 regimented phases of 4 weeks each, separated by a 4-week washout was conducted. Participants (n=54) ingested two servings per day from an assortment of packaged, shelf-stable food products as a substitute for some foods they were already consuming. Treatment products consisted of oatmeal, pancakes, cranberry bars, chocolate bars, sprinkles, and smoothies formulated specifically to provide 5g of fibre, 1800 mg of alpha-linolenic acid, 1000 mg of phytosterols and 1800 µmol antioxidants per serving. Control products were calorie-matched like items drawn from the general grocery marketplace.
OUTCOME MEASURES: Fasting glucose, triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), total cholesterol (TC) concentrations and low-density lipoprotein cholesterol (LDL-C) were analyzed at baseline (d 1 and 2) and endpoint (d 29 and 30) of both phases.
RESULTS: A Reduction of 5.08% was observed in total cholesterol (p value 0.0004) with LDL-C levels being reduced by 8.80% (p value <0.0001) (Table 1) after consumption of study foods compared to control. Circulating TG levels, HDL-C, and glucose concentrations were not influenced by study foods.
CONCLUSIONS: Consumption of a portfolio of ready-to-eat bioactive foods significantly improves serum lipid profiles in patients unable or unwilling to take statin drugs. This novel, easily adaptable food-based approach is anticipated to have extensive implications for healthcare research and practice improvement.
Richardson Centre for Functional Foods and Nutrace
Winnipeg, Manitoba, Canada