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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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Authors
Supriya.v,Ushasuresh,Bavani pazhani
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Keywords
Oats, soluble fibre, hypocholesterolemia
Abstract
BACKGROUND: Hypercholesterolemia is a strong predictor of coronary Heart Disease mortality. The prevalence of Coronary Artery Disease (CAD) is known to be very high both among migrant Asian Indians and also among people within the Indian sub continent. Evidence suggested that high - fiber diets in accordance with American Heart Association (AHA) reduces serum cholesterol by 11 - 32 percent. Many studies have shown that soluble fibre beta-glucan present in oats have a beneficial effect in reducing cholesterol. So, the study was carried out with the following objectives.
OBJECTIVES: to study the comparative effect of two different oat bran recipes, namely oat bran biscuits and oat bran porridge on hypercholesterolemic subjects and to check whether there is an effect in the food processing method employed.
DESIGN: Prospective design with purposive sampling technique was employed for the study. 12 hypercholesterolemic subjects were selected belonging to the age group of 40-55 years. Baseline information of the selected subjects were obtained using an interview schedule which includes information regarding age, sex, physical activity pattern, personal habits, dietary habits, anthropometric details such as weight, BMI, Waist circumference. The study consisted of two groups, each group consisting of six samples respectively in accordance with the type of supplementation namely oat bran biscuits and oat bran porridge.
RESULTS: Significant difference was found to be observed in total cholesterol levels among both the group of subjects (at 5 percent and 1 percent significance levels). LDL was not found to be significant in experimental group 1 subjects whereas in experimental group 2 it showed significant results. Similarly HDL cholesterol also showed significant results in group 2. After comparing each parameter within the 2 groups the results showed that there was no significant difference in total cholesterol, LDL, HDL, triglycerides, VLDL and their ratios between both the groups.
CONCLUSION: Comparison of oat bran biscuits and oat bran porridge supplementation proved that there is no difference in food processing method, with both the forms showing similar effects on hypercholesterolemia. Fibre supplementation in any form can be helpful for reducing the risk of complications and improving the lifespan from dreaded diseases like diabetes mellitus and cardiovascular diseases.
IJCRT's Publication Details
Unique Identification Number - IJCRT2401220
Paper ID - 249170
Author type - Indian Author
Page Number(s) - b763-b769
Pubished in - Volume 12 | Issue 1 | January 2024
DOI (Digital Object Identifier) -
No Of Downloads - 91
Author Country - India, 600020, Chennai, Chennai, 600020, Health Science All
Publisher Name - IJPUBLICATION | www.ijcrt.org | ISSN : 2320-2882
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Supriya.v,Ushasuresh,Bavani pazhani, "Improvement of lipid profile with oats", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.12, Issue 1, pp.b763-b769, January 2024, Available at :http://www.ijcrt.org/papers/IJCRT2401220.pdf
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