FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia
FiberCreme is a commercial nondairy creamer made with isomalto-oligosaccharides (IMO) that is a source of dietary fiber. A study showed that IMO could decrease cholesterol (CH) and triglycerides, which are factors related to the risk of cardiovascular diseases and insulin resistance. This study eval...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Korean Society of Food Science and Nutrition
2022
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| Online Access: | https://repository.ugm.ac.id/281652/1/Sunarti_KKMK.pdf |
| _version_ | 1797037473145028608 |
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| author | Sunarti, Sunarti Mumpuni, Hasanah Yasmine, Nadia Marsono, Yustinus Fibri, Dwi Larasatie Nur Murdiati, Agnes |
| author_facet | Sunarti, Sunarti Mumpuni, Hasanah Yasmine, Nadia Marsono, Yustinus Fibri, Dwi Larasatie Nur Murdiati, Agnes |
| author_sort | Sunarti, Sunarti |
| collection | UGM |
| description | FiberCreme is a commercial nondairy creamer made with isomalto-oligosaccharides (IMO) that is a source of dietary fiber. A study showed that IMO could decrease cholesterol (CH) and triglycerides, which are factors related to the risk of cardiovascular diseases and insulin resistance. This study evaluated FiberCreme's ability as a functional food ingredient to reduce CH and the risk of cardiovascular diseases in subjects with hyperlipidemic. This controlled clinical study trial involved 53 (23∼57 years old) subjects with borderline high CH (>190 mg/dL) or triglycerides (>150 mg/dL) or both, who were divided into FiberCreme and control groups. The participant received 86 g of cookies daily for 4 weeks. The FiberCreme and control groups consumed FiberCreme-containing cookies and cookies with coconut cream with 5.78% and 4.69% fibers, respectively. Lipid profile, anthropometry, body composition, and food intake were also measured. Data analysis was performed using SPSS v.25. This study suggests that FiberCreme cookies can significantly reduce CH, triglycerides, and cardiac risk ratio scores. |
| first_indexed | 2024-03-14T00:03:52Z |
| format | Article |
| id | oai:generic.eprints.org:281652 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:03:52Z |
| publishDate | 2022 |
| publisher | Korean Society of Food Science and Nutrition |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2816522023-11-10T05:54:25Z https://repository.ugm.ac.id/281652/ FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia Sunarti, Sunarti Mumpuni, Hasanah Yasmine, Nadia Marsono, Yustinus Fibri, Dwi Larasatie Nur Murdiati, Agnes Medical Biochemistry and Metabolomics FiberCreme is a commercial nondairy creamer made with isomalto-oligosaccharides (IMO) that is a source of dietary fiber. A study showed that IMO could decrease cholesterol (CH) and triglycerides, which are factors related to the risk of cardiovascular diseases and insulin resistance. This study evaluated FiberCreme's ability as a functional food ingredient to reduce CH and the risk of cardiovascular diseases in subjects with hyperlipidemic. This controlled clinical study trial involved 53 (23∼57 years old) subjects with borderline high CH (>190 mg/dL) or triglycerides (>150 mg/dL) or both, who were divided into FiberCreme and control groups. The participant received 86 g of cookies daily for 4 weeks. The FiberCreme and control groups consumed FiberCreme-containing cookies and cookies with coconut cream with 5.78% and 4.69% fibers, respectively. Lipid profile, anthropometry, body composition, and food intake were also measured. Data analysis was performed using SPSS v.25. This study suggests that FiberCreme cookies can significantly reduce CH, triglycerides, and cardiac risk ratio scores. Korean Society of Food Science and Nutrition 2022-06-30 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/281652/1/Sunarti_KKMK.pdf Sunarti, Sunarti and Mumpuni, Hasanah and Yasmine, Nadia and Marsono, Yustinus and Fibri, Dwi Larasatie Nur and Murdiati, Agnes (2022) FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia. Preventive Nutrition and Food Science, 27 (2). pp. 165-171. ISSN 2287-8602 https://www.pnfs.or.kr/journal/view.html?doi=10.3746/pnf.2022.27.2.165 https://doi.org/10.3746/pnf.2022.27.2.165 |
| spellingShingle | Medical Biochemistry and Metabolomics Sunarti, Sunarti Mumpuni, Hasanah Yasmine, Nadia Marsono, Yustinus Fibri, Dwi Larasatie Nur Murdiati, Agnes FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title | FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title_full | FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title_fullStr | FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title_full_unstemmed | FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title_short | FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia |
| title_sort | fibercreme as a functional food ingredient reduces hyperlipidemia and risk of cardiovascular diseases in subjects with hyperlipidemia |
| topic | Medical Biochemistry and Metabolomics |
| url | https://repository.ugm.ac.id/281652/1/Sunarti_KKMK.pdf |
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