Paniņu lecitīns sirds un asinsvadu slimību profilaksē
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Date
2021
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Rīgas Stradiņa universitāte
Rīga Stradiņš University
Rīga Stradiņš University
Abstract
Pētījuma aktualitāte: Kopējā holesterīna un ZBL holesterīna līmeņa saistība ar koronāro sirds slimību un insultu ir pierādīta vairākos randomizētos kontrolētos pētījumos. Paniņas iegūst kā blakusproduktu sviesta ražošanā, iegūstot unikālu lipīdu sastāvu. Visi paniņu lipīdi ir piena tauku lodīšu membrānu (PTLM) lipīdi. Parādās aizvien vairāk pētījumu kas rāda, ka PTLM fosfolipīdi piedalās uzņemtā holesterīna metabolismā kuņģa-zarnu traktā.
Pētījuma mērķis: Izpētīt paniņu lecitīna saistību ar cilvēku asins plazmas lipoproteīnu profilu.
Hipotēze: 30 dienu laikā lietojot 250 mL raudzētu paniņu var panākt statistiski nozīmīgu ZBL holesterīna līmeņa samazinājumu.
Pētījuma metodes: Pētījumā piedalījās 19 cilvēki ar dislipidēmiju vecumā 20+, kas tika sadalīti divās grupās – eksperimentālā (10 dalībnieki) un kontroles (deviņi dalībnieki). Lai iegūtu datus par uztura paradumiem, dalībnieki aizpildīja pārtikas patēriņa biežuma anketu pirms eksperimenta sākuma un eksperimenta beigās. Visi pētījuma dalībnieki pirms eksperimenta sākuma un eksperimenta beigās noteica asins seruma lipīdu profilu – kopējo holesterīna līmeni, ZBL holesterīna un triglicerīdu līmeni. Eksperimentālās grupas dalībnieki 30 dienu periodā kopā ar kādu no ēdienreizēm lietoja vienu glāzi (250 mL) Baltais raudzētu paniņu, savukārt kontroles grupas dalībnieki papildus neiekļāva raudzētas paniņas uzturā.
Rezultāti: Šī eksperimenta ietvaros netika atrasta statistiski nozīmīga kopējā holesterīna līmeņa (p=0,58) un ZBL holesterīna līmeņa (p=0,58) starpība starp sākuma un beigu rezultātiem. Tika atrasta cieša negatīva korelācija starp paniņu lietošanas biežumu un ZBL holesterīna rādītājiem (r = -0,75, p = 0,013), kā arī cieša pozitīva korelācija starp miltu konditorejas izstrādajumu lietošanas biežumu un ZBL holesterīna rādītājiem (r = 0,84, p = 0,004) un vidēji cieša pozitīva korelācija starp kūku lietošanas biežumu un ZBL holesterīna rādītājiem.
Secinājumi: Ar 250 mL raudzētu paniņu lietošanu 30 dienu laikā nav panākts statistiski nozīmīgs ZBL holesterīna līmeņa samazinājums. Ir novērojama cieša negatīva korelācija starp paniņu lietošanas biežumu un ZBL holesterīna līmeni un pozitīva korelācija starp miltu konditorejas izstrādājumu un kūku lietošanas biežumu un ZBL holesterīna līmeni. Ir nepieciešami ilglaicīgāki un apjomīgāki pētījumi paniņu lietošanas biežuma saistības noteikšanai ar asins plazmas lipoproteīnu rādītāju izmaiņām.
Background: There is evidence from several randomized controlled trials about association of total cholesterol and LDL cholesterol levels with coronary heart disease and stroke. As a result of buttermilk as a by-product in the production of butter, a unique lipid composition is obtained. All buttermilk lipids are milk fat globule membrane (MFGM) lipids. An increasing number of studies are showing that MFGM phospholipids are involved in the metabolism of ingested cholesterol in the gastrointestinal tract. Objective: To investigate the relationship between buttermilk lecithin and human plasma lipoprotein profile. Hypothesis: Consuming 250 mL of fermented buttermilk over 30 days can achieve a statistically significant reduction in LDL cholesterol levels. Methods: The study involved 19 people with dyslipidaemia aged 20+, who were divided into two groups - experimental (10 participants) and control (nine participants). To obtain data on dietary habits, participants completed a food frequency questionnaire before and at the end of the experiment. All study participants took a test to determine their serum lipid profile - total cholesterol, LDL cholesterol and triglyceride levels before and at the end of the experiment. Participants in the experimental group consumed one glass (250 mL) of fermented buttermilk Baltais with one of the meals over a 30-day period, while members of the control group did not include fermented buttermilk in their diet. Results: No statistically significant difference in total cholesterol (p = 0.58) and LDL cholesterol (p = 0.58) were found between the baseline and end results in this experiment. A strong negative correlation was found between the frequency of buttermilk consumption and LDL cholesterol (r = -0.75, p = 0.013), as well as a strong positive correlation between the frequency of use of flour-based confectionery and LDL cholesterol (r = 0, 84, p = 0.004) and a moderately strong positive correlation between cake consumption frequency and LDL cholesterol. Conclusion: The consumption of 250 mL of fermented buttermilk for 30 days did not result in a statistically significant reduction in LDL cholesterol levels. There is a strong negative correlation between the frequency of buttermilk consumption and LDL cholesterol levels and a strong positive correlation between the frequency of consumption of flour-based confectionery, cakes and LDL cholesterol levels. More longer-term and extensive studies are needed to determine the relationship between the frequency of buttermilk consumption and changes in plasma lipoprotein parameters.
Background: There is evidence from several randomized controlled trials about association of total cholesterol and LDL cholesterol levels with coronary heart disease and stroke. As a result of buttermilk as a by-product in the production of butter, a unique lipid composition is obtained. All buttermilk lipids are milk fat globule membrane (MFGM) lipids. An increasing number of studies are showing that MFGM phospholipids are involved in the metabolism of ingested cholesterol in the gastrointestinal tract. Objective: To investigate the relationship between buttermilk lecithin and human plasma lipoprotein profile. Hypothesis: Consuming 250 mL of fermented buttermilk over 30 days can achieve a statistically significant reduction in LDL cholesterol levels. Methods: The study involved 19 people with dyslipidaemia aged 20+, who were divided into two groups - experimental (10 participants) and control (nine participants). To obtain data on dietary habits, participants completed a food frequency questionnaire before and at the end of the experiment. All study participants took a test to determine their serum lipid profile - total cholesterol, LDL cholesterol and triglyceride levels before and at the end of the experiment. Participants in the experimental group consumed one glass (250 mL) of fermented buttermilk Baltais with one of the meals over a 30-day period, while members of the control group did not include fermented buttermilk in their diet. Results: No statistically significant difference in total cholesterol (p = 0.58) and LDL cholesterol (p = 0.58) were found between the baseline and end results in this experiment. A strong negative correlation was found between the frequency of buttermilk consumption and LDL cholesterol (r = -0.75, p = 0.013), as well as a strong positive correlation between the frequency of use of flour-based confectionery and LDL cholesterol (r = 0, 84, p = 0.004) and a moderately strong positive correlation between cake consumption frequency and LDL cholesterol. Conclusion: The consumption of 250 mL of fermented buttermilk for 30 days did not result in a statistically significant reduction in LDL cholesterol levels. There is a strong negative correlation between the frequency of buttermilk consumption and LDL cholesterol levels and a strong positive correlation between the frequency of consumption of flour-based confectionery, cakes and LDL cholesterol levels. More longer-term and extensive studies are needed to determine the relationship between the frequency of buttermilk consumption and changes in plasma lipoprotein parameters.
Description
Uzturs
Nutrition
Veselības aprūpe
Health Care
Nutrition
Veselības aprūpe
Health Care
Keywords
Paniņas, fosfolipīdi, lecitīns, holesterīna līmenis, sirds un asinsvadu slimības, Buttermilk, phospholipids, lecithin, cholesterol, cardiovascular disease