TITLE:
Effect of Blended Rice Bran and Olive Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients
AUTHORS:
Monika Choudhary, Kiran Grover, Jasvinder Sangha
KEYWORDS:
Blended Rice Bran and Olive Oil; Hyperlipdemia; Lipid Profile
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.11,
October
7,
2013
ABSTRACT: The present study was designed to
evaluate the effectiveness of blended rice bran and olive oil on hyperlipidemic
subjects. A total of
60 moderately hyperlipidemic patients (Total Cholesterol (TC) >200 mg/dl and/or Triglycerides (TG) >150 mg/dl) with an age range
of 45 - 60 were selected
from Mediciti Hospital of Ludhiana and were divided into two groups: Group A
and Group B containing 30 subjects each. The subjects of Group B were given
blended rice bran and olive oil for a time period of 45 days and were asked to
continue with their routine eating and physical activity pattern. The subjects
of Group A were kept on their regular cooking oil. The serum lipid values were
assessed before and after the study. Additional parameters assessed included
anthropometry, dietary fat intake and physical activity pattern. The results
showed that there was an insignificant change in the average body mass index
(BMI) of the subjects of Group B before (27.0 kg/m2) and after (26.9
kg/m2) the study respectively. Also, there was an insignificant
change in the lipid levels of the subjects of Group B after the study. The
levels of TC and LDL cholesterol decreased by 3.7 and 9.0 percent respectively.
Whereas, the levels of TG and VLDL cholesterol increased by 9.5 percent in the
subjects of Group B after the feeding trials. Further, systolic and diastolic
blood pressure of the subjects of Group B reduced by 2.9 and 2.3 percent
respectively. An insignificant change was observed in all the parameters of
selected subjects. So, the present study recommends carrying out more long duration research
studies to evaluate the effectiveness of this blended oil.