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.
Highlights
India is on the threshold of an epidemic of cardiovascular disease, and surveys in urban areas show that coronary risk factors are widespread [1]
Especially dietary habits, have a substantial effect on hyperlipidemia. Numerous studies in both animals and humans demonstrated that the saturated fatty acids and cholesterol in the diet are the primary determinants of diet-induced hyperlipidemia
Our study showed that Rice bran oil (RBO)+Olive oil (OO) when was used as the main cooking oil had lipid lowering effects
Summary
India is on the threshold of an epidemic of cardiovascular disease, and surveys in urban areas show that coronary risk factors are widespread [1]. Hyperlipidemia is an established major risk factor for coronary artery disease and has become a preeminent target for reducing cardiovascular risk [2]. Especially dietary habits, have a substantial effect on hyperlipidemia. Numerous studies in both animals and humans demonstrated that the saturated fatty acids and cholesterol in the diet are the primary determinants of diet-induced hyperlipidemia. Overtime considerable research has been directed towards dietary manipulation that can positively reduce serum lipid levels resulting in the lowering of cardiovascular risk. The American Heart Association (AHA) Guidelines, for instance, have emphasized on dietary cholesterol and fat reduction as a first step for treating hypercholesterolemia [3]
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