Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects

Nazir Ahmad,Saeed Ahmed,Muhammad Haseeb Ahmad,Tariq Ismail,Rabia Siddique,Muhammad Faisal Manzoor,Umair Shabbir,Aysha Sameen

doi:10.1590/fst.22420

Abstract

A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.

Highlights

Today, consumers’ knowledge regarding their health advantages and food products has been significantly improved
All patients recruited in this study have total cholesterol (TC) ranging from 6.27 to 7.01 mmol/L, LDL-C from 4.89 to 5. 59 mmol/L, HDL-C from 1.03 to 1.24 mmol/L, and TG from 2.72 to 3.17 mmol/L
The current study shows the dietary effect of plain and designer yogurt from sheep and cow milk on blood pressure and lipid profile in hypercholesterolemic subjects

Summary

Introduction

Consumers’ knowledge regarding their health advantages and food products has been significantly improved. Most of the studies demanded that cholesterol and saturated fatty acids in a high proportion of dairy fat make it’s unsuitable for human health in a population with lipid diseases. The dietary management of dyslipidemia through low-fat milk products consumption exhibits improved serum lipids in humans through lactic acid bacteria. Bacterial strains play a vital role in the intestinal environment by fermenting food- graded carbohydrates and producing short-chain fatty acids. The ingestion of lactic acid bacteria increases the bacterial density in the large intestine and enhances bacterial activity. This results in an elevation of deconjugation of bile acid and reduction of absorption in the intestinal mucosa. The cholesterol comprising a pioneer of bile acids is mostly employed for the synthesis of de novo bile acid (Kobayashi et al, 2012)

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Conclusion