Abstract
BackgroundMaize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. This study was carried out in order to evaluate the effects of traditional food on lipid profiles.MethodsMetabolic syndrome was induced in animals given a 30% sucrose solution. The animals were given maize tortillas (n=5) and maize pozol (n=5), traditional Mexican food items. A control group was given a 30% sucrose solution in the laboratory diet (n=5) and a witness group was given plain water and pellets. Triglycerides, cholesterol and glucose in tail blood were recorded each month between weeks 12 to 24. Blood was obtained from the cardiac cavity on week 28 and triglycerides, total cholesterol, LDL, HDL, C-reactive protein, alanine amino transferase, glucose and glycated hemoglobin were recorded.ResultsThe animals provided with supplementary traditional food presented a lower increase in triglycerides up to week 24 (p<0.001). Data recorded on week 28 showed lower values of LDL (p<0.05), a lower percentage of glycated hemoglobin when maize tortillas were provided (p<0.01) and lower values of alanine amino transferase when both food items were provided (p<0.01).ConclusionsProviding traditional Mexican food generated a protective effect against the intake of a 30% sucrose solution over a long period.
Highlights
Maize-based food is typical in Mexico and other Mesoamerican countries
The present pandemic of overweight and obese people is related to the increase in the prevalence of noncommunicable diseases (NCD), of diet-related chronic diseases that have caused 65% of global mortality [1]
Mexican epidemiological studies have shown than people with eating patterns that include traditional food items, under similar conditions of body volume, have a lower risk of developing type 2 diabetes mellitus [10,11,12]
Summary
Maize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. Recent findings on food and metabolic profiles have shown that, apart from the macro and micronutrients (proteins, carbohydrates, lipids, vitamins and minerals), wild and little processed food has components that are not nutritious, as they do not provide calories, but that modulate the metabolic profile or act protectively against diseases, the NCD. These elements, known as bioactive components, inhibit or activate genes that modify the metabolic response to macronutrients and increase the feeling of satiety. The purpose of this study was to examine the effect of traditional Mexican food on an animal metabolic syndrome model
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