Circulating Oxidized Low Density Lipoprotein and Non-High Density Lipoprotein Cholesterol Concentrations in Metabolic Syndrome Egyptian Women Before and After Specific Nutritional Therapy
Journal Title: Macedonian Journal of Medical Sciences (MJMS) - Year 2012, Vol 5, Issue 2
Abstract
Aim: To investigate the relation between the metabolic syndrome (MetS), and oxidized low density lipoprotein (ox-LDL) and non-high density lipoprotein cholesterol (non-HDL-C), and to evaluate a dietary therapy composed of a balanced hypocaloric regimen plus a supplement prepared from whole wheat and tigernut flour (Cyperus Esculentus). Material and Methods: Forty two obese Egyptian female volunteers (their mean age was 47.76± 0.90) were given a low caloric balanced diet (900-1000 kcal) for 4 weeks, and then the supplement was used to replace Baladi bread during the next four weeks. The metabolic syndrome was diagnosed according to the International Diabetes Federation criteria. Results: The prevalence rate of MetS was found to be 76.2%.The metabolic syndrome was significantly associated with higher levels of total cholesterol (T.cholesterol), LDL-C, ox-LDL and non HDL-C. Significant and sustained reduction in the levels of fasting blood glucose and HbA1c, normalization of lipid profile, and decrease in the levels of ox-LDL were observed after the end of the two periods of the dietary therapy. Conclusion: Metabolic syndrome is associated with higher levels of circulating ox-LDL and non-HDLC. The use of the dietary therapy composed of balanced hypocaloric regimen plus a supplement rich in antioxidants and anti-inflammatory components, reduced obesity and the risky biochemical markers of the MetS.
Authors and Affiliations
Maha I. A. Moaty| National Research Center - Food Science and Nutrition, Cairo, Egypt, Salwa M. El Shebini| National Research Center - Food Science and Nutrition, Cairo, Egypt, Magda S. Mohamed| National Research Center - Food Science and Nutrition, Cairo, Egypt, Nihad H. A. El-Arabi| National Research Center - Food Science and Nutrition, Cairo, Egypt, Salwa T. Tapozada| National Research Center - Food Science and Nutrition, Cairo, Egypt, Laila M. Hanna| National Research Center - Food Science and Nutrition, Cairo, Egypt
Keywords
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- EP ID EP8861
- DOI 10.3889/MJMS.1857-5773.2012.0230
- Views 348
- Downloads 15
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