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Nutrición Hospitalaria 00040 / http://dx.doi.org/10.20960/nh.40

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Effects of oat bran and nutrition counseling on the lipid and glucose profile and anthropometric parameters of hypercholesterolemia patients

Simone Raimondi De Souza, Gláucia Maria Moraes De Oliveira, Ronir Raggio Luiz, Glorimar Rosa

VOLUMEN 33, NÚM. 1, enero-febrero (2016), PAG. 131-134

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Background: In order to prevent chronic, non communicable disease, it is essential that lifestyle is modified to include a diet high in fiber.Aim: To assess the effect oat bran (OB) in conjunction with nutrition counseling (NC) have on lipid and glucose profile, anthropometric parameters,quality of diet, and ingestion of ultraprocessed foods (UPF) and additives in hypercholesterolemia sufferers.Method: This was a 90-day, double-blind, placebo-controlled, block-randomized trial undertaken on 132 men and women with LDL-c ≥ 130 mg/ dL. The participants were sorted into two groups: OB Group (OBG) and Placebo Group (PLG), and were given NC and 40g of either OB or rice flour, respectively. Lipid and glucose profile were assessed, as were the anthropometric data, quality of diet (Diet Quality Index revised for the Brazilian population - DQI-R) and whether or not UPF or additives were consumed.Results: Both groups showed a significant decrease in anthropometric parameters and blood pressure, as well as a significant reduction in total and LDL cholesterol. There was also an improvement in DQI-R in both groups and a decrease in consumption of UPF. Blood sugar, HOMA-IR and QUICKI values were found to be significantly lower only in the OBG.Conclusion: Our findings in lipid profile and anthropometric parameters signify that NC has a beneficial effect, which is attributable to the improved quality of diet and reduced consumption of UPF. Daily consumption of 40 g of OB was found to be of additional benefit, in decreasing insulin-resistance parameters.

Palabras Clave: Oat bran; Beta-glucan; Nutrition counseling; Hypercholesterolemia; Dyslipidemia; Chronic; Non communicable diseases

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