Volume 14, Issue 44 (Sep 2004)
J Mazandaran Univ Med Sci 2004, 14(44): 21-32 |
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Abstract: (13745 Views)
Background and purpose: Ïn view of the importance of controlling hyperlipidemia in prevention of cardiovascular disease and due to the conflicting reports on effects of walnut on serum lipids, especially triglyceride and HDL-Ç, this research was performed in order to determine the effect of substituting walnut as a part of PÜFÂ in the diet on the serum lipid profile of mildly hypercholesterolemic post- menopausal women.
Materials and methods: The study was a before and after clinical trial type, on 8 post- menopause women with mild hypercholesterolemia (Total cholesterol between 200-240 mg/dl, HDL-Ç over 40 mg/dl). Ânthropometric measurements before the study and after four weeks of intervention were made. Dietary pattern was assessed by a 24- hour dietary recall questionnaire, three days before study, two days in the 2nd week and two days in the 4th week. Dietary data were analyzed with Nutririonist ÏV Software. Âfter analysis of the patients diet, total fat, PÜFÂ, MÜFÂ and SFÂ were determined. Walnut fat was substituted as a part of PÜFÂ for one third of total fat. Âll patients received walnut for four weeks. Ïn order to determine serum cholesterol, triglyceride,LDL-Ç and HDL-Ç overnight fasting blood samples were collected in the beginning and at the 4th week of the study. Total cholesterol, triglyceride and HDL-Ç were measured by enzymatic methods and LDL-Ç was calculated by subtracting with the Friedewald equation. Statistical analysis: Çomparisons were made using parired t test and ÂNÔVÂ RM.
Results: During four weeks of the study no significant changes were observed in body mass index and waist to hip ratio. Total cholesterol and LDL-Ç were significantly decreased to 14.8% (P<0.001) and 25% (P<0.01) respectively. LDL-Ç, HDL-Ç was significantly reduced (P<0.05)after four weeks. Ôther changes in the other lipidemic parameters were non-significant. No Significant differences were found among dietary intake of carbohydrate, protein, fiber, total fat, saturated fatty acid, MÜFÂ, PÜFÂ (linoleic) during the 2nd and 4th week, only linolenic acid was significantly higher (P<0.000).
Çonclusion: Substituting walnut as a part of dietary PÜFÂ resulted in total cholesterol and LDL-Ç reduction and lowered LDL-Ç, HDL-Ç ratio.
Materials and methods: The study was a before and after clinical trial type, on 8 post- menopause women with mild hypercholesterolemia (Total cholesterol between 200-240 mg/dl, HDL-Ç over 40 mg/dl). Ânthropometric measurements before the study and after four weeks of intervention were made. Dietary pattern was assessed by a 24- hour dietary recall questionnaire, three days before study, two days in the 2nd week and two days in the 4th week. Dietary data were analyzed with Nutririonist ÏV Software. Âfter analysis of the patients diet, total fat, PÜFÂ, MÜFÂ and SFÂ were determined. Walnut fat was substituted as a part of PÜFÂ for one third of total fat. Âll patients received walnut for four weeks. Ïn order to determine serum cholesterol, triglyceride,LDL-Ç and HDL-Ç overnight fasting blood samples were collected in the beginning and at the 4th week of the study. Total cholesterol, triglyceride and HDL-Ç were measured by enzymatic methods and LDL-Ç was calculated by subtracting with the Friedewald equation. Statistical analysis: Çomparisons were made using parired t test and ÂNÔVÂ RM.
Results: During four weeks of the study no significant changes were observed in body mass index and waist to hip ratio. Total cholesterol and LDL-Ç were significantly decreased to 14.8% (P<0.001) and 25% (P<0.01) respectively. LDL-Ç, HDL-Ç was significantly reduced (P<0.05)after four weeks. Ôther changes in the other lipidemic parameters were non-significant. No Significant differences were found among dietary intake of carbohydrate, protein, fiber, total fat, saturated fatty acid, MÜFÂ, PÜFÂ (linoleic) during the 2nd and 4th week, only linolenic acid was significantly higher (P<0.000).
Çonclusion: Substituting walnut as a part of dietary PÜFÂ resulted in total cholesterol and LDL-Ç reduction and lowered LDL-Ç, HDL-Ç ratio.
Type of Study: Research(Original) |
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