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标题：Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
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作者：Alejandro Escobedo ; Edgar A. Rivera-León ; Claudia Luévano-Contreras 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2021
卷号：13
期号：11
DOI：10.3390/nu13113898
语种：English
出版社：MDPI Publishing
摘要：Snack alternatives based on common beans ( Phaseolus vulgaris L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid levels in participants with overweight and altered blood lipid levels. A sensory evaluation by 80 untrained judges was carried out using a hedonic scale. A randomized crossover 2 × 2 trial was performed, where 20 participants with overweight and one blood lipid alteration consumed 32 g of CBBS or did not consume it (control) for four weeks. Blood samples were taken to quantify the triglycerides, total cholesterol, LDL-c, HDL-c, ApoB-100, glucose and insulin. Furthermore, anthropometric, dietary and physical activity parameters were recorded. The overall acceptance of CBBS was similar compared to popcorn ( p > 0.05). The consumption of CBBS reduced the apolipoprotein B-100 levels ( p = 0.008). This reduction could be associated with the additional dietary fiber consumption during the CBBS period ( p = 0.04). Although it did not improve any other blood lipid or glucose parameters ( p > 0.05), it did not affect them either, which means that the CBBS could be consumed without compromising cardiovascular health.
关键词：functional food; clinical trial; pulses; legume; sensory evaluation; apoB-100; cholesterol; triglycerides; phytosterol; saponin