|Title:||雜糧糙米飯對高血脂病患保健功效之評估||Other Titles:||The beneficial effects of brown rice, buckwheat and adlay on hyperlipidemia patients||Authors:||陳裕星
|Keywords:||全穀;三酸甘油酯;膽固醇;脂肪肝;whole grain;triacylglycerides;total cholesterol;steatosis||Issue Date:||Aug-2022||Publisher:||臺中區農業改良場||Start page/Pages:||67-87||Source:||2020 臺加全穀豆類營養保健與創新加工國際研討會論文輯||Conference:||2020 臺加全穀豆類營養保健與創新加工國際研討會
2020 Canada-Taiwan bilateral conference on nutrition, health benefit and innovative processing of whole grains and pulses
依據2013-2016 年「國民營養健康狀況變遷調查」，我國成人過重及肥胖盛行率已達45.4%，衛生福利部國民健康署建議國人每日應攝取全穀食品以預防肥胖及維持健康，本研究目的為探討白米飯、蕎麥糙米飯及紅薏仁糙米飯等3種穀物主食，在連續攝取後對高血脂病患調節血脂的效果。此試食試驗為單一中心、前瞻性、隨機分配、三臂組的研究，58名試驗受試者以1:1:1的比例進行隨機分配於「白米飯」、「蕎麥糙米飯」及「紅薏仁糙米飯」三個組別，三組的平均年齡分別為49.16、45.85、42.68，女性比率分別為，68.42%、40%、42.11%，年齡及性別均無統計上的差異性。本試驗執行共計24週，受試者自納入本試驗起，於進行試驗前的穩定期觀察連續3天以評估血脂質基線，接續試食期每天於午、晚餐使用試驗產品連續8週，隨後停止攝取試驗產品執行恢復期1週。比較三組試食雜糧糙米飯2個月後各變數基線改變百分比(% change)，白米飯組顯著降低總膽固醇(TC)及低密度脂蛋白膽固醇 (LDL-C)、紅薏仁糙米飯組顯著降低三酸甘油酯(TG)、蕎麥糙米飯組降低總膽固醇(TC)。在肝腎功能方面，紅薏仁糙米飯組受試者之肝發炎指數AST及ALT皆顯著減少(P<0.05，P<0.001)，且脂肪肝指數減少21% (P<0.01)。蕎麥糙米飯組受試者之血漿肌酸酐含量顯著降低(P<0.01)，腎絲球過濾率改善幅度達極顯著(P<0.001)；體重方面，蕎麥糙米飯與紅薏仁糙米飯分別顯著減少1.05及2.17公斤(P<0.05、P<0.001)。結果顯示不論白米飯、蕎麥糙米飯或紅薏仁糙米飯均具有取得健康食品調節血脂功效認證的潛力。
Accordng to the 「Nutrition and Health Survey in Taiwan, 2013-2016」, the prevalence of overweight or obesity has reached 45.4% of total population, the Health Promotion Administration, Ministry of Health and Welfare suggests the public should consume whole grains to prevent obesity and maintain healthy. The aim of this research is to investigate the effects of white rice and whole grain foods on serum lipids on hyperlipidemia patients. The human trial is a single center, prospective, randomized triarmed research, 58 subjects were randomized dustrubuted in 3 groups at a 1:1:1 ratio. The average age of the 3 groups were 49.16, 45.85 and 42.68 years old with a female percentage of 68.42%, 40% and 42.11%, respectively. The age and gender distribution did not differe significantly among the 3 groups. All subjects followed a procedure of a 3-days run-in period followed by the 24 weeks trial provided with test meals, viz. White Rice (WR), Buckwheat Brown Rice (BBR) and Job’s tears Brown Rice (JBR) for lunch and dinner, and a week of recovery period. The serum lipids of all subjects were sampled at 0, 4, 8 weeks and compare the effects of the intervention. The results indicated that TC and LDL was significantly reduced in WR group (P<0.05; <0.001), TC was reduced in JBR group (P<0.05) and TG reduced in BBR group (P<0.05). On liver functions, the liver inflammation index AST, ALT as well as the score of steatosis was significantly reduced (P<0.05, P<0.001 and P<0.01, respectively). On kidney functions, the serum creatinine content was reduced and estimated glomerular filtration rate increased significantly (P<0.01, P<0.001) in BBR group. Finally, the average body weight was significantly reduced by 1.05 and 2.07 kg in BBR and JBR group (P<0.05, P<0.001), respectively. The results indicated WR is healthy in terms of reducing serum lipids, and BBR and JBR diet can ameliorate hyperlipidemia and fulfill the requirement of gaining healthy food certification in Taiwan.
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