Efeitos do amendoim e da linhaça no perfil lipídico, composição corporal e processo inflamatório em indivíduos com excesso de peso

• Ano de defesa: 2009
• Autor(a) principal: Sales, Regiane Lopes de
• Orientador(a): Costa, Neuza Maria Brunoro
• Banca de defesa: Martino, Hércia Stampini Duarte , Leite, Jacqueline Isaura Alvarez
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Excesso de peso; Amendoim; Linhaça
• Palavras-chave em Inglês: Overweight; Peanut; Flaxseed
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/415

Peanut and flaxseed are promising foods in lowering the risk of cardiovascular disease, by reducing cholesterolemia, glycemia and by maintaining body weight. The objective of the study was to evaluate the effects of peanut and flaxseed intake on body weight and composition, glycemia, lipid profile and inflammatory biomarkers in overweigh subjects. Initially a collaborative study was carried out with Ghana and the United States to evaluate the effects of peanut processing on lipid profile and body weight. Forty subjects (20 women and 20 men) with 18 to 50 years of age and body mass index of 25 to 35 kg/m2, with no use of medicine or diet restriction were recruited. The volunteers were randomly divided into 5 groups: raw peanut, unsalted roasted peanut, salted roasted peanut, sweat peanut and peanut butter. The volunteers consumed 56 g of one of these products for 28 days, and received no other dietary advice. Anthropometric, biochemical and dietary evaluations were carried out at the beginning and the end of the trial. The data were analyzed by Wilcoxon test at 0.05 significance level. Body weight was kept stable in the groups consuming roasted unsalted, roasted salted, sweat and peanut butter. No increase on cholesterol level was observed, except for peanut butter group. The raw peanut group showed higher triacilglycerol and glucose levels. The addition of salt or sugar to the peanut did not affect the results. The peanut intake at different processes affected plasma lipids. The best characteristics was observed in the group consuming roasted peanut, which was chosen to the next experiment to be compared to flaxseed. The objective of the second study was to evaluate the effects of roasted peanut and flaxseed intake on lipid profile, inflammatory biomarkers, food intake and body composition in hypercholesterolemic overweight subjects. Twenty-four adult subjects (12 women and 12 men), with total cholesterol of 200 to 300 mg/dL and body mass index of 25 to 35 kg/m2, with no use of medicine and dietary restrictions were selected. The volunteers were divided into 2 groups with 6 women and 6 men each, and received 56 g of peanut or grounded flaxseed for 8 weeks. Anthropometric, dietary, biochemical (total cholesterol and fractions, hemogram, glucose, fibrinogen, C-reactive protein (CRP), platelet and peripheral expression of interleukin 10 (IL-10), TNF-&#945; and IFN-&#947; by PCR-Real Time) were evaluated at the beginning and at the end of the trial. The dietary data were analyzed by using the Diet Pro® 4.0 program and the results were analyzed by RM-Anova (p< 0.05). Reductions of 13% was observed in the platelet and fibrinogen (p<0.05) in the flaxseed group. There was an increase on monounsaturated fatty acids consumption and linoleic acid/linolenic acid ratio (LA/ALA) in the peanut group and an increase on monounsaturated and polyunsaturated fatty acids and fiber in flaxseed group, with concomitant reduction on LA/ALA ratio. No change was observed in CRP, IL-10, TNF-&#945;, IFN-&#947;, blood lipids, body weight and composition in either group. The addition of peanut and flaxseed, although rich in calories, did not promoted body weight gain. The intake of flaxseed reduced platelet and fibrinogen, which indicated improvement on inflammatory status of the subjects. Peanut slightly improved lipid profile, but had no effect on inflammatory biomarkers. Thus, although flaxseed had shown better functional effects than peanut, both products are promising in dietary prescriptions for dislipidemia and body weight control.