Effects of Rice Bran Oil on Lipid Profiles of Hypercholesterolemic Junior High School Teachers
| Autor: | Citrakesumasari Citrakesumasari, Nurpudji Astuti Daud, Aminuddin Syam, Syamsiar Russeng, Healthy Hidayanty, Veni Hadju, Burhanuddin Baharuddin, Devintha Virani, Suci Reskia Sipato, Hilyatul Auliya, Musta’ina Nuntung, Safrullah Amir |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Current Research in Nutrition and Food Science Journal. 9:1090-1103 |
| ISSN: | 2322-0007 2347-467X |
| Popis: | Rice Bran Oil (RBO) is an abundant food source in Indonesia. RBO contains high levels of monounsaturated fatty acids and rich in antioxidants. However, clinical trials on this material are still very limited. This research aims to assess the differences of effect of rice bran oil (RBO) and olive oil (OO) on lipid profile alteration of hypercholesterolemia junior high school teachers. This study used a quasi-experimental method with a non-randomized pre-test and post-test design. A total of 28 junior high school teachers in the Tamalanrea District of Makassar City who experienced hypercholesterolemia were recruited in this study and were divided into 2 groups. The two groups were at different research locations and received different interventions. The intervention group was given rice bran oil (30 ml/day) while the control group was given olive oil (30 ml/day) for 30 days. The pair t test was used to determine the difference in lipid profile before and after giving RBO and OO. The analysis was continued by comparing the results in the two groups using the independent t test. The level of confidence was set at 95% with a significance value less than 0.05 (p 0.05). From this study, we can conclude that rice bran oil and olive oil have the same effect in improving lipid profiles by significantly lowering total cholesterol and triglyceride levels. |
| Databáze: | OpenAIRE |
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