EFFECT OF YOGURT INTAKE ON PLASMA GLUCOSE AND SERUM LIPID PROFILE IN APPARENTLY HEALTHY STUDENTS OF COLLEGE OF HEALTH SCIENCES, NNEWI, ANAMBRA STATE, NIGERIA

Autor: Meludu Samuel Chukwuemeka, Onwuasoanya Uche Francisca, Ogbodo Emmanuel Chukwuemeka, Onwuasoanya Uchenna Cynthia, Ezeugwunne Ifeoma Priscilla, Analike Rosemary Adamma, Nwachukwu Ebele P, Amah Akuma Kalu, Amah Ubuo Kalu, Obi-EzeaniChikaodili Nwando
Rok vydání: 2019
Předmět:
Zdroj: International Journal of Clinical and Biomedical Research. :10-15
ISSN: 2395-0471
2521-0394
DOI: 10.31878/ijcbr.2019.53.2
Popis: This study was designed to investigate the effect of oral intake of yogurt on plasma glucose and serum lipid profile levels (total cholesterol, triglyceride, high-density lipoprotein and low-density lipoprotein) in apparently healthy students. A total of 30 subjects (16 males and 14 females) were recruited to serve as both test and control groups. Each subject was advised to abstain from milk and similar probiotic food consumption for three weeks. Baseline samples (after an overnight fast and 2 hours postprandial after oral intake of carbohydrate meal) were collected from both males and females at day 0 as control samples, and levels of glucose and lipid profile were evaluated. Subsequently, in addition to their normal diet, each of the subjects received 100ml of yoghurt daily for 21 days. After an overnight fast, post research (test 1stand 2nd) samples (fasting blood sample and 2 hours postprandial after oral intake of carbohydrate meal) were collected on days 11 and 22 respectively and the levels of glucose and lipid profile were re-evaluated. Blood glucose and lipid concentrations were determined using standard methods. There were a significant increase in mean serum triglyceride (TG) value 11days following yogurt intake (intermediate consumption) when compared to the baseline level (0.63±0.15 Vs 0.53±0.19; p0.05). There was a significant increase in the mean blood glucose level (p
Databáze: OpenAIRE
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