Improvement of HDL- and LDL-cholesterol levels in diabetic subjects by feeding bread containing chitosan

S.F. AUSAR; M. MORCILLO; A.E. LEÓN; P.D. RIBOTTA; R. MASIH; M. VILARO MAINERO; J.L. AMIGONE; G. RUBIN; C. LESCANO; L.F. CASTAGNA; D.M. BELTRAMO; G. DIAZ; I.D. BIANCO

JOURNAL OF MEDICINAL FOOD

Mary Ann Liebert, Inc.

Año: 2003 vol. 6 p. 397 - 397

1096-620X

font face="RealpageTIM11" size="1"> ABSTRACT In this work we evaluated the efficacy and safety of a bread formulation containing chitosan in dyslipidemic type 2 diabetic subjects. For this purpose a total of 18 patients were allowed to incorporate to their habitual diets 120 g/day of bread containing 2% (wt/wt) chitosan (chitosan group, n 5 9) or standard bread (control group, n 5 9). Before the study and after 12 weeks on the modified diet, the following parameters were evaluated: body weight, plasma cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride, and