Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

dc.creatorEscobedo, Alejandro
dc.creatorRivera León, Edgar Alfonso
dc.creatorLuévano Contreras, Claudia
dc.creatorUrías Silvas, Judith E.
dc.creatorLuna Vital, Diego A.
dc.creatorMorales Hernández, Norma
dc.creatorMojica, Luis
dc.date2023-02-22T17:48:30Z
dc.date2023-02-22T17:48:30Z
dc.date2021-11
dc.date.accessioned2023-07-21T21:46:27Z
dc.date.available2023-07-21T21:46:27Z
dc.identifierEscobedo, A.; Rivera-León, E.A.; Luévano-Contreras, C.; Urías-Silvas, J.E.; Luna-Vital, D.A.; Morales-Hernández, N.; Mojica, L. Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial. Nutrients 2021, 13, 3898. https:// doi.org/10.3390/nu13113898
dc.identifier2072-6643 online
dc.identifier2072-6643 print
dc.identifierdoi: 10.3390/nu13113898
dc.identifierPMID: 34836152
dc.identifierhttp://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1498
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7752966
dc.descriptionArtículo
dc.descriptionSnack alternatives based on common beans (Phaseolus vulgaris L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid levels in participants with overweight and altered blood lipid levels. A sensory evaluation by 80 untrained judges was carried out using a hedonic scale. A randomized crossover 2 × 2 trial was performed, where 20 participants with overweight and one blood lipid alteration consumed 32 g of CBBS or did not consume it (control) for four weeks. Blood samples were taken to quantify the triglycerides, total cholesterol, LDL-c, HDL-c, ApoB-100, glucose and insulin. Furthermore, anthropometric, dietary and physical activity parameters were recorded. The overall acceptance of CBBS was similar compared to popcorn (p > 0.05). The consumption of CBBS reduced the apolipoprotein B-100 levels (p = 0.008). This reduction could be associated with the additional dietary fiber consumption during the CBBS period (p = 0.04). Although it did not improve any other blood lipid or glucose parameters (p > 0.05), it did not affect them either, which means that the CBBS could be consumed without compromising cardiovascular health.
dc.languageen
dc.publisherMDPI. International Journal of Environmental Research and Public Health
dc.relationNutrients;2021 Nov; 13(11): 3898.
dc.subjectfunctional food
dc.subjectclinical trial
dc.subjectpulses
dc.subjectlegume
dc.subjectsensory evaluation
dc.subjectapoB-100
dc.subjectcholesterol
dc.subjecttriglycerides
dc.subjectphytosterol
dc.subjectsaponin
dc.titleCommon Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
dc.typeArticle


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