Abstract. Hypercholesterolemia is known as the major risk factor contributing to cardiovascular disease and the prevalence is relatively high in Indonesia. Inulin is one of the soluble fiber with promising effect to improve lipid profile. However, the effects of inulin-enriched products have not yet been confirmed in Indonesian hypercholesterolemic population. OBJECTIVE: To study the effect of inulin-enriched low fat milk to the lipid profile of Indonesian hypercholesterolemic adults. MATERIAL AND METHOD: Thirtythree subjects were given instruction to drink low fat milk with total inulin of 6g/day for 6 weeks. Body composition and lipid profiles were measured before and after intervention. RESULTS: 6 weeks of inulinenriched low fat milk administration resulted in a significant decrease of total cholesterol (TC, -11 mg/dl, p<0.05), low-density lipoprotein (LDL, -10.5 mg/dl, p<0.05), high-density lipoprotein (HDL, -2.21 mg/dl, p<0.05), and significant increase of skeletal muscle mass (SMM, 200g, p=0.008). Reduction in TC and LDL were found to be moderately positively correlated with its baseline (r= 0.582, r=0.491, p<0.05, consecutively). CONCLUSION: Inulin-enriched low fat milk effectively improved lipid profile and increased SMM in Indonesian hypercholesterolemic subjects. The degree of reduction was found to be moderately positively correlated with the baseline of TC and LDL.
One of the proposed ways to address the problem of obesity is by modifying components of food to provide a sustained satiety. Protein is considered to be the most satiating macronutrients. Therefore, three nutritional formulas differed in protein contribution to energy were developed to assess the satiating properties of higher protein content using subjective satiety ratings in obese subjects. In a randomized, single-blind design, subjects received breakfast, either balanced protein formula (12.4%E), moderate protein formula (23.5%E), or high protein formula (40.6%E) in three different sessions. To assess short-term satiety, subjective satiety ratings using VAS and energy intake at ad libitum lunch were measured. In this pilot study, high and moderate protein formula showed the tendency to induce higher satiety than balanced protein formula. It was found that desire to eat at 15 min was significantly lower after high protein formula than balanced protein formula (P<0.05). But, the higher satiety ratings produced by high protein formula were not translated as a reduction in energy intake at ad libitum lunch.
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