Purpose This study aims to examine the effect of lesser yam-based cookies on glucagon-like peptide-1 (GLP-1), blood glucose and lipid profile in overweight and obese individuals. Design/methodology/approach This was an experimental study on overweight or obese adults aged 21-50 years old. The intervention was done by giving 87g of cookies made with lesser yam flour in combination with wheat flour (80 and 20 per cent, respectively) for six weeks. Anthropometric measures, fasting plasma glucose, lipid and GLP-1 were measured before and after the intervention. Findings There were no changes in anthropometric measurements and glucose level after the intervention (p > 0.05). However, plasma low density lipoprotein (LDL) and total cholesterol decreased after the intervention (p = 0.033 and p = 0.035, respectively). Although fasting GLP-1 level (p = 0.121) was unchanged, we found that the slight changes in GLP-1 concentration was associated with changes in LDL and total cholesterol (p = 0.002 and p = 0.001, respectively). Originality/value The lesser yam-based cookies reduced fasting plasma LDL and total cholesterol, but not glucose level after six weeks of intervention. Additionally, reduction of LDL and total cholesterol level was negatively associated with the changes in GLP-1 level.
Background: Appetite and dietary intake have been associated with obesity and successfulness of weight loss in obese individuals. Glucagon-like peptide 1 is a gut-derived neuropeptide that is produced as a response to dietary intake and associated with appetite. It has been investigated that prebiotic can induce GLP-1 production in animal models and humans. Objectives: This study aimed to investigate the effect of lesser yam based cookies on fasting GLP-1 plasma, appetite, and dietary intake. Methods: An experimental study was conducted on 15 overweight/obese individuals using cookies made with lesser yam flour for 6 weeks. Fasting GLP-1 level, dietary intake, and appetite were measured before and after the intervention. Dietary intake was recorded using a semi-quantitative food frequency questionnaire and appetite was measured using a visual analog scale. Results: After the intervention, the dietary intake includes total energy (p=0,013), protein (p=0,004) and carbohydrate (p=0,02) were significantly reduced. Based on paired t-test that was done in each time point, after the intervention subjects had lower hunger feeling and higher satiety especially at 4 (p=0,039) and 3 (p=0,039) hours after breakfast, respectively. Fasting GLP-1 plasma level was not changed after the intervention (p>0,05). There is no correlation between GLP-1 and dietary intake as well as appetite. Conclusions: We concluded that lesser yam based cookies were able to reduce dietary intake and hunger as well as increase fullness. The fasting GLP-1 concentration did not change after the intervention this was not associated with changes in satiety, fullness, desire to eat, or energy intake.
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