Effect of high fibre food mix on lipid profile and body weight in obese subjects

Abstract

The study aimed to assess the efficacy of developed high fibre food mix on the management of obesity. The high fibre food mix was developed by using region specific ingredients. The dietary intervention was carried out on obese rural farm women for a period of 120 days by providing 1/3 rd daily requirement of protein and energy. Impact of food mix was evaluated by assessing somatic and biochemical parameters at pre and post dietary intervention. The developed mix contained protein (15.80 ± 0.32g), fat (2.60 ± 0.12g), energy (320 kcal), carbohydrate (60.75g) and dietary fibre (29.5 ± 0.91g) per 100 g of the mix. Significant reduction in weight (65.34 ± 10.97 kg to 63.23 ± 10.60 kg) leading to reduction in body mass index (27.84 ± 4.14 to 26.95 ± 4.06) and reduction in hip circumference (105.23 ± 9.96 cm to 104.93 ± 9.90 cm) was recorded at P≤0.05 level. Significant decrease in cholesterol, low density lipoprotein and fasting blood sugar was observed from pre to post test. The food based dietary intervention with high protein and dietary fibre showed desirable effects on body weight and biochemical parameters. Hence the inclusion of millets, legumes vegetables and oilseeds in the daily diet enhances the dietary fibre intake and thus helps in management of body weight.

Can Millet Consumption Help Manage Hyperlipidemia and Obesity?: A Systematic Review and Meta-Analysis

“…Finger millet, foxtail millet, barnyard millet, and/or a mixture of millets (finger millet and little millet) were used in the 19 studies (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36) that were included in one or more outcomes of meta-analysis. It was observed that consumption of milletbased food for a duration varying from 21 days to 4 months had a significant reducing effect on TC, triacylglycerol, VLDL-C, and/or LDL-C levels.…”

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

“…Building upon the information provided in the previous chapter, the application of different combinations of fiber has been identified as a desirable approach to enhance the physicochemical and nutritional properties of baked goods in the future (Chen et al, 2017; Geetha et al, 2019). Because of this, mixtures of fibers are already present in nature within by‐products sourced from the food industry (Neylon et al, 2021; Schettino et al, 2021; Stelick et al, 2021; Waters et al, 2013).…”