Functional biscuits and coronary heart disease risk factors

Abstract

PurposeThe purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.Design/methodology/approachIn this study, one of the countries leading jam sandwhich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.FindingsThe results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P < 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.Practical implicationsThese findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.Originality/valueMoving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

“…Surprisingly, fiber is not present, and the sodium content is extremely high, in the cookie. It is well known that dietary interventions-such as reducing saturated fat, sugar, and salt in the diet, while increasing dietary fiber-lower CVD risk by modifying levels of serum lipoproteins and improving those of cholesterol [232425]. In this study, we did not investigate CVD risk in subjects who had consumed two different desserts.…”

“…Energy-dense, nutrient-poor foods such as sugar and saturated fats, as well as a sedentary lifestyle, are the primary cause of obesity [27]. Researchers have therefore made a great effort to find healthy food items for daily use [23282930]. However, intervention studies with snack are few.…”