Advanced Food and Nutritional Sciences

Short Key Title: Adv Food Nutri Sci
Start Year: 2016

Nazir Ahmad1, Hafsa Mughal2, Muhammad Faisal Manzoor4, Tariq Ismail3, Mahr un Nisa1
1. Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad-Pakistan 2. Department Nutrition, Aziz Fatima Hospital, Faisalabad-Pakistan 3. Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan 4. School of Food Science and Engineering, South China University of Technology, Guangzhou-China
Keywords: Milk yogurt, omega fatty acids, dietary fibres, flaxseed, fortification, hypercholesterolemia

Background: The saturated fatty acids of dairy products have negative impact on plasma cholesterol and limited the consumption and benefits of these products for human. The aim of this study was to evaluate the effect of designer yogurts with improved health lipid indexes through double fortification with omega fatty acids and fibres of extruded flaxseed powder (EFSP) in hypercholesterolemic subjects. Methods: A cohort study of 90 days was designed to explore the effect of yogurts on hypercholesterolemia. The hypercholesterolemic subjects were randomly divided in group 1 and group 2 and blood samples and blood pressure were taken at 0 day (baseline). Group 1 was offered plain sheep yogurt and group 2 cow milk yogurt for 30 days (intervention). At the end 30th day, blood samples and blood pressure were taken. Participants were allowed to eat routine diet for further 30 days (wash-out period). After wash-out periods, the blood samples and blood pressure were taken (baseline) and EFSP fortified sheep and cow milk yogurts were offered to group 1 and 2, respectively, for next 30 days (intervention). At the end, blood samples and blood pressure were recorded. Descriptive statistics was used to compare the influence of yogurts intake on hyperlipidemia Results: Significant increase in serum TC (6.33±0.48 to 6.51±0.04) and LDL-C (5.17±0.28 to 5.37±0.47) was observed in participants consumed plain sheep milk yoghurt for 30 days and non-significant change was observed for HDL-C and TG. After washout period of 30 days, no significant change was observed in any cholesterol or TG. Significant decrease in TC (6.47±0.95 to 6.28±0.84) and LDL-C (5.35±0.29 to 5.13±0.44) was observed while TG and HDL-C did not change significantly in group 1 consuming EFSP fortified yogurt for 30 days. Non-significant change was observed for serum TC, HDL-C, LDL-C and TG in group 2 consuming plain cow milk yogurt. After washout period, significant decrease in serum TC (6.38±1.01 to 6.20±0.98), HDL-C (1.10±0.21 to 1.27±0.46) and LDL-C (5.30±1.16 to 4.98±0.99) was noticed while TG level did not change significantly in group 2 consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced pressure significantly blood pressure in both groups. Conclusions: The results show that regular dietary intake of yogurt double fortified with omega fatty acids and fibres can help to reduce the cholesterol and elevated blood pressure in hypercholesterolemic subjects.

Article Information

Identifiers and Pagination:
First Page:21
Last Page:21
Publisher Id: (2019 ). 4. 21-21
Article History:
Received:June 15, 2019
Accepted:June 30, 2019
Collection year:2019
First Published:July 23, 2019

© 2016 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license. You are free to: Share — copy and redistribute the material in any medium or format Adapt — remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. No additional restrictions You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits
Editor in Chief
Prof. Dr. Asli UÇAR (PhD)
Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Ankara, Ankara, Turkey


Prof. Dr. Asli UÇAR was awarded the PhD degree in Nutrition Sciences in 2006. She has excellent knowledge of food infection, hygiene of catering, attitudes of women towards food safety and Turkish perception of organic foods. Her major research area is food safety, nutrition science, food questionnaire and food hygiene. Prof. Asli UÇAR has recently completed three projects entitled Investigation of Effect of Some of Group B Vitamins and Vitamin D on Depression Level, Evaluation of Nutritional Status and Eating Habits of Children with Autism and Investigation of Effect Exposure to Steviol Glycoside on Oxidative Damage Index Parameters, Paraxonase Enzyme and Some Genetic Parameters in Balb/c Mice. Moreover, she partially contributed to compile the book (ISBN 978-953-51-2277-7) entitled Food Safety, Problems and Solutions - Significance, Prevention and Control of Food Related Diseases and wrote book chapter (ISBN 978-953-307-764-2) entitled Organic Food and Agriculture - New Trends and Developments in the Social Sciences. 

Journal Highlights
Key title: Advanced Food and Nutrition Sciences 
Abbreviation: Adv Food & Nutr Sci
Frequency: Annual

Current Volume: 2 (2017)
Next volume: 3 (2018)
Back volumes: 1-2
Starting year: 2016
Nature: Online
Submission: Online
Language: English


Subject & Scope

  • Advanced Food Processing Technologies
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  • Public Health Nutrition
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  • Vitamin B12 Deficiency
  • Vitamin Supplement

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