Suplementação com farinha de linhaça marrom ou dourada: uma análise do perfil lipídico de mulheres.

Abstract

Cardiovascular diseases (CVD) are the leading cause of mortality among women, reaching the level of 53% of the population over 50 years. Within cardiovascular prevention, one of the food that has been outstanding is flaxseed due to its chemical composition. There are many variations linseed, and golden brown, and the most common. To date there are insufficient contributions in the literature that relate potential differences in lipid profile when compared the effects of consuming two linseeds. For both this study aimed to evaluate the effects of supplementation with brown and golden flaxseed meal on the lipid profile of women attending the outpatient clinic of the city of New Nutrition Forest / PB. This was a prospective longitudinal study of interventional clinical type, involving dyslipidemic women. The women were divided into three groups: control group, received dietotherapeutic intervention to control dyslipidemia; LM dietotherapeutic intervention group received 10g of crushed and brown flaxseed; and LD group received intervention dietotherapeutic and 10g of crushed golden flaxseed. The intervention period comprised 90 days. SPSS, version 20.0, IBM ® was used for descriptive and inferential analysis. The women were informed about the study objectives and advised to sign the Instrument of Consent. All participants had CC ≥0.8 and WHR ≥0.85. Regarding BMI, 11% were in pre-obese, 67% in class I obesity, and 22% in class II obesity. After the experiment the LD group 10g reduced BMI by 2.15 kg / m 2; while 10g LM group 1.98 kg / m 2. As for CC, we observed a reduction in 3,16 cm (p <0.001) and 6.66 cm (p <0.001) the differences between means in groups LD and LM, respectively. The WHR 10g reduced only in LD (P <0.01). The LD group showed decline in the differences between the mean fasting glucose at 17.33 mg / dL (p = 0.04) and for the LM, at 13.3 mg / dl (p <0.01). These groups showed no difference between them. Triglycerides decreased 68.00 mg / dL in LD (p <0.01) and 34.33 in the LM group (p = 0.001), there was no distinction between themselves and compared to the control. Variables as total cholesterol and fractions, it was found a decline in total cholesterol 43.66 mg / dL in LD (p <0.01) and 64.66 mg / dL in LM (p <0.001). HDL levels increased in the group RB 11.00 mg / dl (p <0.01) and 2.33 mg / dL in LM (p <0.01). The LDL decreased in the LD group 42.00 mg / dl (p <0.001) and 27.00 mg / dL in LM (p <0.01). VLDL decreased only in the DLGG 7.33 mg / dL (p <0.01). The consumption of flaxseed was effective in reducing anthropometric measurements in women, regardless of group. It was observed that, despite the golden flaxseed meal cause superior effect compared to brown flour in reducing triglyceride levels and increased HDL-c, both had important role in improving the lipid profile when compared to the control group. Becomes necessary to perform further studies to better elucidate the benefits of brown and golden flaxseed in this and other populations.