Green banana flour does not alter lipid and inflammatory profile of women overweight
The prevalence of chronic diseases such as dyslipidemia, overweight and complications related to the inflammatory state have increased worldwide. In this scenario, food products which claim to be beneficial in the treatment and/or prevention of these conditions arise as promises often having no sc...
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| Format: | Article |
| Language: | English |
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Centro Universitário São Camilo
2015-04-01
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| Series: | O Mundo da Saúde |
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| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/328 |
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| author | Sandra Tavares da Silva Carolina Araújo dos Santos Júlia Cristina Cardoso Carraro José Luiz Marques Rocha Josefina Bressan |
| author_facet | Sandra Tavares da Silva Carolina Araújo dos Santos Júlia Cristina Cardoso Carraro José Luiz Marques Rocha Josefina Bressan |
| author_sort | Sandra Tavares da Silva |
| collection | DOAJ |
| description | The prevalence of chronic diseases such as dyslipidemia, overweight and complications related to the inflammatory state
have increased worldwide. In this scenario, food products which claim to be beneficial in the treatment and/or prevention
of these conditions arise as promises often having no scientific support. The green banana flour (GBF) has gained media
attention as a possible promoter of beneficial health effects. However, there are no controlled studies on their real effects
in human studies. The objective of this study was to analyze the effects of consumption of GBF in body weight, lipid pro-
file, inflammatory parameters and food consumption in adult overweight women. An intervention study in which 25 adult
overweight women consumed daily 20g of GBF during 45 days was carried out. The study protocol included anthropometric
measurements, body composition, food intake, lipid profile and determination of serum inflammatory parameters. The mean
age of participants was 34 years, with Body Mass Index of 27.7 kg/m². The consumption of FBV did not alter weight, body
composition, lipid profile and inflammatory parameters. There was an increase in fiber intake (variation in median intake
of 12,72g to 14,16g; p=0,031), although it has not achieved the needs of this nutrient (25g/day). Isolated consumption of
FBV did not cause significant bodily and metabolic changes. The adoption of individual measures offer limited effects and
should be discouraged as the only way of improving health. |
| format | Article |
| id | doaj-art-2608e20013254a048d42820b173bafed |
| institution | Kabale University |
| issn | 0104-7809 1980-3990 |
| language | English |
| publishDate | 2015-04-01 |
| publisher | Centro Universitário São Camilo |
| record_format | Article |
| series | O Mundo da Saúde |
| spelling | doaj-art-2608e20013254a048d42820b173bafed2025-01-30T19:43:45ZengCentro Universitário São CamiloO Mundo da Saúde0104-78091980-39902015-04-01392174181271Green banana flour does not alter lipid and inflammatory profile of women overweightSandra Tavares da Silva0Carolina Araújo dos Santos1Júlia Cristina Cardoso Carraro2José Luiz Marques Rocha3Josefina Bressan4Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.Departamento de Tecnologia e Ciências de Alimentos, Santa Maria-RS, Brasil.The prevalence of chronic diseases such as dyslipidemia, overweight and complications related to the inflammatory state have increased worldwide. In this scenario, food products which claim to be beneficial in the treatment and/or prevention of these conditions arise as promises often having no scientific support. The green banana flour (GBF) has gained media attention as a possible promoter of beneficial health effects. However, there are no controlled studies on their real effects in human studies. The objective of this study was to analyze the effects of consumption of GBF in body weight, lipid pro- file, inflammatory parameters and food consumption in adult overweight women. An intervention study in which 25 adult overweight women consumed daily 20g of GBF during 45 days was carried out. The study protocol included anthropometric measurements, body composition, food intake, lipid profile and determination of serum inflammatory parameters. The mean age of participants was 34 years, with Body Mass Index of 27.7 kg/m². The consumption of FBV did not alter weight, body composition, lipid profile and inflammatory parameters. There was an increase in fiber intake (variation in median intake of 12,72g to 14,16g; p=0,031), although it has not achieved the needs of this nutrient (25g/day). Isolated consumption of FBV did not cause significant bodily and metabolic changes. The adoption of individual measures offer limited effects and should be discouraged as the only way of improving health.https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/328body weight. musa. dietary fiber. inflammation. lipids. |
| spellingShingle | Sandra Tavares da Silva Carolina Araújo dos Santos Júlia Cristina Cardoso Carraro José Luiz Marques Rocha Josefina Bressan Green banana flour does not alter lipid and inflammatory profile of women overweight O Mundo da Saúde body weight. musa. dietary fiber. inflammation. lipids. |
| title | Green banana flour does not alter lipid and inflammatory profile of women overweight |
| title_full | Green banana flour does not alter lipid and inflammatory profile of women overweight |
| title_fullStr | Green banana flour does not alter lipid and inflammatory profile of women overweight |
| title_full_unstemmed | Green banana flour does not alter lipid and inflammatory profile of women overweight |
| title_short | Green banana flour does not alter lipid and inflammatory profile of women overweight |
| title_sort | green banana flour does not alter lipid and inflammatory profile of women overweight |
| topic | body weight. musa. dietary fiber. inflammation. lipids. |
| url | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/328 |
| work_keys_str_mv | AT sandratavaresdasilva greenbananaflourdoesnotalterlipidandinflammatoryprofileofwomenoverweight AT carolinaaraujodossantos greenbananaflourdoesnotalterlipidandinflammatoryprofileofwomenoverweight AT juliacristinacardosocarraro greenbananaflourdoesnotalterlipidandinflammatoryprofileofwomenoverweight AT joseluizmarquesrocha greenbananaflourdoesnotalterlipidandinflammatoryprofileofwomenoverweight AT josefinabressan greenbananaflourdoesnotalterlipidandinflammatoryprofileofwomenoverweight |