학술논문
Long-term effects of consuming foods containing psyllium seed husk on serum lipids in subjects with hypercholesterolemia
Document Type
Periodical
Author
Source
American Journal of Clinical Nutrition. March 1998, Vol. 67 Issue 3, p367, 10 p.
Subject
Language
ISSN
0002-9165
Abstract
The effects of consuming foods containing 0 (control), 3.4, 6.8, or 10.2 g psyllium seed husk (PSH)/d for 24 wk on the serum lipid profile were assessed in this randomized, double-blind controlled study. Men and women (n = 286) with LDL-cholesterol concentrations between 3.36 and 5.68 mmol/L (130 and 220 mg/dL) were randomly assigned to one of four treatment groups after following a low-fat diet for [is greater than or equal to] 8 wk. At week 24, LDL cholesterol was 3% above baseline in the control group. In the group consuming 10.2 g PSH/d, LDL cholesterol remained below baseline during treatment, with a value 5.3% below that of the control group at week 24 (P [is less than] 0.05 compared with the control group). No significant differences were observed in HDL cholesterol or triacylglycerol. Although modest, the effect of 10.2 g PSH/d on LDL cholesterol (relative to the control) persisted throughout the 24-wk treatment period, indicating potential for long-term benefit. Am J Clin Nutr 1998;67:367-76.