Effects of Intake of Processed Quinoa Seeds on Lipid Profile in Patients with Coronary Heart Disease

Effects of Intake of Processed Quinoa Seeds on Lipid Profile in Patients with Coronary Heart Disease

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Author(s)

Author(s): Vanessa Oliveira Silva, Michele Lima GREGORIO, Daniel Fernando Villafanha, Moacir Fernandes de Godoy

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DOI: 10.18483/ijSci.1572 105 470 8-14 Volume 7 - Mar 2018

Abstract

Background: Quinoa (Chenopodium quinoa Willd) is a gluten-free pseudocereal with high biological value protein, low glycemic carbohydrates, phytosterols and omega-3 and omega-6 fatty acids. It originated in the Andean region and has been consumed for thousands of years. Our objective was to assess blood cholesterol levels in coronary heart disease (CHD) patients in an outpatient clinic after the intake of processed quinoa seeds. Methods: This is a prospective study with twenty-seven patients, aged between 48 and 70 years (64.0 ± 8.4 yo), who were treated during 120 to 200 days. Blood samples were collected before and after the intake of quinoa seeds to determine the lipid profile of the group. Results: The results showed beneficial effects of the intake of quinoa with a significant reduction in total cholesterol (P=0.0008), triglycerides (P=0.001) and LDLc (P=0.008). Conclusions: The incorporation of quinoa in the eating routine can be considered beneficial in the prevention and control of risk factors for cardiovascular diseases, considered the major causes of death worldwide.

Keywords

Quinoa, Dyslipidemia, Coronary Heart Disease, Biochemical Markers

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
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