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Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels

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DOI: 10.4236/fns.2013.45062    4,986 Downloads   9,872 Views   Citations

ABSTRACT

Sweet potato (kamote) and cassava are good sources of dietary fiber and resistant starch and are staple foods in the Philippines. The objective of the study is to determine changes in glucose and lipid profile after consumption of sweet potato and cassava in humans with moderately raised serum glucose and lipid profile. Sweet potato (Ipomoea batatas, Super Taiwan variety), and cassava (Manihot esculenta) were used as test foods while white bread was used as the control food. Fifty-nine apparently healthy human adults were fed with the test foods for 90 days and grouped into three: Control, Sweet potato and Cassava. After an overnight fast, 10 mL blood samples were taken from the study participants for total cholesterol, HDL-C, LDL-C, triglycerides, glucose and hemoglobin A1C measurements. Height/weight and percent fat mass were also determined. The groups given sweet potato and cassava significantly increased HDL-C (P < 0.05). There was a significant decrease in LDL-C in the cassava group (P < 0.05). The group given slice bread significantly increased serum triglycerides (P < 0.05). No significant results were observed with regards to BMI, percent fat, glucose, HbA1C, and total cholesterol. In conclusion, sweet potato and cassava increased HDL-C and decreased LDL-C in humans with moderately raised serum glucose and cholesterol levels. Sustainable intake of sweet potato and cassava may be promising in the prevention for risk of cardiovascular diseases as well as obesity and type 2 diabetes mellitus.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

T. Trinidad, R. Sagum, A. Mallillin, M. Borlagdan, M. Leon and T. Aviles, "Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels," Food and Nutrition Sciences, Vol. 4 No. 5, 2013, pp. 491-495. doi: 10.4236/fns.2013.45062.

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