Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

Snack alternatives based on common beans (<i>Phaseolus vulgaris</i> L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid lev...

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Autores principales:	Alejandro Escobedo, Edgar A. Rivera-León, Claudia Luévano-Contreras, Judith E. Urías-Silvas, Diego A. Luna-Vital, Norma Morales-Hernández, Luis Mojica
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	functional food clinical trial pulses legume sensory evaluation apoB-100 Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/418cea382e9c499b8df3fbf0e69ffc28
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spelling	oai:doaj.org-article:418cea382e9c499b8df3fbf0e69ffc282021-11-25T18:35:04ZCommon Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial10.3390/nu131138982072-6643https://doaj.org/article/418cea382e9c499b8df3fbf0e69ffc282021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3898https://doaj.org/toc/2072-6643Snack alternatives based on common beans (<i>Phaseolus vulgaris</i> L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid levels in participants with overweight and altered blood lipid levels. A sensory evaluation by 80 untrained judges was carried out using a hedonic scale. A randomized crossover 2 × 2 trial was performed, where 20 participants with overweight and one blood lipid alteration consumed 32 g of CBBS or did not consume it (control) for four weeks. Blood samples were taken to quantify the triglycerides, total cholesterol, LDL-c, HDL-c, ApoB-100, glucose and insulin. Furthermore, anthropometric, dietary and physical activity parameters were recorded. The overall acceptance of CBBS was similar compared to popcorn (<i>p</i> > 0.05). The consumption of CBBS reduced the apolipoprotein B-100 levels (<i>p</i> = 0.008). This reduction could be associated with the additional dietary fiber consumption during the CBBS period (<i>p</i> = 0.04). Although it did not improve any other blood lipid or glucose parameters (<i>p</i> > 0.05), it did not affect them either, which means that the CBBS could be consumed without compromising cardiovascular health.Alejandro EscobedoEdgar A. Rivera-LeónClaudia Luévano-ContrerasJudith E. Urías-SilvasDiego A. Luna-VitalNorma Morales-HernándezLuis MojicaMDPI AGarticlefunctional foodclinical trialpulseslegumesensory evaluationapoB-100Nutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3898, p 3898 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional food clinical trial pulses legume sensory evaluation apoB-100 Nutrition. Foods and food supply TX341-641
spellingShingle	functional food clinical trial pulses legume sensory evaluation apoB-100 Nutrition. Foods and food supply TX341-641 Alejandro Escobedo Edgar A. Rivera-León Claudia Luévano-Contreras Judith E. Urías-Silvas Diego A. Luna-Vital Norma Morales-Hernández Luis Mojica Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
description	Snack alternatives based on common beans (<i>Phaseolus vulgaris</i> L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid levels in participants with overweight and altered blood lipid levels. A sensory evaluation by 80 untrained judges was carried out using a hedonic scale. A randomized crossover 2 × 2 trial was performed, where 20 participants with overweight and one blood lipid alteration consumed 32 g of CBBS or did not consume it (control) for four weeks. Blood samples were taken to quantify the triglycerides, total cholesterol, LDL-c, HDL-c, ApoB-100, glucose and insulin. Furthermore, anthropometric, dietary and physical activity parameters were recorded. The overall acceptance of CBBS was similar compared to popcorn (<i>p</i> > 0.05). The consumption of CBBS reduced the apolipoprotein B-100 levels (<i>p</i> = 0.008). This reduction could be associated with the additional dietary fiber consumption during the CBBS period (<i>p</i> = 0.04). Although it did not improve any other blood lipid or glucose parameters (<i>p</i> > 0.05), it did not affect them either, which means that the CBBS could be consumed without compromising cardiovascular health.
format	article
author	Alejandro Escobedo Edgar A. Rivera-León Claudia Luévano-Contreras Judith E. Urías-Silvas Diego A. Luna-Vital Norma Morales-Hernández Luis Mojica
author_facet	Alejandro Escobedo Edgar A. Rivera-León Claudia Luévano-Contreras Judith E. Urías-Silvas Diego A. Luna-Vital Norma Morales-Hernández Luis Mojica
author_sort	Alejandro Escobedo
title	Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
title_short	Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
title_full	Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
title_fullStr	Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
title_full_unstemmed	Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
title_sort	common bean baked snack consumption reduces apolipoprotein b-100 levels: a randomized crossover trial
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/418cea382e9c499b8df3fbf0e69ffc28
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Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

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