Improvement of HDL- and LDL-Cholesterol Levels in Diabetic Subjects by Feeding Bread Containing Chitosan

다국어 초록 (Multilingual Abstract)

In this work we evaluated the efficacy and safety of a bread formulation containing chitosan in dyslipidemictype 2 diabetic subjects. For this purpose a total of 18 patients were allowed to incorporate to their habitual diets 120 g/dayof bread containg 2% (wt/wt) chitosan (chitosan group, n 5 9) or standard bread (control group, n 5 9). Before the studyand after 12 weeks on the modified diet, the following parameters were evaluated: body weight, plasma cholesterol, high-den-sity lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride, and hemoglobin A 1c(HbA1c). Com-pared with the control group, the patients receiving chitosan-containg bread decreased their mean levels of LDL-cholesteroland significantly increased their mean levels of HDL-cholesterol at the end of the study. There were no significant differencesin the body weight, serum triglyceride, and HbA 1c. These results suggest that chitosan incorporated into bread formulationscould improve the lipoprotein balance similar to typical biliary salts trappers, increasing the HDL- and lowering the LDL-cholesterol, without changing the triglyceride levels. These results warrant further studies over a longer period of time to eval-uate if a persistent improvement in levels of lipoproteins can be attained with this strategy.