Now showing 1 - 2 of 2
  • Publication
    Effect of Peas on Serum Cholesterol Levels in Humans
    Fifty male and six female free living volunteers were paired in two groups based on similar total cholesterol levels. Each individual in one group ate 30 g of freeze dried peas daily over the period February 8 to March 22 while the corresponding individuals in the control group ate an isocaloric quantity of cornflakes daily. Serum cholesterol levels and high density lipoprotein fractions (HDL cholesterol) were measured at two-weekly intervals during the experiment and the pea group had consistently lower total cholesterol values (significantly different on two of the testing dates) than the cornflake group. HDL cholesterol values were consistently higher for the pea group and the effect was significant at the six-week testing date. The effects on cholesterol and HDL cholesterol were still significant two weeks after cessation of the supplement but not after seven weeks. The results of this experiment could have application in the context of long term modification of dietary patterns in relation to heart disease risk both in a general community sense and also in hyperlipidaemic subjects.
      92
  • Publication
    Investigation of the Potential of Porridge as a Hypocholesterolaemic Agent
    Fifty eight male and 10 female free living volunteers were paired in two groups based on similar cholesterol levels. Each individual in one group ate 43 g of oatmeal daily in the form of porridge, over the period January 31 to March 15, while the corresponding individuals in a control group ate 43 g of cornflakes daily. Serum cholesterol levels and ∝-lipoprotein fractions were measured twice at 3-week intervals during the experiment and no significant differences were found between the groups. Gain in weight of volunteers was minimal during the experiment with an increase of 0.5 kg per person for males on cornflakes, and 1 to 1.5 kg per person for females on porridge. The results suggest that porridge did not have a hypocholesterolaemic effect in the quantities consumed for the time period of this experiment.
      148