FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia

• Main Authors: Sunarti, Sunarti, Mumpuni, Hasanah, Yasmine, Nadia, Marsono, Yustinus, Fibri, Dwi Larasatie Nur, Murdiati, Agnes
• Format: Article PeerReviewed
• Language: English
• Published: Korean Society of Food Science and Nutrition 2022
• Subjects: Medical Biochemistry and Metabolomics
• Online Access: https://repository.ugm.ac.id/281652/1/Sunarti_KKMK.pdf; https://repository.ugm.ac.id/281652/; https://www.pnfs.or.kr/journal/view.html?doi=10.3746/pnf.2022.27.2.165; https://doi.org/10.3746/pnf.2022.27.2.165
• Institution: Universitas Gadjah Mada

FiberCreme is a commercial nondairy creamer made with isomalto-oligosaccharides (IMO) that is a source of dietary fiber. A study showed that IMO could decrease cholesterol (CH) and triglycerides, which are factors related to the risk of cardiovascular diseases and insulin resistance. This study evaluated FiberCreme's ability as a functional food ingredient to reduce CH and the risk of cardiovascular diseases in subjects with hyperlipidemic. This controlled clinical study trial involved 53 (23∼57 years old) subjects with borderline high CH (>190 mg/dL) or triglycerides (>150 mg/dL) or both, who were divided into FiberCreme and control groups. The participant received 86 g of cookies daily for 4 weeks. The FiberCreme and control groups consumed FiberCreme-containing cookies and cookies with coconut cream with 5.78% and 4.69% fibers, respectively. Lipid profile, anthropometry, body composition, and food intake were also measured. Data analysis was performed using SPSS v.25. This study suggests that FiberCreme cookies can significantly reduce CH, triglycerides, and cardiac risk ratio scores.