Suppressive Effects of Dietary Fiber in Yogurt on the Postprandial Serum Lipid Levels in Healthy Adult Male Volunteers

Shizuki KONDO; Jin-zhong XIAO; Noritoshi TAKAHASHI; Kazuhiro MIYAJI; Keiji IWATSUKI; Sadayuki KOKUBO

doi:10.1271/bbb.68.1135

Food & Nutrition Science Notes

Suppressive Effects of Dietary Fiber in Yogurt on the Postprandial Serum Lipid Levels in Healthy Adult Male Volunteers

Shizuki KONDO, Jin-zhong XIAO, Noritoshi TAKAHASHI, Kazuhiro MIYAJI, Keiji IWATSUKI, Sadayuki KOKUBO

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Keywords: dietary fiber, yogurt, triglyceride, remnant-like particle cholesterol

JOURNAL FREE ACCESS

2004 Volume 68 Issue 5 Pages 1135-1138

DOI https://doi.org/10.1271/bbb.68.1135

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Abstract

This study assessed the effect of partially hydrolyzed guar gum (PHGG) in yogurt on the elevation of postprandial serum lipid levels. Eleven healthy adult male subjects were given yogurt with or without 6 g of PHGG in a fat tolerance test as a crossover study. Supplementation with 6 g of PHGG significantly suppressed the incremental peaks and areas under the incremental curve (AUIC) of postprandial serum remnant-like lipoprotein particle cholesterol (RLP-C) and triglyceride (TG). The results suggest the potential of PHGG to reduce the risk of hyperlipemia.

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