Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

Hall, R.S., Johnson, S.K., Baxter, A.L. and Ball, M.J. 2005, Lupin kernel fibre-enriched foods beneficially modify serum lipids in men, European journal of clinical nutrition, vol. 59, no. 3, pp. 325-333, doi: 10.1038/sj.ejcn.1602077.

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Title Lupin kernel fibre-enriched foods beneficially modify serum lipids in men
Author(s) Hall, R.S.
Johnson, S.K.
Baxter, A.L.
Ball, M.J.
Journal name European journal of clinical nutrition
Volume number 59
Issue number 3
Start page 325
End page 333
Publisher Nature Publishing Group
Place of publication Hampshire, England
Publication date 2005-03
ISSN 0954-3007
Keyword(s) lupin
Summary Objective: To examine the effect of a diet containing a novel legume food ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre), compared to a control diet without the addition of LKFibre, on serum lipids in men.

Design: Randomized crossover dietary intervention study.

: Melbourne, Australia — Free-living men.

Subjects: A total of 38 healthy males between the ages of 24 and 64 y completed the intervention.

Intervention: Subjects consumed an LKFibre and a control diet for 1 month each. Both diets had the same background menus with seven additional experimental foods that either contained LKFibre or did not. Depending on energy intake, the LKFibre diet was designed to contain an additional 17 to 30 g/day fibre beyond that of the control diet.

Results: Compared to the control diet, the LKFibre diet reduced total cholesterol (TC) (meanplusminuss.e.m.; 4.5plusminus1.7%; P=0.001), low-density lipoprotein cholesterol (LDL-C) (5.4plusminus2.2%; P=0.001), TC: high-density lipoprotein cholesterol (HDL-C) (3.0plusminus2.0%; P=0.006) and LDL-C:HDL-C (3.8plusminus2.6%; P=0.003). No effects on HDL-C, triacylglycerols, glucose or insulin were observed.

: Addition of LKFibre to the diet provided favourable changes to some serum lipid measures in men, which, combined with its high palatability, suggest this novel ingredient may be useful in the dietary reduction of coronary heart disease risk.
Language eng
DOI 10.1038/sj.ejcn.1602077
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2005, Nature Publishing Group
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Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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