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:: Volume 22, Issue 3 (Bimonthly 2018) ::
Feyz 2018, 22(3): 302-308 Back to browse issues page
The effect of honey consumption on lipid profiles in healthy individuals: A randomized clinical trial
Hamid Rasad , Mohammad Entezari , Behzad Mahaki , Maryam Nurany , Naseh Pahlavani *
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. Iran. , PahlavaniN951@mums.ac.ir
Abstract:   (283 Views)
Background: It has been indicated in several studies that honey consumption has beneficial effects on risk factors for cardiovascular disease. This study aimed at examining the effect of honey intake compared with sucrose on lipid profiles in young healthy people.
Materials and Methods: This randomized, single-blinded, clinical trial was performed on 60 healthy subjects with the age range of 18 to 30 years. Subjects were randomly divided into honey and sucrose groups. The honey group received 70 g honey per day and sucrose group received 70 g sucrose per day for one month. Lipid profiles of the participants were measured using the enzyme kit and compared in both groups (honey and sucrose) at the beginning and at the end of the intervention.
Results:  Results showed that there was no significant difference in the mean of the baseline FBS, SBP, and DBP between the honey and sucrose groups (P>0.3). From baseline to four weeks, honey reduced the levels of total cholesterol, TG, and LDL but sucrose intake increased these levels (P<0.3). Also, honey consumption increased HDL but sucrose intake decreased it (P<0.001). We adjusted confounding variables including age, physical activity and some nutrient intakes in all of these analyses.
Conclusion: Honey consumption, unlike sucrose, can decrease total cholesterol, TG, and LDL and also can increase HDL in healthy people.
Background: It has been indicated in several studies that honey consumption has beneficial effects on risk factors for cardiovascular disease. This study aimed at examining the effect of honey intake compared with sucrose on lipid profiles in young healthy people.
Materials and Methods: This randomized, single-blinded, clinical trial was performed on 60 healthy subjects with the age range of 18 to 30 years. Subjects were randomly divided into honey and sucrose groups. The honey group received 70 g honey per day and sucrose group received 70 g sucrose per day for one month. Lipid profiles of the participants were measured using the enzyme kit and compared in both groups (honey and sucrose) at the beginning and at the end of the intervention.
Results:  Results showed that there was no significant difference in the mean of the baseline FBS, SBP, and DBP between the honey and sucrose groups (P>0.3). From baseline to four weeks, honey reduced the levels of total cholesterol, TG, and LDL but sucrose intake increased these levels (P<0.3). Also, honey consumption increased HDL but sucrose intake decreased it (P<0.001). We adjusted confounding variables including age, physical activity and some nutrient intakes in all of these analyses.
Conclusion: Honey consumption, unlike sucrose, can decrease total cholesterol, TG, and LDL and also can increase HDL in healthy people.
Keywords: Honey, Sucrose, Total Cholesterol, Triacylglycerol, High-density lipoprotein, Low-density lipoprotein
Full-Text [PDF 227 kb]   (42 Downloads)    
Type of Study: Applicable | Subject: medicine, paraclinic
Received: 2017/12/10 | Accepted: 2018/06/17 | Published: 2018/08/4
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Rasad H, Entezari M, Mahaki B, Nurany M, Pahlavani N. The effect of honey consumption on lipid profiles in healthy individuals: A randomized clinical trial. Feyz. 2018; 22 (3) :302-308
URL: http://feyz.kaums.ac.ir/article-1-3490-en.html


Volume 22, Issue 3 (Bimonthly 2018) Back to browse issues page
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