Die effekte van geëkstrueerde droëbone op lipoproteïen- en hemostatiese veranderlikes

Abstract

Although the incidence of coronary heart disease (CHO) is declining in several parts of the world, it still remains the most important cause of premature death. CHO also appears to be one of the main causes of mortality and morbidity amongst South Africans. Two of the most important groups of CHO risk factors include lipoprotein and haemostatic variables. It is likely that the cardiovascular risk associated with hypercholesterolemia may be due at least as much to effects on thrombogenesis as to effects on atherogenesis. Epidemiological evidence that a high fibre, low fat diet (so called prudent diet) may protect one against degenerative Western diseases like CHO, has stimulated intensive research during the last few years on the physiological and biochemical impact and effects of dietary fibre. Dry beans are considered a very good source of both soluble and insoluble non starch polysaccharides, but the effect thereof on lipoproteins still remains controversial. On the other hand, no information exist about the effect of dry beans on heamostatic variables. The implementation of extrusion cooking, one of the most popular new processing methods in the foods and nutrition industry, on dry beans, is an exciting but relatively new field of research. The objective of this controlled, cross-over study was to investigate the effect of extruded dry beans on serum lipoprotein and haemostatic variables in hyperlipidemic men. ...