Effect of the consumption of a cocoa paste bar (Theobroma cacao L.) on metabolic indicators in university students
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Published:2022-06-27
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ISSN:2079-0538
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Container-title:Emirates Journal of Food and Agriculture
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language:
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Short-container-title:Emir J Food Agric
Author:
Ariza Ortega José Alberto,Cruz Cansino Nelly del Socorro,Reyna Robles López María,López Contreras Luilli Antonio,Ramírez Moreno Esther,Sánchez Montoya Imelda,Robles de la Torre Raúl René,Escamilla Rosales María Fernanda
Abstract
The aim of this study was to determine the effect on metabolic indicators (total cholesterol, triacylglycerides, HDL, LDL and glycemia) in university students, after the daily consumption of 1.00 g of a cocoa paste bar (PCB) and 0.50 g of a white chocolate bar (BCB) during two months. The population was characterized according to their sex, weight, height, body mass index (BMI), physical activity and diet. The pre- and post-metabolic levels were measured in the control group (BCB) and experimental group (BPC). The students have normal weight (22.90 kg/m2 and 24.99 kg/m2), average physical activity was predominat (55.60 %) and their nutrition was inadequate. The study groups presented metabolic levels within the normal parameter. However, the consumption of 1 g of PCB for two months increases HDL levels (36.94 ± 13.42 mg/dL vs 59.74 ± 9.41 mg/dL), an effect that is highly desirable in a food
Publisher
Faculty of Food and Agriculture, United Arab Emirates University
Subject
Agronomy and Crop Science,Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science