FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia

Sunarti; Hasanah Mumpuni; Nadia Yasmine; Yustinus Marsono; Dwi Larasatie Nur Fibri; Agnes Murdiati

doi:10.3746/pnf.2022.27.2.165

FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia

Prev Nutr Food Sci. 2022 Jun 30;27(2):165-171. doi: 10.3746/pnf.2022.27.2.165.

Authors

Sunarti¹, Hasanah Mumpuni², Nadia Yasmine³, Yustinus Marsono⁴, Dwi Larasatie Nur Fibri⁴, Agnes Murdiati⁴

Affiliations

¹ Department of Biochemistry, Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University, Yogyakarta 55281, Indonesia.
² Department of Cardiology and Vascular Medicine, Faculty of Medicine, Public Health, and Nursing, Dr. Sardjito General Hospital, Gadjah Mada University, Yogyakarta 55281, Indonesia.
³ Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University, Yogyakarta 55281, Indonesia.
⁴ Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia.

Abstract

FiberCreme is a commercial nondairy creamer made with isomalto-oligosaccharides (IMO) that is a source of dietary fiber. A study showed that IMO could decrease cholesterol (CH) and triglycerides, which are factors related to the risk of cardiovascular diseases and insulin resistance. This study evaluated FiberCreme's ability as a functional food ingredient to reduce CH and the risk of cardiovascular diseases in subjects with hyperlipidemic. This controlled clinical study trial involved 53 (23∼57 years old) subjects with borderline high CH (>190 mg/dL) or triglycerides (>150 mg/dL) or both, who were divided into FiberCreme and control groups. The participant received 86 g of cookies daily for 4 weeks. The FiberCreme and control groups consumed FiberCreme-containing cookies and cookies with coconut cream with 5.78% and 4.69% fibers, respectively. Lipid profile, anthropometry, body composition, and food intake were also measured. Data analysis was performed using SPSS v.25. This study suggests that FiberCreme cookies can significantly reduce CH, triglycerides, and cardiac risk ratio scores.

Keywords: FiberCreme; cardiac risk ratio scores; cholesterol; isomalto-oligosaccharides; triglyceride.