Effects of baked products enriched with n-3 fatty acids, folates, β-glucans, and tocopherol in patients with mild mixed hyperlipidemia

Objective: To assess whether a diet containing foods enriched with beta-glucans (3.6 g/d), folic acid (1600 mu g/d), long-chain (800 mg/d) and short-Chain (400 mg/d) n-3 fatty acids, and tocopherols (120 mg/d) is able to modulate positively the cardiovascular risk profile in people at slightly increased cardiovascular risk. Methods: Sixteen subjects with mild plasma lipid abnormalities were studied according to a randomized crossover design. After a 2-week run-in period, they followed a diet containing baked products enriched with active nutrients (active diet) or a diet containing the same products but without active nutrients (control diet) for 1 month and then crossed over to the other diet. At the end of each period, a test meal of the same composition as the corresponding diet was administered, and plasma samples were obtained before and for 6 hours after the meal. Hunger and satiety were evaluated by the visual analog scale at fasting and after the meal. Results: Fasting plasma triglycerides were significantly lower after the active versus the control diet (1.56 +/- 0.18 vs 1.74 +/- 0.16 mmol/l, p < 0.05), as was the postprandial level of chylomicron triglycerides and the insulin peak (p < 0.05). The active diet also reduced fasting homocysteine (8 +/- 0.6 vs 10 +/- 0.8 mu mol/l, p < 0.05) and the feeling of hunger at the fifth and sixth hour (p < 0.05). Conclusions: Baked functional products enriched with n-3 fatty acids, folates, beta-glucans, and tocopherols within the context of a balanced diet lower fasting and postprandial plasma triglycerides, fasting homocysteinemia, and the postprandial insulin peak. They induce a greater feeling of satiety with possible beneficial implications on energy intake.