Repressive Effect of Dietary Fiber Fractions in Unpolished Rice on the Increase in Cholesterol and Triglyceride

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  • SUZUKI Masako
    Department of Domestic Science, Fukuyama City Women's Junior College

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Other Title
  • 玄米のいわゆるdietary fiberによるコレステロールトリグリセライド上昇抑制作用
  • ゲンマイ ノ イワユル dietary fiber ニヨル コレステロール ト

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Ten healthy adult males (20-25 years old) who ingested in sugar under 30g/day and drank no alcohol, were divided into two groups which were essentially the same in the age, body weight and height. During an experimental period of 10 days group 1 was fed unpolished rice and group 2 polished rice as staple food, and both groups were given 50g of sugar every day and 2, 520.2kcal/day as energy intake. Then the repressive effect of dietary fibers contained in unpolished rice was examined on an increase in serum level of cholesterol and triglyceride under these experimental conditions. The following results were obtained.<BR>1) Serum total cholesterol was within a normal range in group 1 at 5 days of experiment and at the end of the experimental period. In group 2 it increased to 202.8 and 262.4mg/100ml (that is 1.4 and 1.8 times, respectively, as high as the pre-experimental level) at 5 and 10 days, respectively, of experiment.<BR>2) The cholesterol which had increased particularly in level in the group of polished rice was proved to be total-cholesterol-HDL-cholesterol (LDL+VLDL+other lipoprotein-cholesterol), which was regarded as one of the important etiological factors of arteriosclerosis.<BR>3) The serum triglyceride level at the end of the experiment was 112.4 mg/100ml (gain 14.2mg/100ml) in group 1 and 132.4mg/100ml (gain 21.6mg/100ml) in group 2. It was within a normal range in both groups. But in the group 2 it increased higher than that of group 1.<BR>4) Accordingly, these experimental results showed to demonstrate the repressive effect of dietary fibers on an increase in level of serum cholesterol and triglyceride.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 35 (3), 155-160, 1982

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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