The Benefits of High-Resistant Starch and Beta-Carotene Snack in Ameliorating Atherogenic Index and Inflammation in Obesity

Sunarti Sunarti; Dianandha Septiana Rubi; Abrory Agus Cahya Pramana; Emy Huriyati; Umar Santoso

doi:10.3889/oamjms.2022.9302

Authors

Sunarti Sunarti Department of Biochemistry
Dianandha Septiana Rubi Department of Biochemistry, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
Abrory Agus Cahya Pramana Department of Biochemistry, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
Emy Huriyati Department of Health and Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
Umar Santoso Center of Food and Nutrition Study, Universitas Gadjah Mada, Yogyakarta, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2022.9302

Keywords:

Atherogenic index, Beta-Carotene, Inflammation, Obesity, Resistant star

Abstract

BACKGROUND: In obesity, lipid abnormalities may be related to the higher risk of cardiovascular diseases associated with increased oxidation of lipids and inflammation. Resistant starch and beta-carotene reduce atherosclerosis risk related to low-grade inflammation and oxidative stress in obesity.

AIM: This study aimed to evaluate the benefits of a snack containing high-resistant starch and beta-carotene in improving the atherogenic index of plasma (AIP) and inflammation in obesity.

METHODS: This study used a single-blinded and randomized controlled design. Fifty subjects received 42 g of snacks per day for 6 weeks, either tested snacks or standard snacks. Anthropometry, body composition, lipid profile, tumor necrosis factor-alpha (TNF-α), and oxidized low-density lipoprotein (ox-LDL) were measured before and after intervention.

RESULTS: The snack containing high-resistant starch and beta-carotene significantly decreased LDL, AIP, and TNF-α (p < 0.05). Positive correlations were found between AIP and triglycerides in both snacks (p < 0.05), LDL or TNF-α in the standard snack (p < 0.05), and TNF-α and ox-LDL in both snacks (p < 0.05). A negative correlation was found between AIP and HDL in both snacks (p < 0.05).

CONCLUSIONS: A snack containing high-resistant starch and beta-carotene reduced AIP and inflammation by preventing LDL oxidation.

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