ArticleLipids in health and disease2013
Lipid-lowering effect of maize-based traditional Mexican food on a metabolic syndrome model in rats.
Article in Lipids in health and disease, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT02606812 (Effect of Food Consumption on microRNA Related to Metabolic Syndrome. A Randomized Clinical Trial), which is not on this map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Effect of Food Consumption on microRNA Related to Metabolic Syndrome. A Randomized Clinical Trial
Who cites it
4 citing papers in PubMed, 17 citations in OpenAlex.
- The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota.Nutrients · 2017Trial
- Article
- Effects of Foods of Mesoamerican Origin in Adipose Tissue and Liver-Related Metabolism.Medicina (Kaunas, Lithuania) · 2023Review
- Prospective Study of Different Staple Diets of Diabetic Indian Population.Annals of neurosciences · 2021Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundMaize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. This study was carried out in order to evaluate the effects of traditional food on lipid profiles.
methodsMetabolic syndrome was induced in animals given a 30% sucrose solution. The animals were given maize tortillas (n=5) and maize pozol (n=5), traditional Mexican food items. A control group was given a 30% sucrose solution in the laboratory diet (n=5) and a witness group was given plain water and pellets. Triglycerides, cholesterol and glucose in tail blood were recorded each month between weeks 12 to 24. Blood was obtained from the cardiac cavity on week 28 and triglycerides, total cholesterol, LDL, HDL, C-reactive protein, alanine amino transferase, glucose and glycated hemoglobin were recorded.
resultsThe animals provided with supplementary traditional food presented a lower increase in triglycerides up to week 24 (p<0.001). Data recorded on week 28 showed lower values of LDL (p<0.05), a lower percentage of glycated hemoglobin when maize tortillas were provided (p<0.01) and lower values of alanine amino transferase when both food items were provided (p<0.01).
conclusionsProviding traditional Mexican food generated a protective effect against the intake of a 30% sucrose solution over a long period.
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