Experimental pasta as an innovative approach to cholesterol reduction in patients with metabolic syndrome, with and without major psychiatric disorders: A randomized controlled trial supported by in vitro validation
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Le résumé fourni par la source
Abstract Background Elevated non-high-density lipoprotein cholesterol (non-HDL-C) is a significant risk factor for atherosclerotic cardiovascular diseases, particularly in individuals with metabolic syndrome (MetS) and major psychiatric disorders (MPDs), who may experience metabolic side effects of psychopharmacological treatments. We evaluated the cholesterol-lowering effects of an experimental pasta characterized by a high content of phytosterols, arabinoxylans, polyunsaturated and monounsaturated fatty acids, and vitamin E in individuals with MetS, with and without MPDs. Methods In a double-blind, randomized trial, 298 participants with MetS were assigned to consume either experimental or conventional pasta for 3 months. Non-HDL-C levels were measured at baseline and follow-up. A polygenic risk score for hypercholesterolemia (TC-PRS) was calculated to assess any genetic influence on the intervention’s efficacy. The cholesterol-lowering effect of the experimental pasta was also tested in vitro by exposing human hepatocarcinoma cells, which developed lipid storage alterations due to olanzapine (OLZ) exposure, to an extract of the flour mixture used to prepare the experimental pasta. Results The participants who consumed the experimental pasta exhibited a significantly greater reduction in serum non-HDL-C levels compared to the control group ( p = 0.001). No significant interaction between pasta variety and the TC-PRS on non-HDL-C changes was found. The extract from the experimental flour mixture significantly reduced both the number and size of lipid droplets in HepG2 cells treated with OLZ. Conclusions These results indicate that a low-impact lifestyle intervention may offer a practical strategy for improving the cholesterol profile and mitigating cardiovascular risk in patients with MetS, with and without an MPD.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé, mais le titre doit être comparé manuellement.
- Titre Crossref
- Experimental pasta as an innovative approach to cholesterol reduction in patients with metabolic syndrome, with and without major psychiatric disorders: A randomized controlled trial supported by <i>in vitro</i> validation
- Date Crossref
- 01/01/2025
- Éditeur
- Royal College of Psychiatrists
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Azienda Universitaria Ospedaliera Consorziale - Policlinico Bari pays non établi dans la noticeÉtablissement de santé
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University of Bari Aldo Moro pays non établi dans la noticeUniversité ou école supérieure
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Consulintel (Spain) pays non établi dans la noticeEntreprise
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Agenzia Regionale Sanitaria della Puglia pays non établi dans la noticeOrganisme public
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Regione Puglia pays non établi dans la noticeOrganisme public
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Johns Hopkins University pays non établi dans la noticeUniversité ou école supérieure
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Johns Hopkins Medicine pays non établi dans la noticeÉtablissement de santé
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Johns Hopkins Bayview Medical Center pays non établi dans la noticeÉtablissement de santé
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Lieber Institute for Brain Development pays non établi dans la noticeOrganisation à but non lucratif
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Azienda Ospedaliero Universitaria Consorziale Policlinico pays non établi dans la noticeÉtablissement de santé
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University of Bari “Aldo Moro” pays non établi dans la noticeUniversité ou école supérieure
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University of Bari "Aldo Moro" Department of Translational Biomedicine and Neuroscience (DiBraiN) pays non établi dans la noticeUniversité ou école supérieure
Azienda Universitaria Ospedaliera Consorziale - Policlinico Bari, University of Bari Aldo Moro et Consulintel (Spain), avec 9 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.