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Year : 2014  |  Volume : 1  |  Issue : 3  |  Page : 159-163

Low density lipoprotein-cholesterol lowering activity of a blend of rice bran oil and safflower oil (7:3) in Indian patients with hyperlipidemia: a randomized, double blind, controlled, comparative, parallel group study

1 Department of Pharmacology and Therapeutics, Seth GS Medical College and KEM Hospital, Parel, Mumbai, Maharashtra, India
2 Department of Research and Development, Marico Ltd., Kalina, Santacruz (East), Mumbai, Maharashtra, India

Correspondence Address:
Nirmala N Rege
Department of Pharmacology and Therapeutics, Seth GS Medical College and KEM Hospital, Parel, Mumbai 400 012, Maharashtra
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/2347-9906.141145

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Background: Blends of rice bran oil (RBO) offer promise as functional foods to lower cholesterol. In Japan, a blend of 70% RBO and 30% safflower oil (KO) was shown to lower cholesterol in young healthy volunteers. However, this effect has not been demonstrated in hyperlipidemic individuals in the Indian population. Objective: We evaluated the effect of the blend on blood lipids in hyperlipidemic individuals for 12 weeks after 2 weeks stabilization period. Design: The study was a double blind, randomized, and controlled study. Thirty-five free-living individuals of either gender, aged 18-70 years completed this study. Assessment of subjects was carried out at baseline and weeks 0, 4, 8, and 12. Results: All 35 subjects completed the study. There was a significant reduction in serum cholesterol (21%, P < 0.001) at the end of 12 weeks in the experimental group. In the control group, there was a significant reduction till week 8 (17%, P < 0.001), followed by an increase at week 12. A similar trend was seen with serum low density lipoprotein (LDL). At week 12, LDL in the experimental group was significantly lower (P < 0.05) than LDL in the control group. Conclusions: Consumption of a diet enriched in the blended oil and meeting the recommended dietary guidelines resulted in an improved lipid profile. The blend can play an important role in the diet of people at risk of coronary heart disease.

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