The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students

Songmi Lee; Hee Kyong Ro

doi:10.4163/jnh.2016.49.2.80

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Lee and Ro: The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students

Research Article

Journal of Nutrition and Health 2016; 49(2): 80-87.

Published online: 30 April 2016

DOI: https://doi.org/10.4163/jnh.2016.49.2.80

The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students

Songmi Lee, Hee Kyong Ro

Department of Food and Nutrition, Dongshin University, Naju 58245, Korea.

To whom correspondence should be addressed. tel: +82-61-330-3220, hkro@dsu.ac.kr

Received 10 February 2016 Revised 22 February 2016 Accepted 20 March 2016

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

This study examined the effects of duck meats with turmeric powder on blood lipids in 10 female university students.

Methods

The subjects received duck meat with 0%, 0.1%, 0.2%, and 0.4% turmeric powder and glucose, total cholesterol, triglyceride (TG), high-density lipoprotein (HDL)-cholesterol, and low-density lipoprotein (LDL)-cholesterol in their serums after 30, 60, 90, 120, and 180 min were measured.

Results

The average height, weight, and body mass index of subjects were 159.6 ± 2.6 cm, 51.3 ± 3.5 kg, and 20.1 ± 1.0, respectively. The fasting glucose, γ-glutamyl transferase (GGT), glutamic pyruvic transferase (GPT), glutamic oxaloacetic transferase (GOT), c-reactive protein (CRP), and hemoglobin were within the normal range. The Δ-AUC (area under the curve) of postprandial glucose, TG did not change, but Δ-AUC of postprandial total cholesterol and LDL were significantly decreased, and HDL was increased by intake of the duck meat with turmeric powder.

Conclusion

This study shows that duck meats with turmeric powder affected the postprandial blood lipid levels.

Keywords: turmeric powder, duck, LDL-cholesterol, HDL-cholesterol, triglyceride

Figures and Tables

Fig. 1

Incremental blood glucose concentration and Δ-AUC for 4 hours after consuming each test diet for 10 women. Bars are mean ± SE. Bars with different letters are significantly among the treated concentration of turmeric powder (p < 0.05). 0: 0% turmeric added 0.1: 0.1% turmeric added 0.2: 0.2% turmeric added 0.4: 0.4% turmeric added.

Fig. 2

Incremental lipid profiles and Δ-AUC for 4 hours after consuming each test diet for 10 women. Bars are mean ± SE. Bars with different letters are significantly among the treated concentration of turmeric powder (p < 0.05). 0: 0% turmeric added 0.1: 0.1% turmeric added 0.2: 0.2% turmeric added 0.4: 0.4% turmeric added.

Table 1

Nutrients composition of the test diet

Table 2

Physical characteristics and blood profiles of subjects

Each value is mean ± SE.

1) BMI: Body mass index 2) GGT: γ-glutamyl transferase 3) GPT: glutamic pyruvic transferase 4) GOT: glutamic oxaloacetic transferase 5) CRP: C-Reactive protein 6) Hb: Hemoglobin

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