Orange juice associated with a balanced diet mitigated risk factors of metabolic syndrome: A randomized controlled trial

dc.contributor.authorPonce, Olivia [UNESP]
dc.contributor.authorBenassi, Renata [UNESP]
dc.contributor.authorCesar, Thais [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-12T00:58:48Z
dc.date.available2020-12-12T00:58:48Z
dc.date.issued2019-09-01
dc.description.abstractIn this 12 weeks randomized parallel controlled trial, we investigated whether the daily intake of orange juice (OJ) associated with a balanced diet attenuates risk factors in individuals with metabolic syndrome (MetS) and reverses this condition. Patients were divided into two groups: control (n = 36) and OJ (n = 36), which adopted a balanced diet according to the MetS guidelines. In addition, the OJ group consumed 500 mL/d OJ, maintaining the recommended dietary energy intake but adding more vitamin C (133%) and folic acid (43%) than controls. After the intervention, both groups showed a mean reduction of glucose (−3%), cholesterol (−7.5%), HDLC (−8%), BMI (−2%), waist circumference (−5.5%), and systolic and diastolic blood pressure (−8% and −9.5%, respectively). However, only the OJ group decreased insulin (−9%), insulin resistance (- 8%), LDL-C (−4%), CRP (−28%) and higher hsCRP levels (−61%), while the control group reduced exclusively triglycerides (−8.4%). Both groups showed a slight increase in antioxidant capacity (1%). The reversion of MetS to normality was similar in both groups: 12 out of 36 controls (33%) and 13 out of 36 subjects supplemented with OJ (36%). MetS reversal was due to a decrease in the risk factors, such as systolic pressure in the controls, and high glucose, insulin resistance, systemic inflammation and LDL-C, without altering HDL-C, in the OJ group. In conclusion, both treatments reduced risk factors and together reversed more than 30% MetS to normal, but the addition of OJ mitigated more risk factors than the balanced diet alone. (NCT 03301675).en
dc.description.affiliationNutrition Laboratory School of Pharmaceutical Sciences Sao Paulo State University - UNESP, Rodovia Araraquara-Jau km1
dc.description.affiliationUnespNutrition Laboratory School of Pharmaceutical Sciences Sao Paulo State University - UNESP, Rodovia Araraquara-Jau km1
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.identifierhttp://dx.doi.org/10.1016/j.jnim.2019.100101
dc.identifier.citationJournal of Nutrition and Intermediary Metabolism, v. 17.
dc.identifier.doi10.1016/j.jnim.2019.100101
dc.identifier.issn2352-3859
dc.identifier.scopus2-s2.0-85074458300
dc.identifier.urihttp://hdl.handle.net/11449/198085
dc.language.isoeng
dc.relation.ispartofJournal of Nutrition and Intermediary Metabolism
dc.sourceScopus
dc.subjectBalanced diet
dc.subjectGlycemia
dc.subjectInflammation
dc.subjectInsulin resistance
dc.subjectMetabolic syndrome
dc.subjectOrange juice
dc.titleOrange juice associated with a balanced diet mitigated risk factors of metabolic syndrome: A randomized controlled trialen
dc.typeArtigo

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