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Study Title and Description

Oat-derived beta-glucan significantly improves HDLC and diminishes LDLC and non-HDL cholesterol in overweight individuals with mild hypercholesterolemia.



Key Questions Addressed
1 Is this a fiber intervention study?
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Primary Publication Information
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TitleData
Title Oat-derived beta-glucan significantly improves HDLC and diminishes LDLC and non-HDL cholesterol in overweight individuals with mild hypercholesterolemia.
Author Reyna-Villasmil N., Bermúdez-Pirela V., Mengual-Moreno E., Arias N., Cano-Ponce C., Leal-Gonzalez E., Souki A., Inglett GE., Israili ZH., Hernández-Hernández R., Valasco M., Arraiz N.
Country Center for Metabolic and Endocrine Research, The University of Zulia, Maracaibo, Venezuela. nadiareyna@hotmail.com
Year -- Not Found --
Numbers Pubmed ID: 17414591

Secondary Publication Information
There are currently no secondary publications defined for this study.


Extraction Form: Fiber Database
Arms
No arms have been defined in this extraction form.

Design Details
Question... Follow Up Answer Follow-up Answer
Year of Publication 2007
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Country of Publication Venezuela, Bolivarian Republic Of
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What was the study design? Randomized Controlled Trial (parallel)
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Was the study blinded? unspecified
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Study diet type Weight loss
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Level of feeding control for dietary intervention Food partially provided
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Sample size 38
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Is there a run-in period? Yes
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Is there a washout period? Not applicable
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Did the administered fiber dose change over the course of the study? No
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What is the age of the population (categorical)? Adults (20+ Years)
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Study population, mean age in years 59.8
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Study population, age range in years 55-72
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Study Population, mean BMI, kg/m2 28.3
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Study population, BMI Range, kg/m2 25-30
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Baseline health status Hyperlipidemia/hypercholesterolemia
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Gender (% male) 100
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Fiber 1-type Oat B-Glucan
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Fiber 1-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 1-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 1- dose 1 (g) 6
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Fiber 1- dose 2 (g) -
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Fiber 1-Duration of intervention 8 weeks
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Fiber 1-how was the fiber administered? Single Food
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Fiber 2-type -
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Fiber 2-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 2-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 2- dose 1 (g) -
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Fiber 2- dose 2 (g) -
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Fiber 2-Duration of intervention -
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Fiber 2-how was the fiber administered? -
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Fiber 3-type -
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Fiber 3-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 3-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 3- dose 1 (g) -
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Fiber 3- dose 2 (g) -
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Fiber 3-Duration of intervention -
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Fiber 3-how was the fiber administered? -
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Fiber 4-type -
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Fiber 4-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 4-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 4- dose 1 (g) -
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Fiber 4- dose 2 (g) -
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Fiber 4-Duration of intervention -
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Fiber 4-how was the fiber administered? -
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Comparator 1- what was the comparator used in the intervention? Whole-wheat bread
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Comparator 1-dose 0
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Comparator 1-duration of comparator intervention -
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Comparator 1-how was the comparator administered to participants? Single Food
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Comparator 2- what was the comparator used in the intervention? -
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Comparator 2-dose -
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Comparator 2-duration of comparator intervention -
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Comparator 2-how was the comparator administered to participants? -
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Comparator 3- what was the comparator used in the intervention? -
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Comparator 3-dose -
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Comparator 3-duration of comparator intervention -
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Comparator 3-how was the comparator administered to participants? -
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Comparator 4- what was the comparator used in the intervention? -
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Comparator 4-dose -
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Comparator 4-duration of comparator intervention -
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Comparator 4-how was the comparator administered to participants? -
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Baseline Characteristics
No baseline characteristics have been defined for this extraction form.



Results & Comparisons

No Results found.
Adverse Events
Arm or Total Title Description Comments

Quality Dimensions
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