Effect of Potato Rice Noodle on the Major Blood Index in Elder Population

• Published in: Annals of nutrition and metabolism 2019-01, Vol.75, p.53
• Main Authors: Qi-Ya, Guo, Fang, Hong-Yun, Zhao, Li-Yun, Yu, Dong-Mei, Jia, Feng-Mei, Ju, La-Hong, Xu, Xiao-Li
• Format: Article
• Language: English
• Subjects: Blood; Cholesterol; Density; Diet; Fasting; Food; Glucose; Hemoglobin; Intervention; Lipids; Males; Nutrition; Older people; Potatoes; Rice; Statistical analysis; Sugar; Triglycerides; Vegetables
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000501751

Background/Aims: Rice noodle is popular in Chinese diet. A combination of potato and rice to produce a new formulated noodle might have health benefits. The study aimed to evaluate the effect of 30% potato rice noodle on hemoglobin, blood sugar and blood lipids in elder population. Methods: As many as 581 people aged 60 years and above selected in Tiandeng country in Guangxi Province were randomly divided into intervention group (284 people) and control group(297 people). The elderly in intervention group received 800 grams of potato rice noodle per week for 6 months, and people in control group maintained a normal diet. Before and after 6-month intervention, fasting blood glucose, hemoglobin, and blood lipids were examined, and the amplitude of variation of all indicators were compared. Results: After 6-month intervention, the fasting blood glucose did not increase in intervention group, but increased in control group, and the difference was statistically significant (Male :P = 0.0045, Female: P < 0.0001). The hemoglobin increased in both male and female in intervention group, but decreased in control group, and the difference was statistically significant. (P < 0.0001). The increase of triglycerides (TG) in intervention group was significantly lower than that in control group (Male: P = 0.0221, Female: P = 0.0178). Among males, total cholesterol(CHOL), high-density lipoprotein cholesterol(HDLC) and low-density lipoprotein cholesterol(LDLC) in intervention group were all decreased, whereas increased in control group, with statistically significant differences(P = 0.0004, P = 0.0011, P = 0.008). Conclusion: Consumption of 30% potato rice noodle has a certain control effect on blood sugar and blood lipids in the elderly population, and can increase hemoglobin level. The staple food made of potato has certain promotion effect on the health of elderly people and can partly replace the traditional staple food.