Lipid-lowering effect of maize-based traditional Mexican food on a metabolic syndrome model in rats

Abstract

BackgroundMaize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. This study was carried out in order to evaluate the effects of traditional food on lipid profiles.MethodsMetabolic syndrome was induced in animals given a 30% sucrose solution. The animals were given maize tortillas (n=5) and maize pozol (n=5), traditional Mexican food items. A control group was given a 30% sucrose solution in the laboratory diet (n=5) and a witness group was given plain water and pellets. Triglycerides, cholesterol and glucose in tail blood were recorded each month between weeks 12 to 24. Blood was obtained from the cardiac cavity on week 28 and triglycerides, total cholesterol, LDL, HDL, C-reactive protein, alanine amino transferase, glucose and glycated hemoglobin were recorded.ResultsThe animals provided with supplementary traditional food presented a lower increase in triglycerides up to week 24 (p<0.001). Data recorded on week 28 showed lower values of LDL (p<0.05), a lower percentage of glycated hemoglobin when maize tortillas were provided (p<0.01) and lower values of alanine amino transferase when both food items were provided (p<0.01).ConclusionsProviding traditional Mexican food generated a protective effect against the intake of a 30% sucrose solution over a long period.

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

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Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

“…Replacement of a high sucrose diet with traditional whole maize products resulted in improved metabolic profiles in rats ( 49 ) . While this study used foods prepared in the same way as they would be consumed by human subjects, a direct comparison is not possible between whole and refined grains (but rather WG and refined sugar).…”

Cultures of Nutrition: Classification, Food Policy, and Health

“…Pelto (2000) notes that in rural Mexico, maize was traditionally a major source of protein, and 80% of protein came not from meat or dairy but from agricultural produce, which also confuses conventional nutrition categories that associate protein with meat. Tortillas, made by a time-honored pattern of cooking maize in a lime solution in accordance with specific times and temperatures, are the mainstay of the Maya diet, but so too are traditional maize beverages which are consumed regularly in many Maya communities, begging the question of whether a drink is also a food (Muñoz et al 2013a). The issue is larger than simply assigning maize to the correct food group (e.g.…”