Altered feeding pattern:its effect on selected blood lipids in humans

Seventeen males participated in an investigation comparing the effects of a three meal per day feeding pattern versus a six meal per day feeding pattern on a serum lipid profile. During a two week acclimation period three meals per day were consumed by all subjects. The subjects were then divided into two groups. Group I consumed three meals per day for six weeks while group II consumed six meals per day for the same amount of time. The two groups then reversed feeding patterns for an additional six week period. Subjects completed five four-day food records which were analyzed qualitatively. Three of the four-day food records for each subject were hand coded and computer processed for kilocalorie, total fat, saturated fat, and cholesterol intake. Mean intake of cholesterol was found to be within a desirable range. Mean intake of total fat and saturated fat were noted as exceeding desirable values. Blood samples were collected from each subject following a two week acclimation period and following each of the two six week feeding phases. The samples were analyzed for total cholesterol, triglyceride, LDL-cholesterol, and HDL-cholesterol levels. There was no statistically significant difference found between the consumption of three meals per day and six meals per day for the lipid parameters of total cholesterol and LDL-cholesterol. There was a significant decrease in triglyceride level with the six meal per day feeding pattern with one group but not the other. For both groups there was a significant difference (p < 0.05) in HDL-cholesterol levels between the six meals per day and the three meal per day feeding patterns. However, the findings were dissimilar in that for Group I the HDL-cholesterol was higher after the six meal pattern as opposed to the three meal pattern, and for Group II, the opposite was true.

Name thesis:degree_name

M.S.

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition and Foods

Department dc:contributor.department

Human Nutrition and Foods

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1986

Author dc:creator

• Jordan, Julie Ann

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/91034

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/91034