Effects of Intake of Processed Quinoa Seeds on Lipid Profile in Patients with Coronary Heart Disease

Author(s): Vanessa Oliveira Silva, Michele Lima GREGORIO, Daniel Fernando Villafanha, Moacir Fernandes de Godoy

Background: Quinoa (Chenopodium quinoa Willd) is a gluten-free pseudocereal with high biological value protein, low glycemic carbohydrates, phytosterols and omega-3 and omega-6 fatty acids. It originated in the Andean region and has been consumed for thousands of years. Our objective was to assess blood cholesterol levels in coronary heart disease (CHD) patients in an outpatient clinic after the intake of processed quinoa seeds. Methods: This is a prospective study with twenty-seven patients, aged between 48 and 70 years (64.0 ± 8.4 yo), who were treated during 120 to 200 days. Blood samples were collected before and after the intake of quinoa seeds to determine the lipid profile of the group. Results: The results showed beneficial effects of the intake of quinoa with a significant reduction in total cholesterol (P=0.0008), triglycerides (P=0.001) and LDLc (P=0.008). Conclusions: The incorporation of quinoa in the eating routine can be considered beneficial in the prevention and control of risk factors for cardiovascular diseases, considered the major causes of death worldwide.

Quinoa, Dyslipidemia, Coronary Heart Disease, Biochemical Markers

1. De Ron AM, Sparvoli F, Pueyo JJ, Bazile D: Editorial: Protein Crops: Food and Feed for the Future. Front Plant Sci. 2017;8:105.
2. James LE A: Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional and functional properties. Adv Food Nutr Res 2009;58:1-31.
3. Farinazzi-Machado FMV, Barbalho SM, Oshiiwa M, Goulart R, Pessan Junior O: Use of cerebral bars with Quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases. Cienc Tec Alimentos. 2012;32:239–44.
4. Devalaraja S, Jain S, Yada VH: Exotic Fruits as Therapeutic Complements for Diabetes, Obesity and Metabolic Syndrome. Food Res Internat. 2011;44: 1856-65.
5. Stocco CQF, Nichelle F: Propriedades da Quinua Real. [S.I.:s.n.], 2008. Disponível em: http://www.nutricaoesaudenatv.com.br/imagens/artigos/64.pdf. Acesso em: 12 dez 2013.
6. Ruiz WA: Estudo cromatográfico das saponinas da quinoa (Chenopodium quinoa Willd, variedade kancolla). 1979. 135 f. Dissertação (Mestrado) – Faculdade de engenharia de alimentos e agrícola, Universidade Estadual de Campinas, Campinas, 1979.
7. Ranhotra GS, Gelroth JA, Glaser BK, Lorenz KJ, Johnson DL: Composition and protein nutritional quality of quinoa. Cereal Chem. 1993;70:303-05.
8. Mújica A: Neglected crops: 1.492 from a different perspective; in Hernández-Bermejo JE, Léon J (eds): FAO Plant production and protection series, n. 26. Rome: FAO, 1994.
9. Willet WC: The dietary pyramid: does the foundation need repair? Am. L. Printed in USA. Am Soc Clin Nutrit. 1998;68:218-19.
10. Diretrizes Brasileiras de Obesidade - ABESO – Associação Brasileira para o Estudo da Obesidade e da Síndrome Metabólica. / p.16, 4ª Ed., São Paulo – SP, 2016.
11. Paśko P, Zagrodzki P, Bartoń H, Chłopicka J, Gorinstein S: Effect of quinoa seeds (Chenopodium quinoa) in diet on some biochemical parameters and essential elements in blood of high fructose-fed rats. Plant Foods Hum Nutr. 2010;65:333-38.
12. Farinazzi-Machado FMV, Barbalho SM, Oshiiwa M, Goulart R, Pessan O, Jr: Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases. Ciênc Tecnol Aliment. 2012;32:239-44.
13. Hirose Y, Fujita T, Ishii T, Ueno N: Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. J Food Chem. 2010;119:1300-06.
14. Alvarez-Jubete L, et al: Composição de polifenóis e atividade antioxidante nitro de amaranto, quinoa, trigo e trigo em função da brotação e panificação. Food Chem. 2010;119:770-78.
15. Miranda M, Gálvez A, Martinez E, López J, Rodriguez M, Henriquez K, Fuentes F: Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile. Ciênc Tecnol Aliment. 2012;32:835-43.
16. Chandalia M, Garg A, Lutjohann D, von Bergmann K, Grundy SM, Brinkley LJ: Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. N Engl J Med. 2000;342:1392–398.
17. Schumaker A, Brandelli A, Macedo F, Pieta L, Klug T, Jong E: Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.). J Food Sci Technol. 2010;47:202–06.
18. Mesquita C, Barrientos A, Valdivia R, Palacios R, Zavala A: Development of a high content protein beverage from Chilean mesquite, lupine and quinoa for the diet of pre-schoolers. Nutr Hosp. 2012;27:232-43.
19. Karlström B, Vessby B, Asp NG, Boberg M, Gustafsson IB, Lithell H, Werner I: Effects of an increased content of cereal fibre in the diet of Type 2 (non-insulin-dependent) diabetic patients. Diabetologia. 1984;26:272-7.
20. Nsimba RY, Kikusaki H; Konish Y: Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem. 2008;106:760–66.
21. Jenkins DJA, Kendall CWC, Vuksan V, Vidgen E, Parker T, Faulkner D, et al: Soluble fiber intake at a dose approved by the US Food and Drug Administration for 55 a claim of health benefits: serum lipid risk factors for cardiovascular disease assessed: serum lipid risk factors for cardiovascular disease assessed in a randomized controlled crossover trial. Am J Clin Nutr. 2002;75:834-39.
22. Otsman ME, Nilsson M, Liljeberg Elmståhl HGM, Molin G, Björck IME: On the effect of lactic acid on blood glucose and insulin responses to cereal product: mechanist studies in health subjects and In vitro. J Cereal Sci. 2002;36:339-46.
23. Gewehr FM: Desenvolvimento de pães de forma com adição de quinoa. http://www.lume.ufrgs.br/bitstream/handle/10183/24809/000749081.pdf?sequence=1. Captado em 15 de março de 2014.
24. Vannucchi H, Jordão A: Radicais livres, antioxidantes dieta: a importância das frutas e verduras, in Angelis RC: Importância de alimentos vegetais na proteção da saúde. 1 ed. São Paulo. Atheneu, 2001. cap. 35. p. 193-201.
25. Santos RD: III Diretrizes Brasileiras Sobre Dislipidemias e Diretriz de Prevenção da Aterosclerose do Departamento de Aterosclerose da Sociedade Brasileira de Cardiologia. Arquivo Brasileiro Cardiologia. 2001; 77(3):1-48. /// Brasil. Ministério da Saúde. Consenso Brasileiro sobre Diabetes: diagnóstico e classificação do Diabetes Mellitus e tratamento do Diabetes Mellitus tipo 2. Brasília; 2000.
26. Berti C, Riso P, Brusamolino A, Porrini M: Effect on appetite control of minor cereal and pseudocereal products. B J Nutr. 2005;94:850 58.
27. Kwon DY, Kim YS, Hong SM, Park S: Long-term consumption of saponins derived from Platycodi radix (22 years old) enhances hepatic insulin sensitivity and glucose-stimulated insulin secretion in 90 % pancreatectomized diabetic rats fed a high-fat diet. B J Nutr. 2008;25:1-9.
28. Ranilla LG, Kwon YI, Apostolidis E, Shetty K: Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperblood glucose and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresour Technol. 2010;102:4676-89.
29. Matsuo M: In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus. J Nutr Sci Vitaminol. (Tokyo) 2005;51:449-52.
30. Ando H, Chen Y, Tang H, Shimizu M, Watanabe K, Mitsunaga T: Food components in fractions of quinoa seed. Food Sci Technol Res 2002;8:80-4.
31. Konish Y, Hirano S, Tsuboi H, Wada M: Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Biosci Biotechnol Biochem. 2004;68: 231-34.
32. Ascheri J, Nascimento R, Spehar C: Composição química comparativa de farinha instantânea de quinoa, arroz e milho. Rio de Janeiro: Embrapa, Comunicado Técnico, p.1-4, out, 2002.
33. Repo-Carrasco R, Espinoza C, Jacobsen S: Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa Chenopodium pallidicaule). Food Rev Intern. 2003;19:179-89.
34. Borges J, Ascheri D, Nascimento R, Freitas A: Propriedades de cozimento e caracterização físico química de macarrão pré-cozido à base de farinha intergral de quinoa (Chenopodium quinoa, Willd) e de farinha de arroz (Oryza Sativa, L) polido por extrusão termoplástica. Boletim CEPPA 21 (2): 303-322, 2003.
35. Bhargava A, Shukla S, Ohri D: Chenopodium quinoa-An Indian perspective. Ind Crops Prod. 2006;23:73-87.
36. Vilche C, Gely M, Santalla E: Physical properties of quinoa seeds. Biosyst Eng. 2003;86: 59-65.
37. Abugoch LE, Romero N, Tapia CR, Silva J, Rivera M: Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium quinoa Willd) Protein Isolates. J Agric Food Chem. 2008;56:4745-750.