Efeitos do consumo da farinha de banana verde em fatores de risco para doenças crônicas não transmissíveis em adultos saudáveis

Abstract

The objective of this study was to investigate the effects of regular intake of green banana flour on risk factors for chronic diseases in healthy adults. The study population consisted of 40 servers of a federal university. In the first experimental period of the volunteers who were divided into Control Group (CG) that consumed two tablespoons/day of cassava flour and Green Banana Flour Group (GBFG) that consumed two tablespoons of green banana flour/day for eight weeks. Shortly thereafter there was an eight week washout period, and then the second experimental period, where individuals who were in the CG participated in the GBFG and vice versa. Anthropometric, dietary, biochemical and hemodynamic evaluations were performed before and after supplementation with the flours. The results indicated that no significant changes were found in relation to the anthropometric variables and systemic arterial pressure, however, there was a significant increase in fiber intake and reduction of cholesterol total and LDL-C levels in GBFG. It was concluded that GBF consumption provided hypocholesterolemic effects and increased intake of dietary fibers, thus offering benefits in relation to the risk factors for chronic diseases.