Snack-based pury, safe and beneficial to maintain the lipid profile in elderly

Issue Date

5-2020

Abstract

Pury is a yellowish flour made from the silkworm pupae which is a sericulture by-product. It has a well-balanced amount of nutrients including PUFA (Polyunsaturated Fatty Acid), safe and does not cause allergies. The aim of the study is to find out the benefit of snack-based pury consumption in maintaining lipid profile on 30 elderly who living in nursing home. Design research is a pre-experimental with the model of "one group pre-test post-test". An intervention conducted over 2 mo by giving snack for 6 d in a week. Methods and material used elderly given daily snacks containing 10 % to 20 % of pury, 50 Cal energy and 6 g protein for 2 mo. Statistical analysis used t-dependent paired test. The result shows the average compliance is 98.8 % of snack consumption, and the proportion of elderly with normal blood lipid level increases. Analysis t test shows significant changes after the intervention of 2 mo in total cholesterol levels (t = 3.951 and p = 0.000), Low Density Lipoprotein (LDL) cholesterol (t = 2.697 and p = 0.012) and High Density Lipoprotein (HDL) cholesterol (t = 2.224 and p = 0.034), but not significant levels of triglycerides (t = - 0.698 and p = 0.491). Conclusion of this study, Snack-based pury can be used as an alternative snack for the elderly in a nursing homes or those who live in the central areas of silk yarn industry to achieve normal blood lipid profile.

Source or Periodical Title

Annals of Tropical Medicine and Public Health

ISSN

1755-6783

Volume

23

Issue

8

Page

1301-1308

Document Type

Article

Physical Description

figures

Language

English

Subject

Blood lipid, Nursing home, Polyunsaturated fatty acid

Identifier

DOI:10.36295/ASRO.2020.23817

Digital Copy

Yes

Link to Full Text

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