The effect of apple and Nescafe on postprandial Cholesterol and LDL-C (Anatomy , Biochemistry & Genetics)

Supervisor:

Dr. Malik Alqub

Abstract:

Lipids are major cell membrane components essential for various biological functions. They are also required for maintenance of structural and functional integrity of all biological membranes. Alteration in the plasma lipid profile has been associated with a variety of diseases like, cardiovascular disease(CVD), thrombosis, stroke, obesity and arteriosclerosis. Dyslipidemia characterized by low plasma concentrations of high-density lipoprotein Cholesterol (HDL-C) and qualitative changes of cholesterol and low-density lipoprotein Cholesterol (LDL-C) are typically contribute to the increased risk of cardiovascular complications (Changting Xiao et al. 2013). With increasing food availability most of us are in postprandial state. Non fasting lipid profile may be better at predicting future cardiovascular events than levels of fasting lipid levels. There is some food known to increase cholesterol and LDL-C and others that decrease them; some studies shows that an apple can reduce the risk of cardiovascular disease by reducing the total cholesterol and LDL-C, were as food containing Caffeine (NESCAFE) increase them (Anne Langsted et al. 2008). While the previous study concerns about the fasting lipid profile as an indicator. Our present study aimed to evaluate the alteration in plasma LDL-C and total cholesterol (T.Chol) in postprandial state and the effect of an apple and a Nescafe on postprandial LDL-C and T. Chol. In addition we aimed to link the eating habits and smoking among the university students in attempt to relate their eating habits to their postprandial lipid profile. Unfortunately we can’t obtain a large sample (see the limitations of the study). The survey results were plotted in results 1 . 31 students were recruited for our experiment, fasted an overnight fast, at 8 am blood were drawn from each students at fasting (for LDL-C and Chol fasting level), then all students ate a standard sandwich composed of yogurt, and Mortadelle (total calorie per sandwich approximately 361.17 calorie), then students divided into two groups; a group ingest Nescafe (approximately 86 calorie) after the sandwich and a group ate an apple(approximately 86 calorie). Two hours  after the meal another blood sample was drawn from each student to measure the Chol and LDL-C. Beside that we obtained from each student some information about their eating and smoking habits (see result 2).  Students ingest Nescafe have a significant increase in postprandial LDL-C in comparison to students ingest an apple after the meal.