Effect of the consumption of a cocoa paste bar (Theobroma cacao L.) on metabolic indicators in university students

  • José Alberto Ariza Ortega Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México
  • Nelly del Socorro Cruz Cansino Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México
  • María Reyna Robles López Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Tepetitla de Lardizabal, Tlaxcala, México
  • Luilli Antonio López Contreras Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México
  • Esther Ramírez Moreno Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México,
  • Imelda Sánchez Montoya Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México
  • Raúl René Robles de la Torre Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Tepetitla de Lardizabal, Tlaxcala, México
  • María Fernanda Escamilla Rosales a Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México

Abstract

The aim of this study was to determine the effect on metabolic indicators (total cholesterol, triacylglycerides, HDL, LDL and glycemia) in
university students, after the daily consumption of 1.00 g of a cocoa paste bar (PCB) and 0.50 g of a white chocolate bar (BCB) during
two months. The population was characterized according to their sex, weight, height, body mass index (BMI), physical activity and diet.
The pre- and post-metabolic levels were measured in the control group (BCB) and experimental group (BPC). The students have normal
weight (22.90 kg/m2 and 24.99 kg/m2), average physical activity was predominat (55.60 %) and their nutrition was inadequate. The
study groups presented metabolic levels within the normal parameter. However, the consumption of 1 g of PCB for two months increases
HDL levels (36.94 ± 13.42 mg/dL vs 59.74 ± 9.41 mg/dL), an effect that is highly desirable in a food

Statistics
28 Views | 16 Downloads
How to Cite
Ariza Ortega, J. A., N. del S. Cruz Cansino, M. Reyna Robles López, L. A. López Contreras, E. Ramírez Moreno, I. Sánchez Montoya, R. R. Robles de la Torre, and M. F. Escamilla Rosales. “Effect of the Consumption of a Cocoa Paste Bar (Theobroma Cacao L.) on Metabolic Indicators in University Students”. Emirates Journal of Food and Agriculture, Vol. 34, no. 5, June 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i5.2856. Accessed 8 Aug. 2022.
Section
Research Article