Abstract

Introduction: The prevalence of non-transmissible chronic diseases such as obesity, dyslipidemia and type 2 diabetes, among others, have increased worldwide. One way to prevent and/or control them is through bioactive food compounds that can be incorporated as functional ingredients (IF). The IF is a compound IF: apple pomace, opuntia palette, tomato pomace and rice bran. Objective: Assess the functional ingredient (IF) for glycemic control in humans. Subjects and Methods: 48 Subjects, both sexes, aged between 40 and 60. Divided into three groups: non-obese (NO), obese (OB) and diabetic (DM) with 16 subjects per group. Subjects consumed 600 g daily of nonfat yogurt with artificial swee- tener. 50% of the subjects in each group received yogurt with IF and 50% without IF for 44 days. Me- tabolic control of capillary blood glucose was performed weekly, of nutrition every week, as well as basal metabolic control, 22 and 44 with: fasting blood glucose, lipid profile, tolerance test to glucose with 2 point sampling and calculation of HOMA-IR. All analyses were performed at the Institute of Nutrition and Food Technology (INTA), University of Chile. The statistical analysis included measu- res of central tendency and dispersion. They compared the effect of the intervention vs control using the Mann-Whitney U test for independent samples and the Chi2 test for categorical variables. Results: 15 subjects from the DM group, 16 from OB and 10 from NO completed the experiment. Significant di- fferences were found between the intervention group and the placebo in the obese group, in the weight variation of the basal-22 days, 22-44 and basal-44 days with p = 0.007, p = 0.001 and p = 0.001 respectively, and significant differences in the NO group between the placebo and intervention groups in the variation basal-22 days for HOMA-IR (p = 0.010) and 44 -22 days for LDL (p = 0.045). Con- clusion: In this study no significant differences were found for subjects stratified into diabetic, obese and non-obese groups, for the variables: glucose, total cholesterol, triglycerides, LDL, HDL, insulin, after-load glucose, after-load insulin, HOMA-IR and weight. It is necessary to increase the size of the sample, assess the duration of the experiment and improve the design of the IF.