Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Effects of Rice Bran Oil on Lipid Profiles of Hypercholesterolemic Junior High School Teachers

Citrakesumasari¹*, Nurpudji Astuti Daud², Aminuddin Syam¹, Syamsiar Russeng³, Healthy Hidayanty¹, Veni Hadju¹, Burhanuddin Baharuddin¹, Devintha Virani¹, Suci Reskia Sipato¹, Hilyatul Auliya¹, Musta’ina Nuntung¹ and Safrullah Amir¹

¹Department of Nutrition Science, Public Health Faculty, Hasanuddin University, Makassar, Indonesia.

²Department of Nutrition, Faculty of Midicine, Hasanuddin University, Makassar, Indonesia.

³Department of Occupational Health and Safety, Public Health Faculty, Hasanuddin University, Makassar, Indonesia.

Corresponding Author Email: citeku@gmail.com

Abstract:

Rice Bran Oil (RBO) is an abundant food source in Indonesia. RBO contains high levels of monounsaturated fatty acids and rich in antioxidants. However, clinical trials on this material are still very limited. This research aims to assess the differences of effect of rice bran oil (RBO) and olive oil (OO) on lipid profile alteration of hypercholesterolemia junior high school teachers. This study used a quasi-experimental method with a non-randomized pre-test and post-test design. A total of 28 junior high school teachers in the Tamalanrea District of Makassar City who experienced hypercholesterolemia were recruited in this study and were divided into 2 groups. The two groups were at different research locations and received different interventions. The intervention group was given rice bran oil (30 ml/day) while the control group was given olive oil (30 ml/day) for 30 days. The pair t-test was used to determine the difference in lipid profile before and after giving RBO and OO. The analysis was continued by comparing the results in the two groups using the independent t test. The level of confidence was set at 95% with a significance value less than 0.05 (p less than 0.05). After giving RBO for 30 days, the results were a decrease in total cholesterol by 4.59%, triglycerides by 15.8%, LDL by 4.87%, but HDL levels also decreased, although in insignificant amounts (3.41%). Meanwhile, giving OO as a control reduced total cholesterol by 5.04% and triglycerides by 28.2%. In addition, there was also a slight increase in HDL levels by 0.45%, in contrast to LDL levels which did not show any difference at all. At the end of the study of the four lipid profile parameters observed, significant improvements were observed in the reduction of total cholesterol and triglyceride levels significantly after administration of RBO and OO (p less than 0.05). The results also showed that there was no significant difference between RBO and OO on changes in lipid profile (p greater than 0.05). From this study, we can conclude that rice bran oil and olive oil have the same effect in improving lipid profiles by significantly lowering total cholesterol and triglyceride levels.

Keywords:

Hypercholesterolemia; Lipid Profile; Nutritional Education; Olive Oil; Rice Bran Oil

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