PT38 - AN INNOVATIVE FUNCTIONAL PASTA WITH OAT Β-GLUCAN, PHYTOSTEROLS, AND CHITOSAN REDUCES LDL-CHOLESTEROL IN INDIVIDUALS WITH POLYGENIC HYPERCHOLESTEROLEMIA

PT38

AN INNOVATIVE FUNCTIONAL PASTA WITH OAT Β-GLUCAN, PHYTOSTEROLS, AND CHITOSAN REDUCES LDL-CHOLESTEROL IN INDIVIDUALS WITH POLYGENIC HYPERCHOLESTEROLEMIA

E. Mazza^1,*, G. Marafioti¹, Y. Ferro², S. Maurotti¹, F. Scionti², M. Rago¹, N. Paone², L. Gimigliano¹, A. Castagna², A. Pujia², T. Montalcini¹

¹Department of Experimental and Clinical Medicine, ²Department of Medical and Surgical Sciences, University of Catanzaro, Catanzaro, Italy

Rationale: There is growing interest in lowering serum lipid levels through lipid-lowering agents derived from natural sources, particularly for individuals who are intolerant to conventional therapies. β-glucan, phytosterols, and chitosan have been demonstrated to be safe and effective in reducing lipid levels. However, no studies have yet specifically investigated their synergistic effects on cholesterol levels when included in food products. Pasta, a staple in the Italian diet, is also gaining global popularity. This study aims to evaluate the lipid-lowering effect of an innovative functional pasta enriched with a combination of oat β-glucan, phytosterols, and chitosan in individuals with polygenic hypercholesterolemia.

Methods: Eighty patients with polygenic hypercholesterolemia were randomized into two groups: pasta standard (CTR) and pasta with oat b-glucans, chitosan, and phytosterols (PBCF, patent N°:102023000022506). The study protocol was approved by the local Ethics Committee (Protocol n. 125/2022/CE). The intervention consisted of 100 g/day of pasta for 4 weeks. Serum lipid levels were measured at baseline and at the follow-up visit.

Results: A total of 69 subjects completed the protocol. After 4 weeks of treatment, participants who consumed PBCF showed a significantly greater reduction in LDL cholesterol compared to the CTR group (-34 mg/dL and -9 mg/dL, respectively; p<0.001). Furthermore, a higher percentage of patients in the PBCF group achieved an LDL cholesterol reduction of ≥20 mg/dL compared to the other groups (56% and 5%, respectively; p=0.004).

Conclusion: These preliminary results demonstrate that the consumption of an innovative functional pasta significantly reduces LDL-cholesterol. This innovative dietary intervention could represent a promising natural alternative to improve lipid profiles in individuals with hypercholesterolemia.

Disclosure of Interest: None declared