title: The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie.
abstract: OBJECTIVE
  The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values.
  
  
  METHODS
  We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed eitherdasikor cookie every day for 3 weeks, providing 93 kcal a day.
  
  
  RESULTS
  The total cholesterol (TC) in thedasikgroup had decreased significantly after 3 weeks (P< 0.05). Furthermore, in thedasikgroup, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P< 0.05).
  
  
  CONCLUSIONS
  Prioritizing functional snacks likedasikimproves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
authors.affiliation: Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea.
authors.forename: Sun Hee
authors.initials: SH
authors.lastname: Hong
authors.affiliation: Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea.
authors.forename: Mijeong
authors.initials: M
authors.lastname: Kim
authors.affiliation: Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea.
authors.forename: Minji
authors.initials: M
authors.lastname: Woo
authors.affiliation: Department of Food Science and Nutrition, Tongmyong University, Busan 48520, Korea.
authors.forename: Jeong Sook
authors.initials: JS
authors.lastname: Noh
authors.affiliation: Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi 16419, Korea.
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
authors.affiliation: College of Hotel & Tourism Management, Kyung Hee University, Seoul 02447, Korea.
authors.forename: Lana
authors.initials: L
authors.lastname: Chung
authors.affiliation: Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea.
authors.forename: Yeong Ok
authors.initials: YO
authors.lastname: Song
keywords: Snack; cholesterol; cross-over trials; plasma