The effect of coconut flour on serum cholesterol levels of human subjects with moderately raised serum cholesterol.

The study investigated the effect of coconut flour on serum cholesterol levels of humans with moderately raised serum cholesterol in twenty-one subjects. The serum total cholesterol of subjects differed and ranged from 259 to 283 mg/dL. The study was conducted in a double blind randomized crossover design on a 14-week period, consisting of four 2-week experimental periods, with each experimental period separated by a 2-week washout period. The test foods were as follows: cornflakes as the control food, oat bran flakes as the reference food, and cornflakes with 15% and 25% dietary fiber from cocoflakes (from coconut flour production). Results showed a significant percent reduction in serum total and LDL cholesterol in mg/dL for all test foods,except for cornflakes, as follows: oat bran flakes, 8.4±1.4 and 8.8±6.070, respectively; 15% cocoflakes, 6.9±1.1 and 11.0±4.0, respectively; and 25% cocoflakes, 10.8±1.3 and 9.2±5.4, respectively. Serum triglycerides were significantly reduced for all test foods: cornflakes, 14.5±6.3%; oat bran flakes, 22.7±2.9%; 15% cocoflakes, 19.3±5.7%; and 25% cocoflakes, 21.8±6.0%. Only 60% of the subjects were considered for serum triglycerides reduction (serum triglycerides > 170 mg/dL). In conclusion, both 15% and 25% cocoflakes reduced serum total and LDL cholesterol as well as serum triglyceride of humans with moderately raised serum cholesterol levels. Coconut flour is a good source of both soluble and insoluble dietary fiber and both types of fiber have shown significant role in the reduction of the above lipid biomarker. To our knowledge, this is the first study conducted to show relationship between dietary fiber from a coconut by-product and lipid biomarker. Results from this study serve a good basis in the development of coconut flour as a functional food, justifying the increased production of coconut and coconut by-products.