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Lipid-lowering effect of maize-based traditional Mexican food on a metabolic syndrome model in rats

Juan Manuel Muñoz Cano*, Andrea Carrillo Aguilar and Juan Córdova Hernández

Author Affiliations

Universidad Juárez Autónoma de Tabasco, División Académica de Ciencias de la Salud, Avenida Méndez 2838-A, Villahermosa, Tabasco, CP 86150, México

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Lipids in Health and Disease 2013, 12:35  doi:10.1186/1476-511X-12-35

Published: 15 March 2013



Maize-based food is typical in Mexico and other Mesoamerican countries. Used for millennia, they have recently been replaced by modern food that is associated with an increase in the prevalence of non-communicable chronic diseases. This study was carried out in order to evaluate the effects of traditional food on lipid profiles.


Metabolic syndrome was induced in animals given a 30% sucrose solution. The animals were given maize tortillas (n=5) and maize pozol (n=5), traditional Mexican food items. A control group was given a 30% sucrose solution in the laboratory diet (n=5) and a witness group was given plain water and pellets. Triglycerides, cholesterol and glucose in tail blood were recorded each month between weeks 12 to 24. Blood was obtained from the cardiac cavity on week 28 and triglycerides, total cholesterol, LDL, HDL, C-reactive protein, alanine amino transferase, glucose and glycated hemoglobin were recorded.


The animals provided with supplementary traditional food presented a lower increase in triglycerides up to week 24 (p<0.001). Data recorded on week 28 showed lower values of LDL (p<0.05), a lower percentage of glycated hemoglobin when maize tortillas were provided (p<0.01) and lower values of alanine amino transferase when both food items were provided (p<0.01).


Providing traditional Mexican food generated a protective effect against the intake of a 30% sucrose solution over a long period.

Whole grain cereal; Blood lipids; Blood glucose; Alanine amino transferase