Beneficial effects of konjac powder on lipid profile in schizophrenia with dyslipidemia: A randomized controlled trial

Lei Zhang ； Yong Han ； Zhijun Zhao ； Xiangqun Liu ； Yahui Xu ； Guimei Cui ； Xiangyang Zhang ； Ruiling Zhang

《Asia Pacific Journal of Clinical Nutrition》 29卷3期 (2020/09) Pp. 505-512

https://doi.org/10.6133/apjcn.202009_29(3).0009

摘要

Background and Objectives: Konjac powder has the effect of improving blood lipids in the general population, but there is no research on schizophrenic patients who are susceptible to dyslipidemia. The aim of our study is to evaluate the effects of konjac powder on blood lipid, glucose levels, body weight, and blood pressure in schizophrenia inpatients with dyslipidemia. Methods and Study Design: After a two-week adaptation period, 76 people with schizophrenia were enrolled in a 30-day double-blind randomized controlled trial. The subjects in the experimental group were given a beverage containing konjac powder 30 minutes before each meal, whereas those in the control group were given a beverage containing resistant maltodextrin. Results: The lipid profile, plasma glucose, blood pressure, and body weight were measured at baseline and at the end of 30-day treatment. Fifty-nine subjects completed the study. There was a substantial decrease in total serum cholesterol in the experimental group, but an increase in the control group. Likewise, apolipoprotein B decreased in the experimental group but increased in the control group. Conclusions: We concluded that a diet supplemented with konjac powder may prevent the deterioration of dyslipidemia in people with schizophrenia, demonstrating its potential value in the treatment of metabolic disorders in schizophrenia as a new therapeutic method.

關鍵字

konjac powder ； schizophrenia ； inpatient ； dyslipidemia ； randomized controlled trial