Omega-3-Enriched Plant-Based Laddus for Improving Triglyceride Levels in Vegetarian Adults

Abstract

Background: A culturally acceptable snack may improve plant omega-3 intake in populations that do not consume fish.
Objective: To evaluate two daily laddus enriched with flaxseed, chia, and walnuts in comparison with isocaloric conventional cereal-pulse laddus using a randomized controlled trial.
Methods: The draft protocol included 92 experimental units or participants involving vegetarian adults with fasting triglycerides of 150-300 mg/dL. The intervention was administered or tested for 12 weeks. The primary outcome was fasting triglycerides, with additional assessment of non-HDL cholesterol, omega-3 index, high-sensitivity C-reactive protein, product acceptability. Standardized laboratory, clinical, or food-analysis procedures were applied, and between-condition effects were evaluated with two-sided tests at α=0.05.
Results: Plant omega-3 laddus reduced fasting triglycerides by 45 ± 27 mg/dL compared with 10 ± 24 mg/dL in controls (p<0.001). The omega-3 index increased from 3.4 ± 0.7% to 4.6 ± 0.8%, non-HDL cholesterol declined by 14 mg/dL, and acceptability remained above 7 of 9. The direction and magnitude of the dummy findings were internally consistent across primary and secondary endpoints, and tolerability or assay-quality criteria remained acceptable.
Conclusion: The example dataset suggests that two daily laddus enriched with flaxseed, chia, and walnuts could produce a meaningful improvement in fasting triglycerides through alpha-linolenic acid enrichment with fiber and polyphenols supporting hepatic lipid handling and systemic inflammation. These findings are intended solely as a complete manuscript-development example and require replacement with ethically generated, independently verified observations before scientific submission.