Nutr Hosp. 2015;31(3):1176-1182
ISSN 0212-1611 • CODEN NUHOEQ
Original / Alimentos funcionales
Chia induces clinically discrete weight loss and improves lipid profile only
in altered previous values
Luciana Tavares Toscano1,3, Lydiane Tavares Toscano1,3, Renata Leite Tavares3, Cássia Surama Oliveira
da Silva3 and Alexandre Sérgio Silva2,3
1Departament of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, PB, Brazil.
2Departament of Physical Education, Center of Health Sciences, Federal University of Paraíba, João Pessoa, PB, Brazil.
3Research Laboratory of Applied Physical Training to Performance and Health (LETFADS), Federal University of Paraíba,
João Pessoa, PB, Brazil.
Introduction: chia (Salvia hispanica L.) has an elevated
concentration of dietary fiber, it has been used to weight
loss and enhance blood glucose and lipid profile. Howe-
ver, data in human are still scarce or do not exist, accor-
ding to the analyzed variable.
Aim: to evaluate the effect of chia supplementation
in body composition, lipid profile and blood glucose in
overweight or obese individuals.
Methods: men and women were randomly allocated in
groups that ingested 35g of chia flour/day (CHIA; n=19;
48.8±1.8 years) or placebo (PLA; n=7; 51.4±3.1 years) for
12 weeks. Body composition and food intake were eva-
luated in each four weeks. Lipid profile and blood glu-
cose were measured in the beginning and in the end of
Results: Chia induced significant intragroup reduc-
tion in body weight (-1.1±0.4kg; p<0.05), with a greater
reduction among obese than overweighed individuals
(-1.6±0.4kg; p<0.00), but without difference when com-
pared to PLA. Waist circumference reduced 1.9±0.6 cm
in CHIA group (p <0.05), but only intragroup. It was
observed a reduction in total cholesterol (p=0.04) and
VLDL-c (p=0.03), and an increase in HDL-c (p=0.01) but
only in the groups that ingested chia flour and presented
abnormal initial values. Triglycerides, blood glucose and
LDL-C showed no changes for either group.
Conclusion: consumption of chia for 12 weeks promo-
tes significant but discrete reduction in weight and waist
circumference, and enhances lipid profile dependent of
(Nutr Hosp. 2015;31:1176-1182)
Key words: Chia. Weight loss. Body composition. Cho-
CHÍA PROMUEVE REDUCCIÓN DE LO
PESO CORPORAL, PERO CLÍNICAMENTE
DISCRETO, Y LA MEJORA DE LO PERFIL
LIPÍDICO SÓLO EN LOS VALORES PREVIOS
Introducción: Debido al alto contenido de fibra dieté-
tica, la chía (Salvia hispánica L.) han sido propuesta para
la pérdida de peso y mejora del perfil lipídico y glucémi-
co. Pero los datos en humanos son escasos o inexistentes,
en función de la variable analizada.
Objetivo: Evaluar el efecto de la suplementación con
harina de chía en la composición corporal, perfil lipídico
y glucémico de individuos con sobrepeso y obesidad.
Métodos: hombres y mujeres fueron asignados aleato-
riamente en grupos que consumieron 35 g / día de chía
(CHIA; n = 19; 48.8 ± 1.8 años) o placebo (PLA; n = 7;
51.4 ± 3.1 años) durante 12 semanas. La composición
corporal y el consumo de alimentos fueron evaluados la
cada cuatro semanas de intervención. Perfil lipídico y los
niveles de glucosa se midieron al principio y al final del
Resultados: La chía promovió reducción significativa
en el peso corporal (-1.1kg; p <0.05) con la mayor reduc-
ción entre los obesos (-1.9kg; p <0.00), mientras que el
grupo PLA tenía ningún cambio. Circunferencia de la
cintura disminuyó en 1,9 cm en el grupo CHIA (p <0.05),
pero sólo intragrupo. Fue observada una disminución en
el colesterol total (p = 0.04) y VLDL-c (P = 0.03) y el au-
mento de los niveles de HDL-c (p = 0.01), pero sólo en el
grupo que consumió la chía y tenía valores anormales al
inicio del estudio. Los niveles de triglicéridos, glucosa y
LDL-c no mostraron cambios en ninguno de los grupos.
Conclusión: El consumo de chía durante 12 semanas
reduce el peso corporal y la circunferencia de la cintura
de manera significativa, pero clínicamente discreto. Chía
promueve la mejora del perfil lipídico, pero estos efectos
son dependientes de los valores iniciales de los grupos.
(Nutr Hosp. 2015;31:1176-1182)
Palabras clave: Chía. Pérdida de peso. Composición cor-
Correspondence: Alexandre Sérgio Silva.
Rua Silvino Lopes,
410 /apto 804 – Tambaú – João Pessoa, PB.
025_8242 Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values.indd 1176 17/02/15 10:28
Nutr Hosp. 2015;31(3):1176-1182Chia induces clinically discrete weight loss
and improves lipid profile only in altered
ANOVA: Analysis of variance
BMI: Body mass index
TC: Total cholesterol
HDL: High density lipoprotein
LDL: Low density lipoprotein
WHO: World Health Organization
VLDL: Very low density lipoprotein
WC: Waist circumference
An important population behavior is a strong ten-
dency to use foods, nutritional supplements or diets
that have reporting of weight loss1,2. Often, studies
show a discrete weight loss or only in abdominal re-
gion, however the information that becomes popular
relates only to weight loss without the details of the
magnitude. Indeed, a review of literature showed the
presence of diverse nutritional supplements with a po-
tential property of weight loss, but none showed reduc-
tion bigger than 2 kg3.
It is well known that dietary fiber may promote wei-
ght loss, enhance in lipid profile and blood glucose
and reduce blood pressure4-6. These fibers can lead to
weight loss by delaying gastric emptying and increa-
sing secretion of intestinal hormones which promote
satiety7. Chia (Salvia hispanica L.) is a source of die-
tary fiber that has been investigated in recent years.
Studies show that eating chia seeds can reduce systolic
blood pressure, postprandial blood glucose and in-
flammation, and increases α-linolenic acid and plasma
concentrations of eicosapentaenoic acid8-10.
These results seem to have popularized the chia.
However, perhaps for its rich fiber content, it was
spread one concept not shown in previous studies, that
chia could have slimming capacity. In fact, the unique
study that tested this property was the one performed
by Nieman et al.11, who found no effect of chia in slim-
ming overweight or obese men and women. In other
studies in which the properties of chia were tested for
blood pressure, lipid or glucose profile, inflammation
and oxidative stress, the variable body weight or waist
circumference was treated as a secondary variable. Sti-
ll, only one study showed that chia promoted reduction
of waist circumference12.
Therefore, chia has been popularly and commercially
proposed to weight loss without scientific basis to su-
pport this possibility. Moreover, few studies appear in-
sufficient to determine the impact of chia in weight loss.
In this sense, the present study was conducted to
evaluate the effect of chia flour (Salvia hispanica L.)
supplementation for 12 weeks on body composition
in middle-aged men and women with overweight and
obesity grade I. Additionally, the effect of chia on lipid
profile and blood glucose was evaluated.
Individuals of both sexes were recruited to parti-
cipate in a randomized, double-blind placebo contro-
lled experimental study. Were considered as inclusion
criteria: age between 35 and 65 years, BMI between
25 and 35 kg / m², sedentary, do not have the habit
of consuming chia (Salvia hispanica L.) or food su-
pplements containing active substances present in that
food (dietary fiber and α-linolenic acid) and not use
drugs or supplements aiming weight loss. It would be
excluded from the study volunteers who, throughout
the study, begun to make use of weight loss drugs or
nutritional supplements, altered their eating and phy-
sical activity habits as well did not use the amount of
The project was submitted to the Ethics Committee
on Human Research of the Lauro Wanderley Universi-
ty Hospital of the Federal University of Paraíba, being
approved under protocol No. 206 338/13. All partici-
pants were informed about the research and asked to
sign the Instrument of Consent as required by Reso-
lution 196/96 of the National Health Council, which
regulates the ethical aspects of researchs involving
The study started with 29 volunteers who were ran-
domized (www.randomizer.org) for groups CHIA and
PLA. Three subjects did not complete the study, so that
the groups ended up with the following configuration:
(CHIA n = 19) and (PLA, n = 7).
Volunteers were initially submitted to anthropometric
measurements (weight, body fat, height, and waist cir-
cumference), food intake evaluation and blood samples
for analysis of plasma glucose (fasting plasma gluco-
se) and lipid profile (total cholesterol, HDL-c, LDL-c,
VLDL-c and triglycerides). Then the groups started the
supplementation protocols lasting 12 weeks. In every
four weeks, it was conducted a nutritional evaluation
through anthropometric measurements and dietary in-
take. Forty-eight hours after the intervention period, vo-
lunteers were tested for the same initial variables.
For determination of body weight and fat percenta-
ge, it was used a digital balance (Tanita, BF-683W, Rio
de Janeiro, Brazil) with an accuracy of 0.1 kg and 150
kg capacity and 0.1% to fat percentage. Height was
measured using a portable stadiometer (Sanny, São
Paulo, Brazil) with measurement scale in 0.1cm. The
values of body weight and height were used to calcu-
late the Body Mass Index (BMI, kg/m2) according to
025_8242 Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values.indd 1177 17/02/15 10:28
1178 Nutr Hosp. 2015;31(3):1176-1182 Luciana Tavares Toscano et al.
World Health Organization (WHO)13. Waist circumfe-
rence was measured with inelastic and flexible anthro-
pometric tape (Sanny, SN-4010, São Paulo, Brazil).
For purposes of analysis of possible changes in body
composition with consumption of chia, it was adopted
the subdivision of CHIA group in overweight or obese,
according to BMI values obtained13.
Food intake evaluation
The eating habits were assessed using 24-hour die-
tary recall, applied before of the study to define exclu-
sion criteria and during and after the supplementation
period in order to verify changes in the habitual food
intake of volunteers. Two of these were representative
of weekday and one weekend day. The application of
food recalls and the dietary nutrient analysis were per-
formed by a nutritionist using Avanutri software ver-
sion 4.0 (Avanutri, Rio de Janeiro, Brazil). After fist
nutritional evaluation, the volunteers were instructed
not to change their diets during the study.
In association with food recalls, issues regarding
to potential gastrointestinal symptoms (constipation,
diarrhea, heartburn, flatulence and nausea), allergy or
intolerance attributed to the consumption of chia or
placebo were added.
CHIA group consumed 35 g of chia flour/day for 12
weeks, added to water, yogurt, vitamins, fruit or jui-
ces, since the volunteers were already accustomed to
these foods. PLA group consumed the same amount of
toasted wheat bran Cacalia, Rio Grande do Sul, Bra-
zil, following the procedure adopted by Vuksan et al.8
in a previous study. The volunteers were instructed to
avoid products provided as meal replacements, but as
a complement to the usual food intake and it could be
eaten at any time of day, in the main meals or snacks.
The delivery of the products occurred every four
weeks of intervention. These were packaged in indi-
vidual containers of similar appearance, in the quan-
tity of the daily consumption. Volunteers were asked
to return the packages monthly, so they could receive
new products in order to ensure consumption control.
All volunteers were instructed to retain the product in
a cool dry place, and not subject them to any heating
process. To encourage faithfulness in the consumption
of the product supplied, the researchers sent messages
by cell phone daily, for all who have accepted this pro-
Chia flour used in the study contained the following
nutritional composition in 35 grams of product: ener-
gy (154.3 kcal), carbohydrate (3.8 g), protein (10.8 g),
total fat (10.1 g), omega 3 (3.8 g), omega 6 (1.4 g),
omega 9 (0.7 g) and dietary fiber (14.7 g) according to
the manufacturer. The wheat flour used as a placebo,
presented in 35 grams: energy (112 kcal), carbohydra-
tes (10.5 g), proteins (5.6 g) and dietary fiber (14.0 g).
This product is considered a neutral lipid, due to the
absence of total, saturated, unsaturated and trans fat
and cholesterol in its chemical composition.
Blood samples (10 mL) were collected after 12
hours of fasting, for the analysis of markers of lipid
and glucose profile at the beginning and in the end of
the study. The total cholesterol (TC), high density lipo-
protein (HDL-C), triglycerides (TG) and fasting glu-
cose were measured using commercial kits (Labtest,
Minas Gerais, Brazil) in automatic analyzer LabMax
240 premium. The amounts of low density lipoprotein
cholesterol (LDL-C) and very low density lipoprotein
(VLDL-C) were estimated using the equation Frie-
dewald14 [LDL-C = (TC - HDL-C) - (TG / 5)].
To assess possible changes in biochemical parame-
ters after consumption of chia, we adopted the proce-
dure of subdividing the CHIA group in normality or
alteration in baseline biochemical variables, as recom-
mended by the V Brazilian Guidelines on Dyslipide-
mia and Prevention of Aterosclerose15.
Data are presented as mean and standard error of the
mean. The normality and homogeneity of data were
evaluated by the Shapiro-Wilk and Levene. ANOVA
for repeated measures was used in the analysis of die-
tary intake and anthropometry, in each four-week in-
tervention. For comparison between CHIA and PLA
groups it was used one-way ANOVA and Tukey post
hoc. Biochemical parameters were analyzed by paired
and independent t test. The analysis were performed in
GraphPad Instat 3.0 software (San Diego, CA, USA),
adopting a statistical significance of p<0.05 for all test.
Groups showed similarities for all variables at base-
line. They were middle-aged adults (48.8 ± 2 and 51.4
± 3 years for CHIA and PLA groups, respectively) with
no significant difference between them. Volunteers
from both groups were overweight or obese, showed
high waist circumference, hyperlipidemia and slight-
ly increased blood glucose at baseline, but without a
diagnosis of diabetes. The pre intervention values after
chia group divided by normal and abnormal values of
BMI, blood glucose and lipid profile are presented in
table I and II.
Groups showed normal consumption of carbohydra-
tes, proteins and lipids at baseline. The average daily
intake of calories, macronutrients, and dietary fiber
025_8242 Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values.indd 1178 17/02/15 10:28
Nutr Hosp. 2015;31(3):1176-1182Chia induces clinically discrete weight loss
and improves lipid profile only in altered
Anthropometric data of CHIA and PLA groups at
baseline and every four weeks of study
Baseline 83.6±2 77.8±3 88.7±2 79.6±7
Week 4 83.0±2 77.8±3 87.6±2 79.3±7
Week 8 83.3±2 77.8±3 88.2±2 80.0±7
Week 12 82.5±2* 77.4±3 87.1±2*** 79.4±7
Baseline 31.5±1 28.2±0 34.1±1 32.0±3
Week 4 31.3±1 28.2±0 33.8±1 32.0±3
Week 8 31.4±1 28.2±0 34.0±1 32.2±3
Week 12 31.2±1 28.1±0 33.7±1 32.0±3
Baseline 34.5±2 30.8±3 36.5±3 34.2±3
Week 4 34.9±2 31.9±3 36.6±3 36.6±3
Week 8 34.6±2 32.1±3** 36.1±3 34.6±3
Week 12 35.6±2 32.0±3 37.9±2* 36.7±3
Baseline 98.6±2 92.9±3 103.2±1 99.3±6
Week 4 97.0±2* 91.3±3 101.7±1 99.7±6
Week 8 97.4±2 91.1±3 102.4±1 98.2±6
Week 12 96.7±2* 90.9±3 101.4±1 98.1±6
BMI = body mass index; WC = waist circumference. Data are
expressed as mean ± standard error. *p <0.05; ** P = 0.03; *** p
<0.00; differences from baseline; ANOVA for repeated measures.
Biochemical parameters evaluated at baseline
and after 12 weeks of study
CHIA PLA (n=7)
Baseline Week 12 Baseline Week 12
112.1±7 114.7±5 105.8±7 104.0±6
239.2±18 219.8±11 240.1±15 229.0±14
40.9±3 41.8±2 40.8±4 39.8±3
163.2±17 147.8±11 134.1±14 132.1±9
41.3±8 33.9±5 42.3±8 48.1±8
214.1±40 151.8±22 215.0±34 259.0±38
TC = total cholesterol; HDLc = high density lipoprotein; LDLc =
low density lipoprotein; VLDLc = very low density lipoprotein; TG
= triglycerides. Data are expressed as mean ± standard error. *p =
0.04; **p = 0.01; ***p = 0:03, difference from baseline; paired t test.
during the intervention period showed no significant
differences from baseline (table III). However, it was
observed that CHIA group exhibited increased protein
intake on the fourth week compared to PLA.
Body weight significantly decreased in CHIA group
after 12 weeks of intervention compared to baseline
(table I) with a reduction of 1.1±0.4 kg. However,
when this group was subdivided into subjects with
overweight and obesity, it was noted that the decrease
in body weight was observed only in the obese sub-
group (1.6±0.4 kg), whereas overweight group showed
only 0.4±0.2 kg reduction. We could also observe that
the statistical difference occurred only in intragroup
analysis, so that the weight at the end of the interven-
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1180 Nutr Hosp. 2015;31(3):1176-1182 Luciana Tavares Toscano et al.
tion did not differ between CHIA and PLA groups.
Since it was not possible to subdivide the PLA group
in overweight and obesity, this analysis was conducted
only among groups CHIA (without subdivision) versus
PLA. Despite the reduction in body weight in CHIA
group, there was no reduction in the percentage of fat
in this group. On the contrary, CHIA group showed
an increase in body fat when this group was divided
into subgroups of overweight and obesity. BMI did not
change in either group.
Waist circumference significantly decreased in the
fourth and 12th weeks of study in volunteers who con-
sumed chia (1.9±0.6 cm), without this phenomenon
has been noted when the analysis was performed in
subgroups of overweight and obesity. Despite the re-
duction observed, CHIA group did not finish the inter-
vention with lower waist circumference compared to
the PLA group.
Biochemical parameters did not change in groups
CHIA and PLA. However, when subdividing CHIA
group for normal or altered serum concentration, there
was a reduction in total cholesterol (13.8%) and VLDL-C
(54.8%) and an increase in HDL-c (25%) in the subgroup
of volunteers who consumed chia and had abnormal va-
lues at baseline. Triglycerides, glucose and LDL-c exhi-
bited no changes in any of the groups (table II).
The present study demonstrated that 12 weeks of
supplementation with 35 g of chia flour/day caused a
significant reduction in body weight and waist circum-
ference, but this reduction was observed only in the
intragroup analysis and clinically discrete. Furthermo-
re, the supplementation was able to enhance the serum
concentration of TC, VLDL-C and HDL-C, but only
when considered volunteers who presented abnormal
values at baseline for these variables.
Dietary fiber may improve satiety, decrease calo-
ric intake and promote weight loss4,16. Chia flour and
placebo used in the study contain similar amounts of
dietary fiber. However, the fibers present in chia have
high viscosity leading to gel formation in gastrointes-
tinal tract17 that may confer to this food an additive
effect on satiety, as demonstrated by Vuksan et al9,
while placebo does not have this property of viscosity.
The high content of omega-3 present in chia can help
to reduce obesity by suppressing appetite, improving
lipid oxidation and energy expenditure and reducing
fat deposition, although these effects are only clearly
evident in studies with animals18.
Despite these likely slimming possibility, few clini-
cal studies have shown that intake of dietary fiber has
a positive effect on weight control5. When specifically
chia was studied it was only demonstrated increased
satiety9 despite this seed contain about 30% fibers19.
Meanwhile, the ability of chia to promote bodyweight
reduction had only been investigated in three studies,
at least to our knowledge.
Our findings demonstrate reduction in body weight
with consumption of chia, which was not observed in
previous studies that evaluated body composition after
consumption of that food. Nieman et al.11 demonstra-
ted that the ingestion of 50 g of chia seed/day, for 12
weeks, was not able to reduce the body weight in obe-
se or overweight subjects. Vuksan et al.8 demonstrated
that ingestion of 37g of chia seeds/day for 12 weeks
did not alter body weight in type 2 diabetic subjects
with overweight. In this study, participants were ins-
tructed to consume a diet according to the nutritional
recommendations of the Canadian Diabetes Associa-
tion, which includes the daily intake of 25 to 35 g of
dietary fiber. However, even with the adoption of a
standard diet, and amounts of chia and period of use
similar to our study, no body weight changes were ob-
served in these individuals. Likewise, Nieman et al. 20
found that 25 g of chia seeds/day, for 10 weeks had no
Average daily intake of energy, macronutrients and dietary fiber of the volunteers
CHIA (n=19) PLA (n=7)
Baseline Week 4 Week 12 Baseline Week 4 Week 12
Energy (kcal) 1669.6±126 1739.8±112 1624.1±88 1742.0±155 1624.0±164 1677.1±143
Carbohydrate (g) 219.5±18 225.9±18 209.0±13 261.6±22 214.9±28 215.1±22
Protein (g) 74.5±6 92.9±6#89.0±8 62.7±8 56.8±6 75.5±10
Fat (g) 47.1±5 56.9±6 43.6±5 42.5±7 46.1±6 51.8±7
Fibers (g) 14.3±2 15.2±2 16.2±1 13.5±3 14.2±1 14.5±2
Data are expressed as mean ± standard error. # Difference from the placebo group, p <0.05; one way ANOVA test.
025_8242 Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values.indd 1180 17/02/15 10:28
Nutr Hosp. 2015;31(3):1176-1182Chia induces clinically discrete weight loss
and improves lipid profile only in altered
effect on body composition in overweight women, but
the period of use of chia was lower than ours.
It is noteworthy that the present study followed the
possible changes in body weight every four weeks of
intervention, which was not adopted in previous stu-
dies. However, the difference in body weight did not
appear until the end of the 12 weeks of supplementa-
tion with flour chia. Despite these findings, Egras et
al.21 stated that data are still limited to suggest the use
of chia seeds in weight loss, although considered safe
in short term. Our study had the longest intervention,
along with Vuksan et al.8 and Nieman et al.11 who also
supplemented for 12 weeks. Considering the weight
reduction only in our study, and that this phenomenon
was only observed at 12 weeks, still with a clinically
discrete magnitude, there is still a need to investigate
whether protocols with longer periods of supplemen-
tation promote more weight loss.
Waist circumference in CHIA group reduced in the
fourth week of supplementation, as well as in the end
of the intervention. Although previous studies with
consumption of chia isolated had not analyzed this pa-
rameter, Guevara-Cruz et al.12 corroborate our findings
by showing reduction in waist circumference (95.7 ±
8.6 vs 93.0 ± 8.9cm, p <0.0001) after consumption
standard diet containing chia seeds, soy, nopal and oats
by individuals with metabolic syndrome. However,
this result was probably due to calorie reduction in the
habitual diet (-500kcal), since the placebo group also
showed decreased waist circumference (95.2 ± 9.0 vs
92.1 ± 9.0cm, p <0.0001). The decrease in waist cir-
cumference observed in our study was more discrete
in relation to these data, but this phenomenon is easily
explained by the fact that this previous study linked
the consumption of chia with other grains and with a
reduction in caloric intake, which alone can already
promote waist circumference reduction, as actually
occurred in control.
Previous studies using animal models showed robust
results of consumption of chia in lipid profile. Reduc-
tion in visceral adiposity, prevention of dyslipidemia,
hypertriglyceridemia normalization22; improvement
in adipose tissue and lipid metabolism dysfunction23;
lipid redistribution24; decrease in serum triglycerides
and increased HDL-C were observed in rats25. Howe-
ver, data in humans are more inconsistent.
Biochemical parameters evaluated in this study
showed change only when subdividing the group
CHIA as normal or modified basal serum values to
total cholesterol and VLDL-c and increasing serum
concentrations of HDL-c. Serum triglyceride levels
showed no differences, as opposed to the result found
by Guevara-Cruz et al.12 that demonstrated lowering
serum triglycerides (-284.0 mg / dL) with the use of
standard diet containing chia seeds and other grains,
for two months in individuals with metabolic syndro-
me. However, this effect cannot be attributed solely to
chia, since other grains have been consumed in combi-
nation. The absence of alterations in subjects with pre-
viously normal values corroborates Vuksan et al.8 and
Nieman et al.11, who also found no changes in serum
lipids in subjects similar to those considered normal in
our study initial conditions.
As for blood glucose, our findings do not suggest
changes in any of the groups. Unlike, Vuksan et al.9
demonstrated a reduction of postprandial blood glucose
by consuming different amounts of chia (7, 15 and 24
g), in healthy subjects. Moreover, our data corroborate
Vuksan et al.8, Nieman et al.11 and Nieman et al.20 who
found no differences in concentrations of fasting gluco-
se in diabetics and overweight and obese individuals.
The small sample size of the PLA group made it
impossible the formation of subgroups for assessment
of body composition and biochemical parameters, as
adopted for CHIA group, constituting the main limita-
tion that we can see for this study. Thus, comparisons
between groups could only be carried out between
the groups PLA and CHIA without division into sub-
groups. Considering that the effects observed in this
study were only noted at 12 weeks, our data point out
the need of further studies with longer duration inter-
vention, and sample size that allows the stratification
of subjects according to body weight and biochemical
profile in both experimental and placebo groups.
Taken together, our data show that consumption of
35 g of chia flour for 12 weeks can reduce body weight
and waist circumference significantly, but clinically
discrete in overweight or obese individuals. It promo-
tes improvement in lipid profile with more clinically
relevant magnitude, but these effects of chia consump-
tion are dependent on the initial values of groups for
body composition as for the lipid profile.
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