دورية أكاديمية
أعرض في EDS

The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial.

التفاصيل البيبلوغرافية
العنوان: The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial.
المؤلفون: Tucker AJ; Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada, N1G 2W1. amduncan@uoguelph.ca., Mackay KA, Robinson LE, Graham TE, Bakovic M, Duncan AM
المصدر: Nutrition & metabolism [Nutr Metab (Lond)] 2010 May 05; Vol. 7, pp. 37. Date of Electronic Publication: 2010 May 05.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: BioMed Central Country of Publication: England NLM ID: 101231644 Publication Model: Electronic Cited Medium: Internet ISSN: 1743-7075 (Electronic) Linking ISSN: 17437075 NLM ISO Abbreviation: Nutr Metab (Lond) Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: [London] : BioMed Central, 2004-
مستخلص: Background: Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD) risk; however, few studies have compared wheat whole grains with wheat refined grains.
Methods: This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/normoinsulinemic (NGI; n = 14) and hyperglycemic/hyperinsulinemic (HGI; n = 14) adults. The influence of single-nucleotide polymorphisms, 3 within the APOE gene (E2, E3, E4) and 2 within the hepatic lipase gene promoter (LIPC -514C>T, LIPC -250G>A) were considered.
Results: At baseline, HGI participants had significantly higher body weight, waist circumference, body fat, and fasted glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR), glucagon, triacylglycerols (TAG) and TAG:HDL-cholesterol, compared to NGI participants; however, none of these in addition to none of the other serum lipids, differed between bread treatments, within either participant group. For participants with the APOE E3/E3 genotype, LDL-cholesterol (P = 0.02) increased in the NGI group (n = 7), and TAG (P = 0.03) and TAG:HDL-cholesterol (P = 0.04) increased in the HGI group (n = 10), following consumption of whole grain wheat sourdough compared to white bread.
Conclusions: In summary, 6-week consumption of whole grain wheat sourdough bread did not significantly modulate serum lipids in NGI or HGI adults; however, it significantly increased LDL-cholesterol, TAG and TAG:HDL-cholesterol in participants with the APOE E3/E3 genotype. These data add to limited literature comparing wheat whole grains to wheat refined grains on CVD risk and highlight the need to consider genetic variation in relation to lipoprotein lipid content and CVD risk.
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تواريخ الأحداث: Date Created: 20100507 Date Completed: 20110714 Latest Revision: 20211020
رمز التحديث: 20221213
مُعرف محوري في PubMed: PMC2877680
DOI: 10.1186/1743-7075-7-37
PMID: 20444273
قاعدة البيانات: MEDLINE
الوصف
تدمد:1743-7075
DOI:10.1186/1743-7075-7-37