Turpeinen A M, Juntunen K, Mutanen M, Mykkänen H
Department of Applied Chemistry and Microbiology (Nutrition), University of Helsinki, Helsinki, Finland.
Eur J Clin Nutr. 2000 May;54(5):418-23. doi: 10.1038/sj.ejcn.1600975.
Both epidemiological and experimental evidence suggests a protective effect of dietary fiber against disease, such as cancer and cardiovascular disease. The effects of fiber on lipoproteins are modest, indicating that other mechanisms may be involved. As the hemostatic effects of different types of fiber are poorly known, we compared the effects of wholemeal rye bread and low-fiber wheat bread on factors related to coagulation, fibrinolysis and platelet function.
Subjects consumed rye and wheat bread as part of their habitual diet in a cross-over manner for 4 weeks, with a 4 week washout period between the diet periods.
Forty healthy subjects (18 men, 22 women), aged 43+/-2 y.
Mean daily intake of fiber during the rye bread period was 31 g for men and 26 g for women, while the respective figures for the wheat bread period were 15 g and 12 g. However, no significant differences between the two periods were seen in factor VII coagulant activity (FVIIc), fibrinogen, prothrombin fragments 1+2 (F1+2), tissue plasminogen activator (tPA) plasminogen activator inhibitor 1 (PAI-1) or 2,3,-dinor-thromboxane B2. Fibrin degradation products, D-dimers, were slightly lower after the wheat period (P=0.046).
The results indicate that wheat and rye bread do not differ in their effects on coagulation, fibrinolysis or platelet function.
Fazer Bakeries Ltd, Lahti Finland; Vaasan & Vaasan Ltd, Helsinki, Finland.
流行病学和实验证据均表明膳食纤维对疾病具有保护作用，如癌症和心血管疾病。膳食纤维对脂蛋白的影响较小，这表明可能涉及其他机制。由于不同类型膳食纤维的止血作用鲜为人知，我们比较了全麦黑麦面包和低纤维小麦面包对凝血、纤维蛋白溶解和血小板功能相关因素的影响。
受试者以交叉方式将黑麦面包和小麦面包作为日常饮食的一部分食用4周，两个饮食阶段之间有4周的洗脱期。
40名健康受试者（18名男性，22名女性），年龄43±2岁。
食用黑麦面包期间，男性每日纤维平均摄入量为31克，女性为26克；而食用小麦面包期间，相应数字分别为15克和12克。然而，在因子VII凝血活性（FVIIc）、纤维蛋白原、凝血酶原片段1+2（F1+2）、组织纤溶酶原激活物（tPA）、纤溶酶原激活物抑制剂1（PAI-1）或2,3-二去甲血栓素B2方面，两个阶段之间未观察到显著差异。小麦面包阶段后的纤维蛋白降解产物D-二聚体略低（P=0.046）。
结果表明，小麦面包和黑麦面包在对凝血、纤维蛋白溶解或血小板功能的影响方面没有差异。
芬兰拉赫蒂的Fazer面包有限公司；芬兰赫尔辛基的瓦萨恩和瓦萨恩有限公司。
