Institute of Food Science, National Research Council (CNR), Via Roma 52 A/C, 83100 Avellino, Italy.
Nutr Metab Cardiovasc Dis. 2010 Mar;20(3):186-94. doi: 10.1016/j.numecd.2009.03.025. Epub 2009 Jun 7.
The intake of wholemeal foods is consistently associated with reduced risk of type 2 diabetes and cardiovascular diseases in epidemiological studies, although the mechanisms of this association are unclear. Here we aim to compare in healthy subjects the metabolic effects of a diet rich in wholemeal wheat foods versus one based on the same products in refined form.
Fifteen healthy individuals (12 M/3 F), mean age 54.5+/-7.6 years, BMI 27.4+/-3.0 kg/m(2) (mean+/-SD), participated in a randomized sequential crossover study. After 2 weeks run-in, participants were randomly assigned to two isoenergetic diets with similar macronutrient composition, one rich in wholemeal wheat foods and the other with the same foods but in refined form (cereal fibre 23.1 vs. 9.8 g/day). After the two treatment periods (each lasting 3 weeks) plasma glucose and lipid metabolism, antioxidant activity, acetic acid, magnesium, adipokines, incretins and high-sensitivity C-reactive protein (hs-CRP) were measured at fasting and for 4h after a standard test meal (kcal 1103, protein 12%, CHO 53%, fat 35%) based on wholemeal or refined wheat foods, respectively. After the two diets there were no differences in fasting nor in postprandial plasma parameter responses; only glucose was slightly but significantly lower at 240 min after the refined wheat food meal compared to the wholemeal wheat food meal. Conversely, after the wholemeal diet both total (-4.3%; p<0.03) and LDL (-4.9%; p<0.04) cholesterol levels were lower than after the refined wheat diet at fasting.
Consumption of wholemeal wheat foods for 3 weeks reduces significantly fasting plasma cholesterol as well as LDL cholesterol levels in healthy individuals without major effects on glucose and insulin metabolism, antioxidant status and sub-clinical inflammation markers.
在流行病学研究中，全谷物食品的摄入与 2 型糖尿病和心血管疾病风险的降低密切相关，尽管这种关联的机制尚不清楚。在这里，我们旨在比较健康受试者中富含全麦小麦食品的饮食与基于相同产品精制形式的饮食的代谢效应。
15 名健康个体（12 名男性/3 名女性），平均年龄 54.5+/-7.6 岁，BMI 27.4+/-3.0 kg/m(2)（平均值+/-标准差），参加了一项随机顺序交叉研究。经过 2 周的适应期后，参与者被随机分配到两种等能量的饮食中，一种富含全麦小麦食品，另一种则含有相同的精制食品（膳食纤维 23.1 对 9.8 克/天）。在两个治疗期（每个持续 3 周）后，在空腹和标准测试餐后 4 小时测量血浆葡萄糖和脂质代谢、抗氧化活性、乙酸、镁、脂肪因子、肠降血糖素和高敏 C 反应蛋白（hs-CRP），分别基于全麦或精制小麦食品。在两种饮食后，空腹和餐后血浆参数反应没有差异；只有在精制小麦食品餐后 240 分钟时，血糖略低，但差异有统计学意义（与全麦小麦食品相比）。相反，在全谷物饮食后，总胆固醇（-4.3%；p<0.03）和 LDL 胆固醇（-4.9%；p<0.04）水平均低于精制小麦饮食。
健康个体连续 3 周食用全谷物小麦食品可显著降低空腹血浆胆固醇和 LDL 胆固醇水平，而对葡萄糖和胰岛素代谢、抗氧化状态和亚临床炎症标志物无重大影响。
