Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Int J Environ Res Public Health. 2020 Mar 22;17(6):2096. doi: 10.3390/ijerph17062096.
Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has recently become one of China's staple foods. A randomized controlled trial was designed to evaluate the effect of steamed potato bread consumption on Chinese adolescents. Four classes from a high school were randomly selected and assigned to the intervention group (two classes) or control group (two classes). The steamed wheat bread (100% raw wheat flour) and potato bread (raw wheat flour to cooked potato flour ratio of 3:7) were provided to the control group and intervention group as staple food once a school day for 8 weeks, respectively. Compared with the control group, the intervention group had significant net changes in systolic blood pressure (4.6 mmHg, = 0.010), insulin (-4.35 mIU/L, < 0.001), total cholesterol (-0.13 mmol/L, = 0.032), and high-density lipoproteins cholesterol (-0.07 mmol/L, = 0.010). The urinary level of Na/K did not differ between the groups. In conclusion, the intake of steamed potato bread for 8 weeks resulted in positive effects on the total cholesterol and insulin profiles but a negative effect on the systolic blood pressure and high-density lipoproteins cholesterol of adolescents.
虽然土豆营养丰富，但许多流行病学研究表明，其消费与异常脂质、糖尿病和高血压有关。蒸土豆面包最近已成为中国的主食之一。本研究设计了一项随机对照试验，以评估蒸土豆面包的摄入对中国青少年的影响。从一所高中随机选择了四个班级，并将其分为干预组（两个班级）和对照组（两个班级）。对照组和干预组分别以蒸麦面包（100%生麦粉）和土豆面包（生麦粉与生土豆粉比例为 3:7）作为主食，每天在学校提供一次，持续 8 周。与对照组相比，干预组的收缩压（4.6mmHg， = 0.010）、胰岛素（-4.35mIU/L， < 0.001）、总胆固醇（-0.13mmol/L， = 0.032）和高密度脂蛋白胆固醇（-0.07mmol/L， = 0.010）的净变化有显著差异。两组间尿钠钾比无差异。总之，摄入蒸土豆面包 8 周对青少年的总胆固醇和胰岛素谱有积极影响，但对收缩压和高密度脂蛋白胆固醇有负面影响。
