Xue Kun, Liu Yuwei, Iversen Kia Nøhr, Mazidi Mohsen, Qu Zheng, Dong Chenglin, Jin Tayi, Hallmans Göran, Åman Per, Johansson Anders, He Gengsheng, Landberg Rikard
Key Laboratory of Public Health Safety, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Fudan University, Shanghai, China.
Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
Front Nutr. 2021 Jan 15;7:608623. doi: 10.3389/fnut.2020.608623. eCollection 2020.
High dietary fiber intake has been associated with reduced risk of infection and co-morbidities such as gastric cancer but also with reduced risk of cardiovascular disease. It has been suggested that fermented rye could affect bacterial load and that high- fiber rye may be superior to wheat for improvement of several cardiometabolic risk factors, but few long-term interventions with high fiber rye foods have been conducted. To examine the effect of high-fiber wholegrain rye foods with added fermented rye bran vs. refined wheat on infection and cardiometabolic risk markers in a Chinese population with a low habitual consumption of high fiber cereal foods. A parallel dietary intervention was set up and 182 normal- or overweight men and women were randomized to consume wholegrain rye products containing fermented rye bran (FRB) or refined wheat (RW) for 12 weeks. Anthropometric measurements, fasting blood sample collection and C-urea breath test (C-UBT) were performed at baseline and after 6 and 12 weeks of intervention as well as 12 weeks after the end of the intervention. No difference between diets on bacterial load measured by C-UBT breath test or in virulence factors of in blood samples were found. Low density lipoprotein cholesterol (LDL-C) and high sensitivity C-reactive protein (hs-CRP) were significantly lower in the FRB group, compared to the RW group after 12 weeks of intervention. The intervention diets did not affect markers of glucose metabolism or insulin sensitivity. While the results of the present study did not support any effect of FRB on bacterial load, beneficial effects on LDL-C and hs-CRP were clearly shown. This suggest that consumption of high fiber rye foods instead of refined wheat could be one strategy for primary prevention of cardiovascular disease. The trial was registered at www.clinicaltrials.gov, Identifier: NCT03103386.
高膳食纤维摄入量与感染风险降低以及胃癌等合并症风险降低相关，同时也与心血管疾病风险降低有关。有人认为，发酵黑麦可能会影响细菌载量，并且高纤维黑麦在改善多种心血管代谢风险因素方面可能优于小麦，但针对高纤维黑麦食品的长期干预研究较少。为了研究添加发酵黑麦麸皮的高纤维全谷物黑麦食品与精制小麦相比，对高纤维谷物食品习惯性摄入量较低的中国人群的感染和心血管代谢风险标志物的影响。开展了一项平行饮食干预研究，将182名正常体重或超重的男性和女性随机分为两组，分别食用含有发酵黑麦麸皮（FRB）的全谷物黑麦产品或精制小麦（RW），为期12周。在基线、干预6周和12周后以及干预结束后12周进行人体测量、空腹血样采集和碳-尿素呼气试验（C-UBT）。通过C-UBT呼气试验测量的细菌载量或血样中的毒力因子在两种饮食之间没有差异。干预12周后，与RW组相比，FRB组的低密度脂蛋白胆固醇（LDL-C）和高敏C反应蛋白（hs-CRP）显著降低。干预饮食对葡萄糖代谢或胰岛素敏感性标志物没有影响。虽然本研究结果不支持FRB对细菌载量有任何影响，但对LDL-C和hs-CRP的有益影响已明确显示。这表明食用高纤维黑麦食品而非精制小麦可能是心血管疾病一级预防的一种策略。该试验已在www.clinicaltrials.gov上注册，标识符：NCT03103386。
