The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na/K: A randomized controlled trial in Chinese adults.

Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour and cooked potato flour in the ratio 3:7) and steamed wheat bread (100% raw wheat flour) were provided to the intervention and control groups, respectively, once a day for 4 weeks. Compared with the control group, the intervention group showed significant net changes in weight (-0.6 kg; 95% confidence interval [CI]: -1.2, -0.1; = 0.016), body mass index (BMI, -0.2 kg/m; 95% CI: -0.4, -0.1; = 0.020), low-density lipoprotein cholesterol (LDL-c, -0.22 mmol/L; 95% CI: -0.49, -0.01; = 0.035), and the urinary level of Na/K (-2.4; 95% CI: -4.1, -0.7; = 0.007). In conclusion, the steamed potato-wheat bread intake for 4 weeks resulted in decreases in weight, BMI, LDL-c, and the urinary Na/K level among Chinese adults.