Reiners Sarah, Hebestreit Sandra, Wedekind Lisa, Kiehntopf Michael, Klink Anne, Rummler Silke, Glei Michael, Lorkowski Stefan, Schlörmann Wiebke, Dawczynski Christine
Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany.
Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany.
Front Nutr. 2023 Feb 2;10:1095245. doi: 10.3389/fnut.2023.1095245. eCollection 2023.
Regular consumption of the soluble dietary fiber β-glucan is associated with decreased total cholesterol (TC), low-density lipoprotein (LDL) cholesterol and blood glucose. Barley and oat flakes as natural sources of β-glucan were roasted to improve sensory quality. The aim of this study was to investigate whether roasting of barley and oat flakes changes the physiological impact of the β-glucan-rich flakes on glucose and lipid metabolism.
A five-armed randomized crossover trial design was used. The intervention study was conducted from May 2018 to May 2019 and included 32 healthy subjects with moderately increased LDL cholesterol (≥2.5 mmol/L). During the 3-week intervention periods, 80 g of roasted or traditional barley or oat flakes, or four slices of white toast bread per day were consumed for breakfast. At the start and the end of each intervention, fasting and postprandial blood was taken. The intervention periods were separated by 3-week wash-out periods.
During the interventions with the cereal flakes, TC and LDL cholesterol concentrations were significantly reduced compared to baseline values by mean differences of 0.27-0.33 mmol/L and 0.21-0.30 mmol/L, respectively ( < 0.05), while high-density lipoprotein (HDL) cholesterol was only reduced after the intervention with barley flakes ( < 0.05). After the intervention period with toast, TC and HDL cholesterol increased ( < 0.05). The fasting levels of triglycerides, fasting blood glucose and insulin did not change in any group. The effects of traditional and roasted varieties on blood lipids did not differ between the groups.
The regular consumption of traditional or roasted barley and oat flakes contributes to the management of cardiovascular diseases by improving TC and LDL cholesterol.
https://clinicaltrials.gov/ct2/show/NCT03648112, identifier NCT03648112.
经常食用可溶性膳食纤维β-葡聚糖与总胆固醇（TC）、低密度脂蛋白（LDL）胆固醇降低及血糖降低有关。大麦片和燕麦片作为β-葡聚糖的天然来源，经过烘焙以改善感官品质。本研究的目的是调查烘焙大麦片和燕麦片是否会改变富含β-葡聚糖的麦片对葡萄糖和脂质代谢的生理影响。
采用五臂随机交叉试验设计。干预研究于2018年5月至2019年5月进行，纳入32名LDL胆固醇中度升高（≥2.5 mmol/L）的健康受试者。在为期3周的干预期内，每天早餐食用80克烘焙或传统大麦片或燕麦片，或四片白吐司面包。在每次干预开始和结束时，采集空腹和餐后血液样本。干预期之间间隔3周的洗脱期。
在食用麦片的干预期间，与基线值相比，TC和LDL胆固醇浓度显著降低，平均差异分别为0.27 - 0.33 mmol/L和0.21 - 0.30 mmol/L（P < 0.05），而高密度脂蛋白（HDL）胆固醇仅在食用大麦片干预后降低（P < 0.05）。在食用吐司面包的干预期后，TC和HDL胆固醇升高（P < 0.05）。甘油三酯的空腹水平、空腹血糖和胰岛素在任何组中均未改变。传统品种和烘焙品种对血脂的影响在各组之间没有差异。
经常食用传统或烘焙大麦片和燕麦片有助于通过改善TC和LDL胆固醇来管理心血管疾病。
https://clinicaltrials.gov/ct2/show/NCT03648112，标识符NCT03648112。
