富含羟基酪醇的小麦面包对超重/肥胖和 2 型糖尿病患者的 HbAc 水平、血脂谱、炎症标志物和体重的积极贡献。
Positive contribution of hydroxytyrosol-enriched wheat bread to HbAc levels, lipid profile, markers of inflammation and body weight in subjects with overweight/obesity and type 2 diabetes mellitus.
机构信息
Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 17671, Athens, Greece.
1st Department of Propaedeutic and Internal Medicine, Diabetes Center, Medical School, National and Kapodistrian University of Athens, Laiko General Hospital, 75 Mikras Asias Str, 11527, Athens, Greece.
出版信息
Eur J Nutr. 2023 Aug;62(5):2165-2176. doi: 10.1007/s00394-023-03133-9. Epub 2023 Apr 5.
PURPOSE
The aim of the present study was to assess the impact of the daily consumption of bread enriched with hydroxytyrosol on HbAc and blood lipid levels, inflammatory markers and weight loss.
METHODS
Sixty adults with overweight/obesity and type 2 diabetes mellitus (29 male, 31 female) participated in a 12-week dietary intervention based on the Mediterranean diet and consumed daily 60 g of conventional whole wheat bread (WWB) or whole wheat bread enriched with hydroxytyrosol (HTB). Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention.
RESULTS
Both groups experienced significant weight loss, body fat and waist circumference decrease (p < 0.001). Nonetheless, a greater body fat mass decrease was observed in the HTB group compared to the WWB group (14.4 ± 1.6 vs 10.2 ± 1.1%, p = 0.038). Significant reductions were also reported in fasting glucose, HbAc and blood pressure in both groups (p < 0.05). Regarding glucose and HbAc, greater decreases were observed in the intervention group (101.4 ± 19.9 vs. 123.2 ± 43.4 mg/dL, p = 0.015 and 6.0 ± 0.6 vs. 6.4 ± 0.9%, p = 0.093, respectively). At HTB group, significant reductions in blood lipid, insulin, TNF-αand adiponectin levels (p < 0.05) and a marginally significant reduction in leptin levels (p = 0.081) were also reported.
CONCLUSION
Enrichment of bread with HT resulted in significant body fat mass reduction and positive effects on fasting glucose, insulin and HbAc levels. It also contributed to reductions in inflammatory markers and blood lipid levels. Incorporation of HT in staple foods, like bread, may improve their nutritional profile and, in terms of a balanced diet, may contribute to the management of chronic diseases.
TRIAL REGISTRATION
The study was prospectively registered in clinicaltrials.gov (24th May 2021).
CLINICALTRIALS
gov Identifier: NCT04899791.
目的
本研究旨在评估每天食用富含羟基酪醇的面包对糖化血红蛋白（HbAc）和血脂水平、炎症标志物以及体重减轻的影响。
方法
60 名超重/肥胖和 2 型糖尿病患者（男性 29 名，女性 31 名）参与了基于地中海饮食的 12 周饮食干预，每天食用 60 克普通全麦面包（WWB）或富含羟基酪醇的全麦面包（HTB）。在基线和干预结束时测量了人体测量特征并采集了静脉血样。
结果
两组体重、体脂肪和腰围均显著下降（p<0.001）。然而，与 WWB 组相比，HTB 组的体脂肪量下降更为显著（14.4±1.6 与 10.2±1.1%，p=0.038）。两组的空腹血糖、HbAc 和血压也均显著降低（p<0.05）。在干预组中，血糖和 HbAc 的降低更为显著（101.4±19.9 与 123.2±43.4 mg/dL，p=0.015 和 6.0±0.6 与 6.4±0.9%，p=0.093）。在 HTB 组中，血脂、胰岛素、TNF-α和脂联素水平也显著降低（p<0.05），瘦素水平略有降低（p=0.081）。
结论
面包中添加 HT 可显著减少体脂肪量，对空腹血糖、胰岛素和 HbAc 水平产生积极影响。它还有助于降低炎症标志物和血脂水平。在主食（如面包）中添加 HT 可能会改善其营养状况，从均衡饮食的角度来看，可能有助于慢性疾病的管理。
试验注册
该研究于 2021 年 5 月 24 日在 clinicaltrials.gov 进行了前瞻性注册。
临床试验
gov 标识符：NCT04899791。
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