The effects of a whole grain-enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome
Katcher HI, Legro RS, Kunselman AR, Gillies PJ, Demers LM, Bagshaw DM, Kris-Etherton PM
The American journal of clinical nutrition · 181 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Center for Research Resources
- Gobierno
- Eunice Kennedy Shriver National Institute of Child Health and Human Development
- Gobierno
- NICHD NIH HHS
- Gobierno
- NCRR NIH HHS
- Subvenciones
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (K24 HD01476); National Center for Research Resources (M01 RR10732); National Center for Research Resources (C06 RR 016499)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2008-01-01 · Am J Clin Nutr · vol. 87 · número 1 · págs. 79–90
- Editorial
- Elsevier BV
- Citado
- 319 citas · más que el 100% de estudios similares · 17.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 51 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Diabetes, Cardiovascular Risks, and Lipoproteins
- Palabras clave
- whole grains, hypocaloric diet, metabolic syndrome, cardiovascular risk factors, weight loss, abdominal fat, C-reactive protein, cholesterol, dietary fiber, dietary magnesium, refined grains, obesity
- MeSH
- humans, cardiovascular diseases, obesity, weight loss, magnesium, cholesterol, c-reactive protein, body mass index, treatment outcome, diet, reducing, risk factors, body composition, dietary fiber, adult, aged, middle aged, female, male, abdominal fat, edible grain, metabolic syndrome
7 autores
- Heather Ilene Katcher🇺🇸Pennsylvania State University
- Richard S. Legro🇺🇸Pennsylvania State University
- Allen R. Kunselman
- Peter J. Gillies🇺🇸DuPont (United States)
- Laurence M. Demers
- Deborah Maddox Bagshaw🇺🇸Pennsylvania State University
- Penny M. Kris‐Etherton🇺🇸 · autor de correspondenciaPennsylvania State University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Whole-grain foods are associated in observational studies with a lower body mass index and lower cardiovascular disease (CVD) risk. However, few clinical trials have tested whether incorporating whole grains into a hypocaloric diet increases weight loss and improves CVD risk factors.
Objective
The aim of this study was to determine whether including whole-grain foods in a hypocaloric (reduced by 500 kcal/d) diet enhances weight loss and improves CVD risk factors.
Design
Obese adults (25 M, 25 F) with metabolic syndrome were randomly assigned to receive dietary advice either to avoid whole-grain foods or to obtain all of their grain servings from whole grains for 12 wk. All participants were given the same dietary advice in other respects for weight loss.
Results
Body weight, waist circumference, and percentage body fat decreased significantly (P<0.001) in both groups over the study period, but there was a significantly (P=0.03) greater decrease in percentage body fat in the abdominal region in the whole-grain group than in the refined-grain group. C-reactive protein (CRP) decreased 38% in the whole-grain group independent of weight loss but was unchanged in the refined-grain group (P=0.01 for group x time interaction). Total, LDL, and HDL cholesterol decreased in both diet groups (P<0.05). Dietary fiber and magnesium intakes increased in the whole-grain but not the refined-grain group (P=0.007 and P<0.001, respectively, for group x time interaction).
Conclusions
Both hypocaloric diets were effective means of improving CVD risk factors with moderate weight loss. There were significantly (P<0.05) greater decreases in CRP and percentage body fat in the abdominal region in participants consuming whole grains than in those consuming refined grains.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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