Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism
MacKay KA, Tucker AJ, Duncan AM, Graham TE, Robinson LE
Nutrition, metabolism, and cardiovascular diseases : NMCD · 16 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2010-12-31 · Nutr Metab Cardiovasc Dis · vol. 22 · número 9 · págs. 704–711
- Editorial
- Elsevier BV
- Citado
- 29 citas · más que el 68% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 32 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Diabetes, Cardiovascular Risks, and Lipoproteins
- Palabras clave
- plasminogen activator inhibitor-1, white bread, whole grain intake, cardiovascular risk, glucose metabolism, insulin, glucagon, carbohydrate metabolism disorders, oral glucose tolerance test, dietary intervention
- MeSH
- humans, triticum, cardiovascular diseases, glucagon, insulin, tissue plasminogen activator, dietary carbohydrates, blood glucose, plasminogen activator inhibitor 1, glucose tolerance test, diet, fasting, risk factors, cross-over studies, postprandial period, bread, adult, aged, middle aged, female, male, carbohydrate metabolism
5 autores
- Kathryn A MacKay🇨🇦 · autor de correspondenciaUniversity of Guelph
- Amy J. Tucker🇨🇦 · autor de correspondenciaUniversity of Guelph
- A.M. Duncan🇨🇦 · autor de correspondenciaUniversity of Guelph
- Terry E. Graham🇨🇦 · autor de correspondenciaUniversity of Guelph
- Lindsay E. Robinson🇨🇦 · autor de correspondenciaUniversity of Guelph
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aims
Epidemiological studies suggest whole grain consumption is associated with a reduced risk of cardiovascular disease (CVD), possibly through alterations in glucose metabolism and subsequent effects on plasminogen activator inhibitor (PAI)-1, a novel biomarker for CVD. Our aim was to investigate the effect of 6 wk of whole grain wheat sourdough bread consumption versus refined white bread on PAI-1.
Methods and results
Normoglycemic/normoinsulinemic (NGI; n = 14; age 53 ± 6 y; BMI 26.5 ± 2.9 kg/m(2)) and hyperglycemic/hyperinsulinemic (HGI; n = 14; age 57 ± 7 y; BMI 35.7 ± 5.7 kg/m(2)) adults incorporated whole grain wheat sourdough (162.5 g) or white (168.8 g) bread into their diet, for 6 wk in a randomized crossover study. Pre- and post-intervention, fasting blood samples were analyzed for PAI-1 (primary outcome), as well as glucose, insulin and glucagon (secondary outcomes) at fasting and postprandially after an oral glucose tolerance test (OGTT). Anthropometric measures, fasting glucose, insulin, glucagon and PAI-1 antigen and activity were not different between treatments in either NGI or HGI adults. Glucose incremental area under the curve (iAUC) was lower (19%, P = 0.02) after 6 wk consumption of whole grain wheat sourdough bread compared to white bread in the HGI group, with no differences in insulin or glucagon iAUC in either group.
Conclusion
Our data showed decreased glucose iAUC after an OGTT following 6 wk whole grain wheat bread consumption in adults with differing glycemic/insulinemic status, but no improvements in PAI-1 or fasting glycemic parameters.
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