Financiado en parte por General Mills Bell Institute of Health and Nutrition
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
Vitaglione P, Mennella I, Ferracane R, Rivellese AA, Giacco R, Ercolini D, Gibbons SM, La Storia A, Gilbert JA, Jonnalagadda S, Thielecke F, Gallo MA, Scalfi L, Fogliano V
The American journal of clinical nutrition · 230 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
- Financiado por la industria
- Empresa
- General Mills Bell Institute of Health and Nutrition
Según 1 financiador declarado.
Publicación
- Publicado
- 2014-12-03 · Am J Clin Nutr · vol. 101 · número 2 · págs. 251–261
- Editorial
- Elsevier BV
- Citado
- 324 citas · más que el 99% de estudios similares · 15.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 69 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Phytochemicals and Antioxidant Activities · Nutritional Studies and Diet
- Palabras clave
- whole wheat, ferulic acid, dihydroferulic acid, phenolic acids, inflammation, TNF-α, IL-10, fecal microbiota, Bacteroidetes, Firmicutes, Clostridium, plasminogen activator inhibitor-1, obesity, overweight, sedentary lifestyle, dietary fiber
- MeSH
- feces, humans, triticum, obesity, inflammation, cholesterol, triglycerides, tumor necrosis factor-alpha, plasminogen activator inhibitor 1, interleukin-10, body mass index, diet, feeding behavior, life style, body composition, dietary fiber, adult, middle aged, female, male, overweight, young adult, polyphenols, biomarkers, edible grain
14 autores
- Paola Vitaglione🇺🇸🇮🇹🇨🇭 · autor de correspondenciaArgonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Ilario Mennella🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Rosalia Ferracane🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Angela Albarosa Rivellese🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Rosalba Giacco🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Danilo Ercolini🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Sean M. Gibbons🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Antonietta La Storia🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Jack A. Gilbert🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Satya S. Jonnalagadda🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Frank Thielecke🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Maria A. Gallo🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Luca Scalfi🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
- Vincenzo Fogliano🇺🇸🇮🇹🇨🇭Argonne National Laboratory; General Mills (United States); University of Chicago; Institute of Food Science; National Research Council; Cereal Partners Worldwide (Switzerland); University of Naples Federico II
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits.
Objective
The objective was to assess circulating concentration, excretion, and the physiologic role of WG wheat polyphenols in subjects with suboptimal dietary and lifestyle behaviors.
Design
A placebo-controlled, parallel-group randomized trial with 80 healthy overweight/obese subjects with low intake of fruit and vegetables and sedentary lifestyle was performed. Participants replaced precise portions of refined wheat (RW) with a fixed amount of selected WG wheat or RW products for 8 wk. At baseline and every 4 wk, blood, urine, feces, and anthropometric and body composition measures were collected. Profiles of phenolic acids in biological samples, plasma markers of metabolic disease and inflammation, and fecal microbiota composition were assessed.
Results
WG consumption for 4-8 wk determined a 4-fold increase in serum dihydroferulic acid (DHFA) and a 2-fold increase in fecal ferulic acid (FA) compared with RW consumption (no changes). Similarly, urinary FA at 8 wk doubled the baseline concentration only in WG subjects. Concomitant reduction in plasma tumor necrosis factor-α (TNF-α) after 8 wk and increased interleukin (IL)-10 only after 4 wk with WG compared with RW (P = 0.04) were observed. No significant change in plasma metabolic disease markers over the study period was observed, but a trend toward lower plasma plasminogen activator inhibitor 1 with higher excretion of FA and DHFA in the WG group was found. Fecal FA was associated with baseline low Bifidobacteriales and Bacteroidetes abundances, whereas after WG consumption, it correlated with increased Bacteroidetes and Firmicutes but reduced Clostridium. TNF-α reduction correlated with increased Bacteroides and Lactobacillus. No effect of dietary interventions on anthropometric measurements and body composition was found.
Conclusions
WG wheat consumption significantly increased excreted FA and circulating DHFA. Bacterial communities influenced fecal FA and were modified by WG wheat consumption. This trial was registered at clinicaltrials.gov as NCT01293175.
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