Effects of whole-grain cereal foods on plasma short chain fatty acid concentrations in individuals with the metabolic syndrome
Vetrani C, Costabile G, Luongo D, Naviglio D, Rivellese AA, Riccardi G, Giacco R
Nutrition (Burbank, Los Angeles County, Calif.) · 75 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
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2015-09-02 · Nutrition · vol. 32 · número 2 · págs. 217–221
- Editorial
- Elsevier BV
- Citado
- 100 citas · más que el 92% de estudios similares · 3.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 21 trabajos
- Acceso
- De pago
- Áreas de investigación
- Gut microbiota and health · Food composition and properties · Nutritional Studies and Diet
- Palabras clave
- whole wheat, short-chain fatty acids, propionate, metabolic syndrome, dietary fiber, gut microbiota, postprandial insulin, cardiometabolic risk
- MeSH
- humans, obesity, acetates, butyrates, propionates, insulin, blood glucose, fatty acids, volatile, triglycerides, tumor necrosis factor-alpha, c-reactive protein, interleukin-6, body mass index, diet, patient compliance, energy intake, postprandial period, dietary fiber, middle aged, female, male, overweight, cholesterol, ldl, cholesterol, hdl, interleukin-1alpha, biomarkers, whole grains, metabolic syndrome
7 autores
- Claudia Vetrani🇮🇹 · autor de correspondenciaFederico II University Hospital; University of Naples Federico II
- Giuseppina Costabile🇮🇹Institute of Food Science; Federico II University Hospital; University of Naples Federico II
- Delia Luongo🇮🇹Institute of Biostructure and Bioimaging
- Daniele Naviglio🇮🇹University of Naples Federico II
- Angela Albarosa Rivellese🇮🇹Federico II University Hospital; University of Naples Federico II
- Gabriele Riccardi🇮🇹Federico II University Hospital; University of Naples Federico II
- Rosalba Giacco🇮🇹Institute of Food Science
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
Short chain fatty acids (SCFAs) derived from dietary fiber fermentation by gut microbiota have been identified as one of the mechanisms behind the association between habitual whole-grain intake and a lower risk of cardiometabolic diseases. The aims of the present work are: (1) to evaluate whether a whole-grain wheat-based diet may increase SCFAs concentration, and (2) to identify possible associations between SCFAs and metabolic changes observed after the nutritional intervention.
Methods
Fifty-four subjects participated in the trial. They underwent a 12-wk dietary intervention based on whole-grain or refined cereal products. At baseline and after the intervention, glucose, insulin, triacylglycerol, inflammatory markers (hs-CRP, IL-1 ra, IL-6, and TNF-α), and SCFAs plasma concentrations were evaluated.
Results
After the intervention, in the whole-grain group fasting plasma propionate concentrations were higher than at baseline, whereas a reduction was detected in the control group. The absolute changes (end of trial minus baseline) in fasting plasma propionate concentrations were significantly different between the two groups (P = 0.048). The absolute changes of fasting propionate correlated with cereal fiber intake (r = 0.358, P = 0.023), but no significant correlations with clinical outcomes were found. However, postprandial insulin was significantly decreased in the group having the absolute changes of fasting propionate concentration above the median value (P = 0.022 versus subjects with fasting propionate changes below the median value).
Conclusions
A 12-wk whole-grain wheat-based diet increases fasting plasma propionate. This increase correlates with the cereal fiber intake and is associated with lower postprandial insulin concentrations.
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