Effects of whole-grain wheat, rye, and lignan supplementation on cardiometabolic risk factors in men with metabolic syndrome: a randomized crossover trial
Eriksen AK, Brunius C, Mazidi M, Hellström PM, Risérus U, Iversen KN, Fristedt R, Sun L, Huang Y, Nørskov NP, Knudsen KEB, Kyrø C, Olsen A, Tjønneland A, Dicksved J, Landberg R
The American journal of clinical nutrition · 77 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
- Innovationsfonden
- Gobierno
- Vetenskapsrådet
- Organización sin fines de lucro
- Ekhagastiftelsen
- Gobierno
- Innovation Fund Denmark
- Gobierno
- Swedish Research Council
- Organización sin fines de lucro
- Ekhaga Foundation
- Subvenciones
- Innovationsfonden (060300580B); Vetenskapsrådet (2017-05840); Vetenskapsrådet (2017-02003); Ekhagastiftelsen (2016-36)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2020-01-31 · Am J Clin Nutr · vol. 111 · número 4 · págs. 864–876
- Editorial
- Elsevier BV
- Citado
- 94 citas · más que el 98% de estudios similares · 6.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 61 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Gut microbiota and health · Nutritional Studies and Diet
- Palabras clave
- whole grain rye, whole wheat, secoisolariciresinol diglucoside, metabolic syndrome, cardiometabolic risk factors, glucose tolerance, LDL cholesterol, total cholesterol, gut microbiota, Bifidobacterium, Clostridium, enterotypes, dietary fiber, type 2 diabetes prevention
- MeSH
- humans, bacteria, triticum, cardiovascular diseases, lignans, cholesterol, blood glucose, glucose tolerance test, risk factors, cross-over studies, dietary supplements, aged, middle aged, male, secale, gastrointestinal microbiome, whole grains, metabolic syndrome
16 autores
- Anne Kirstine Eriksen🇸🇪🇩🇰 · autor de correspondenciaSwedish University of Agricultural Sciences; Danish Cancer Society
- Carl F. Brunius🇸🇪Chalmers University of Technology
- Mohsen Mazidi🇸🇪Chalmers University of Technology
- Per M. Hellström🇸🇪Uppsala University
- Ulf Risérus🇸🇪Uppsala University
- K Iversen🇸🇪Chalmers University of Technology
- Rikard Fristedt🇸🇪Chalmers University of Technology
- Li Sun🇸🇪Swedish University of Agricultural Sciences
- Yi Huang🇨🇳🇸🇪Guangxi University; Swedish University of Agricultural Sciences
- Natalja P. Nørskov🇩🇰Aarhus University
- Knud Erik Bach Knudsen🇩🇰Aarhus University
- Cecilie Kyrø🇩🇰Danish Cancer Society
- Anja Olsen🇩🇰Danish Cancer Society
- Anne Marie Tjønneland🇩🇰Danish Cancer Society
- Johan Dicksved🇸🇪Swedish University of Agricultural Sciences
- Rikard Landberg🇸🇪Chalmers University of Technology
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
A whole-grain (WG)-rich diet has shown to have potential for both prevention and treatment of the metabolic syndrome (MetS), which is a cluster of risk factors that increase the risk of type 2 diabetes and cardiovascular disease. Different WGs may have different health effects. WG rye, in particular, may improve glucose homeostasis and blood lipids, possibly mediated through fermentable dietary fiber and lignans. Recent studies have also suggested a crucial role of the gut microbiota in response to WG.
Objectives
The aim was to investigate WG rye, alone and with lignan supplements [secoisolariciresinol diglucoside (SDG)], and WG wheat diets on glucose tolerance [oral-glucose-tolerance test (OGTT)], other cardiometabolic outcomes, enterolignans, and microbiota composition. Moreover, we exploratively evaluated the role of gut microbiota enterotypes in response to intervention diets.
Methods
Forty men with MetS risk profile were randomly assigned to WG diets in an 8-wk crossover study. The rye diet was supplemented with 280 mg SDG at weeks 4-8. Effects of treatment were evaluated by mixed-effects modeling, and effects on microbiota composition and the role of gut microbiota as a predictor of response to treatment were analyzed by random forest plots.
Results
The WG rye diet (± SDG supplements) did not affect the OGTT compared with WG wheat. Total and LDL cholesterol were lowered (-0.06 and -0.09 mmol/L, respectively; P < 0.05) after WG rye compared with WG wheat after 4 wk but not after 8 wk. WG rye resulted in higher abundance of Bifidobacterium [fold-change (FC) = 2.58, P < 0.001] compared with baseline and lower abundance of Clostridium genus compared with WG wheat (FC = 0.54, P = 0.02). The explorative analyses suggest that baseline enterotype is associated with total and LDL-cholesterol response to diet.
Conclusions
WG rye, alone or with SDG supplementation, compared with WG wheat did not affect glucose metabolism but caused transient LDL-cholesterol reduction. The effect of WG diets appeared to differ according to enterotype. This trial was registered at www.clinicaltrials.gov as NCT02987595.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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