Effect of whole grain pancakes on postprandial cardiometabolic risk factors in healthy subjects: A randomized crossover trial
Ma Q, Sun T, Liu Z, Li D, Hu X
Asia Pacific journal of clinical nutrition · 0 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
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- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Qingdao Postdoctoral Application Research Project
- Sin clasificar
- Optimization of Chondroitin Sulfate Preparation Process and Its Purification
Según 2 financiadores declarados.
Publicación
- Publicado
- 2026-04-01 · Asia Pac J Clin Nutr · vol. 35 · número 2 · págs. 181–188
- Editorial
- National Institutes of Health
- Citado
- 0 citas · más que el 17% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Seed and Plant Biochemistry
- Palabras clave
- cardiometabolic risk factors, steamed buns, postprandial blood glucose, insulin, C-reactive protein, triglycerides, LDL cholesterol, total cholesterol, HDL cholesterol, dietary fiber, β-glucan, healthy young adults
- MeSH
- humans, cholesterol, insulin, blood glucose, triglycerides, c-reactive protein, risk factors, cross-over studies, postprandial period, adult, female, male, cholesterol, ldl, cholesterol, hdl, young adult, whole grains, cardiometabolic risk factors
5 autores
- Qingcui Ma🇨🇳Linyi University
- Tianyu Sun🇨🇳Linyi University
- Zhaoyu Liu🇨🇳Linyi University
- Duo Li🇨🇳Qingdao University
- Xiaojie Hu🇨🇳Linyi University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and objectives
Whole grains are rich in nutrients and have multiple health benefits, playing an important role in the diet. This study aims to investigate the acute effects of different whole grain pancakes on cardiometabolic risk factors in healthy subjects.
Methods and study design
Twenty eligible healthy sub-jects (aged 19-24 years) were recruited, with baseline measurements including fasting blood glucose, insulin, C-reactive protein (CRP), triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C). Then, the subjects were randomly allocated into four groups: the steamed bun (SB) group (control group), maize pancake (MP) group, buckwheat pancake (BP) group, and oat pancake (OP) group, with a serving size of 100g. Blood samples were collected at 0h, 0.5h, 1h, 2h, and 3h, respectively. After a one-week washout period, the volunteers consumed another type of pancake in a crossover manner until each volunteer had tried all four foods. Serum cardiometabolic risk factors were analyzed using standard methods.
Results
No significant differences in serum glucose, insulin, CRP, TG, and HDL-C concentrations were observed among the control group and three whole grain pancake groups. However, compared with the control group, the concentrations of serum TC and LDL-C in the oat pancake group were significantly reduced (p <0.05), which may be attributed to the presence of β-glucan and higher dietary fiber in oat pancakes.
Conclusions
This study provides important dietary guidance for both pancake consumers and individuals with cardiometabolic risk factors.
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