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首页> 外文期刊>Nutrition Metabolism >The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemicormoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial
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The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemicormoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

机译：食用全麦小麦面包对健康的正常血糖/血糖正常和高血糖/血糖过多成人的血脂的影响取决于APOE E3 / E3基因型的存在：一项随机对照试验

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Background Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD) risk; however, few studies have compared wheat whole grains with wheat refined grains. Methods This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemicormoinsulinemic (NGI; n = 14) and hyperglycemic/hyperinsulinemic (HGI; n = 14) adults. The influence of single-nucleotide polymorphisms, 3 within the APOE gene (E2, E3, E4) and 2 within the hepatic lipase gene promoter (LIPC -514C>T, LIPC -250G>A) were considered. Results At baseline, HGI participants had significantly higher body weight, waist circumference, body fat, and fasted glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR), glucagon, triacylglycerols (TAG) and TAG:HDL-cholesterol, compared to NGI participants; however, none of these in addition to none of the other serum lipids, differed between bread treatments, within either participant group. For participants with the APOE E3/E3 genotype, LDL-cholesterol (P = 0.02) increased in the NGI group (n = 7), and TAG (P = 0.03) and TAG:HDL-cholesterol (P = 0.04) increased in the HGI group (n = 10), following consumption of whole grain wheat sourdough compared to white bread. Conclusions In summary, 6-week consumption of whole grain wheat sourdough bread did not significantly modulate serum lipids in NGI or HGI adults; however, it significantly increased LDL-cholesterol, TAG and TAG:HDL-cholesterol in participants with the APOE E3/E3 genotype. These data add to limited literature comparing wheat whole grains to wheat refined grains on CVD risk and highlight the need to consider genetic variation in relation to lipoprotein lipid content and CVD risk.
机译：背景流行病学研究表明，食用全麦食品（包括面包）可降低心血管疾病（CVD）的风险;但是，很少有研究将小麦全谷物与小麦精制谷物进行比较。方法：本研究调查了与白面包相比，全麦小麦酸面包食用6周对正常血糖/高胰岛素血症（NGI; n = 14）和高血糖/高胰岛素血症（HGI; n = 14）成年人空腹血脂的影响。考虑了单核苷酸多态性的影响，APOE基因中的3个（E2，E3，E4）和肝脂肪酶基因启动子中的2个（LIPC -514C> T，LIPC -250G> A）的影响。结果与基线相比，HGI参与者的体重，腰围，体脂和空腹血糖，胰岛素，胰岛素抵抗（HOMA-IR），胰高血糖素，三酰甘油（TAG）和TAG：HDL-胆固醇的稳态模型评估显着更高给NGI参与者;但是，在任何一个参与者组中，除了面包血清处理方法外，其他方法均与其他血清脂质无关。对于具有APOE E3 / E3基因型的参与者，NGI组（n = 7）LDL-胆固醇（P = 0.02）增加，而NGI组中TAG（P = 0.03）和TAG：HDL-胆固醇（P = 0.04）增加。 HGI组（n = 10），与白面包相比，食用全麦小麦面团。结论总的来说，全谷物小麦酸面包的6周食用量并未显着调节NGI或HGI成人的血脂。然而，它显着增加了具有APOE E3 / E3基因型参与者的LDL-胆固醇，TAG和TAG：HDL-胆固醇。这些数据增加了有限的文献，比较了小麦全谷类和小麦精制谷类的CVD风险，并强调需要考虑与脂蛋白脂质含量和CVD风险有关的遗传变异。

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