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首页> 外文期刊>European journal of clinical nutrition >Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread.
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Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread.

机译：食用全麦黑麦面包和低纤维小麦面包后，止血因子的反应相似。

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OBJECTIVE: Both epidemiological and experimental evidence suggests a protective effect of dietary fiber against disease, such as cancer and cardiovascular disease. The effects of fiber on lipoproteins are modest, indicating that other mechanisms may be involved. As the hemostatic effects of different types of fiber are poorly known, we compared the effects of wholemeal rye bread and low-fiber wheat bread on factors related to coagulation, fibrinolysis and platelet function. DESIGN: Subjects consumed rye and wheat bread as part of their habitual diet in a cross-over manner for 4 weeks, with a 4 week washout period between the diet periods. SUBJECTS: Forty healthy subjects (18 men, 22 women), aged 43+/-2 y. RESULTS: Mean daily intake of fiber during the rye bread period was 31 g for men and 26 g for women, while the respective figures for the wheat bread period were 15 g and 12 g. However, no significant differences between the two periods were seen in factor VII coagulant activity (FVIIc), fibrinogen, prothrombin fragments 1+2 (F1+2), tissue plasminogen activator (tPA) plasminogen activator inhibitor 1 (PAI-1) or 2,3,-dinor-thromboxane B2. Fibrin degradation products, D-dimers, were slightly lower after the wheat period (P=0.046). CONCLUSIONS: The results indicate that wheat and rye bread do not differ in their effects on coagulation, fibrinolysis or platelet function. Sponsorship: Fazer Bakeries Ltd, Lahti Finland; Vaasan & Vaasan Ltd, Helsinki, Finland.
机译：目的：流行病学和实验证据均表明膳食纤维对癌症和心血管疾病等疾病具有保护作用。纤维对脂蛋白的影响适中，表明可能涉及其他机制。由于对不同类型纤维的止血作用知之甚少，我们比较了全麦黑麦面包和低纤维小麦面包对凝血，纤维蛋白溶解和血小板功能相关因素的影响。设计：受试者以交叉方式食用黑麦和小麦面包作为其日常饮食的一部分，为期4周，饮食之间有4周的清除期。受试者：40名健康受试者（男18例，女22例），年龄43 +/- 2岁。结果：在黑麦面包期间，男性的平均每日纤维摄入量为31 g，女性为26 g，而小麦面包期间的平均纤维摄入量分别为15 g和12 g。但是，在两个阶段之间，凝血因子VII凝血活性（FVIIc），纤维蛋白原，凝血酶原片段1 + 2（F1 + 2），组织纤溶酶原激活物（tPA）纤溶酶原激活物抑制剂1（PAI-1）或2没有显着差异，3，-中-血栓烷B2。小麦期后，纤维蛋白降解产物D-二聚体略低（P = 0.046）。结论：结果表明，小麦和黑麦面包对凝血，纤维蛋白溶解或血小板功能的影响没有差异。赞助：芬兰拉赫蒂Fazer Bakeries Ltd; Vaasan＆Vaasan Ltd，芬兰赫尔辛基。

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