Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism

MacKay, K.A.; Tucker, Amy J.; Duncan, AM; Graham, Terry E.; Robinson, Lindsay E.

doi:10.1016/j.numecd.2010.10.018

Cited by 22 publications

(29 citation statements)

References 28 publications

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“…Trials were conducted across 10 countries, including Sweden (eight trials) [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ], Finland (five trial) [ 25 , 26 , 27 , 28 , 29 ], Canada (five trials) [ 30 , 31 , 32 , 33 , 34 ], UK (five trials) [ 4 , 35 , 36 , 37 , 38 ], Australia (three trial) [ 39 , 40 , 41 ], Denmark (three trials) [ 42 , 43 , 44 ], Italy (three trials) [ 5 , 45 , 46 ], USA (three trials) [ 47 , 48 , 49 ], Germany (one trial) [ 50 ], Japan (one trial) [ 51 ], Kuwait (one trial) [ 52 ], Singapore (one trial) [ 53 ], Spain (one trial) [ 54 ] and Switzerland (one trial) [ 55 ]. Five studies [ 35 , 37 , 42 , 45 , 47 ] had a parallel design and 36 [ 4 , 5 , 17 …”

Section: Resultsmentioning

confidence: 99%

“…Five studies [ 35 , 37 , 42 , 45 , 47 ] had a parallel design and 36 [ 4 , 5 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 36 , 38 , 39 , 40 , 41 , 43 , 44 , 46 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ] had a cross-over design. Twenty-five studies [ 17 , 18 , 19 , 20 , 21 , 22 , 24 , 25 , 26 , 27 , 28 , 29 ,…”

Section: Resultsmentioning

confidence: 99%

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Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

et al. 2017

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Backgrounds: There is growing evidence from both observational and intervention studies that Whole Grain (WG) cereals exert beneficial effects on human health, especially on the metabolic profile. The aim of this study was to perform a meta-analysis of randomised controlled trials (RCT) to assess the acute and medium/long-term effect of WG foods on glycaemic control and insulin sensitivity in healthy individuals. Methods: A search for all the published RCT on the effect of WG food intake on glycaemic and insulin response was performed up to December 2016. Effect size consisted of mean difference (MD) and 95% CI between the outcomes of intervention and the control groups using the generic inverse-variance random effects model. Results: The meta-analysis of the 14 studies testing the acute effects of WG foods showed significant reductions of the post-prandial values of the glucose iAUC (0–120 min) by −29.71 mmol min/L (95% CI: −43.57, −15.85 mmol min/L), the insulin iAUC (0–120 min) by −2.01 nmol min/L (95% CI: −2.88, −1.14 nmol min/L), and the maximal glucose and insulin response. In 16 medium- and long-term RCTs, effects of WG foods on fasting glucose and insulin and homeostatic model assessment-insulin resistance values were not significant. Conclusions: The consumption of WG foods is able to improve acutely the postprandial glucose and insulin homeostasis compared to similar refined foods in healthy subjects. Further research is needed to better understand the long-term effects and the biological mechanisms.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

et al. 2017

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“…These studies show that an oat bran diet (102 g/day of oat bran added to a low-fiber diet) for two weeks lowered PAI-1 concentrations compared with a low-fiber diet in 24 young healthy subjects [38] and a low-GI diet reduced PAI-1 concentrations in 20 patients with T2DM [11], 12 men with T2DM [39] and 50 overweight women [40]. However, the data is quite mixed and there are studies showing that a whole grain diet in subjects with normal or impaired carbohydrate metabolism [41], obese subjects with metabolic syndrome [42] and healthy, overweight subjects [10] had no effect on PAI-1 compared with a refined grain diet.…”

Section: Discussionmentioning

confidence: 99%

Effects of Two Different Dietary Patterns on Inflammatory Markers, Advanced Glycation End Products and Lipids in Subjects without Type 2 Diabetes: A Randomised Crossover Study

2017

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Epidemiological studies suggest that consumption of red and processed meat and refined grains are associated with type 2 diabetes and metabolic syndrome and increased inflammatory and fibrinolytic markers. We hypothesised that a diet high in red and processed meat and refined grains (HMD) would increase inflammatory markers and advanced glycation end products (AGEs) compared with a diet high in dairy, whole grains, nuts and legumes (HWD). We performed a randomised crossover study of two four-week interventions in 51 participants without type 2 diabetes (15 men and 36 women aged 35.1 ± 15.6 years; body mass index: 27.7 ± 6.9 kg/m2). No baseline measurements were performed. Plasma fluorescent AGEs, carboxymethyllysine, glucose, insulin, lipids, hs-CRP, interleukin 6 (IL-6) and plasminogen activator inhibitor-1 (PAI-1) were analysed after four weeks on each diet. IL-6, hs-CRP, AGEs and carboxymethyllysine were not different between diets but PAI-1 was higher after the HMD than after HWD ((median and interquartile range) 158, 81 vs. 121, 53 ng/mL p < 0.001). PAI-1 on the HWD diet was inversely correlated with whole grains intake (p = 0.007). PAI-1 was inversely correlated with insulin sensitivity index (r = −0.45; p = 0.001) and positively correlated with serum total cholesterol (r = 0.35; p = 0.012) and serum triglyceride (r = 0.32; p = 0.021) on HMD. This trial was registered with the Australian New Zealand Clinical Trials Registry (ACTRN12614000519651).

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“…Some earlier intervention studies have failed to show effects by rye bread on fasting glucose and insulin concentrations [ 4 , 6 , 32 , 33 ] or on specific parameters of glucose and insulin metabolism measured by FSIGT [ 7 ], as compared to refined wheat bread. However, consumption of rye bread-based diet has been reported to improve the first-phase insulin secretion in OGTT as compared to the wheat-based control diet [ 5 ], and an improvement in the first-phase insulin secretion in OGTT has been observed in subjects with normal glucose tolerance after consumption of sourdough wholegrain wheat bread vs. white wheat bread [ 34 ]. Methodological differences and differences in study populations may explain the inconsistencies in these results.…”

Section: Discussionmentioning

confidence: 99%

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Lappi

Mykkänen

Knudsen

et al. 2014

Nutr J

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BackgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs).MethodsTwenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA.ResultsGlucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.ConclusionsBeneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.

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Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism

Cited by 22 publications

References 28 publications

Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Effects of Two Different Dietary Patterns on Inflammatory Markers, Advanced Glycation End Products and Lipids in Subjects without Type 2 Diabetes: A Randomised Crossover Study

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

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