不同全谷物饮食对代谢综合征患者心血管风险因素的影响
创作:FU 审核:szx 03月08日
  • 40名代谢综合征男性患者进行8周随机交叉试验;
  • 与全谷物小麦相比,全谷物黑麦(无论是否添加木脂素)对葡萄糖耐量无影响;
  • 干预4周后,与全谷物小麦相比,全谷物黑麦显著降低总胆固醇和LDL胆固醇,但干预8周后无上述差异;
  • 与全谷物黑麦相比,全谷物黑麦可显著增加双歧杆菌丰度并降低梭菌属丰度;
  • 不同饮食干预后受试者的总胆固醇和LDL胆固醇变化受到干预前肠型的影响。
主编推荐语
szx
全谷物食品具有防治代谢综合征的潜能,不同的全谷物食品可能具有不同的健康效应。American Journal of Clinical Nutrition上发表的一项随机交叉试验结果,在40名代谢综合征男性患者中,对比了全谷物小麦及全谷物黑麦饮食对心血管风险因素指标的影响,发现相比于全谷物小麦饮食,全谷物黑麦饮食仅可短暂地降低总胆固醇及LDL胆固醇,而对糖代谢无显著影响。另外,受试者对全谷物饮食的应答受到肠型的影响。
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Effects of whole-grain wheat, rye, and lignan supplementation on cardiometabolic risk factors in men with metabolic syndrome: a randomized crossover trial

全谷物小麦、全谷物黑麦和木脂素补充剂对代谢综合征男性患者心脏代谢危险因素的影响:一项随机交叉试验

10.1093/ajcn/nqaa026

02-25, Article

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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.

First Authors:
Anne K Eriksen

Correspondence Authors:
Anne K Eriksen

All Authors:
Anne K Eriksen,Carl Brunius,Mohsen Mazidi,Per M Hellström,Ulf Risérus,Kia N Iversen,Rikard Fristedt,Li Sun,Yi Huang,Natalja P Nørskov,Knud Erik B Knudsen,Cecilie Kyrø,Anja Olsen,Anne Tjønneland,Johan Dicksved,Rikard Landberg

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