Dataset Information

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na⁺/K⁺: A randomized controlled trial in Chinese adults.

ABSTRACT: Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour and cooked potato flour in the ratio 3:7) and steamed wheat bread (100% raw wheat flour) were provided to the intervention and control groups, respectively, once a day for 4 weeks. Compared with the control group, the intervention group showed significant net changes in weight (-0.6 kg; 95% confidence interval [CI]: -1.2, -0.1; p = 0.016), body mass index (BMI, -0.2 kg/m²; 95% CI: -0.4, -0.1; p = 0.020), low-density lipoprotein cholesterol (LDL-c, -0.22 mmol/L; 95% CI: -0.49, -0.01; p = 0.035), and the urinary level of Na⁺/K⁺ (-2.4; 95% CI: -4.1, -0.7; p = 0.007). In conclusion, the steamed potato-wheat bread intake for 4 weeks resulted in decreases in weight, BMI, LDL-c, and the urinary Na⁺/K⁺ level among Chinese adults.

SUBMITTER: Xu H

PROVIDER: S-EPMC9453233 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

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The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na<sup>+</sup>/K<sup>+</sup>: A randomized controlled trial in Chinese adults.

Xu Haiquan H Guo Yanzhi Y Cai Shaolun S Wang Xiuli X Qu Junling J Ma Yunqian Y Fang Hongyun H Sun Junmao J

Frontiers in nutrition 20220825

Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour an ...[more]

PMID: 36091225

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Project description:BACKGROUND: The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. METHODS: A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC × GC-TOF-MS). RESULTS: Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different bread intake. CONCLUSIONS: A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.

Dataset Information

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na⁺/K⁺: A randomized controlled trial in Chinese adults.

Publications

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na<sup>+</sup>/K<sup>+</sup>: A randomized controlled trial in Chinese adults.

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Dataset Information

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na+/K+: A randomized controlled trial in Chinese adults.

Publications

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na<sup>+</sup>/K<sup>+</sup>: A randomized controlled trial in Chinese adults.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na⁺/K⁺: A randomized controlled trial in Chinese adults.