Effects of short-term consumption of bread obtained by an old italian grain variety on lipid, inflammatory, and hemorheological variables: An intervention study

Francesco Sofi, Lisetta Ghiselli, Francesca Cesari, Anna Maria Gori, Lucia Mannini, Alessandro Casini, Concetta Vazzana, Vincenzo Vecchio, Gian Franco Gensini, Rosanna Abbate, Stefano Benedettelli

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of this study was to evaluate the influence of short-term dietary intake of bread obtained by a selected variety of old grain grown in Tuscany, Italy on some parameters related to the atherosclerotic process. Twenty healthy subjects (median age, 39.5 years) followed for 10 weeks a diet containing bread (150 g/day) made from the test grain (test period) and for the same period a diet containing commercially available bread of the same quantity (control period). Lipid, inflammatory, and hemorheological profiles before and after dietary intervention were evaluated. The test period showed a significant (P <.05) improvement of total cholesterol (pre-intervention, 211.2 ± 10.8 mg/dL; post-intervention, 196.5 ± 9.8 mg/dL) and low-density lipoprotein-cholesterol levels (pre-intervention, 137.5 ± 8.1 mg/dL; post-intervention, 119.5 ± 7.5 mg/dL), whereas no significant changes during the control period were observed. With regard to inflammatory and hemorheological parameters, the test period showed a significant decrease in some of the parameters investigated (interleukin-8 [pre-intervention vs. post-intervention, 67.4 ± 10.7 vs. 43.9 ± 4.1 pg/mL], whole blood viscosity at high [4.36 ± 0.03 vs. 4.32 ± 0.03 mPa • s, respectively] and low [26.1 ± 0.4 vs. 24.8 ± 0.5 mPa • s, respectively] shear rates, and erythrocyte filtration [8.4 ± 0.7% vs. 9.1 ± 0.6%, respectively]) relative to the control period, which showed no significant changes. Short-term dietary intake of whole grain bread obtained from an old grain variety seems to impose a favorable status with regard to lower circulating levels of markers of atherosclerosis.

Original languageEnglish
Pages (from-to)615-620
Number of pages6
JournalJournal of Medicinal Food
Volume13
Issue number3
DOIs
Publication statusPublished - Jun 1 2010

Keywords

  • bread
  • carbohydrates
  • cardiovascular diseases
  • grains

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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