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Contributo in rivista
Tipo: Articolo in rivista
Titolo: Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre intervention study.
Anno di pubblicazione: 2013
Autori: Rosalba Giacco, Jenni Lappi, Giuseppina Costabile, Marjukka Kolehmainen, Ursula Schwab, Rikard Landberg, Matti Uusitupa, Kaisa Poutanen, Giovanni Pacini, Angela A. Rivellese, Gabriele Riccardi, Hannu Mykkänen
Affiliazioni autori: Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio Campus, Kuopio, Finland Department of Clinical and Experimental Medicine, School of Medicine, Federico II University, Naples, ItalyInstitute of Clinical Medicine, Internal Medicine, Kuopio University Hospital, Kuopio, Finland Department of Food Science, BioCentre, Swedish University of Agricultural Sciences, Uppsala, Sweden VTT Technical Research Centre of Finland, Finland Metabolic Unit, Institute of Biomedical Engineering, National Research Council, Padova, Italy
Abstract: Background & aims Intervention studies investigating the effects of wholegrain intake on glucose and insulin metabolism have provided conflicting results. Aim of this study was the evaluation of glucose and insulin metabolism in response to long-term consumption of rye and whole wheat compared with a diet containing the same amount of refined cereal foods, in individuals with metabolic syndrome from two European locations (Kuopio-Finland/Naples-Italy). Methods 146 individuals of both genders, age range 40-65 years with metabolic syndrome, were recruited to this study with parallel groups. After a 2-4 week run-in period, participants were assigned to a diet based on wholegrain (wholegrain group) or on refined cereal products (control group), each one for a duration of 12 weeks. Peripheral insulin sensitivity, assessed by FSIGT, lipids and inflammatory markers were measured before and at the end of intervention. Results 61 participants in the control group and 62 in the wholegrain group completed the dietary intervention. Compliance to the two diets was good. At the end of the intervention, insulin sensitivity indices and secretion (SI, QUICKI, DI, dAIRG) and lipids and inflammatory markers did not change significantly in the wholegrain and control groups as compared with baseline and no differences between the two groups were observed. Conclusions Wholegrain cereal foods consumption compared with refined cereals for 12 weeks did not affect peripheral insulin sensitivity.
Lingua abstract: inglese
Pagine totali: 9
Referee: Sì: Internazionale
Allegati: Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre intervention study.
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