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Effect of consumption of ancient grain bread leavened with sourdough or with baker's yeast on cardio-metabolic risk parameters: a dietary intervention trial.
- Source :
-
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2021 May; Vol. 72 (3), pp. 367-374. Date of Electronic Publication: 2020 Jul 27. - Publication Year :
- 2021
-
Abstract
- The aim of this study was to compare the effect of consumption of ancient grain "Verna" bread obtained by two different leavening agents, sourdough (SD) and baker's yeast (BY), on inflammatory parameters and cardiometabolic risk factors. Seventeen clinically healthy subjects were included to consume SD or BY bread for 4 weeks each, and blood analyses were carried out. The consumption of "Verna" bread obtained with both leavening agents led to a significant improvement of LDL cholesterol. A reduction of -10.6% and -8.53% was observed after replacement with SD and BY bread, respectively. A significant increase in fasting blood glucose (+6%) was observed only after the intervention with BY bread. A 10.7% decrease of vascular endothelial growth factor was found after the SD bread replacement period. The consumption of "Verna" bread resulted significantly associated with an improvement in the cardiometabolic and inflammatory profile. However, only consumption of BY bread determined a significant increase in blood glucose levels.
- Subjects :
- Adolescent
Adult
Aged
Blood Chemical Analysis
Bread microbiology
Cholesterol
Cross-Over Studies
Double-Blind Method
Female
Fermentation
Food Handling methods
Humans
Italy
Male
Middle Aged
Vascular Endothelial Growth Factor A analysis
Young Adult
Bread analysis
Diet
Edible Grain
Saccharomyces cerevisiae
Subjects
Details
- Language :
- English
- ISSN :
- 1465-3478
- Volume :
- 72
- Issue :
- 3
- Database :
- MEDLINE
- Journal :
- International journal of food sciences and nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 32718191
- Full Text :
- https://doi.org/10.1080/09637486.2020.1799956