Evaluation of lipoproteins and high sensitivity CRP in consumers of bakery products

• Autorzy: Lenartova P. , Gazarova M. , Kopcekova J. , Mrazova J.
• Języki publikacji: EN

Abstrakty

EN

Background. In recent years, a wider range of bakery products with a lower glycaemic response can be observed in the food industry. This contributes to the provision of a wider range of cereal bakery products. The gradual increase in the consumption of brown bread is significant, but despite this, white bread remains a part of the typical Western diet. Studies showed high intake of carbohydrates increase TG levels by enhancing hepatic synthesis of very low-density lipoprotein (VLDL) and decrease activity of lipoprotein lipase. White bread consumption has been therefore associated with an unhealthy lifestyle. Objective. The aim of this study was to assess the influence of the consumption of gluten bakery products on lipids and inflammatory parameters of the probands. Material and Methods. The monitored group consisted of 30 probands from the general population. The average age of the monitored group was 29.7 years. The intervention dose consisted of a different combination of several types of bakery products containing gluten (bread, pastries, soft pastries) within the individual weeks of consumption, while the intervention lasted 6 weeks. An intervention dose of 150 to 200 g per day was set for women and 200 to 250 g per day for men. Biochemical blood parameters were determined using a fully automatic Biolis 24i Premium blood serum biochemical analyzer, by end-point photometry method. We tested the differences between the biochemic parameters by one-factor analysis of variance (ANOVA) and compared them by Tuckey’s Post Hoc Test. Results. The measurement of the lipid profile showed that the average levels of total cholesterol (TC) were above the reference value (<5.00 mmol. l-1) in each of the three performed measurements (P˂0.01). In the case of LDL, we found a similar trend in the development of lipoprotein values, while we positively evaluate a slight reduction of LDL in the measurement immediately after the intervention (P˂0.001). Certain changes during the study were also noted in HDL parameters with high statistical significance (P˂0.001). During the TG analysis, we found that probands have normal values (0.45-2.70 mmol. l-1). A reduction in average TG values was achieved in individual measurements, but without statistical significance (P˃0.05). In high sensitivity CRP (hs-CRP) parameters was achieved a bell curve of the development of average values, with a maximum measured immediately after the intervention. Changes in hs-CRP during the study were without statistical significance (P˃0.05) Conclusions. The measurement of the lipid profile showed that the average levels of TC, LDL and HDL, there were above the reference value in each of the three measurements performed. Through the analysis of TG, we found normal values and during the study there was a slight decrease. Furthermore, we found that intervention with bakery products containing gluten was associated with an increase in hs-CRP levels in our probands.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2024
• Tom: 75
• Numer: 1
• Opis fizyczny: p.67-73,ref.

Twórcy

autor

Lenartova P.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

autor

Gazarova M.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

autor

Kopcekova J.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

autor

Mrazova J.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

Bibliografia

• 1. Aune D., Norat T., Romundstad P., Vatten L.J.: Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose– response meta-analysis of cohort studies. Eur J Epidemiol. 2013;28:845–58.
• 2. Bajerová E. et al.: Obiloviny v lidské výživě. In: Moderní trendy v mlýnské a pekárenské výrobě. Praha, Forsapi, 2016.
• 3. Bechthold A., Boeing H., Schwedhelm C., Hoffmann G., Knüppel S., Iqbal K., De Henauw S., Michels N., Devleesschauwer B., Schlesinger S., Schwingshackl L.: Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies. Crit Rev Food Sci Nutr. 2019;59(7):1071-1090. doi:10.1080/10408398.2017.1392288.
• 4. Bendová J.: Stanovenie vysokocitlivého CRP ako ukazovateľa kardiovaskulárneho rizika v podmienkach ambulancie všeobecného lekára pre dospelých. Via pract. 2014;11(3-4):136-138.
• 5. Blaxter M.: Health and Lifestyles. London and New York, Tavistock/Routledge, 1990.
• 6. Bock M.A.: Minor constituents of cereals. In: Handbook of cereal science and technology. 2nd. ed., rev., and exp. New York, Marcel Dekker Inc., 2000.
• 7. Burton P.M., Monro J.A., Alvarez L., Gallagher E.: Glycemic Impact and Health: New Horizons in White Bread Formulations. Critical Reviews in Food Science and Nutrition. 2011;51(10):965-982. https://doi.org/10.1080/10408398.2010.491584
• 8. Edema M.O., Sanni L.O., Sanni A.I.: Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol. 2005;4(9):911-918.
• 9. Gellynck X. et al.: Consumer perception of bread quality. Appetite. 2009;53(1):16-23. https://doi.org/10.1016/j.appet.2009.04.002
• 10. Hajihashemi P., Haghighatdoost F.: Effects of wholegrain consumption on selected biomarkers of systematic inflammation: a systematic review and meta-analysis of randomized controlled trials. J Am Coll Nutr. 2019;38:275-285.
• 11. Huang T., Xu M., Lee A., Cho S., Qi L.: Consumption of whole grains and cereal fiber and total and causespecific mortality: prospective analysis of 367 442 individuals. BMC Biol. 2015;13:59.
• 12. Hupkens C, Knibbe R, Drop M.: Social class differences in women’s fat and fibre consumption. A cross-national study. Appetite. 1997; 28:131-49.
• 13. Chen M., Li J., Li W., Sun X., Shu H.: Dietary refined grain intake could increase the coronary heart disease risk: evidence from a meta-analysis. Int J Clin Med. 2017;10(8):12749-55.
• 14. Lenártová P., Gažarová M.: The effect of 6-week consumption of bakery products on changes in selected anthropometric parameters in women. Rocz Panstw Zakl Hig 2023;74(4):385-393. https://doi.org/10.32394/rpzh.2023.0278
• 15. Liu S.: Intake of Refined Carbohydrates and Whole Grain Foods in Relation to Risk of Type 2 Diabetes Mellitus and Coronary Heart Disease. Am Coll Nutr. 2002;21(4):298-306.
• 16. Masters R.C., Liese A.D., Haffner S.M., Wagenknecht L.E., Hanley A.J.: Whole and refined grain intakes are related to inflammatory protein concentrations in human plasma. J Nutr. 2010;140:587-94.
• 17. Mennell S., Murcott A., van Otterloo A.: The Sociology of Food: Eating, Diet and Culture. London, Sage Publications, 1992.
• 18. Muchová Z. et al.: Hodnotenie surovín a potravín rastlinného pôvodu. Nitra, Slovenská poľnohospodárska univerzita, 2011.
• 19. Pánek J., Pokorný J., Dostálová J.: Základy výživy a výživová politika. Praha, Vysoká škola chemickotechnologická. 2002.
• 20. Prätällä R., HelasojaV., Mykkänen H.: The consumption or rye bread and white bread as dimensions of health lifestyles in Finland. Public Health Nutrition. 2000;4(3):813-819. doi:10.1079/PHN2000120
• 21. Rahmani S., Sadeghi O., Sadeghian M., Sadeghi N., Larijani B., Esmaillzadeh A.: The effect of whole-grain intake on biomarkers of subclinical inflammation: a comprehensive meta-analysis of randomized controlled trials. Adv Nutr. 2020;11:52-65.
• 22. Roager H.M., Vogt J.K., Kristensen M., Hansen L.B.S, Ibrügger S., Mærkedahl R.B. et al.: Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial. Gut. 2019;68:83-93.
• 23. Roos E.: Social patterning of food behaviour among Finnish men and women. Doctoral Dissertation. Helsinki, National Public Health Institute, 1998.
• 24. Sawicki C.M., Jacques P.F., Lichtenstein A.H., Rogers G.T., Ma J., Saltzman E., McKeown N.M.: Whole- and Refined-Grain Consumption and Longitudinal Changes in Cardiometabolic Risk Factors in the Framingham Offspring Cohort. J Nutr. 2021;151(9):2790-2799. doi: 10.1093/jn/nxab177.
• 25. Landsomfattende kostholdsundersokelse blant menn og kvinner i alderen 16-79 ar. In: National dietary survey among 16-79-year-old Men and Women in Norwegian. Oslo, Statens ernaeringsrad, 1997.
• 26. Strang F., Schunkert H. C-reactive protein and coronary heart disease: all said – is not it? Mediators Inflamm. 2014:757123.
• 27. Szemes V.: História slovenského pekárstva. Bratislava, PROMP, 2015.
• 28. Taskinen R.E., Hantunen S., Tuomainen T.P. et al.: The associations between whole grain and refined grain intakes and serum C-reactive protein. Eur J Clin Nutr. 2022;76:544-550. doi:10.1038/s41430-021-00996-1.
• 29. Ziaee A, Afaghi A, Sarreshtehdari M.: Effect of Low Glycemic Load Diet on Glycated Hemoglobin (HbA1c) in Poorly Controlled Diabetes Patients. Global J Health Sci. 2012;4(1):211-216.
• 30. Wrigley C., Batey I., Miskelly D.: Cereal grains. In: Assessing and Managing Quality. 2nd ed. Duxford, Woodhead Publishing, 2017.
• 31. Wu H., Flint A.J., Qi Q., van Dam R.M., Sampson L.A., Rimm E.B., Holmes M.D., Willett W.C., Hu F.B., Sun Q.: Association between dietary whole grain intake and risk of mortality: two large prospective studies in US men and women. JAMA Intern Med. 2015;175:373-84.

Identyfikatory

DOI

10.32394/rpzh.2024.0287