The usefulness of dietary strategies against cardiometabolic risk is increasingly being acknowledged. Legumes and whole grains can modulate risk markers associated with cardiometabolic diseases, but their possible additive/synergistic actions are unknown. The objective of the present study was to assess, in healthy subjects, the effect of a diet including specific whole-grain barley products and legumes with prior favourable outcomes on cardiometabolic risk parameters in semi-acute studies. A total of forty-six overweight women (50-72 years, BMI 25-33 kg/m2 and normal fasting glycaemia) participated in a randomised cross-over intervention comparing a diet rich in kernel-based barley products, brown beans and chickpeas (D1, diet 1 (functional diet)) with a control diet (D2, diet 2 (control diet)) of similar macronutrient composition but lacking legumes and barley. D1 included 86 g (as eaten)/d brown beans, 82 g/d chickpeas, 58 g/d whole-grain barley kernels and 216 g/d barley kernel bread. Both diets followed the Nordic Nutrition Recommendations, providing similar amounts of dietary fibre (D1: 46·9 g/d; D2: 43·5 g/d), with wheat-based products as the main fibre supplier in D2. Each diet was consumed for 4 weeks under weight-maintenance conditions. Both diets decreased serum total cholesterol, LDL-cholesterol and HDL-cholesterol levels, but D1 had a greater effect on total cholesterol and LDL-cholesterol levels (P< 0·001 and P< 0·05, respectively). D1 also reduced apoB (P< 0·001) and γ-glutamyl transferase (P< 0·05) levels, diastolic blood pressure (P< 0·05) and the Framingham cardiovascular risk estimate (P< 0·05). D1 increased colonic fermentative activity, as judged from the higher (P< 0·001) breath hydrogen levels recorded. In conclusion, a specific barley/legume diet improves cardiometabolic risk-associated biomarkers in a healthy cohort, showing potential preventive value beyond that of a nutritionally well-designed regimen.
|Journal||British Journal of Nutrition|
|State||Published - 2014|
The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Food for Health Science Centre (016630311)
Patrick Adlercreutz, Ahrén, I. L., Siv Ahrné, Said Alhamimi, Kristina E Andersson, Kristina E Andersson, Ulrika Axling, Ulrika Axling, Björn Bergenståhl, Karin Berger, Bäckhed, F., Yoghatama Cindya Zanzer, Eva Degerman, Petr Dejmek, Estera Dey, Peter Falck, Peter Falck, Tannaz Ghaffarzadegan, Yvonne Granfeldt, Carl Grey, Åsa Håkansson, Åsa Håkansson, Frida Hållenius, Frida Hållenius, Per Hellstrand, Lovisa Heyman, Cecilia Holm Wallenberg, Ann-Kristin Holmén-Pålbrink, Olle Holst, Bengt Jeppsson, Maria Johansson, Maria Johansson, Johansson, U., E N Karlsson, Kovatcheva-Datchary, P., Mona Landin-Olsson, Caroline Linninge, Ali Marefati, Nittaya Marungruang, Göran Molin, Anne Nilsson, Margareta Nyman, Öste, R., Elin Östman, Olena Prykhodko, Marilyn Rayner, Margareta Sandahl, Jonna Sandberg, Malin Sjöö, Kerstin Skog, Peter Spégel, Henrik Stålbrand, Olov Sterner, Juscelino Tovar, Charlotta Turner & Björn Weström
2007/07/01 → 2018/01/31
Project: Research › Interdisciplinary research
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