The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na+/K+: A randomized controlled trial in Chinese adults
文献类型： 外文期刊
作者： Haiquan Xu;Yanzhi Guo;Shaolun Cai;Xiuli Wang;Junling Qu;Yunqian Ma;Hongyun Fang;Junmao Sun
作者机构：
关键词： BMI;glucose;lipids;potato bread;potato staple food;urinary Na+/K+
期刊名称： Frontiers in Nutrition
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCIE（2022版）
摘要： Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour and cooked potato flour in the ratio 3:7) and steamed wheat bread (100% raw wheat flour) were provided to the intervention and control groups, respectively, once a day for 4 weeks. Compared with the control group, the intervention group showed significant net changes in weight (−0.6 kg; 95% confidence interval [CI]: −1.2, −0.1; p = 0.016), body mass index (BMI, −0.2 kg/m2; 95% CI: −0.4, −0.1; p = 0.020), low-density lipoprotein cholesterol (LDL-c, −0.22 mmol/L; 95% CI: −0.49, −0.01; p = 0.035), and the urinary level of Na+/K+ (−2.4; 95% CI: −4.1, −0.7; p = 0.007). In conclusion, the steamed potato-wheat bread intake for 4 weeks resulted in decreases in weight, BMI, LDL-c, and the urinary Na+/K+ level among Chinese adults.
分类号：
- 相关文献
作者其他论文 更多>>
-
Altitude-Driven Variations in Nutritional, Bioactive, and Mineral Profiles of Hawthorn (Crataegus spp.)
作者：Yanyan Liu;Lu Chen;Guohui Shen;Yanting Gu;Yanzhi Guo;Juan Han
关键词：altitude;bioactive compounds;functional food;hawthorn;nutritional profiles
-
The impact of cold storage facilities implemented at the production site on mitigating fruit and vegetable losses in China
作者：Tai Li;Li Xue;Peng Liu;Shuo Zhang;Jiazhang Huang;Junmao Sun
关键词：Cold storage facilities;Food loss;Post-harvest handling and storage;Production sites;Vegetables and fruits
-
Bridging the Quality-Price Gap: Unlocking Consumer Premiums for High-Quality Rice in China
作者：Yiyuan Miao;Junmao Sun;Rui Liu;Jiazhang Huang;Jiping Sheng
关键词：consumer preferences;hedonic pricing;multi-stage decision;premium pricing;rice quality;willingness to pay
-
Differential impact of general and abdominal obesity on the labor–bone health association: a cross-sectional study in rural China
作者：Ziqi Li; Zihan Xu; Guohui Shen; Tiannuo Hong; Lu Chen; Yanting Gu; Juan Han;;Yanzhi Guo
关键词：BMI;GAMs;LMICs;WHtR; bone health
-
The effects of alfalfa powder combined with health education on patients with dyslipidemia: A randomized controlled trial
作者：Pei Wang;Chen Zhang;Da Pan;Hui Xia;Yuanyuan Wang;Junmao Sun;Tong Jiang;Guiju Sun;Jiazhang Huang
关键词：Alfalfa powder;Dyslipidemia;Health education;Nutritional intervention
-
The Return on Investment for the Prevention and Treatment of Childhood and Adolescent Overweight and Obesity in Beijing: A Modeling Study
作者：Zhenhui Li;Christina L. Meyer;Haiquan Xu;Angie Jackson-Morris;Man Zhang;Daphne Wu;Hairong He;Suying Chang;Guansheng Ma
关键词：childhood overweight and obesity;economic evaluation;health policy;investment case
-
The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective
作者：Hong Zhu;Kehong Liang;Dazhou Zhu;Junmao Sun;Ju Qiu
关键词：aroma;brewing;Chinese cereal vinegar;lexicon;sensory wheel