数字农科院2.0

Effect Of Steamed Potato Bread Intake On Glucose, Lipids, And Urinary Na+ And K+: A Randomized Controlled Trial With Adolescents

文献类型： 外文期刊

作者： Xu, HQ; Guo, YZ; Lu, SJ; Ma, YQ; Wang, XL; Zhao, LY; Sun, JM

作者机构：

关键词： Potato Bread; Glucose; Lipids; Insulin; Urinary Na+; K+

期刊名称： INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH

ISSN：

年卷期： 2020 年 17 卷 6 期

页码：

收录情况： JCR（2021版）

摘要： Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has recently become one of China's staple foods. A randomized controlled trial was designed to evaluate the effect of steamed potato bread consumption on Chinese adolescents. Four classes from a high school were randomly selected and assigned to the intervention group (two classes) or control group (two classes). The steamed wheat bread (100% raw wheat flour) and potato bread (raw wheat flour to cooked potato flour ratio of 3:7) were provided to the control group and intervention group as staple food once a school day for 8 weeks, respectively. Compared with the control group, the intervention group had significant net changes in systolic blood pressure (4.6 mmHg, p = 0.010), insulin (-4.35 mIU/L, p < 0.001), total cholesterol (-0.13 mmol/L, p = 0.032), and high-density lipoproteins cholesterol (-0.07 mmol/L, p = 0.010). The urinary level of Na+/K+ did not differ between the groups. In conclusion, the intake of steamed potato bread for 8 weeks resulted in positive effects on the total cholesterol and insulin profiles but a negative effect on the systolic blood pressure and high-density lipoproteins cholesterol of adolescents.

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