title: Effects of short-term consumption of bread obtained by an old Italian grain variety on lipid, inflammatory, and hemorheological variables: an intervention study.
abstract: The aim of this study was to evaluate the influence of short-term dietary intake of bread obtained by a selected variety of old grain grown in Tuscany, Italy on some parameters related to the atherosclerotic process. Twenty healthy subjects (median age, 39.5 years) followed for 10 weeks a diet containing bread (150 g/day) made from the test grain (test period) and for the same period a diet containing commercially available bread of the same quantity (control period). Lipid, inflammatory, and hemorheological profiles before and after dietary intervention were evaluated. The test period showed a significant (P < .05) improvement of total cholesterol (pre-intervention, 211.2 +/- 10.8 mg/dL; post-intervention, 196.5 +/- 9.8 mg/dL) and low-density lipoprotein-cholesterol levels (pre-intervention, 137.5 +/- 8.1 mg/dL; post-intervention, 119.5 +/- 7.5 mg/dL), whereas no significant changes during the control period were observed. With regard to inflammatory and hemorheological parameters, the test period showed a significant decrease in some of the parameters investigated (interleukin-8 [pre-intervention vs. post-intervention, 67.4 +/- 10.7 vs. 43.9 +/- 4.1 pg/mL], whole blood viscosity at high [4.36 +/- 0.03 vs. 4.32 +/- 0.03 mPa x s, respectively] and low [26.1 +/- 0.4 vs. 24.8 +/- 0.5 mPa x s, respectively] shear rates, and erythrocyte filtration [8.4 +/- 0.7% vs. 9.1 +/- 0.6%, respectively]) relative to the control period, which showed no significant changes. Short-term dietary intake of whole grain bread obtained from an old grain variety seems to impose a favorable status with regard to lower circulating levels of markers of atherosclerosis.
authors.affiliation: Department of Medical and Surgical Critical Care, Thrombosis Centre, University of Florence, Italy. francescosofi@gmail.com
authors.forename: Francesco
authors.initials: F
authors.lastname: Sofi
authors.forename: Lisetta
authors.initials: L
authors.lastname: Ghiselli
authors.forename: Francesca
authors.initials: F
authors.lastname: Cesari
authors.forename: Anna Maria
authors.initials: AM
authors.lastname: Gori
authors.forename: Lucia
authors.initials: L
authors.lastname: Mannini
authors.forename: Alessandro
authors.initials: A
authors.lastname: Casini
authors.forename: Concetta
authors.initials: C
authors.lastname: Vazzana
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Vecchio
authors.forename: Gian Franco
authors.initials: GF
authors.lastname: Gensini
authors.forename: Rosanna
authors.initials: R
authors.lastname: Abbate
authors.forename: Stefano
authors.initials: S
authors.lastname: Benedettelli
mesh_terms: D000328:Adult; D050197:Atherosclerosis / Q000097:blood / Q000276:immunology / Q000378:metabolism / Q000517:prevention & control; D001809:Blood Viscosity / Q000187:drug effects; D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000008:administration & dosage*; D002523:Edible Grain / Q000737:chemistry*; D005260:Female; D018056:Hemorheology / Q000187:drug effects*; D006801:Humans; D007249:Inflammation / Q000097:blood / Q000178:diet therapy / Q000378:metabolism / Q000517:prevention & control*; D050356:Lipid Metabolism / Q000187:drug effects*; D008297:Male; D008875:Middle Aged; D055815:Young Adult