title: Eating buckwheat cookies is associated with the reduction in serum levels of myeloperoxidase and cholesterol: a double blind crossover study in day-care centre staffs.
abstract: Buckwheat food is a good source of antioxidants, e.g. rutin, and other beneficial substances. Here we investigated the effects of the intake of common buckwheat (low rutin content) and tartary buckwheat cookies (high rutin content) on selected clinical markers. A double blind crossover study was performed among female day-care centre staffs (N = 62) from five day-care centres. Participants were randomly divided into two groups. The first group initially consumed four common buckwheat cookies per day (16.5 mg rutin equivalents/day) for two weeks, while the second group consumed four tartary buckwheat cookies per day (359.7 mg rutin equivalents/day). Then the groups switched their type of cookies and consumed them for another two weeks. We monitored selected clinical markers related to cardiovascular disease and lower airway inflammation, lung function, and subjective breathing difficulties in the staffs. Intake of tartary buckwheat cookies reduced the serum level of myeloperoxidase (MPO) by a factor 0.84 (p = 0.02). When grouping the two types of buckwheat cookies together, there was a reduction of total serum cholesterol (p < 0.001) and HDL-cholesterol (p < 0.001) during the study period, with improved lung vital capacity (p < 0.001). The degree of reduction in total and HDL cholesterol levels was similar in staffs with low and high body mass index (cut off 25). In conclusion, intake of tartary buckwheat cookies with high level of the antioxidant rutin may reduce levels of MPO, an indicator of inflammation. Moreover, intake of both types of buckwheat cookies may lower cholesterol levels.
authors.affiliation: Department of Medical Science, Occupational and Environmental Medicine, Uppsala University, University Hospital, Uppsala, Sweden. gunilla.wieslander@medsci.uu.se
authors.forename: Gunilla
authors.initials: G
authors.lastname: Wieslander
authors.forename: Nina
authors.initials: N
authors.lastname: Fabjan
authors.forename: Maja
authors.initials: M
authors.lastname: Vogrincic
authors.forename: Ivan
authors.initials: I
authors.lastname: Kreft
authors.forename: Christer
authors.initials: C
authors.lastname: Janson
authors.forename: Ulrike
authors.initials: U
authors.lastname: Spetz-Nyström
authors.forename: Blanka
authors.initials: B
authors.lastname: Vombergar
authors.forename: Christer
authors.initials: C
authors.lastname: Tagesson
authors.forename: Per
authors.initials: P
authors.lastname: Leanderson
authors.forename: Dan
authors.initials: D
authors.lastname: Norbäck
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000493:pharmacokinetics*; D002784:Cholesterol / Q000097:blood*; D003631:Day Care, Medical; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage; D004311:Double-Blind Method; D004435:Eating; D019612:Fagopyrum / Q000737:chemistry*; D005260:Female; D005419:Flavonoids / Q000032:analysis; D005502:Food; D006801:Humans; D008503:Medical Staff; D008875:Middle Aged; D009195:Peroxidase / Q000097:blood*; D010936:Plant Extracts / Q000008:administration & dosage / Q000737:chemistry / Q000493:pharmacokinetics*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D010936:Plant Extracts; D002784:Cholesterol; D009195:Peroxidase