Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre

Rosalba Giacco; Jenni Lappi; Giuseppina Costabile; Marjukka Kolehmainen; Ursula Schwab; Rikard Landberg; Matti Uusitupa; Kaisa Poutanen; Giovanni Pacini; Angela A. Rivellese; Gabriele Riccardi; Hannu Mykkänen

doi:10.1016/j.clnu.2013.01.016

Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre

Rosalba Giacco (Corresponding Author), Jenni Lappi, Giuseppina Costabile, Marjukka Kolehmainen, Ursula Schwab, Rikard Landberg, Matti Uusitupa, Kaisa Poutanen, Giovanni Pacini, Angela A. Rivellese, Gabriele Riccardi, Hannu Mykkänen

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Abstract

BACKGROUND & AIMS: Intervention studies investigating the effects of wholegrain intake on glucose and insulin metabolism have provided conflicting results. Aim of this study was the evaluation of glucose and insulin metabolism in response to long-term consumption of rye and whole wheat compared with a diet containing the same amount of refined cereal foods, in individuals with metabolic syndrome from two European locations (Kuopio-Finland/Naples-Italy).
METHODS: 146 individuals of both genders, age range 40-65 years with metabolic syndrome, were recruited to this study with parallel groups. After a 2-4 week run-in period, participants were assigned to a diet based on wholegrain (wholegrain group) or on refined cereal products (control group), each one for a duration of 12 weeks. Peripheral insulin sensitivity, assessed by FSIGT, lipids and inflammatory markers were measured before and at the end of intervention.
RESULTS: 61 participants in the control group and 62 in the wholegrain group completed the dietary intervention. Compliance to the two diets was good. At the end of the intervention, insulin sensitivity indices and secretion (SI, QUICKI, DI, dAIRG) and lipids and inflammatory markers did not change significantly in the wholegrain and control groups as compared with baseline and no differences between the two groups were observed.
CONCLUSIONS: Wholegrain cereal foods consumption compared with refined cereals for 12 weeks did not affect peripheral insulin sensitivity.

Original language	English
Pages (from-to)	941-949
Journal	Clinical Nutrition
Volume	32
Issue number	6
DOIs	https://doi.org/10.1016/j.clnu.2013.01.016
Publication status	Published - Dec 2013
MoE publication type	A1 Journal article-refereed

Keywords

cereal fibre
clucose metabolism
inflammatory markers
insulin sensitivity
metabolic syndrome
wholegrain

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10.1016/j.clnu.2013.01.016

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Giacco, R., Lappi, J., Costabile, G., Kolehmainen, M., Schwab, U., Landberg, R., Uusitupa, M., Poutanen, K., Pacini, G., Rivellese, A. A., Riccardi, G., & Mykkänen, H. (2013). Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre. Clinical Nutrition, 32(6), 941-949. https://doi.org/10.1016/j.clnu.2013.01.016

@article{19d96c0b6c644c6fb11b88d9a139c416,

title = "Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre",

abstract = "BACKGROUND & AIMS: Intervention studies investigating the effects of wholegrain intake on glucose and insulin metabolism have provided conflicting results. Aim of this study was the evaluation of glucose and insulin metabolism in response to long-term consumption of rye and whole wheat compared with a diet containing the same amount of refined cereal foods, in individuals with metabolic syndrome from two European locations (Kuopio-Finland/Naples-Italy).METHODS: 146 individuals of both genders, age range 40-65 years with metabolic syndrome, were recruited to this study with parallel groups. After a 2-4 week run-in period, participants were assigned to a diet based on wholegrain (wholegrain group) or on refined cereal products (control group), each one for a duration of 12 weeks. Peripheral insulin sensitivity, assessed by FSIGT, lipids and inflammatory markers were measured before and at the end of intervention.RESULTS: 61 participants in the control group and 62 in the wholegrain group completed the dietary intervention. Compliance to the two diets was good. At the end of the intervention, insulin sensitivity indices and secretion (SI, QUICKI, DI, dAIRG) and lipids and inflammatory markers did not change significantly in the wholegrain and control groups as compared with baseline and no differences between the two groups were observed.CONCLUSIONS: Wholegrain cereal foods consumption compared with refined cereals for 12 weeks did not affect peripheral insulin sensitivity. ",

keywords = "cereal fibre, clucose metabolism, inflammatory markers, insulin sensitivity, metabolic syndrome, wholegrain",

author = "Rosalba Giacco and Jenni Lappi and Giuseppina Costabile and Marjukka Kolehmainen and Ursula Schwab and Rikard Landberg and Matti Uusitupa and Kaisa Poutanen and Giovanni Pacini and Rivellese, {Angela A.} and Gabriele Riccardi and Hannu Mykk{\"a}nen",

year = "2013",

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doi = "10.1016/j.clnu.2013.01.016",

language = "English",

volume = "32",

pages = "941--949",

journal = "Clinical Nutrition",

issn = "0261-5614",

publisher = "Churchill Livingstone",

number = "6",

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Giacco, R, Lappi, J, Costabile, G, Kolehmainen, M, Schwab, U, Landberg, R, Uusitupa, M, Poutanen, K, Pacini, G, Rivellese, AA, Riccardi, G & Mykkänen, H 2013, 'Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre', Clinical Nutrition, vol. 32, no. 6, pp. 941-949. https://doi.org/10.1016/j.clnu.2013.01.016

TY - JOUR

T1 - Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors

T2 - A randomised controlled two-centre

AU - Giacco, Rosalba

AU - Lappi, Jenni

AU - Costabile, Giuseppina

AU - Kolehmainen, Marjukka

AU - Schwab, Ursula

AU - Landberg, Rikard

AU - Uusitupa, Matti

AU - Poutanen, Kaisa

AU - Pacini, Giovanni

AU - Rivellese, Angela A.

AU - Riccardi, Gabriele

AU - Mykkänen, Hannu

PY - 2013/12

Y1 - 2013/12

N2 - BACKGROUND & AIMS: Intervention studies investigating the effects of wholegrain intake on glucose and insulin metabolism have provided conflicting results. Aim of this study was the evaluation of glucose and insulin metabolism in response to long-term consumption of rye and whole wheat compared with a diet containing the same amount of refined cereal foods, in individuals with metabolic syndrome from two European locations (Kuopio-Finland/Naples-Italy).METHODS: 146 individuals of both genders, age range 40-65 years with metabolic syndrome, were recruited to this study with parallel groups. After a 2-4 week run-in period, participants were assigned to a diet based on wholegrain (wholegrain group) or on refined cereal products (control group), each one for a duration of 12 weeks. Peripheral insulin sensitivity, assessed by FSIGT, lipids and inflammatory markers were measured before and at the end of intervention.RESULTS: 61 participants in the control group and 62 in the wholegrain group completed the dietary intervention. Compliance to the two diets was good. At the end of the intervention, insulin sensitivity indices and secretion (SI, QUICKI, DI, dAIRG) and lipids and inflammatory markers did not change significantly in the wholegrain and control groups as compared with baseline and no differences between the two groups were observed.CONCLUSIONS: Wholegrain cereal foods consumption compared with refined cereals for 12 weeks did not affect peripheral insulin sensitivity.

AB - BACKGROUND & AIMS: Intervention studies investigating the effects of wholegrain intake on glucose and insulin metabolism have provided conflicting results. Aim of this study was the evaluation of glucose and insulin metabolism in response to long-term consumption of rye and whole wheat compared with a diet containing the same amount of refined cereal foods, in individuals with metabolic syndrome from two European locations (Kuopio-Finland/Naples-Italy).METHODS: 146 individuals of both genders, age range 40-65 years with metabolic syndrome, were recruited to this study with parallel groups. After a 2-4 week run-in period, participants were assigned to a diet based on wholegrain (wholegrain group) or on refined cereal products (control group), each one for a duration of 12 weeks. Peripheral insulin sensitivity, assessed by FSIGT, lipids and inflammatory markers were measured before and at the end of intervention.RESULTS: 61 participants in the control group and 62 in the wholegrain group completed the dietary intervention. Compliance to the two diets was good. At the end of the intervention, insulin sensitivity indices and secretion (SI, QUICKI, DI, dAIRG) and lipids and inflammatory markers did not change significantly in the wholegrain and control groups as compared with baseline and no differences between the two groups were observed.CONCLUSIONS: Wholegrain cereal foods consumption compared with refined cereals for 12 weeks did not affect peripheral insulin sensitivity.

KW - cereal fibre

KW - clucose metabolism

KW - inflammatory markers

KW - insulin sensitivity

KW - metabolic syndrome

KW - wholegrain

U2 - 10.1016/j.clnu.2013.01.016

DO - 10.1016/j.clnu.2013.01.016

M3 - Article

VL - 32

SP - 941

EP - 949

JO - Clinical Nutrition

JF - Clinical Nutrition

SN - 0261-5614

IS - 6

ER -

Effects of rye and whole wheat versus refined cereal foods on metabolic risk factors: A randomised controlled two-centre

Abstract

Keywords

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