TY - JOUR ID - 43427 TI - The Effect of Whole Wheat and White Breads on Serum Lipid Profile, Malondialdehyde, and C-Reactive Protein in Over-Weight and Obese Patients with Coronary Stent JO - International Journal of Nutrition Sciences JA - IJNS LA - en SN - 2538-1873 AU - Khoramnazari, Razieh AU - Salehi, Mousa AU - Kojuri, Javad AD - Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran AD - Clinical education Research Center, Shiraz University of Medical Sciences, Shiraz, Iran Y1 - 2017 PY - 2017 VL - 2 IS - 4 SP - 203 EP - 208 KW - Bread KW - Coronary artery disease KW - Obesity KW - Lipid profile KW - Oxidative stress DO - N2 - Background: Observational studies showed that intake of whole-grain is associated with a reduced risk of coronary heart disease, hypertension, hyperlipidemia. However, only a few dietary intervention trials have investigated the effect of whole-grain consumption on health outcomes. So we aimed to examine the effect of whole wheat vs. white bread on serum lipid profiles, malondialdehyde (MDA); and C-reactive protein (CRP) in overweight and obese patients with coronary stent. Methods: In a randomized, single-blind, parallel trial, 80 participants who had stent and body mass index (BMI)≥25 were divided into two groups. Intervention group consumed 150 g of whole-wheat bread daily accompanied with a low-calorie diet and the control group consumed 150 g of white-wheat bread as well as a low-calorie diet. The intervention was continued for 12 weeks. Outcomes such as BMI, lipid profile, MDA, high-sensitivity (hs)-CRP, blood pressure, waist and hip circumferences were evaluated at baseline and end of the study. Results: whole- bread diet in comparison with white diet could significantly reduce weight, waist and hip circumferences, BMI, cholesterol, Low Density Lipoprotein (LDL), systolic blood pressure and hs-CRP. No significant differences were visible regarding lipid profile. No significant differences were noted between the two diets for triglyceride and High Density Lipoprotein (HDL) levels. Conclusion: The present results suggest that whole bread can significantly reduce oxidative and inflammatory marker level and several cardiovascular risk factors among overweight or obese patients with coronary stent. UR - https://ijns.sums.ac.ir/article_43427.html L1 - https://ijns.sums.ac.ir/article_43427_7914be205c4b844c1d5b0d450fcc9aab.pdf ER -