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

Document Type : Original Article

Authors

1 Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

2 Clinical education Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

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.

Keywords

International Journal of Nutrition Sciences
Volume 2, Issue 4 - Serial Number 4
December 2017
Pages 203-208

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