传统谷物面包有利于心血管健康

　　2016年8月9日，英国《国际食品科学与营养杂志》在线发表佛罗伦萨大学、唐卡洛尼阿奇基金会、卡雷奇大学医院的研究报告，发现吃传统谷物制成的面包，作为健康饮食的一部分，可以帮助降低胆固醇和血糖水平。

　　该双盲随机交叉干预研究入组45位健康成年人，平均年龄50岁，研究分为三个阶段。在第一阶段，随机分配给参与者包括有机（22人），或传统种植（23人）的传统谷物做的面包。8周后，所有的参与者被分配现代谷物制成的面包。最后，参与者被分配到进食两个不同的传统粮食品种做出的的面包（传统方法种植）。

　　在研究开始和每一个干预结束时，进行血样测试，测试脂质、胆固醇和葡萄糖水平以及其他心血管指标。

　　在进食2个月传统谷物制成的面包后，总胆固醇、低密度脂蛋白（LDL）胆固醇、血糖水平显著降低，无论是否有机或传统种植。

　　相比之下，进食现代化杂粮面包后，心血管疾病指标方面无显著差异。

　　虽然该研究并不能证明传统谷物可预防心血管疾病，但是增加了越来越多的证据证明，传统粮食品种可能有助于减少心血管疾病的危险因素。相比非常精细的现代粮食品种，传统五谷提供抗氧化和抗炎作用，还含有有益的维生素（B和E）、矿物质（例如，镁、铁、钾），可防止慢性疾病。

Int J Food Sci Nutr. 2016 Aug 9:1-7. [Epub ahead of print]

Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial.

Sereni A, Cesari F, Gori AM, Maggini N, Marcucci R, Casini A, Sofi F.

University of Florence, Florence, Italy; Don Carlo Gnocchi Foundation Florence, Florence, Italy; Careggi University Hospital, Florence, Italy.

Ancient grain varieties have been shown to have some beneficial effects on health. Forty-five clinically healthy subjects were included in a randomized, double-blinded crossover trial aimed at evaluating the effect of a replacement diet with bread derived from ancient grain varieties versus modern grain variety on cardiovascular risk profile. After 8 weeks of intervention, consumption of bread obtained by the ancient varieties showed a significant amelioration of various cardiovascular parameters. Indeed, the ancient varieties were shown to result in a significant reduction of total cholesterol, low-density lipoprotein (LDL)-cholesterol and blood glucose, whereas no significant differences during the phase with the modern variety were reported. Moreover, a significant increase in circulating endothelial progenitor cells were reported after the consumption of products made from the ancient "Verna" variety. The present results suggest that a dietary consumption of bread obtained from ancient grain varieties was effective in reducing cardiovascular risk factors.

KEYWORDS: Gran; ancient variety; cardiovascular disease; food

PMID: 27687519

DOI: 10.1080/09637486.2016.1216528