The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

Table 4 Effect of 6-wk whole grain wheat sourdough bread consumption on fasting serum lipids in NGI and HGI adults¹

	Whole grain wheat sourdough bread		White bread		P-value treatment effect²
	Day 1	Day 43	Day 1	Day 43
n
NGI	14	14	14	14
HGI	13	13	14	14
Total-chol (mmol·L^-1)
NGI	5.04 ± 0.22	5.17 ± 0.18	5.19 ± 0.21	5.00 ± 0.19	0.06
HGI	4.77 ± 0.27	5.07 ± 0.29	4.96 ± 0.28	5.07 ± 0.31	0.71
HDL-chol (mmol·L^-1)
NGI	1.33 ± 0.13	1.33 ± 0.11	1.29 ± 0.10	1.28 ± 0.10	0.38
HGI	1.06 ± 0.09	1.05 ± 0.09	1.08 ± 0.09	1.10 ± 0.09	0.59
LDL-chol (mmol·L^-1)
NGI	3.23 ± 0.19	3.31 ± 0.17	3.39 ± 0.18	3.16 ± 0.14	0.24
HGI³	2.85 ± 0.27	3.08 ± 0.29	3.06 ± 0.26	3.13 ± 0.30	0.86
TAG (mmol·L^-1)⁴
NGI	1.01 (0.80, 1.27)	1.08 (0.85, 1.36)	1.02 (0.77, 1.35)	1.07 (0.78, 1.49)	0.94
HGI	1.64 (1.16, 2.32)	1.87 (1.30, 2.68)	1.68 (1.23, 2.29)	1.71 (1.25, 2.34)	0.75
Non-HDL-chol (mmol·L^-1)
NGI	3.71 ± 0.22	3.84 ± 0.19	3.90 ± 0.22	3.72 ± 0.20	0.11
HGI	3.71 ± 0.30	4.02 ± 0.33	3.88 ± 0.31	3.97 ± 0.33	0.49
Apolipoprotein B (g·L^-1)
NGI	0.89 ± 0.06	0.93 ± 0.05	0.94 ± 0.06	0.90 ± 0.05	0.28
HGI	0.94 ± 0.07	0.99 ± 0.07	0.97 ± 0.07	0.97 ± 0.07	0.43
Apolipoprotein AI (g·L^-1)
NGI	1.55 ± 0.08	1.56 ± 0.07	1.50 ± 0.06	1.56 ± 0.06	0.63
HGI	1.40 ± 0.06	1.42 ± 0.06	1.41 ± 0.05	1.47 ± 0.06	0.39

¹Values are mean ± SEM unless otherwise indicated. Abbreviations: chol: cholesterol.
²P-value for treatment effect comparison between day 43 values of white and whole grain sourdough breads within the NGI and HGI groups, using repeated measures ANCOVA controlling for participant, treatment period and treatment and including d 1 values as a covariate, followed by the Tukey's test for multiple comparisons.
³Within the HGI group, n = 12 for whole grain wheat sourdough bread (Days 1 and 43) and n = 13 for white bread (Days 1 and 43).
⁴Data were log-transformed prior to statistical analysis and presented as geometric mean (95% CI).

ISSN: 1743-7075