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Table 5 Effect of 6-wk whole grain whole wheat sourdough bread consumption on fasting serum lipids in NGI and HGI adults with the APOE E3/E3 genotype1

From: 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

 

APOE E3/E3

 

Whole grain wheat sourdough bread

White bread

P-value treatment effect 2

 

Day 1

Day 43

Day 1

Day 43

 

n

   NGI

7

7

7

7

 

   HGI

9

9

10

10

 

Total-chol (mmol·L-1)

   NGI

5.02 ± 0.30

5.18 ± 0.29

5.06 ± 0.38

4.93 ± 0.34

0.15

   HGI

4.84 ± 0.31

5.34 ± 0.29

5.09 ± 0.28

5.22 ± 0.33

0.15

HDL-chol (mmol·L-1)

   NGI

1.26 ± 0.15

1.23 ± 0.13

1.14 ± 0.10

1.14 ± 0.13

0.62

   HGI

1.05 ± 0.13

1.05 ± 0.13

1.08 ± 0.13

1.12 ± 0.12

0.49

LDL-chol (mmol·L-1)

   NGI

3.22 ± 0.28

3.39 ± 0.29

3.40 ± 0.34

3.14 ± 0.26

0.02

   HGI3

2.84 ± 0.31

3.20 ± 0.35

3.10 ± 0.26

3.23 ± 0.35

0.45

TAG (mmol·L-1)4

   NGI

1.10

(0.73, 1.67)

1.17

(0.79, 1.72)

1.07

(0.69, 1.67)

1.24

(0.68, 2.27)

0.40

   HGI

1.83

(1.17, 2.86)

2.31

(1.52, 3.51)

1.93

(1.37, 2.73)

1.83

(1.26, 2.66)

0.03

Non-HDL-chol (mmol·L-1)

   NGI

3.76 ± 0.35

3.95 ± 0.36

3.92 ± 0.41

3.79 ± 0.38

0.08

   HGI

3.79 ± 0.33

4.29 ± 0.35

4.01 ± 0.31

4.10 ± 0.37

0.07

Total-chol:HDL-chol

   NGI

4.30 ± 0.49

4.52 ± 0.49

4.66 ± 0.47

4.63 ± 0.50

0.24

   HGI

5.14 ± 0.63

5.76 ± 0.75

5.23 ± 0.59

5.17 ± 0.61

0.10

LDL-chol:HDL-chol

   NGI

2.82 ± 0.40

3.01 ± 0.41

3.15 ± 0.39

2.99 ± 0.39

0.06

   HGI3

3.01 ± 0.40

3.18 ± 0.49

3.04 ± 0.38

3.03 ± 0.43

0.16

TAG:HDL-chol4

   NGI

0.91

(0.48, 1.71)

0.98

(0.56, 1.73)

0.96

(0.53, 1.74)

1.13

(0.52, 2.45)

0.48

   HGI

1.85

(0.97, 3.53)

2.33

(1.20, 4.53)

1.89

(1.11, 3.23)

1.72

(0.96, 3.09)

0.04

Non-HDL-chol:HDL-chol

   NGI

3.30 ± 0.49

3.52 ± 0.49

3.66 ± 0.47

3.63 ± 0.50

0.24

   HGI

4.14 ± 0.63

4.76 ± 0.75

4.23 ± 0.59

4.17 ± 0.61

0.06

Apolipoprotein B (g·L-1)

   NGI

0.92 ± 0.09

0.95 ± 0.09

0.94 ± 0.10

0.91 ± 0.08

0.15

   HGI

0.98 ± 0.08

1.06 ± 0.08

1.00 ± 0.07

1.01 ± 0.08

0.15

Apolipoprotein AI (g·L-1)

   NGI

1.50 ± 0.06

1.50 ± 0.07

1.41 ± 0.05

1.47 ± 0.09

0.24

   HGI

1.40 ± 0.09

1.44 ± 0.08

1.41 ± 0.07

1.47 ± 0.08

0.74

Apolipoprotein B:Apolipoprotein AI

   NGI

0.63 ± 0.08

0.65 ± 0.08

0.67 ± 0.08

0.64 ± 0.07

0.08

   HGI

0.74 ± 0.09

0.76 ± 0.08

0.73 ± 0.07

0.72 ± 0.08

0.18

  1. 1Values are mean ± SEM unless otherwise indicated. Abbreviations: chol: cholesterol.
  2. 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.
  3. 3Within the HGI group, n = 8 for whole grain wheat sourdough bread (Days 1 and 43) and n = 9 for white bread (Days 1 and 43).
  4. 4Data were log-transformed prior to statistical analysis and presented as geometric mean (95% CI).
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Nutrition & Metabolism

ISSN: 1743-7075

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