Effect of Steamed Potato Bread Intake on Glucose, Lipids, and Urinary Na+ and K
A Randomized Controlled Trial with Adolescents
Bibliographic Data
| ID | 15470010 |
|---|---|
| Authors | Haiquan Xu (0000-0002-0523-4039, Ministry of Agriculture and Rural Affairs, corresponding author), Yanzhi Guo (0000-0003-2087-2757, Ministry of Agriculture and Rural Affairs), Shijun Lu (Ministry of Agriculture and Rural Affairs), Yunqian Ma (0000-0002-5578-1006, Ministry of Agriculture and Rural Affairs), Xiuli Wang (0000-0002-0754-177X, Ministry of Agriculture and Rural Affairs), Liyun Zhao (0000-0002-3855-2332, Chinese Center For Disease Control and Prevention), Junmao Sun (Ministry of Agriculture and Rural Affairs, corresponding author) |
| Year | 2020 |
| Volume | 17 |
| Issue | 6 |
| Pages | 2096-2096 |
| Publication date | 2020-03-22 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | International Journal of Environmental Research and Public Health (JOURNAL) |
| Journal identifiers | ISSN: 1661-7827 • E-ISSN: 1660-4601 |
| Publisher | Multidisciplinary Digital Publishing Institute (PUBLISHER • CH) |
| DOI | 10.3390/ijerph17062096 |
| PMID | 32235690 |
| OpenAlex | W3011597863 |
| Language | EN |
| References cited | 38 |
Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has recently become one of China's staple foods. A randomized controlled trial was designed to evaluate the effect of steamed potato bread consumption on Chinese adolescents. Four classes from a high school were randomly selected and assigned to the intervention group (two classes) or control group (two classes). The steamed wheat bread (100% raw wheat flour) and potato bread (raw wheat flour to cooked potato flour ratio of 3:7) were provided to the control group and intervention group as staple food once a school day for 8 weeks, respectively. Compared with the control group, the intervention group had significant net changes in systolic blood pressure (4.6 mmHg, p = 0.010), insulin (-4.35 mIU/L, p p = 0.032), and high-density lipoproteins cholesterol (-0.07 mmol/L, p = 0.010). The urinary level of Na + /K + did not differ between the groups. In conclusion, the intake of steamed potato bread for 8 weeks resulted in positive effects on the total cholesterol and insulin profiles but a negative effect on the systolic blood pressure and high-density lipoproteins cholesterol of adolescents
Agronomy · Biology · Blood lipids · Blood pressure · Cholesterol · Randomized block design · Steamed bread · Urine · Chemistry · Diet and metabolism studies · Medicine · Nutritional Studies and Diet · Sodium Intake and Health · Food Science · Internal Medicine
| Highly cited | No |
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