Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.
- Conditions
- Cardiovascular Risk Factor
- Interventions
- Dietary Supplement: White BreadDietary Supplement: Wholegrain breadDietary Supplement: Wholegrain Enzyme
- Registration Number
- NCT03946293
- Lead Sponsor
- University of Reading
- Brief Summary
This study evaluates the impact of a high phenolic acid intake from wholegrain wheat bread on human vascular function and plasma phenolic acid concentrations in healthy adults. All participants received a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg).
- Detailed Description
Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. A number of components of wheat have been suggested to contribute to the cardiovascular health benefits associated with wholegrain consumption, most notably the fiber component. However, phenolic compounds that are bound to arabinoxylan fibre, particularly the hydroxycinnamate ferulic acid, may also contribute, in part, to vascular health effects. These phenolics may be more active when released enzymatically from the fiber prior to ingestion.
The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid levels (enzymatically released during processing) enhances human endothelium-dependent vascular function to a greater extent than that of traditional wholegrain bread and/or a white bread control.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 19
- fasting lipids in the upper half of the normal range (triacylglycerol 0.8-3.2 mmol/l and total cholesterol 6.0-8.0 mmol/l); 2) BMI 25-32 kg/m2; 3) non-smoker; 4) not diabetic (diagnosed or fasting glucose < 7 mmol/l) or suffer from endocrine disorders; 5) hemoglobin and liver enzymes levels within the normal range [Alanine Transaminase (ALT): 0-55 IU/L; Alkaline Phosphatase (ALP): 38-126 U/L; Aspartate Transaminase (AST): 0-45 IU/L; Gamma Glutamyl Transferase (GGT): 12-58 IU/L]); 6) not having suffered a myocardial infarction/stroke in the past 12 months; 7) not suffering from renal or bowel disease or have a history of choleostatic liver or pancreatitis; 8) not on drug treatment for hyperlipidemia, hypertension, inflammation or hyper-coagulation; 9) not taking any fish oil, fatty acid or vitamin and mineral supplements; 10) no history of alcohol misuse; 11) not planning, or on a weight reduction regime; 12) not having taken antibiotics in the 6 months prior to the study; and 13) being able to consume the study interventions.
- Gluten sensitive
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description White bread White Bread White bread 3 x 30 g, single serving Wholegrain Wholegrain bread Standard wholegrain, 3 x 30 g, single serving Wholegrain Enzyme Wholegrain Enzyme Enzyme-treated wholegrain, 3 x 30 g, single serving
- Primary Outcome Measures
Name Time Method Flow-mediated dilatation (FMD) Change from baseline to 5 hours FMD of the brachial artery
- Secondary Outcome Measures
Name Time Method Plasma phenolic acids Change from baseline to 24 hours Presence of phenolic acid metabolites in the circulation over a 24 h period.
Laser Doppler Imaging with iontophoresis Change from baseline to 5 hours Laser Doppler Imaging with iontophoresis (acetyl choline and sodium nitroprusside)
Digital Volume Pulse (DVP) Change from baseline to 5 hours DVP stiffness index (DVP-SI) and DVP reflexion index (DVP-RI)
Trial Locations
- Locations (1)
Department of Food and Nutritional Sciences
🇬🇧Reading, Berkshire, United Kingdom