Study Explains how Bread Consumption can Improve Cardiovascular Health
News Nov 30, 2012
The study has been led by the professor Rafael Llorach, Ramon y Cajal researcher from the Department of Nutrition and Bromatology at the Faculty of Pharmacy and from the Food and Nutrition Torribera campus of the UB. This new research identified the metabolic factors which are possibly related to bread’s beneficial effects on lipid profile, and on the cardiovascular health of its consumers.
The work, which is part of the Functional Foods Consolider-Ingenio Project and is promoted by the initiative Pan Cada Día, use techniques of metabolomics in order to analyse the impact of bread consumption (white and wholemeal) in a population sample made up of 275 advanced years volunteers who are in high cardiovascular and are take part in the study PREDIMED.
According to the professor Rafael Llorach, “the data obtained in the study indicate that daily bread consumption, especially wholemeal one, as an element of a balanced diet, is associated to a healthier lipid profile that shows lower insulin blood concentrations”. In the opinion of the professor Cristina Andrés-Lacueva, co-director of the project and head of the Research Group on Biomarkers and Nutritional and Food Metabolomics, “the metabolomics study drove us to identify the potential metabolic factors hid behind the positive effects that bread consumption has on the lipid profile and which can be determinant to be in a better cardiovascular health”. To be precise, the authors of the study identified a metabolite related to PPAR-alfa activity (a nuclear receptor involved in lipid metabolism which is raised in wholemeal bread consumers).
A healthier lipid profile
The study points out that people who daily consumes bread, white or wholemeal, show a healthier lipid profile —lower levels of LDL cholesterol and higher levels of HDL cholesterol— than the people who consume it sporadically or don’t consume it. The study also reveals that regular bread consumption is associated with a lower insulin concentration. “This is a really important data, when the body does not answer in a correct way to the insulin’s action, glucose cannot reach the inner part of cells and it is accumulated in blood”, explains Andrés-Lacueva. This mechanism —insulin resistance— is a key pathological process in the development of type 2 diabetes mellitus, also associated with a high risk of cardiovascular disease.
The results of the study coincide with other scientific works that also talk about a possible prevention effect of fibre consumption —especially the wholemeal ones— against the development of insulin resistance. Moreover, this study shows the regular consumption of bread, a good source of carbohydrates, vitamins, minerals and fibre, what represents an increase in the consumption of carbohydrates is not related to an increase of body weight.
Synthetic DNA Shuffling Enzyme Outpaces Natural CounterpartNews
A new synthetic enzyme, crafted from DNA rather than protein, flips lipid molecules within the cell membrane, triggering a signal pathway that could be harnessed to induce cell death in cancer cells. Researchers say their lipid-scrambling DNA enzyme is the first in its class to outperform naturally occurring enzymes – and does so by three orders of magnitudeREAD MORE
Simple Sugar Prevents Neurodegeneration in Lysosomal Storage DiseaseNews
New therapeutic approach may one day delay neurodegeneration typical of a disease called mucopolysaccharidoses IIIB (MPS IIIB)READ MORE
Eating Activates Calorie-Burning FatNews
The importance of the human brown adipose tissue (BAT) has become clearer during the past ten years. Coldness is one of the most effective activators of the BAT metabolic function but, in rodents, eating has also been shown to activate BAT. The debate on whether eating has the same effect on humans has lasted for decades. Now, the researchers at Turku PET Centre have proven that having a meal increases oxygen consumption in human BAT to the same extent as coldness.READ MORE