Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors : A randomized controlled study in healthy middle-aged subjects
Sandberg, Jonna C. LU ; Björck, Inger M.E. LU and Nilsson, Anne C. LU
(2018)
In Nutrition Journal
17(1).
- Abstract
Background: Whole grain (WG) intake is associated with reduced risk of obesity, type 2 diabetes and cardiovascular disease, whereas type 2 diabetes increases the risk of cognitive decline and dementia. The purpose of this study was to investigate the effects of short-term intervention with WG rye on cognitive functions, mood and cardiometabolic risk markers in middle-aged test subjects. Method: Rye-based breads were provided to 38 healthy test subjects (aged 52-70y) during three consecutive days in a crossover study design, using white wheat flour bread (WWB) as a reference. The rye-based bread consisted of a WG rye kernel/flour mixture (1:1 ratio) supplemented with resistant starch type 2 (RS2) (RB + RS2). The last bread portion was... (More)
Background: Whole grain (WG) intake is associated with reduced risk of obesity, type 2 diabetes and cardiovascular disease, whereas type 2 diabetes increases the risk of cognitive decline and dementia. The purpose of this study was to investigate the effects of short-term intervention with WG rye on cognitive functions, mood and cardiometabolic risk markers in middle-aged test subjects. Method: Rye-based breads were provided to 38 healthy test subjects (aged 52-70y) during three consecutive days in a crossover study design, using white wheat flour bread (WWB) as a reference. The rye-based bread consisted of a WG rye kernel/flour mixture (1:1 ratio) supplemented with resistant starch type 2 (RS2) (RB + RS2). The last bread portion was ingested at 2100 h, and cognitive function, mood and cardiometabolic risk markers were determined the following morning, 11 - 14 h post intake. Results: In comparison to WWB, the RB + RS2 product increased ratings of mood parameters (valance, P < 0.001; activation P < 0.05). No differences were seen in the cognitive tests depending on intervention (P > 0.05). RB + RS2 increased insulin sensitivity (P < 0.05), fasting levels of gut hormones (PYY, P < 0.05; GLP-2, P < 0.01) and fasting concentrations of plasma acetate, butyrate and total SCFA (P < 0.001). In contrast, fasting levels of IL - 1β were decreased (P < 0.05). Insulin sensitivity was positively correlated with working memory test performance (P < 0.05). Conclusions: This study display novel findings regarding effects of WG rye products on mood, and glucose and appetite regulation in middle-aged subjects, indicating anti-diabetic properties of WG rye. The beneficial effects are suggested to be mediated through gut fermentation of dietary fiber in the RB + RS2 product. Trial registration: The study was retrospectively registered at ClinicalTrials.gov, register number NCT03275948. Registered September 8 2017.
(Less)
- author
- Sandberg, Jonna C.
LU
; Björck, Inger M.E.
LU
and Nilsson, Anne C.
LU
- organization
- publishing date
- 2018-11-06
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Cognition, Dietary fiber, Dietary prevention, Glucose regulation, Gut fermentation, Gut hormones, Mood, Obesity, Type 2 diabetes, Whole grain rye
- in
- Nutrition Journal
- volume
- 17
- issue
- 1
- article number
- 102
- publisher
- BioMed Central (BMC)
- external identifiers
-
- pmid:30400947
- scopus:85056260531
- ISSN
- 1475-2891
- DOI
- 10.1186/s12937-018-0412-4
- language
- English
- LU publication?
- yes
- id
- 1dce2c35-965f-4dc7-aadc-7848a0806c62
- date added to LUP
- 2018-11-22 09:52:08
- date last changed
- 2024-03-18 19:34:58
@article{1dce2c35-965f-4dc7-aadc-7848a0806c62,
abstract = {{<p>Background: Whole grain (WG) intake is associated with reduced risk of obesity, type 2 diabetes and cardiovascular disease, whereas type 2 diabetes increases the risk of cognitive decline and dementia. The purpose of this study was to investigate the effects of short-term intervention with WG rye on cognitive functions, mood and cardiometabolic risk markers in middle-aged test subjects. Method: Rye-based breads were provided to 38 healthy test subjects (aged 52-70y) during three consecutive days in a crossover study design, using white wheat flour bread (WWB) as a reference. The rye-based bread consisted of a WG rye kernel/flour mixture (1:1 ratio) supplemented with resistant starch type 2 (RS2) (RB + RS2). The last bread portion was ingested at 2100 h, and cognitive function, mood and cardiometabolic risk markers were determined the following morning, 11 - 14 h post intake. Results: In comparison to WWB, the RB + RS2 product increased ratings of mood parameters (valance, P < 0.001; activation P < 0.05). No differences were seen in the cognitive tests depending on intervention (P > 0.05). RB + RS2 increased insulin sensitivity (P < 0.05), fasting levels of gut hormones (PYY, P < 0.05; GLP-2, P < 0.01) and fasting concentrations of plasma acetate, butyrate and total SCFA (P < 0.001). In contrast, fasting levels of IL - 1β were decreased (P < 0.05). Insulin sensitivity was positively correlated with working memory test performance (P < 0.05). Conclusions: This study display novel findings regarding effects of WG rye products on mood, and glucose and appetite regulation in middle-aged subjects, indicating anti-diabetic properties of WG rye. The beneficial effects are suggested to be mediated through gut fermentation of dietary fiber in the RB + RS2 product. Trial registration: The study was retrospectively registered at ClinicalTrials.gov, register number NCT03275948. Registered September 8 2017.</p>}},
author = {{Sandberg, Jonna C. and Björck, Inger M.E. and Nilsson, Anne C.}},
issn = {{1475-2891}},
keywords = {{Cognition; Dietary fiber; Dietary prevention; Glucose regulation; Gut fermentation; Gut hormones; Mood; Obesity; Type 2 diabetes; Whole grain rye}},
language = {{eng}},
month = {{11}},
number = {{1}},
publisher = {{BioMed Central (BMC)}},
series = {{Nutrition Journal}},
title = {{Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors : A randomized controlled study in healthy middle-aged subjects}},
url = {{http://dx.doi.org/10.1186/s12937-018-0412-4}},
doi = {{10.1186/s12937-018-0412-4}},
volume = {{17}},
year = {{2018}},
}