Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial

• Published in: International journal of food sciences and nutrition Vol. 68; no. 1; pp. 97 - 103
• Main Authors: Sereni, Alice, Cesari, Francesca, Gori, Anna Maria, Maggini, Niccolò, Marcucci, Rossella, Casini, Alessandro, Sofi, Francesco
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.02.2017; Taylor & Francis Ltd
• Subjects: Adult; Aged; ancient variety; Biomarkers - blood; Bread; cardiovascular disease; Cardiovascular diseases; Cardiovascular Diseases - blood; Cardiovascular Diseases - epidemiology; Cardiovascular Diseases - etiology; Cardiovascular Diseases - prevention & control; Cells (biology); Cholesterol; Consumption; Cross-Over Studies; Diet; Double-Blind Method; Endothelial Progenitor Cells - metabolism; Female; food; Food science; Food, Organic; Food-Processing Industry - manpower; Functional Food; Grain; Gran; Health risks; Humans; Hypercholesterolemia - blood; Hypercholesterolemia - epidemiology; Hypercholesterolemia - physiopathology; Hypercholesterolemia - prevention & control; Hyperglycemia - blood; Hyperglycemia - epidemiology; Hyperglycemia - physiopathology; Hyperglycemia - prevention & control; Intervention; Italy - epidemiology; Low density lipoprotein; Male; Middle Aged; Progenitor cells; Randomization; Risk analysis; Risk assessment; Risk Factors; Species Specificity; Stem cells; Whole Grains; cardiovascular disease; Gran; ancient variety; food
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637486.2016.1216528

Ancient grain varieties have been shown to have some beneficial effects on health. Forty-five clinically healthy subjects were included in a randomized, double-blinded crossover trial aimed at evaluating the effect of a replacement diet with bread derived from ancient grain varieties versus modern grain variety on cardiovascular risk profile. After 8 weeks of intervention, consumption of bread obtained by the ancient varieties showed a significant amelioration of various cardiovascular parameters. Indeed, the ancient varieties were shown to result in a significant reduction of total cholesterol, low-density lipoprotein (LDL)-cholesterol and blood glucose, whereas no significant differences during the phase with the modern variety were reported. Moreover, a significant increase in circulating endothelial progenitor cells were reported after the consumption of products made from the ancient "Verna" variety. The present results suggest that a dietary consumption of bread obtained from ancient grain varieties was effective in reducing cardiovascular risk factors.