Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects
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 W...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2018-11-01
|
| Series: | Nutrition Journal |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s12937-018-0412-4 |
| _version_ | 1818180241594515456 |
|---|---|
| author | Jonna C. Sandberg Inger M. E. Björck Anne C. Nilsson |
| author_facet | Jonna C. Sandberg Inger M. E. Björck Anne C. Nilsson |
| author_sort | Jonna C. Sandberg |
| collection | DOAJ |
| description | 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 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. |
| first_indexed | 2024-12-11T21:16:38Z |
| format | Article |
| id | doaj.art-2df2a490d7c544d5aa989757139c8c4c |
| institution | Directory Open Access Journal |
| issn | 1475-2891 |
| language | English |
| last_indexed | 2024-12-11T21:16:38Z |
| publishDate | 2018-11-01 |
| publisher | BMC |
| record_format | Article |
| series | Nutrition Journal |
| spelling | doaj.art-2df2a490d7c544d5aa989757139c8c4c2022-12-22T00:50:34ZengBMCNutrition Journal1475-28912018-11-0117111410.1186/s12937-018-0412-4Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjectsJonna C. Sandberg0Inger M. E. Björck1Anne C. Nilsson2Department of Food Technology, Engineering and Nutrition, Lund UniversityFood for Health Science Centre, Lund UniversityDepartment of Food Technology, Engineering and Nutrition, Lund UniversityAbstract 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.http://link.springer.com/article/10.1186/s12937-018-0412-4Whole grain ryeDietary fiberDietary preventionType 2 diabetesObesityMood |
| spellingShingle | Jonna C. Sandberg Inger M. E. Björck Anne C. Nilsson Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects Nutrition Journal Whole grain rye Dietary fiber Dietary prevention Type 2 diabetes Obesity Mood |
| title | Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects |
| title_full | Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects |
| title_fullStr | Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects |
| title_full_unstemmed | Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects |
| title_short | Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects |
| title_sort | impact of rye based evening meals on cognitive functions mood and cardiometabolic risk factors a randomized controlled study in healthy middle aged subjects |
| topic | Whole grain rye Dietary fiber Dietary prevention Type 2 diabetes Obesity Mood |
| url | http://link.springer.com/article/10.1186/s12937-018-0412-4 |
| work_keys_str_mv | AT jonnacsandberg impactofryebasedeveningmealsoncognitivefunctionsmoodandcardiometabolicriskfactorsarandomizedcontrolledstudyinhealthymiddleagedsubjects AT ingermebjorck impactofryebasedeveningmealsoncognitivefunctionsmoodandcardiometabolicriskfactorsarandomizedcontrolledstudyinhealthymiddleagedsubjects AT annecnilsson impactofryebasedeveningmealsoncognitivefunctionsmoodandcardiometabolicriskfactorsarandomizedcontrolledstudyinhealthymiddleagedsubjects |