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Published on: October 12, 2017
Rye bread intake improves oxidation resistance of LDL in healthy humans
P P Söderholm1, G Alfthan, M J Tikkanen
1Folkhälsan Research Center, Biomedicum C315a, PO Box 63, FI-00014 University of Helsinki, Helsinki, Finland. paivi.soderholm@helsinki.fi
Atherosclerosis
|February 17, 2012
Summary
High intake of rye bread significantly improved LDL oxidation resistance in healthy adults. This dietary intervention enhances the body's defense against LDL oxidation, a key factor in atherosclerosis development.
Area of Science:
- Cardiovascular Nutrition
- Dietary Impact on Oxidative Stress
Background:
- Oxidatively modified LDL particles are implicated in atherogenesis.
- Dietary strategies to enhance LDL oxidation resistance are of significant interest.
- LDL's resistance to oxidation can be assessed ex vivo using copper-induced oxidation assays.
Purpose of the Study:
- To evaluate the impact of high rye bread consumption on LDL oxidation resistance in healthy individuals.
- To compare the effects of rye bread intake versus no rye bread intake on LDL's ability to resist oxidation.
- To investigate the role of plant sterols, when incorporated into rye bread, on cholesterol levels and LDL oxidation resistance.
Main Methods:
- A controlled dietary intervention study involving 63 healthy subjects.
- Subjects initially excluded rye products, followed by a stepwise increase in rye bread intake (99g/d to 198g/d).
- LDL resistance to copper-induced oxidation was measured by monitoring conjugated diene formation at baseline and after the intervention period.
Main Results:
- Rye bread consumption led to a significant increase in LDL oxidation resistance, evidenced by prolonged lag time and decreased propagation phase slope.
- No significant changes in vitamin E concentrations were observed despite increased rye bread intake.
- Incorporating plant sterols into rye bread did not yield significant differences in LDL oxidation resistance compared to rye bread without sterols.
Conclusions:
- Dietary intake of rye bread significantly enhances the oxidation resistance of LDL particles.
- The findings suggest a protective role for rye bread against LDL oxidation, a crucial factor in preventing atherosclerosis.
- Further research is warranted to elucidate the specific mechanisms underlying rye bread's protective effects on LDL oxidation.
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