Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome.

Humans Bread Metabolic Syndrome / diet therapy Female Male Fermentation Double-Blind Method Gastrointestinal Microbiome Middle Aged Aged Diet, Mediterranean Biomarkers / blood Plasminogen Activator Inhibitor 1 / blood Time Factors Intercellular Adhesion Molecule-1 / blood Inflammation

PAI-1 blood pressure metabolic syndrome sICAM sourdough bread

Journal

Nutrients

ISSN: 2072-6643

Titre abrégé: Nutrients

Pays: Switzerland

ID NLM: 101521595

Informations de publication

Date de publication:
23 Jul 2024

Historique:

received: 15 06 2024

revised: 17 07 2024

accepted: 19 07 2024

medline: 10 8 2024

pubmed: 10 8 2024

entrez: 10 8 2024

Statut: epublish

Résumé

The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabolic syndrome. In a double-blind clinical trial, participants were randomized to consume either Elias Boulanger

Identifiants

DOI: 10.3390/nu16152380 PMID: 39125261

pubmed: 39125261

pii: nu16152380

doi: 10.3390/nu16152380

pii:

doi:

Substances chimiques

Biomarkers 0

Plasminogen Activator Inhibitor 1 0

Intercellular Adhesion Molecule-1 126547-89-5

Types de publication

Journal Article Randomized Controlled Trial