Frontiers in Nutrition (Aug 2022)

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na+/K+: A randomized controlled trial in Chinese adults

  • Haiquan Xu,
  • Yanzhi Guo,
  • Shaolun Cai,
  • Xiuli Wang,
  • Junling Qu,
  • Yunqian Ma,
  • Hongyun Fang,
  • Junmao Sun

DOI
https://doi.org/10.3389/fnut.2022.987285
Journal volume & issue
Vol. 9

Abstract

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Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour and cooked potato flour in the ratio 3:7) and steamed wheat bread (100% raw wheat flour) were provided to the intervention and control groups, respectively, once a day for 4 weeks. Compared with the control group, the intervention group showed significant net changes in weight (−0.6 kg; 95% confidence interval [CI]: −1.2, −0.1; p = 0.016), body mass index (BMI, −0.2 kg/m2; 95% CI: −0.4, −0.1; p = 0.020), low-density lipoprotein cholesterol (LDL-c, −0.22 mmol/L; 95% CI: −0.49, −0.01; p = 0.035), and the urinary level of Na+/K+ (−2.4; 95% CI: −4.1, −0.7; p = 0.007). In conclusion, the steamed potato-wheat bread intake for 4 weeks resulted in decreases in weight, BMI, LDL-c, and the urinary Na+/K+ level among Chinese adults.

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