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Italia: con la farina di Kamut ridotti in 8 settimane colesterolemia (totale e LDL) e glicemia

23-01-2013

Sofi F, Whittaker A, Cesari F , Gori AM, Fiorillo C , Becatti M, Marotti I , Dinelli G, Casini A, Abbate R , Gensini GF, Benedettelli S
European Journal of Clinical Nutrition advance online publication, 9 January 2013; doi:10.1038/ejcn.2012.206

Che le farine integrali siano uno dei cardini dell\'alimentazione sana, ad alto impatto sulla prevenzione cardiovascolare, è un concetto noto. Questo studio italiano (randomizzato, in singolo-cieco, cross-over) sottolinea il rapido effetto ottenuto (in 8 settimane), sia sulla colesterolemia totale e LDL sia sulla glicemia, sostituendo pane, pasta e crackers semi-integrali con analoghi prodotti a base di sola farina di Kamut. Da sottolineare il fatto che la riduzione significativa di questi noti parametri di rischio cardiovascolare (in particolare colesterolemia totale -4%; LDL -7.8%) è stata rilevata in soggetti sani, uomini e donne tra i 40 e i 60 anni. Risultano inoltre diminuiti i livelli circolanti di citochine pro-infiammatorie, anch\'esse correlabili all\'aumento del rischio cardiovascolare.

Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study

BACKGROUND/OBJECTIVES: Khorasan wheat (Kamut) is an ancient grain with widely acclaimed beneficial effects on human health. The objective was to characterise Kamut and to examine the effect of a replacement diet with their products on cardiovascular risk parameters.
SUBJECTS/METHODS: We conducted a randomized, single-blinded cross-over trial with two intervention phases on 22 healthy subjects (14 females; 8 males). The participants were assigned to consume products (bread, pasta and crackers) made either from Kamut or control semi-whole-grain wheat for 8 weeks in a random order. An 8-week washout period was implemented between the interventions. Laboratory analyses were performed both at the beginning and at the end of each intervention phase.
RESULTS: At a general linear model for repeated measurements adjusted for several confounders, consumption of Kamut products showed a significant reduction of metabolic risk factors such as total cholesterol (mean reduction: 8.46 mg/dl; 4%), low-density lipoprotein cholesterol ( 9.82 mg/dl; 7.8%) and blood glucose. Similarly, redox status was significantly improved only after the Kamut intervention phase, as measured by a reduction in both thiobarbituric acid reactive substances ( 0.17 nmol/ml; 21.5%;) and carbonyl levels ( 0.16 nmol/ml; 17.6%). The replacement diet with Kamut products also resulted in a significant increase of serum potassium and magnesium. Circulating levels of key pro-inflammatory cytokines (interleukin (IL)-6, IL-12, tumour necrosis factor-alfa and vascular endothelial growth factor) were significantly reduced after the consumption of Kamut products.
CONCLUSIONS: The present results suggest that a replacement diet with Kamut products could be effective in
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