Autor según el artículo: Becerra-Tomas N; Guasch-Ferre M; Quilez J; Merino J; Ferre R; Diaz-López A; Bulló M; Hernández-Alonso P; Palau-Galindo A; Salas-Salvadó J

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Becerra Tomás, Nerea / Bulló Bonet, Mònica / Díaz López, Andres / FERRÉ VALLÈS, RAIMON / MERINO RIBAS, JORDI / QUILEZ GRAU, JUAN / Salas Salvadó, Jorge

Resumen: © 2015 Wolters Kluwer Health, Inc. All rights reserved. Because it has been suggested that food rich in g-aminobutyric acid (GABA) or angiotensin-converting enzyme inhibitor (ACEI) peptides have beneficial effects on blood pressure (BP) and other cardiovascular risk factors, we tested the effects of low-sodium bread, but rich in potassium, GABA, and ACEI peptides on 24-hour BP, glucose metabolism, and endothelial function. A randomized, double-blind, crossover trial was conducted in 30 patients with pre or mild-to-moderate hypertension, comparing three 4-week nutritional interventions separated by 2-week washout periods. Patients were randomly assigned to consume 120 g/day of 1 of the 3 types of bread for each nutritional intervention: conventional wheat bread (CB), low-sodium wheat bread enriched in potassium (LSB), and low-sodium wheat bread rich in potassium, GABA, and ACEI peptides (LSBAfter LSB Compared with the consumption of CB or LSB, no greater beneficial effects on 24-hour BP, endothelial function, or glucose metabolism were demonstrated after the consumption of LSBG in a population with pre or mild-to-moderate hypertension. Further studies are warranted to clarify the effect of GABA on BP, preferably using a specific design for noninferiority trials and ambulatory BP monitoring as a measure of BP.

Áreas temáticas: Saúde coletiva Odontología Nutrição Medicine, general & internal Medicine (miscellaneous) Medicine (all) Medicina iii Medicina ii Medicina i Matemática / probabilidade e estatística Interdisciplinar Geografía General medicine Farmacia Ensino Engenharias iv Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Biotecnología Astronomia / física Antropologia / arqueologia

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 00257974

Direcció de correo del autor: nerea.becerra@urv.cat andres.diaz@urv.cat jordi.salas@urv.cat monica.bullo@urv.cat

Identificador del autor: 0000-0002-4429-6507 0000-0002-7500-5629 0000-0003-2700-7459 0000-0002-0218-7046

Fecha de alta del registro: 2023-02-19

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://journals.lww.com/md-journal/FullText/2015/11170/Effect_of_Functional_Bread_Rich_in_Potassium,.2.aspx

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Medicine. 94 (46): e1807-

Referencia de l'ítem segons les normes APA: Becerra-Tomas N; Guasch-Ferre M; Quilez J; Merino J; Ferre R; Diaz-López A; Bulló M; Hernández-Alonso P; Palau-Galindo A; Salas-Salvadó J (2015). Effect of functional bread rich in potassium, g-aminobutyric acid and angiotensin-converting enzyme inhibitors on blood pressure, glucose metabolism and endothelial function a double-blind randomized crossover clinical trial. Medicine, 94(46), e1807-. DOI: 10.1097/MD.0000000000001807

DOI del artículo: 10.1097/MD.0000000000001807

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2015

Tipo de publicación: Journal Publications