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Effect of Steamed Potato Bread Intake on Glucose, Lipids, and Urinary Na + and K + : A Randomized Controlled Trial with Adolescents

Author

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  • Haiquan Xu

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Yanzhi Guo

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Shijun Lu

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Yunqian Ma

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Xiuli Wang

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Liyun Zhao

    (National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China)

  • Junmao Sun

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

Abstract

Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has recently become one of China’s staple foods. A randomized controlled trial was designed to evaluate the effect of steamed potato bread consumption on Chinese adolescents. Four classes from a high school were randomly selected and assigned to the intervention group (two classes) or control group (two classes). The steamed wheat bread (100% raw wheat flour) and potato bread (raw wheat flour to cooked potato flour ratio of 3:7) were provided to the control group and intervention group as staple food once a school day for 8 weeks, respectively. Compared with the control group, the intervention group had significant net changes in systolic blood pressure (4.6 mmHg, p = 0.010), insulin (−4.35 mIU/L, p < 0.001), total cholesterol (−0.13 mmol/L, p = 0.032), and high-density lipoproteins cholesterol (−0.07 mmol/L, p = 0.010). The urinary level of Na + /K + did not differ between the groups. In conclusion, the intake of steamed potato bread for 8 weeks resulted in positive effects on the total cholesterol and insulin profiles but a negative effect on the systolic blood pressure and high-density lipoproteins cholesterol of adolescents.

Suggested Citation

  • Haiquan Xu & Yanzhi Guo & Shijun Lu & Yunqian Ma & Xiuli Wang & Liyun Zhao & Junmao Sun, 2020. "Effect of Steamed Potato Bread Intake on Glucose, Lipids, and Urinary Na + and K + : A Randomized Controlled Trial with Adolescents," IJERPH, MDPI, vol. 17(6), pages 1-11, March.
  • Handle: RePEc:gam:jijerp:v:17:y:2020:i:6:p:2096-:d:335466
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    References listed on IDEAS

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    1. Bing Gao & Wei Huang & Xiaobo Xue & Yuanchao Hu & Yunfeng Huang & Lan Wang & Shengping Ding & Shenghui Cui, 2019. "Comprehensive Environmental Assessment of Potato as Staple Food Policy in China," IJERPH, MDPI, vol. 16(15), pages 1-19, July.
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