Abstract
Background: Lifestyle modifications, especially dietary interventions, assume an increasingly more important role in the population-based approach to cardiovascular diseases risk reduction. Buckwheat is a highly nutritional food component that has been shown to provide a wide range of beneficial effects. Objective: The aim of the study was to examine whether a replacement diet with buckwheat products could provide additive protective effects in reducing cardiovascular risk factors, including blood glucose, insulin, lipids, oxidative damage and pro-inflammatory markers, in comparison to a similar replacement diet using products made from organic wheat. Methods: Twenty-one participants at high risk for cardiovascular disease (11 F; 10 M; mean age 51.3 ± 13.4) were randomized to receive products (bread, pasta, biscuits and crackers), made from either buckwheat-enriched semi-wholegrain wheat or control semi-wholegrain wheat for 8 weeks in a single-blinded crossover trial. A washout period of 8 weeks was implemented between the two intervention phases, in which participants were permitted to eat all foods according to their normal eating habits. Blood analyses were performed at the start and end of each intervention period, respectively. Results: Consumption of buckwheat products resulted in a significant amelioration in total cholesterol (-4.7%), low-density lipoprotein cholesterol (-8.5%), triglycerides (-15%), glucose (-5.8%) and insulin (-17%) from baseline levels, independently of age, sex, body mass index and hypertension. Moreover, thiobarbituriic acid reactive substances (TBARs) levels were significantly reduced by 29.5%. A concomitant significant increase in plasma ORAC levels (+9.7%) was observed. No significant differences from baseline in the same participants were observed after consumption of the control products. Conclusion: Our results suggest that a replacement diet with buckwheat products exert a protective effect on the development of cardiovascular disease by reducing circulating cardiovascular risk factors and markers of oxidative stress.
Highlights
Our results suggest that a replacement diet with buckwheat products exert a protective effect on the development of cardiovascular disease by reducing circulating cardiovascular risk factors and markers of oxidative stress
Worldwide morbidity and mortality from infectious diseases is being replaced by chronic diseases, commonly referred to as noncommunicable diseases, of which cardiovascular diseases (CVD) account for the majority of existing deaths. [1,2,3] Diet and nutrition are important factors in the promotion and maintenance of good health, and an unhealthy diet represents a modifiable, behavioural risk factor that impacts on the global risk profile, resulting in the progression of chronicdisease
[5] It is noteworthy that in a large trial conducted by Zhang et al [6], lifelong consumption of buckwheat as a staple food was associated with lower hypertension, dyslipidaemia, and hyperglycaemia
Summary
Worldwide morbidity and mortality from infectious diseases is being replaced by chronic diseases, commonly referred to as noncommunicable diseases, of which cardiovascular diseases (CVD) account for the majority of existing deaths. [1,2,3] Diet and nutrition are important factors in the promotion and maintenance of good health, and an unhealthy diet represents a modifiable, behavioural risk factor that impacts on the global risk profile, resulting in the progression of chronicdisease. [3] nutritional research has shifted from focusing predominantly on alleviating nutrient deficiencies to include chronic disease prevention [1].J Nutr Food Sci ISSN:2155-9600 JNFS, an open access journal. [3] nutritional research has shifted from focusing predominantly on alleviating nutrient deficiencies to include chronic disease prevention [1]. Cereals and pseudo cereals represent an excellent source of dietary energy for humans, and in most countries and regions, form the major dietary component. Common buckwheat (Fagopyrum esculentum), a gluten-free pseudo cereal, which, besides being recognized as a nutritionally valuable source of protein, lipid, dietary fibre and minerals, is receiving increased attention as a potential functional food [4,5]. The cardiovascular, anti-cancer and anti-diabetic health benefits attributed to buckwheat have been associated with improved antioxidant, hypocholesterolemic and hypoglycemic effects, as reported from studies conducted predominantly on animal models and in vitro experiments. Buckwheat is a highly nutritional food component that has been shown to provide a wide range of beneficial effects
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