Abstract
PurposeRecently, there was an increasing interest on the use of ancient grains because of their better health-related composition. The aim of this study was to evaluate in healthy human subjects the antioxidative and diabetes-preventive properties of ancient KAMUT® khorasan wheat compared to modern wheat.MethodsThe study was a randomized, non-blind, parallel arm study where the biochemical parameters of volunteers with a diet based on organic whole grain KAMUT® khorasan products, as the only source of cereal products were compared to a similar replacement diet based on organic whole grain modern durum wheat products. A total of 30 healthy volunteers were recruited and the intervention period lasted 16 weeks. Blood analyses were performed before and after the diet intervention. The effect of KAMUT® khorasan products on biochemical parameters was analyzed by multiple quantile regression adjusted for age, sex, physical activity and BMI compared to data at baseline.ResultsSubjects receiving KAMUT® khorasan products showed a significantly greater decrease of fat mass (b = 3.7%; CI 1.6–5.5; p = 0.042), insulin (b = 2.4 µU/ml; CI 0.2–4.2; p = 0.036) and a significant increase of DHA (b = − 0.52%; CI − 1.1 to − 0.12; p = 0.021).ConclusionsOur study provides evidence that a substitution diet with KAMUT® khorasan wheat products can reduce some markers associated to the development of type-2 diabetes compared to a diet of modern wheat.
Highlights
Recent studies have demonstrated an increase in consuming whole grain and its derivative products associated with a reduced risk to develop chronic diseases, i.e. cancer, cardiovascular disease, diabetes and obesity [1, 2]
This can in part explain the higher Se content of K AMUT® khorasan wheat which is always cultivated in North America compared to the Italian modern wheat varieties used in this study
The Docosaesaenoic Acid (DHA) is a semi-essential omega-3 that is synthesized by the organism from Linolenic Acid (ALA) or can be introduced by the diet
Summary
Recent studies have demonstrated an increase in consuming whole grain and its derivative products associated with a reduced risk to develop chronic diseases, i.e. cancer, cardiovascular disease, diabetes and obesity [1, 2]. In whole grain there are several types of antioxidant compounds with different structures and types of action. They assist in antioxidants indirectly by way of cofactors such as Iron, Zinc, Copper and Selenium, and directly as antioxidants by way of antioxidant compounds, such as ferulic acid, other polyphenols, carotenoids and vitamin E. It is assumed that they act in a synergistic way and that the antioxidant properties of each whole grain-based product rely on its peculiar antioxidant profile [4]
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