Key result
Multi-fiber bread lowers total cholesterol by ~0.4 mM vs control bread in at-risk adults.
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(q < 0.1). The fraction of gut microbiota carrying the gene coding for five families/subfamilies of glycoside hydrolases (CAZymes) were also increased and negatively correlated with peaks and total/incremental area under curve (tAUC/iAUC) of postprandial glycemia and insulinemia. Compared to control bread, multi-fiber bread decreased total cholesterol (-0.42 mM; q < 0.01), LDL cholesterol (-0.36 mM; q < 0.01), insulin (-2.77 mIU/l; q < 0.05), and HOMA (-0.78; q < 0.05). In conclusion, increasing the diversity of DF in a daily consumed product modifies gut microbiota composition and function and could be a relevant nutritional tool to improve cardiometabolic profile.
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Ranaivo et al. (2022) studied cardiometabolic risk. Multi-fiber bread vs. Control bread was evaluated on total cholesterol (MD -0.42 mM, p=q < 0.01). Compared to control bread, daily consumption of multi-fiber bread decreased total cholesterol (-0.42 mM; q < 0.01) and LDL cholesterol in subjects at cardiometabolic risk.
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