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

Haiquan Xu, Yanzhi Guo, Shijun Lu, Yunqian Ma, Xiuli Wang, Liyun Zhao and Junmao Sun
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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

IJERPH, 2020, vol. 17, issue 6, 1-11

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.

Keywords: potato bread; glucose; lipids; insulin; urinary Na + /K + (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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