The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na⁺/K⁺: A randomized controlled trial in Chinese adults.

ABSTRACT: Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have evaluated this effect. Through a clinical trial, we evaluated the effect of steamed potato bread intake on adults. In total, 49 and 30 individuals were assigned to the intervention and control groups, respectively. Potato-wheat bread (raw wheat flour and cooked potato flour in the ratio 3:7) and steamed wheat bread (100% raw wheat flour) were provided to the intervention and control groups, respectively, once a day for 4 weeks. Compared with the control group, the intervention group showed significant net changes in weight (-0.6 kg; 95% confidence

SUBMITTER: Xu H 

PROVIDER: S-EPMC9453233 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature