Naslov
Relationship of bread intake and blood lipid profile in women

Autori
Rumbak, Ivana ; Žižić, Vesna ; Keser, Irena ; Rumora Samarin, Ivana ; Višekruna, Ivona ; Colić Barić, Irena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
7th international congress FLOUR - BREAD 2013 ; 9th Croatian congress of cereal technologists - BRAŠNO KRUH 2013 / Jukić, Marko ; Koceva Komlenić, Daliborka - Osijek : Grafika Osijek, 2014, 246-253

Skup
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13"

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bread intake; serum triglycerides; serum HDL; 24-hour dietary recall

Sažetak
Few researches suggest that bread, as important ingredient of human daily diet, could have possible protective effect to metabolic syndrome and could improve cardiovascular health. Our aim was to determine the relationship of bread intake and serum lipid profile in women of all ages (25- 93 years). Bread intake was assessed in 229 participants using four 24-hour dietary recalls. Body height (BH), body weight (BW), % body fat (%BF) and waist circumference (WC) were measured. From venous blood samples serum triglycerides, total cholesterol, HDL cholesterol and LDL cholesterol were measured. There was significant difference in triglycerides level (t(227)=-3.11, p<0.01), HDL cholesterol level (t(227)=2.93, p<0.01), %BF (t(218)=-2.31, p<0.05) and WC (t(227)=-2.01, p<0.05) between women with higher (>13.41 %kJ/day) and lower (<13.41 %kJ/day) daily energy intake from bread. The magnitude of difference was small ; 1-4% of the variance of above mentioned parameters is explained by daily energy intake from bread. When participants were grouped according to median daily intake of bread (72 g/day), there was no significant difference in observed lipid profile parameters. The results suggest that contribution of bread intake to total daily energy intake could have greater influence on blood lipid profile than bread intake itself.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA