Evidence map›Paper›PMID 30400947›Full record

Trial reportNutrition journal2018

Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects.

Jonna C Sandberg, Inger M E Björck, Anne C Nilsson

2 registry-linked trialsOpen access · goldAbstract readRandomized Controlled Trial
PubMed Full text at PMC Publisher
In one paragraph

Trial report in Nutrition journal, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to 2 registered trials, which are not on this map. Cited by 17 papers, 3 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
17citing papers in PubMed, 3 pooled it
1.0field-weighted citation impact, top 24% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT03275948 nacompletednot on this map

Effects of Whole Grain on Cognitive Performance and Mood, and the Relationships to Cardiometabolic Risk Markers

TypeinterventionalSponsorLund UniversityRan2016 to 2017Enrolled38ConditionsMetabolic Disorders and Cognitive DeclineArmswhole grain, reference
NCT04611217 narecruitingnot on this mapstarted 2021, after this paper: background citation

Mechanisms Linking Dietary Fiber, the Microbiome and Satiety

TypeinterventionalSponsorUniversity of Missouri-ColumbiaRan2021 to 2025Enrolled88ConditionsDietary FiberArmsDietary fiber: 10-25g, Dietary fiber: 5g
3 · Its place in the literature

Who cites it

17 citing papers in PubMed, 3 syntheses or guidelines pooled it, 31 citations in OpenAlex.

  1. Pooled it
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  14. Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis.Experimental biology and medicine (Maywood, N.J.) · 2021
    Review
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  17. Modulation of Short-Chain Fatty Acids as Potential Therapy Method for Type 2 Diabetes Mellitus.The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale · 2021
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors at 1 institution in 1 country.

Jonna C SandbergDepartment of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00, Lund, Sweden.
Inger M E BjörckFood for Health Science Centre, Lund University, P.O. Box 124, SE-221 00, Lund, Sweden.
Anne C NilssonDepartment of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00, Lund, Sweden. anne.nilsson@food.lth.se.ORCID 0000-0002-9780-7876
Lund University · SE

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundWhole grain (WG) intake is associated with reduced risk of obesity, type 2 diabetes and cardiovascular disease, whereas type 2 diabetes increases the risk of cognitive decline and dementia. The purpose of this study was to investigate the effects of short-term intervention with WG rye on cognitive functions, mood and cardiometabolic risk markers in middle-aged test subjects.

methodRye-based breads were provided to 38 healthy test subjects (aged 52-70y) during three consecutive days in a crossover study design, using white wheat flour bread (WWB) as a reference. The rye-based bread consisted of a WG rye kernel/flour mixture (1:1 ratio) supplemented with resistant starch type 2 (RS2) (RB + RS2). The last bread portion was ingested at 2100 h, and cognitive function, mood and cardiometabolic risk markers were determined the following morning, 11 - 14 h post intake.

resultsIn comparison to WWB, the RB + RS2 product increased ratings of mood parameters (valance, P < 0.001; activation P < 0.05). No differences were seen in the cognitive tests depending on intervention (P > 0.05). RB + RS2 increased insulin sensitivity (P < 0.05), fasting levels of gut hormones (PYY, P < 0.05; GLP-2, P < 0.01) and fasting concentrations of plasma acetate, butyrate and total SCFA (P < 0.001). In contrast, fasting levels of IL - 1β were decreased (P < 0.05). Insulin sensitivity was positively correlated with working memory test performance (P < 0.05).

conclusionsThis study display novel findings regarding effects of WG rye products on mood, and glucose and appetite regulation in middle-aged subjects, indicating anti-diabetic properties of WG rye. The beneficial effects are suggested to be mediated through gut fermentation of dietary fiber in the RB + RS2 product.

trial registrationThe study was retrospectively registered at ClinicalTrials.gov, register number NCT03275948 . Registered September 8 2017.

Indexed as

Blood GlucoseTriticaleAcetatesAffectAgedBiomarkersButyratesCognitionCross-Over StudiesDietFatty AcidsFeeding BehaviorFemaleGastrointestinal HormonesHumansInsulin ResistanceAcetatesBiomarkersBlood GlucoseButyratesFatty AcidsGastrointestinal HormonesCognitionDietary fiberDietary preventionGlucose regulationGut fermentationGut hormonesMoodObesityType 2 diabetesWhole grain rye

Identifiers

PMID30400947
PMCPMC6220522
OpenAlexW2899671349

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.