Trial reportAsia Pacific journal of clinical nutrition2026
Effect of whole grain pancakes on postprandial cardiometabolic risk factors in healthy subjects: A randomized crossover trial.
Trial report in Asia Pacific journal of clinical nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
BACKGROUND AND
objectivesWhole grains are rich in nutrients and have multiple health benefits, playing an important role in the diet. This study aims to investigate the acute effects of different whole grain pancakes on cardiometabolic risk factors in healthy subjects. METHODS AND STUDY
designTwenty eligible healthy sub-jects (aged 19-24 years) were recruited, with baseline measurements including fasting blood glucose, insulin, C-reactive protein (CRP), triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C). Then, the subjects were randomly allocated into four groups: the steamed bun (SB) group (control group), maize pancake (MP) group, buckwheat pancake (BP) group, and oat pancake (OP) group, with a serving size of 100g. Blood samples were collected at 0h, 0.5h, 1h, 2h, and 3h, respectively. After a one-week washout period, the volunteers consumed another type of pancake in a crossover manner until each volunteer had tried all four foods. Serum cardiometabolic risk factors were analyzed using standard methods.
resultsNo significant differences in serum glucose, insulin, CRP, TG, and HDL-C concentrations were observed among the control group and three whole grain pancake groups. However, compared with the control group, the concentrations of serum TC and LDL-C in the oat pancake group were significantly reduced (p <0.05), which may be attributed to the presence of β-glucan and higher dietary fiber in oat pancakes.
conclusionsThis study provides important dietary guidance for both pancake consumers and individuals with cardiometabolic risk factors.
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