Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults

Abstract

Background: High dietary fiber intake has been associated with reduced risk of Helicobacter pylori infection and co-morbidities such as gastric cancer but also with reduced risk of cardiovascular disease. It has been suggested that fermented rye could affect Helicobacter pylori bacterial load and that high- fiber rye may be superior to wheat for improvement of several cardiometabolic risk factors, but few long-term interventions with high fiber rye foods have been conducted.Objective: To examine the effect of high-fiber wholegrain rye foods with added fermented rye bran vs. refined wheat on Helicobacter pylori infection and cardiometabolic risk markers in a Chinese population with a low habitual consumption of high fiber cereal foods.Design: A parallel dietary intervention was set up and 182 normal- or overweight men and women were randomized to consume wholegrain rye products containing fermented rye bran (FRB) or refined wheat (RW) for 12 weeks. Anthropometric measurements, fasting blood sample collection and 13C-urea breath test (13C-UBT) were performed at baseline and after 6 and 12 weeks of intervention as well as 12 weeks after the end of the intervention.Results: No difference between diets on Helicobacter pylori bacterial load measured by 13C-UBT breath test or in virulence factors of Helicobacter pylori in blood samples were found. Low density lipoprotein cholesterol (LDL-C) and high sensitivity C-reactive protein (hs-CRP) were significantly lower in the FRB group, compared to the RW group after 12 weeks of intervention. The intervention diets did not affect markers of glucose metabolism or insulin sensitivity.Conclusions: While the results of the present study did not support any effect of FRB on Helicobacter pylori bacterial load, beneficial effects on LDL-C and hs-CRP were clearly shown. This suggest that consumption of high fiber rye foods instead of refined wheat could be one strategy for primary prevention of cardiovascular disease.Clinical Trial Registration: The trial was registered at www.clinicaltrials.gov, Identifier: NCT03103386.

A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)

“…This is line with finding from other studies showing reduced concentration of inflammatory markers following interventions with high cereal fiber intake, including whole grain rye [20,49e51]. However, low grade inflammation is associated with overweight and weight loss and the larger weight loss in the rye group may partially explain the reduction in inflammation [52], but other studies where subjects remained weight stable showed positive effects of rye, indicating and independent effect of rye [20,49]. LDL cholesterol increased in the wheat group, indicating an adverse effect of the wheat products.…”

“…LDL cholesterol increased in the wheat group, indicating an adverse effect of the wheat products. Generally, rye, and whole grain in general, have been shown to have a positive influence on LDL cholesterol [19,20] and weight loss is also associated with reductions in LDL cholesterol [53]. Based on this, we expected a difference between the groups to arise from a reduction in LDL cholesterol in one/both intervention groups, rather than an increase.…”

“…One hypothesis, which has been supported by a recent metaanalysis, is that increased acute satiety could lead to reduced energy intake and in turn lead to weight loss [17]. Furthermore, rye has been linked to a range of other beneficial health effects such as reduced postprandial insulin [18], reductions in cholesterol [19,20] and reductions in low-grade inflammation [20,21].…”

Helicobacter pylori-Related Metabolic Parameters and Premalignant Gastric Mucosa Histological Lesions in Swiss Bariatric Patients

“…Similarly, we were not able to evaluate lifestyle and especially diet in our population; in a Chinese study (n = 3014), it was revealed that a rich-in-salt diet is linked with Hp-I, whereas a “vegetable and grain” dietary pattern is associated with a diminished risk of Hp-I [ 92 ]. Additionally, in a recent study focusing on the same ethnic population ( n = 182), it was demonstrated that Hp -I (+) individuals following a high-fiber rye diet had a lower high sensitive C-reactive protein, as well as low-density lipoprotein cholesterol, compared to a control group following a refined-wheat diet [ 93 ]. A third large scale (n = 10,407) Chinese study deduced that a carbohydrates/sweets-based diet was positively associated with the Hp-I, whereas a high intake of animal offal, animal blood, fish, seafood, and poultry diet was inversely associated with Hp-I prevalence [ 94 ].…”

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

“…Rye bran was fermented with L. plantarum DSMZ 13890 by mixing the bran with autoclaved tap water (1:5 w/w) and incubating at 37 °C for 24 h, as described in more detail by Xue et al. [ 25 ] Samples were taken at the beginning of the fermentation, at 6 h, and at 24 h (end of the fermentation). The fermented rye bran, with a final concentration of L. plantarum DSMZ 13890 estimated at 10 9 cfu mL −1 , was then dried and incorporated into a tailor‐made rye crackerbread (WG rye with fermented rye bran).…”