Effects of different varieties and processing degree grains on blood glucose and blood lipid in rats

Wei sheng yan jiu = Journal of hygiene research
Yi ZhangZhu Wang

Abstract

To investigate the effects of whole grains(WG) and refined grains(RG) on blood glucose, blood lipid and inflammatory factors in normal rats, and the common effects of different whole grains. 2×2 factorial experiments were designed according to grain sources(rice & wheat) and processing precision(whole grain & refined grain). According to the initial body weight and fasting blood glucose, 48 male SD rats were randomly divided into four groups: RG rice group, WG rice group, RG wheat group and WG wheat group. They were fed with 45% refined rice, whole grain rice, refined wheat and whole grain wheat respectively for 18 weeks. The formula was in accordance with AIN-93 G. Food intake and body weight were monitored weekly. Fasting blood glucose, lipid, inflammatory factors and organ pathology were detected at the end of the experiment. During the experiment, the body weight growth and food intake of rats in each group were basically the same. At the end of the experiment, fatty liver appeared in varying degrees, while the kidney of rats in RG rice group and RG wheat group showed epithelial steatosis. Biochemical indexes showed that blood urea nitrogen(UN), fasting blood glucose(FBG), total cholesterol(TC), triglyceride(TG), lo...Continue Reading

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