Effect of Whole bread on patients with Coronary diseases

Comparison of the effect of whole wheat and white bread on Serum Lipid profile, Malondialdehyde, and C_reactive protein in over weight and obese patients with coronary stent

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

IRCT

Registry ID

IRCT2015021021039N1

Enrollment

Registered

2015-08-16

Start date

2015-02-10

Completion date

Unknown

Last updated

2018-02-22

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Patients with Coronary stent. Atherosclerotic heart disease

Interventions

Intervention 1: Intervention group consumed 150 g of whole-wheat bread daily as well as a low-calorie diet. Patients consumed 90 g of whole wheat bread for breakfast and 60 g at dinner. The intervent

Prevention

Intervention group consumed 150 g of whole-wheat bread daily as well as a low-calorie diet. Patients consumed 90 g of whole wheat bread for breakfast and 60 g at dinner. The intervention continued fo

Control group consumed 150 g of white_wheat_bread daily as well as a low-calorie diet. Patients consumed 90 g of the bread at breakfast and 60 g for dinner. The intervention continued for 3 months.

Eligibility

Sex/Gender

All

Age

40 Years to 80 Years

Inclusion criteria

Inclusion criteria: Inclusion criteria: willingness to participate, having stent for Atherosclerosis, Body Mass Index = 25, whole grain product consumption = 3 servings/d, not having any kidney, liver or thyroid diseases, nonsmoker, pregnant or lactating. Exclusion criteria: poor participation, lack of adherence to the study protocol

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

Measure	Time frame
Lipid profile. Timepoint: At the beginning and end of the intervention. Method of measurement: By use of bt1500 set and Pars test kit.;Hs_CRP. Timepoint: At the beginning and end of the intervention. Method of measurement: ELISA.;MDA. Timepoint: At the beginning and end of the intervention. Method of measurement: Spectroscopy and photometric method.;Blood Pressure. Timepoint: At the beginning and end of the intervention. Method of measurement: mmHg-piezometer.;Body Mass Index. Timepoint: At the beginning and end of the intervention. Method of measurement: BMI will be calculated as weight (kg)/ height (m)2.;Waist circumference. Timepoint: At the beginning and end of the intervention. Method of measurement: Tape measure.;Hip circumference. Timepoint: At the beginning and end of the intervention. Method of measurement: Tape measure.	—

Measure

Time frame

Lipid profile. Timepoint: At the beginning and end of the intervention. Method of measurement: By use of bt1500 set and Pars test kit.;Hs_CRP. Timepoint: At the beginning and end of the intervention. Method of measurement: ELISA.;MDA. Timepoint: At the beginning and end of the intervention. Method of measurement: Spectroscopy and photometric method.;Blood Pressure. Timepoint: At the beginning and end of the intervention. Method of measurement: mmHg-piezometer.;Body Mass Index. Timepoint: At the beginning and end of the intervention. Method of measurement: BMI will be calculated as weight (kg)/ height (m)2.;Waist circumference. Timepoint: At the beginning and end of the intervention. Method of measurement: Tape measure.;Hip circumference. Timepoint: At the beginning and end of the intervention. Method of measurement: Tape measure.

—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactRazieh Khorramnazari

School of Nutrition and Food Science

khoramnazari@sums.ac.ir rkhoramnazari@yahoo.com0098 71_372_51001

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026