I just came across this interesting study and I'm not sure what to make of it.

In a randomized controlled trial, participants were fed either white bread or whole grain sourdough style wheat bread for 6-weeks (the whole wheat contained some other ingredients, inclduing flax and soy).

They also measured ApoE genotype (there's been some discussion of ApoE on PH before, but I don't know much about it myself).

At first no major differences were noted but "When genetic variation was considered, albeit limited by retrospective assessment, it was found that in those with the APOE E3/E3 genotype, whole grain wheat sourdough bread unfavourably increased LDL-cholesterol in NGI participants".

So people with a copy of either ApoE2 or ApoE4 didn't experience this. I guess that leaves me with 2 questions:

1. Why did the whole grain bread increase LDL compared to white bread?
2. Why was this effect only seen in people homozygous for ApoE3?

I just came across this interesting study and I'm not sure what to make of it.

In a randomized controlled trial, participants were fed either white bread or whole grain sourdough style wheat bread for 6-weeks (the whole wheat contained some other ingredients, inclduing flax and soy).

They also measured ApoE genotype (there's been some discussion of ApoE on PH before, but I don't know much about it myself).

At first no major differences were noted but "When genetic variation was considered, albeit limited by retrospective assessment, it was found that in those with the APOE E3/E3 genotype, whole grain wheat sourdough bread unfavourably increased LDL-cholesterol in NGI participants".

So people with a copy of either ApoE2 or ApoE4 didn't experience this. I guess that leaves me with 2 questions:

1. Why did the whole grain bread increase LDL compared to white bread?
2. Why was this effect only seen in people homozygous for ApoE3?

I just came across this interesting study and I'm not sure what to make of it.

In a randomized controlled trial, participants were fed either white bread or whole grain sourdough style wheat bread for 6-weeks (the whole wheat contained some other ingredients, inclduing flax and soy).

They also measured ApoE genotype (there's been some discussion of ApoE on PH before, but I don't know much about it myself).

At first no major differences were noted but "When genetic variation was considered, albeit limited by retrospective assessment, it was found that in those with the APOE E3/E3 genotype, whole grain wheat sourdough bread unfavourably increased LDL-cholesterol in NGI participants".

So people with a copy of either ApoE2 or ApoE4 didn't experience this. I guess that leaves me with 2 questions:

1. Why did the whole grain bread increase LDL compared to white bread?
2. Why was this effect only seen in people homozygous for ApoE3?