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Evaluation of lipoproteins and high sensitivity crp in consumers of bakery products.

Petra LenártováMartina GažarováJana KopčekováJana Mrázová
Published in: Roczniki Panstwowego Zakladu Higieny (2024)
The measurement of the lipid profile showed that the average levels of TC, LDL and HDL, there were above the reference value in each of the three measurements performed. Through the analysis of TG, we found normal values and during the study there was a slight decrease. Furthermore, we found that intervention with bakery products containing gluten was associated with an increase in hs-CRP levels in our probands.
Keyphrases
  • randomized controlled trial
  • celiac disease