Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement.

Both groups exhibited a significant decrease in LDL-P size; however, the absolute change in LDL-P size did not differ significantly between the groups, and the percent change in LDL-P size in the PS-C group showed borderline significance (−0.89%) compared to the PL-C group.

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However, soy bread had a marginally significant effect on diastolic blood pressure (DBP).

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However, there was a nonsignificant trend for fortified bread to have a lower peak in detected parameters than control bread and no differences in satiety [ 39 ].

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While specific metabolic parameters, such as serum triglycerides, serum low-density lipoprotein cholesterol, insulin, and homeostatic model assessment of insulin resistance, decreased after 6 weeks, these changes did not reach statistical significance.

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