Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Positive influences of family members have been associated with a high probability of children’s daily breakfast consumption. Therefore, the aim of this study was to scrutinize the association of breakfast routines between mothers and their children. The baseline data of the Feel4Diabetes-study was obtained in 9760 children (49.05% boys)–mother pairs in six European countries. A parental self-reported questionnaire gauging the frequency of breakfast consumption and of breakfast´ foods and beverages consumption was used. Agreement in routines of mothers and their children’s breakfast consumption was analyzed in sex-specific crosstabs. The relationship of breakfast routine and food groups’ consumption between mothers and their children was assessed with analysis of covariance. The highest proportion of children who always consumed breakfast were those whose mothers always consumed it. Children consuming breakfast regularly had a higher intake of milk or unsweetened dairy products and all kind of cereal products (low fiber and whole-grain) than occasional breakfast consumers (p < 0.05). The strong similarity between mothers and children suggests a transfer of breakfast routine from mothers to their children, as a high proportion of children who usually consume breakfast were from mothers also consuming breakfast. All breakfast foods and beverages consumption frequencies were similar between children and their mothers.

Download Full-text

Effects of Taurocholic Acid on Glycemic, Glucagon-like Peptide-1, and Insulin Responses to Small Intestinal Glucose Infusion in Healthy Humans

The Journal of Clinical Endocrinology & Metabolism ◽

10.1210/jc.2012-3961 ◽

2013 ◽

Vol 98 (4) ◽

pp. E718-E722 ◽

Cited By ~ 49

Author(s):

Tongzhi Wu ◽

Michelle J. Bound ◽

Scott D. Standfield ◽

Karen L. Jones ◽

Michael Horowitz ◽

...

Keyword(s):

Taurocholic Acid ◽

Glucose Infusion ◽

Healthy Humans ◽

Glucagon Like Peptide ◽

Small Intestinal ◽

Glucagon Like Peptide 1 ◽

Insulin Responses

Download Full-text

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Nutrients ◽

10.3390/nu11102441 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2441 ◽

Cited By ~ 3

Author(s):

Cristina Proserpio ◽

Vera Lavelli ◽

Francesca Gallotti ◽

Monica Laureati ◽

Ella Pagliarini

Keyword(s):

Pleurotus Ostreatus ◽

Vitamin D2 ◽

Food Fortification ◽

Whole Grain ◽

Food Neophobia ◽

Cereal Product ◽

Whole Grain Cereal

Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children’s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9–11 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children.

Download Full-text

Whole grain cereal diets for rabbits

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600015087 ◽

1984 ◽

Vol 1984 ◽

pp. 154-154

Author(s):

Mary Payne ◽

E. Owen ◽

B.S. Capper ◽

J.F. Wood

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Whole Grain ◽

Tropical Conditions ◽

Gross Energy ◽

Feeding Trials ◽

Pelleted Diet ◽

Whole Grain Cereal

The suitability of feeding whole grain cereal (maize or sorghum) in diets was investigated in three individual-feeding trials conducted under simulated tropical conditions. In each trial rabbits were allocated to one of four diets (Table 1); complete pelleted diet based on maize (PM), whole maize plus pelleted concentrate supplement (WM), complete pelleted diet based on sorghum (PS) or whole sorghum plus pelleted concentrate supplement (WS). In Trial 1 whole maise and whole sorghum contained 84 and 103 g crude protein/kg dry matter (DM) respectively. In Trials 3 and 3 whole maize and whole sorghum contained 60 and 98 g crude protein/kg DM and 18.87 and 18.67 MJ gross energy/kg DM respectively.

Download Full-text

Whole grain, bran and cereal fibre consumption and CVD: a systematic review

British Journal Of Nutrition ◽

10.1017/s000711451900031x ◽

2019 ◽

Vol 121 (8) ◽

pp. 914-937 ◽

Cited By ~ 6

Author(s):

Eden M. Barrett ◽

Marijka J. Batterham ◽

Sumantra Ray ◽

Eleanor J. Beck

Keyword(s):

Epidemiological Studies ◽

Whole Grains ◽

Fibre Content ◽

Future Research ◽

Protective Effects ◽

Whole Grain ◽

Cvd Risk ◽

Methodical Approach ◽

Grain Foods ◽

Whole Grain Cereal

AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.

Download Full-text