Nutrition Professionals’ Knowledge, Consumption and Recommendations of Whole Grains

Abstract Background/objectives Epidemiological studies suggest that whole grain intake has inverse associations with low-grade inflammation, but findings regarding refined grains are inconclusive. Our objective was to investigate whether consumption of whole or refined grains is associated with serum high sensitivity CRP (hs-CRP). Subjects/methods The study included 756 generally healthy men and women aged 53–73 years from the Kuopio Ischaemic Heart Disease Risk Factory Study, examined in 1999–2001. Dietary intakes were assessed using 4-day food records. ANCOVA and linear regression were used for analyses. Results The mean intake of whole and refined grains was 136 g/day (SD 80) and 84 g/day (SD 46), respectively. Higher whole grain intake was associated with lower hs-CRP concentration and higher refined grain intake with higher concentration after adjustment for lifestyle and dietary factors. Each 50 g/d higher whole grain intake was associated with 0.12 mg/L (95% Cl 0.02–0.21 mg/L) lower hs-CRP concentration and each 50 g/d higher refined grain intake with 0.23 mg/L (95% Cl 0.08–0.38) higher concentration. Adjustment for fibre from grains attenuated the associations especially with whole grains. There were no statistically significant interactions according to gender or BMI (P for interactions >0.065). Conclusions The results of this study suggest that higher intake of whole grains is associated with lower concentrations of hs-CRP and higher intake of refined grains is associated with higher concentrations. However, especially the association with whole grain intake was attenuated after adjusting for fibre intake from grains, suggesting that cereal fibre may partly explain the association.

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Fermentation of Whole Grain Sorghum (Sorghum bicolor (L.) Moench) with Different Dry Matter Concentrations: Effect on the Apparent Total Tract Digestibility of Energy, Crude Nutrients and Minerals in Growing Pigs

Animals ◽

10.3390/ani11051199 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1199

Author(s):

Reinhard Puntigam ◽

Julia Slama ◽

Daniel Brugger ◽

Karin Leitner ◽

Karl Schedle ◽

...

Keyword(s):

Dry Matter ◽

Latin Square ◽

Grain Sorghum ◽

Whole Grains ◽

Growing Pigs ◽

Whole Grain ◽

Inorganic P ◽

Gross Energy ◽

Sorghum Grain ◽

Sorghum Bicolor L

This study investigated the effects of sorghum ensiled as whole grains with different dry matter concentrations on the apparent total tract digestibility (ATTD) of energy, crude nutrients and minerals in growing pigs. Whole grain sorghum batches with varying dry matter (DM) concentrations of 701 (S1), 738 (S2) and 809 g kg−1 (S3) due to different dates of harvest from the same arable plot, were stored in air-tight kegs (6 L) for 6 months to ensure complete fermentation. Subsequently, 9 crossbred barrows (34.6 ± 1.8 kg; (Duroc x Landrace) × Piétrain)) were used in a 3 × 3 Latin square feeding experiment. Diets were based on the respective sorghum grain silage and were supplemented with additional amino acids, minerals and vitamins to meet or exceed published feeding recommendations for growing pigs. The ATTD of gross energy, dry matter, organic matter, nitrogen-free extracts, and crude ash were higher in S1 compared to S3 treatments (p ≤ 0.05), while S2 was intermediate. Pigs fed S1 showed significantly higher ATTD of phosphorus (P) compared to all other groups while ATTD of calcium was unaffected irrespective of the feeding regime. In conclusion, growing pigs used whole grain sorghum fermented with a DM concentration of 701 g kg−1 (S1) most efficiently. In particular, the addition of inorganic P could have been reduced by 0.39 g kg−1 DM when using this silage compared to the variant with the highest DM value (809 g kg−1).

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Food Choice Decisions of Collegiate Division I Athletes: A Qualitative Exploratory Study

Nutrients ◽

10.3390/nu13072322 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2322

Author(s):

Kaitlyn M. Eck ◽

Carol Byrd-Bredbenner

Keyword(s):

Health Beliefs ◽

Fast Food ◽

Division I ◽

Iron Protein ◽

Food And Nutrition ◽

Fried Foods ◽

Potential Benefits ◽

And Performance ◽

Division I Athletes ◽

Nutrition Professionals

Limited research has examined athletes’ food and health beliefs and decisions and the congruence of these decisions with recommendations from nutrition professionals. This study aimed to improve understanding of athletes’ food-related beliefs and practices to enable nutrition professionals to more effectively enhance performance while protecting athletes’ health. Division I college athletes (n = 14, 64% female) from a variety of sports were recruited to participate in 20-min semi-structured phone interviews about food and nutrition-related behaviors and cognitions. Data were content analyzed to identify themes and trends. Prominent factors influencing athletes’ food choices were potential benefits to health and performance, availability of foods, and recommendations from sports dietitians. Foods commonly consumed by athletes, including fruits, vegetables, and lean protein, were generally healthy and aligned with sports nutrition recommendations. Athletes avoided energy-dense nutrient-poor foods, such as fast food and fried foods, with the goal of improving performance. Some athletes took supplements (i.e., multivitamin, iron, protein) on the premise that they would improve health and enhance performance or recovery. While athletes’ nutrition behaviors are generally congruent with current recommendations, findings highlighted misconceptions held by athletes related to the benefits of some supplements and the belief that packaged/processed foods were inherently less healthy than other options. Nutrition misconceptions held by athletes and incongruities between athletes’ nutrition knowledge and behaviors suggest that dietitians should aim to dispel misconceptions held by athletes and provide additional guidance and information to support athletes’ current healthful behaviors to ensure these behaviors extend beyond their college athletic career.

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Dietary fiber, whole grains, carbohydrate, glycemic index, and glycemic load in relation to risk of prostate cancer

OncoTargets and Therapy ◽

10.2147/ott.s88528 ◽

2015 ◽

pp. 2415 ◽

Cited By ~ 5

Author(s):

Jian-er Tang ◽

Rong-jiang Wang ◽

Yu Chen ◽

Jian-guo Gao

Keyword(s):

Prostate Cancer ◽

Dietary Fiber ◽

Glycemic Index ◽

Glycemic Load ◽

Whole Grains

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A Mini Review of Plant-Based Diets in Hemodialysis

Blood Purification ◽

10.1159/000516249 ◽

2021 ◽

pp. 1-6

Author(s):

Léonie Dupuis ◽

Amanda Brown-Tortorici ◽

Kamyar Kalantar-Zadeh ◽

Shivam Joshi

Keyword(s):

Type 2 Diabetes ◽

Current Literature ◽

Kidney Failure ◽

Whole Grains ◽

Eating Pattern ◽

Prevention And Treatment ◽

Growing Body ◽

Lifestyle Diseases

Background: Plant-based diets are defined as an eating pattern focused on the consumption of unprocessed fruits, vegetables, nuts, whole grains, oils, and beans. They can include various forms of vegetarian, vegan, DASH, and Mediterranean diets. Plant-based diets have proven useful in the prevention and treatment of several lifestyle diseases like type 2 diabetes, hypertension, and obesity. Recently, a growing body of literature has emerged regarding plant-based diets for patients with kidney failure, including those on dialysis. Although evidence is still limited, preliminary findings are encouraging. Summary: This article reviews current literature on the use of plant-based diets in the treatment of patients on dialysis.

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Whole Grains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits

International Journal of Food Science & Technology ◽

10.1111/ijfs.15071 ◽

2021 ◽

Author(s):

Farhana Mehraj Allai ◽

Z R A A Azad ◽

Khalid Gul ◽

B.N. Dar

Keyword(s):

Amino Acid ◽

Mineral Content ◽

Health Benefits ◽

Amino Acid Profile ◽

Whole Grains

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Dietary patterns before and during pregnancy and maternal outcomes: a systematic review

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy216 ◽

2019 ◽

Vol 109 (Supplement_1) ◽

pp. 705S-728S ◽

Cited By ~ 11

Author(s):

Ramkripa Raghavan ◽

Carol Dreibelbis ◽

Brittany L Kingshipp ◽

Yat Ping Wong ◽

Barbara Abrams ◽

...

Keyword(s):

Systematic Review ◽

Health Care ◽

Dietary Patterns ◽

Access To Health Care ◽

Gestational Hypertension ◽

Controlled Trial ◽

Whole Grains ◽

Access To Health ◽

Caucasian Women ◽

Reduced Risk

ABSTRACT Background Hypertensive disorders of pregnancy (HDP) and gestational diabetes mellitus (GDM) are common maternal complications during pregnancy, with short- and long-term sequelae for both mothers and children. Objective Two systematic review questions were used to examine the relation between 1) dietary patterns before and during pregnancy, 2) HDP, and 3) GDM. Methods A search was conducted from January 1980 to January 2017 in 9 databases including PubMed, Embase, and Cochrane. Two analysts independently screened articles using a priori inclusion and exclusion criteria; data were extracted from included articles, and risk of bias was assessed. After qualitative synthesis, a conclusion statement was drafted for each question and the evidence supporting the conclusion was graded. Results Of the 9103 studies identified, 8 [representing 4 cohorts and 1 randomized controlled trial (RCT)] were included for HDP and 11 (representing 6 cohorts and 1 RCT) for GDM. Limited evidence in healthy Caucasian women with access to health care suggests dietary patterns before and during pregnancy that are higher in vegetables, fruits, whole grains, nuts, legumes, fish, and vegetable oils and lower in meat and refined grains are associated with reduced risk of HDP, including preeclampsia and gestational hypertension. Limited but consistent evidence suggests certain dietary patterns before pregnancy are associated with reduced risk of GDM. These protective dietary patterns are higher in vegetables, fruits, whole grains, nuts, legumes, and fish and lower in red and processed meats. Most of the research was conducted in healthy, Caucasian women with access to health care. Insufficient evidence exists on the associations between dietary patterns before and during pregnancy and risk of HDP in minority women and those of lower socioeconomic status, and dietary patterns during pregnancy and risk of GDM. Conclusions Although some conclusions were drawn from these systematic reviews, more research is needed to address gaps and limitations in the evidence.

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