scholarly journals Whole grains beyond fibre: what can metabolomics tell us about mechanisms?

2014 ◽  
Vol 74 (3) ◽  
pp. 320-327 ◽  
Author(s):  
Alastair B. Ross
Keyword(s):  
Disease Risk ◽  
Whole Grains ◽  
Blood Cholesterol ◽  
Whole Grain ◽  
Endogenous Gene ◽  
Nutritional Metabolomics ◽  
Food Structure ◽  
Risk Of Disease ◽  
Branched Chain

Dietary fibre alone does not fully explain the frequent association between greater intake of whole grains and reduced risk of disease in observational studies, and other phytochemicals or food structure may also play an important role. For all the observational evidence for the benefits of a whole-grain-rich diet, we have only limited knowledge of the mechanisms behind this reduction in disease risk, aside from the action of specific cereal fibres on reduction of blood cholesterol and the post-prandial glucose peak. Nutritional metabolomics, the global measurement and interpretation of metabolic profiles, assesses the interaction of food with the endogenous gene–protein cascade and the gut microbiome. This approach allows the generation of new hypotheses which account for systemic effects, rather than just focusing on one or two mechanisms or metabolic pathways. To date, animal and human trials using metabolomics to investigate mechanistic changes to metabolism on eating whole grains and cereal fractions have led to new hypotheses around mechanistic effects of whole grains. These include the role of cereals as a major source of dietary glycine betaine, a possible effect on phospholipid synthesis or metabolism, the role of branched-chain amino acids and improvements in insulin sensitivity, and the possibility that whole grains may have an effect on protein metabolism. These hypotheses help explain some of the observed effects of whole grains, although mechanistic studies using stable isotopes and fully quantitative measures are required to confirm these potential mechanisms.

scholarly journals The associations between whole grain and refined grain intakes and serum C-reactive protein

2021 ◽  
Author(s):  
Riikka E. Taskinen ◽  
Sari Hantunen ◽  
Tomi-Pekka Tuomainen ◽  
Jyrki K. Virtanen
Keyword(s):  
Disease Risk ◽  
High Sensitivity ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Dietary Factors ◽  
Low Grade ◽  
Dietary Intakes ◽  
Whole Grain ◽  
Refined Grains ◽  
Hs Crp

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.

scholarly journals Review of whole grain and dietary fiber recommendations and intake levels in different countries

2020 ◽  
Vol 78 (Supplement_1) ◽  
pp. 29-36
Author(s):  
Kevin Burke Miller
Keyword(s):  
Public Health ◽  
Dietary Fiber ◽  
Disease Risk ◽  
Whole Grains ◽  
Health Needs ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Consumer Adoption ◽  
The Public ◽  
Beijing China

Abstract This review of whole grain and dietary fiber recommendations and intake levels was presented at the symposium on whole grains, dietary fiber, and public health, convened in Beijing, China, on May 11, 2018. The review reflects on inconsistencies among the definitions of whole grains and fiber as well as recommended intake levels in different countries. The lack of consistent dietary recommendations from authoritative sources may delay the regional implementation and consumer adoption of diets that include whole grains and fiber. Currently, few countries include specific intake recommendations for whole grain, and even among those countries with guidance the recommendations can be vague and qualitative. As a result of the well-documented associations between increasing whole grain intake and reduced disease risk, there is compelling evidence to create clear, actionable dietary recommendations for both whole grains and fiber. Furthermore, work is ongoing to develop uniform standards for whole grain and whole-grain food to ensure recommendations are being met. Health and regulatory authorities are encouraged to acknowledge the public health benefits that could be derived from strong, clear whole-grain and dietary fiber recommendations; examine existing definitions (whole grain as an ingredient, whole-grain food, and dietary fiber); and adopt the most appropriate approach to best serve public health needs for their respective populations.

scholarly journals Behavioural, attitudinal and dietary responses to the consumption of wholegrain foods

2003 ◽  
Vol 62 (2) ◽  
pp. 455-467 ◽  
Author(s):  
A. T. Smith ◽  
S. Kuznesof ◽  
D. P. Richardson ◽  
C. J. Seal
Keyword(s):  
Disease Prevention ◽  
Whole Grains ◽  
Dietary Modification ◽  
Whole Grain ◽  
Exact Role ◽  
Regular Consumption ◽  
Lifestyle Practices ◽  
Risk Of Disease ◽  
Grain Foods ◽  
Reduced Risk

Whole grains are important dietary constituents as they provide a plethora of nutrients and protective chemicals that may have synergistic actions in promoting health. Regular consumption of wholegrain foods has been associated with a reduced risk of several chronic diseases such as CHD and certain cancers, although their exact role in disease prevention is not yet fully elucidated. Studies reporting levels of whole grain consumption reveal that those subjects who include higher levels of whole grain foods in their diets also have many other favourable dietary and lifestyle practices. While the actions of these practices and whole grains may not be mutually exclusive, these variables do not appear to explain the reduction in risk of disease observed for high-whole grain consumers. Actual whole grain consumption levels are extremely low and many practical barriers exist to consumer uptake of these foods. Effective communication of the whole grain health message is an important strategy to increase awareness of the importance of whole grains in the diet. Increasing the variety and availability of acceptable wholegrain foods is also important. Whole grain consumption at breakfast can have an important impact on total daily nutrient intakes. This simple dietary modification is potentially relatively easy to achieve and could greatly contribute to increased whole grain intake for many individuals.

Snail species diversity impacts the infection patterns of Echinostoma spp.: Examples from field collected data

2017 ◽  
Vol 62 (3) ◽  
Author(s):  
Michael R. Zimmermann ◽  
Kyle E. Luth ◽  
Gerald W. Esch
Keyword(s):  
Species Diversity ◽  
Disease Risk ◽  
Dilution Effect ◽  
Field Studies ◽  
Snail Species ◽  
Larval Stages ◽  
Infection Dynamics ◽  
Risk Of Disease ◽  
The Impact

AbstractRapid losses of biodiversity due to the changing landscape have spurred increased interest in the role of species diversity and disease risk. A leading hypothesis for the importance of biodiversity in disease reduction is the dilution effect, which suggests that increasing species diversity within a system decreases the risk of disease among the organisms inhabiting it. The role of species diversity in trematode infection was investigated using field studies from sites across the U.S. to examine the impact of snail diversity in the infection dynamics of both first and second intermediate larval stages of

Knowledge, Perceptions, and Consumption of Whole Grains: Among University Students

2013 ◽  
Vol 74 (2) ◽  
pp. 92-95 ◽  
Author(s):  
Brock A. Williams ◽  
M.J. Patricia Mazier
Keyword(s):  
Nursing Students ◽  
Nutrition Education ◽  
Disease Risk ◽  
Whole Grains ◽  
Health Claims ◽  
Whole Grain ◽  
Education Students ◽  
Two Samples ◽  
Nutrition Course ◽  
Second Year

Purpose: Differences in knowledge, perceptions, and consumption of whole grains were compared between students who had taken an introductory university nutrition course and those who had not. Methods: The sample consisted of two groups: 109 students who had completed a nutrition course and 61 who had not. The two samples were drawn from second-year nursing students and students in second-year psychology courses, respectively. All students completed a 25-item questionnaire. Chi-square tests were used to identify associations between completion of a nutrition course and responses. Results: Nutrition education students had more knowledge of whole grain recommendations, of whole grains available in stores, and of whole grains as a factor in disease risk reduction (p<0.05). In contrast, non-nutrition education students had more knowledge of whole grain health claims, reported a greater preference for the taste of whole grains, and had a greater than mean intake of whole grain cereals (p<0.05). Conclusions: This prelimary study indicates that completion of an introductory nutrition course has a greater influence on positive perceptions of whole grains than on students’ consumption frequency or knowledge of whole grains. Further study may provide more information on nutrition education and whole grains.

scholarly journals Whole Grains, Legumes, and the Subsequent Meal Effect: Implications for Blood Glucose Control and the Role of Fermentation

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Janine A. Higgins
Keyword(s):  
Blood Glucose ◽  
Resistant Starch ◽  
Glucose Control ◽  
Blood Glucose Control ◽  
Whole Grains ◽  
Diabetes Incidence ◽  
Whole Grain ◽  
Postprandial Glycemia ◽  
Meal Effect

Whole grains and legumes are known to reduce postprandial glycemia and, in some instances, insulinemia. However, the subsequent meal effect of ingesting whole grains and legumes is less well known. That is, inclusion of whole grains or legumes at breakfast decreases postprandial glycemia at lunch and/or dinner on the same day whereas consumption of a whole grain or lentil dinner reduces glycemia at breakfast the following morning. This effect is lost upon milling, processing, and cooking at high temperatures. The subsequent meal effect has important implications for the control of day-long blood glucose, and may be partly responsible for the reduction in diabetes incidence associated with increased whole grain and legume intake. This paper describes the subsequent meal effect and explores the role of acute glycemia, presence of resistant starch, and fermentation of indigestible carbohydrate as the mechanisms responsible for this effect.

scholarly journals Definitions, regulations, and new frontiers for dietary fiber and whole grains

2020 ◽  
Vol 78 (Supplement_1) ◽  
pp. 6-12
Author(s):  
Renee Korczak ◽  
Joanne L Slavin
Keyword(s):  
Cardiovascular Disease ◽  
Cohort Studies ◽  
Dietary Fiber ◽  
Prospective Cohort ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
The United States ◽  
Whole Grains ◽  
Whole Grain ◽  
Prospective Cohort Studies

Abstract The aim of this article is to review the definitions and regulations for dietary fiber and whole grains worldwide and to discuss barriers to meeting recommended intake levels. Plant foods, such as whole grains, that are rich in dietary fiber are universally recommended in dietary guidance. Foods rich in dietary fiber are recommended for all, but dietary recommendations for whole grains and dietary fiber depend on definitions and regulations. Official recommendations for dietary fiber in the United States and Canada are denoted by dietary reference intakes (DRIs), which are developed by the Institute of Medicine. An adequate intake (AI) for dietary fiber was based on prospective cohort studies of dietary fiber intake and cardiovascular disease risk that found 14 grams of dietary fiber per 1000 kilocalories protected against cardiovascular disease (CVD). This value was used to set AIs for dietary fiber across the life cycle based on recommended calorie intakes. Actual intakes of dietary fiber are generally about half of the recommended levels. Recommendations for whole grain intake are equally challenging, as definitions for whole grain foods are needed to set recommendations. The 2005 Dietary Guidelines for Americans recommended that half of all grain servings be whole grains, but usual intakes are generally less than 1 serving per day, rather than the recommended 3 servings per day. Scientific support for whole grain recommendations is based on the same prospective cohort studies and links to CVD protection used to inform dietary fiber guidance. Thus, dietary fiber is a recommended nutrient and whole grains are a recommended dietary pattern in dietary guidance in North America and around the world. Challenges for attaining recommended intakes of dietary fiber and whole grains include low-carbohydrate diets, low-gluten diets, and public health recommendations to avoid processed foods.

scholarly journals Contaminants in Grain—A Major Risk for Whole Grain Safety?

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1213 ◽  
Author(s):  
Frank Thielecke ◽  
Anne Nugent
Keyword(s):  
Human Health Risk ◽  
Fumonisin B1 ◽  
Whole Grains ◽  
Whole Grain ◽  
Food Borne ◽  
Process Contaminants ◽  
Cadmium And Lead ◽  
Nutritional Benefits ◽  
The Impact

Grains are the main energy and carbohydrate sources for human nutrition globally. Governmental and non-governmental authorities recommend whole grains as a healthy food choice. The role of contaminants in (whole) grains and how to mitigate any potential risk following their consumption has not been reported. With this narrative review, we shed light on the potential human health risk from contaminants in whole grains and elaborate strategies to mitigate such risk. We found that grains represent a significant source of food-borne contaminants, the main ones being; mycotoxins including (A) aflatoxin B1; (B) ochratoxin A; (C) fumonisin B1; (D) deoxynivalenol; (E) zearalenone; toxic metals like arsenic, cadmium and lead; as well as process contaminants such as acrylamide. Whole grains usually contain more contaminants than refined products. However, whole grains also provide more nutrients that may reduce the impact of these contaminants. Strict regulatory thresholds aim to minimize the risk of contaminants to public health. The consumer can further impact on the mitigation of any risk by eating a healthy diet filled with nutrient-dense foods such as whole grains and probiotics. The risk posed by contaminants from whole grains do not outweigh the known nutritional benefits of whole grain consumption.

Accumulation of microelements by different invertebrate trophic groups on wasted lands

2017 ◽  
Vol 7 (4) ◽  
pp. 30-34 ◽  
Author(s):  
O. A. Didur ◽  
Yu. L. Kulbachko ◽  
V. Y. Gasso
Keyword(s):  
Active Agent ◽  
Dry Weight ◽  
Nature Management ◽  
Habitat Transformation ◽  
Natural Landscapes ◽  
Invertebrate Animals ◽  
Risk Of Disease ◽  
Ore Dressing ◽  
Processing Enterprise

<p>The problem of transformation of natural landscapes resulted from the negative technogenic impact is highlighted. It is shown that mining enterprises are powerful anthropo-technical sources of organic and inorganic toxicants entering the environment. Their wastes pollute all components of the ecosystems and negatively influence human health by increasing a risk of disease. The nature of the accumulation of trace elements (Fe, Cu, Zn, Ni, Cd, and Pb) by invertebrate animals of various functional groups under conditions of anthropo-technogenic pressure was studied. The sample plots were located on self-overgrowing sites with ruderal vegetation located in the immediate vicinity of the Mangan ore-dressing and processing enterprise (Dnipropetrovsk region). It is quite naturally that among the studied biogenic microelements (Fe, Cu, Zn and Ni), the phyto-, zoo-, and saprophages in the investigated zone of technogenic pollution most actively accumulate Fe:<em> </em>22758, 17516 and 18884 mg/kg dry weight on average, respectively. There are significant differences (p ≤ 0.05) in the content of studied microelements between saprophages and phytophages. The saprophages accumulate such trace metals as Mn, Cu, Zn and Cd in high quantities, but Ni and Pb – in smaller ones. The saprophagous functional group of invertebrates is an active agent of detritogenesis, in the conditions of modern nature management it acts as a powerful element of ecosystem engineering (habitat transformation), the main ecological role of which is to modify the habitat of other soil biota. In addition, the saprophages fulfil their concentrating geochemical function. They actively participate in the most important soil biochemical process: the formation of humus, the migration of microelements along trophic chains, the biological cycle in general, and provide such supporting ecosystem services as increasing soil fertility and nutrient cycling.</p>

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