scholarly journals Whole grains and human health

2004 ◽  
Vol 17 (1) ◽  
pp. 99-110 ◽  
Author(s):  
Joanne Slavin
Keyword(s):  
Dietary Fibre ◽  
Blood Lipid ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Trace Minerals ◽  
Whole Grain ◽  
Protective Properties ◽  
Usual Intake ◽  
High Concentrations ◽  
Diabetes And Obesity

Epidemiological studies find that whole-grain intake is protective against cancer, CVD, diabetes, and obesity. Despite recommendations to consume three servings of whole grains daily, usual intake in Western countries is only about one serving/d. Whole grains are rich in nutrients and phytochemicals with known health benefits. Whole grains have high concentrations of dietary fibre, resistant starch, and oligosaccharides. Whole grains are rich in antioxidants including trace minerals and phenolic compounds and these compounds have been linked to disease prevention. Other protective compounds in whole grains include phytate, phyto-oestrogens such as lignan, plant stanols and sterols, and vitamins and minerals. Published whole-grain feeding studies report improvements in biomarkers with whole-grain consumption, such as weight loss, blood-lipid improvement, and antioxidant protection. Although it is difficult to separate the protective properties of whole grains from dietary fibre and other components, the disease protection seen from whole grains in prospective epidemiological studies far exceeds the protection from isolated nutrients and phytochemicals in whole grains.

scholarly journals Why whole grains are protective: biological mechanisms

2003 ◽  
Vol 62 (1) ◽  
pp. 129-134 ◽  
Author(s):  
Joanne Slavin
Keyword(s):  
Biological Effects ◽  
Blood Lipid ◽  
Short Chain Fatty Acids ◽  
Epidemiological Studies ◽  
Glycaemic Index ◽  
Whole Grains ◽  
Whole Grain ◽  
Biological Mechanisms ◽  
Glycaemic Load ◽  
Diabetes And Obesity

Epidemiological studies find that whole-grain intake is protective against cancer, cardiovascular disease, diabetes and obesity. Potential mechanisms for this protection are diverse since whole grains are rich in nutrients and phytochemicals. First, whole grains are concentrated sources of dietary fibre, resistant starch and oligosaccharides, carbohydrates that escape digestion in the small intestine and are fermented in the gut, producing short-chain fatty acids (SCFA). SCFA lower colonic pH, serve as an energy source for the colonocytes and may alter blood lipids. These improvements in the gut environment may provide immune protection beyond the gut. Second, whole grains are rich in antioxidants, including trace minerals and phenolic compounds, and these compounds have been linked to disease prevention. Additionally, whole grains mediate insulin and glucose responses. Although lower glycaemic load and glycaemic index have been linked to diabetes and obesity, risk of cancers such as colon and breast cancer have also been linked to high intake of readily-available carbohydrate. Finally, whole grains contain many other compounds that may protect against chronic disease. These compunds include phytate, phyto-oestrogens such as lignan, plant stanols and sterols, and vitamins and minerals. As a consequence of the traditional models of conducting nutrition studies on isolated nutrients, few studies exist on the biological effects of increased whole-grain intake. The few whole-grain feeding studies that are available show improvements in biomarkers with whole-grain consumption, such as weight loss, blood lipid improvement and antioxidant protection.

The health benefits of whole grains and fibre

2014 ◽  
Vol 44 (6) ◽  
pp. 492-519 ◽  
Author(s):  
Carrie Ruxton ◽  
Emma Derbyshire
Keyword(s):  
Dietary Fibre ◽  
Observational Studies ◽  
Health Benefits ◽  
Blood Lipid ◽  
Whole Grains ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Appetite Control ◽  
Content Type ◽  
Medline Search

Purpose – The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health. Design/methodology/approach – A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years. Findings – A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods. Practical implications – Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre. Originality/value – This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.

scholarly journals Rye, lignans and human health

2003 ◽  
Vol 62 (1) ◽  
pp. 193-199 ◽  
Author(s):  
Göran Hallmans ◽  
Jie-Xian Zhang ◽  
Eva Lundin ◽  
PäR Stattin ◽  
Anders Johansson ◽  
...  
Keyword(s):  
Protective Effect ◽  
Dietary Fibre ◽  
Human Subjects ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Myocardial Infarctions ◽  
Protective Effects ◽  
Whole Grain ◽  
Blood Concentrations ◽  
Plant Lignans

Rye bran contains a high content not only of dietary fibre, but also of plant lignans and other bioactive compounds in the so-called dietary fibre complex. Blood concentrations of lignans such as enterolactone have been used as biomarkers of intake of lignan-rich plant food. At present, evidence from studies in human subjects does not warrant the conclusion that rye, whole grains or phyto-oestrogens protect against cancer. Some studies, however, have pointed in that direction, especially in relation to cancers of the upper digestive tract. A number of prospective epidemiological studies have clearly shown a protective effect of whole-grain cereals against myocardial infarctions. A corresponding protective effect against diabetes and ischaemic stroke (brain infarct) has also been demonstrated. It seems reasonable to assume that these protective effects are associated with one or more factors in the dietary fibre complex.

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

2019 ◽  
Vol 121 (8) ◽  
pp. 914-937 ◽  
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.

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Whole grains protect against atherosclerotic cardiovascular disease

2003 ◽  
Vol 62 (1) ◽  
pp. 135-142 ◽  
Author(s):  
James W. Anderson
Keyword(s):  
Cardiovascular Disease ◽  
Vascular Reactivity ◽  
Ldl Cholesterol ◽  
Hdl Cholesterol ◽  
Whole Grains ◽  
Atherosclerotic Cardiovascular Disease ◽  
Protective Effects ◽  
Whole Grain ◽  
Cholesterol Levels ◽  
Diabetes And Obesity

Atherosclerotic cardiovascular disease (ASCVD) is the most common cause of death in most Western countries. Nutrition factors contribute importantly to this high risk for ASCVD. Favourable alterations in diet can reduce six of the nine major risk factors for ASCVD, i.e. high serum LDL-cholesterol levels, high fasting serum triacylglycerol levels, low HDL-cholesterol levels, hypertension, diabetes and obesity. Wholegrain foods may be one the healthiest choices individuals can make to lower the risk for ASCVD. Epidemiological studies indicate that individuals with higher levels (in the highest quintile) of whole-grain intake have a 29% lower risk for ASCVD than individuals with lower levels (lowest quintile) of whole-grain intake. It is of interest that neither the highest levels of cereal fibre nor the highest levels of refined cereals provide appreciable protection against ASCVD. Generous intake of whole grains also provides protection from development of diabetes and obesity. Diets rich in whole-grain foods tend to decrease serum LDL-cholesterol and triacylglycerol levels as well as blood pressure while increasing serum HDL-cholesterol levels. Whole-grain intake may also favourably alter antioxidant status, serum homocysteine levels, vascular reactivity and the inflammatory state. Whole-grain components that appear to make major contributions to these protective effects are: dietary fibre; vitamins; minerals; antioxidants; phytosterols; other phytochemicals. Three servings of whole grains daily are recommended to provide these health benefits.

scholarly journals Dietary fibre, nuts and cardiovascular diseases

2006 ◽  
Vol 96 (S2) ◽  
pp. S45-S51 ◽  
Author(s):  
Jordi Salas-Salvadó ◽  
Mónica Bulló ◽  
Ana Pérez-Heras ◽  
Emilio Ros
Keyword(s):  
Dietary Fibre ◽  
Cardiovascular Health ◽  
Postprandial Glucose ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Blood Cholesterol ◽  
Glucose Response ◽  
Soluble Fibre ◽  
Edible Seeds ◽  
Vegetable Foods

Dietary fibre has a range of metabolic health benefits. Through a variety of mechanisms, dietary fibre, and the viscous variety in particular, slows down gastric emptying and intestinal transit, decreases the rate of intestinal carbohydrate absorption, and increases faecal bile acid excretion. Therefore, consumption of some types of soluble fibre can enhance satiety, which is associated with a lower BMI, and reduce blood cholesterol and the postprandial glucose response. Surprisingly, the consumption of insoluble fibre from whole grains, though metabolically inert, has been associated with a reduction in the risk of developing coronary heart disease and diabetes in epidemiological studies. The likely reason is that whole grains, like nuts, legumes and other edible seeds, contain many bioactive phytochemicals and various antioxidants. After cereals, nuts are the vegetable foods that are richest in fibre, which may partly explain their benefit on the lipid profile and cardiovascular health.

scholarly journals Whole Grain Consumption for the Prevention and Treatment of Breast Cancer

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1769 ◽  
Author(s):  
Mingsi Xie ◽  
Jie Liu ◽  
Rong Tsao ◽  
Ziyuan Wang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Inverse Correlation ◽  
Underlying Mechanism ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Future Perspective ◽  
Whole Grain ◽  
Current Review ◽  
Prevention And Treatment ◽  
Important Food Source

Breast cancer is one of the most common and malignant cancers among females worldwide. Several epidemiological studies have indicated the inverse correlation between the intake of whole grains and the incidence of breast cancer. Whole grains are the most fundamental and important food source of bioactive phytochemicals, which have well-defined roles in the management of each stage of breast carcinogenesis. To better understand the value of whole grains in future prevention and treatment of breast cancer, the effects and possible mechanisms of six different whole grain cereals, which are the most commonly consumed throughout the world, are introduced in the current review. Moreover, the bioactive compounds extracted from whole grains are adequately formulated and the underlying mechanism of action is illustrated. In addition, the present limitations and future perspective of whole grain consumption for breast cancer are also concluded. The objective of this review is to promote the development of nutraceutical and functional food from whole grains and its application for reducing the risk of breast cancer.

scholarly journals The Association between Whole Grain Products Consumption and Successful Aging: A Combined Analysis of MEDIS and ATTICA Epidemiological Studies

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1221 ◽  
Author(s):  
Alexandra Foscolou ◽  
Nathan M. D’Cunha ◽  
Nenad Naumovski ◽  
Stefanos Tyrovolas ◽  
Christina Chrysohoou ◽  
...  
Keyword(s):  
Successful Aging ◽  
Epidemiological Studies ◽  
Population Based ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Cross Sectional ◽  
Aging Index ◽  
Health Related ◽  
Old Men

The quality of carbohydrates in the diet, including whole grains, matters greatly to health. There is emerging evidence supporting various protective effects from whole grain consumption against certain chronic diseases. However, being free of disease is not a requirement for healthy ageing, as many older adults have one or more health conditions but, when well controlled, have little influence on their wellbeing. The present study aimed to evaluate the association between whole grain consumption on successful aging, through an analysis of a sample of n = 3349, over-50-years-old men and women participating in the ATTICA and MEDIS population-based cross-sectional studies. Successful aging was evaluated using the validated successful aging index (SAI, range 0–10) comprising of health-related social, lifestyle and clinical components. High whole grain intake was positively associated with SAI as compared with low (b ± SE: 0.278 ± 0.091, p = 0.002), whereas no significant associations were observed between moderate whole grain consumption and SAI (p > 0.05). Increased whole grain intake has been associated with several health benefits, and, as is shown here, with higher successful aging levels. Therefore, consumption of whole grains should be encouraged, especially by replacing refined grains, without increasing total energy intake.

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