scholarly journals Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research

2003 ◽  
Vol 62 (1) ◽  
pp. 25-29 ◽  
Author(s):  
Koh-Banerjee Pauline ◽  
Eric B. Rimm
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Gut Hormones ◽  
Epidemiological Data ◽  
Postprandial Glucose ◽  
Glycaemic Index ◽  
Whole Grains ◽  
Future Research ◽  
Whole Grain ◽  
Grain Foods

The epidemiological data that directly examine whole grain v. refined grain intake in relation to weight gain are sparse. However, recently reported studies offer insight into the potential role that whole grains may play in body-weight regulation due to the effects that the components of whole grains have on hormonal factors, satiety and satiation. In both clinical trials and observational studies the intake of whole-grain foods was inversely associated with plasma biomarkers of obesity, including insulin, C-peptide and leptin concentrations. Whole-grain foods tend to have low glycaemic index values, resulting in lower postprandial glucose responses and insulin demand. High insulin levels may promote obesity by altering adipose tissue physiology and by enhancing appetite. The fibre content of whole grains may also affect the secretion of gut hormones, independent of glycaemic response, that may act as satiety factors. Future studies may examine whether whole grain intake is directly related to body weight, and whether the associations are primarily driven by components of the grain, including dietary fibre, bran or germ.

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.

Factors limiting the intake of feed by sheep. VIII.* The roughage requirement of the ruminant lamb fed on concentrate diets based on wheat

1974 ◽  
Vol 25 (2) ◽  
pp. 349 ◽  
Author(s):  
RH Weston
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Volatile Fatty Acids ◽  
Body Weight Gain ◽  
Whole Grains ◽  
Water Soluble ◽  
Feed Consumption ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat

The voluntary feed consumption (VFC) and body weight gain of lambs initially 12 weeks old and weighing 22 kg were measured when diets based on whole wheat grain and varying in straw content were offered. The basal diet comprised, on an organic matter (OM) basis, about 82 parts whole wheat grain and 18 parts protein concentrate; ground wheaten straw was added to provide diets with 2%, 7% or 13% straw. Daily VFC, expressed in relation to body weight in kg0.75 (BW0.75), increased from 85.6 with 2% straw through 90.4 with 7% straw to 94.2 with 13% straw. The corresponding OM digesti bilities were calculated to range from 84.8 to 77.6%. However, the intake of digestible OM and the rate of body weight gain were not affected by the straw content of the diet, the respective mean values for all lambs being 73g/day BW0.75 and 293 g/day. Lambs initially 25 weeks old and weighing 38 kg were offered a diet (2% straw) based on wheat in which the wheat was presented either as whole grains or in ground and pelleted form. With the whole grain diet the daily rates of OM intake, digestible OM intake and body weight gain were 75.6 g/ BW0.75, 64.7 and 254 g respectively; the corresponding values with the ground grain diet were about 20% lower. Studies involving the slaughter of animals showed that a large proportion of the wheat grain consumed reached the rumen in the form of whole grains and these contributed significantly to the dry matter of the ruminal digesta. The rate of ruminal digestion of whole wheat grains was slow (37% in 96 hr) when the sheep were given a diet based on wheat. By contrast, when a roughage diet was consumed the rate was high (81% in 96 hr). Fractured grain was rapidly digested in the rumen (67% in 20 hr). The mean residence time of water-soluble marker in the rumen and the rate of digesta flow from the rumen were greater in fistulated sheep given a whole grain diet than with a ground grain diet. The diets also differed with respect to the concentration of potassium in rumen liquor, the rumen potassium pool size and the rate of flow of sodium and volatile fatty acids to the omasum. It was concluded that the roughage requirement of the ruminant lamb fed on concentrate diets based on whole wheat did not exceed the equivalent of 2 g ground straw per 100 g diet. The possibility of a higher roughage requirement with ground wheat diets is suggested. ___________________ *Part VII, Aust. J. Agric. Res., 24: 387 (1973).

scholarly journals Effects of sleeve gastrectomy and ileal transposition, alone and in combination, on food intake, body weight, gut hormones, and glucose metabolism in rats

2013 ◽  
Vol 305 (4) ◽  
pp. E507-E518 ◽  
Author(s):  
S. Nausheen ◽  
I. H. Shah ◽  
A. Pezeshki ◽  
D. L. Sigalet ◽  
P. K. Chelikani
Keyword(s):  
Body Weight ◽  
Sleeve Gastrectomy ◽  
Weight Gain ◽  
Food Intake ◽  
Glucose Metabolism ◽  
Glucose Tolerance ◽  
Gut Hormones ◽  
Ileal Transposition ◽  
Gastric Restriction ◽  
Peripheral Tissues

Bariatric surgeries are hypothesized to produce weight loss and improve diabetes control by multiple mechanisms including gastric restriction and lower gut stimulation; the relative importance of these mechanisms remains poorly understood. We compared the effects of a typical foregut procedure, sleeve gastrectomy, (SG) with a primarily hindgut surgery, ileal transposition (IT), alone and together (SGIT), or sham manipulations, on food intake, body weight, gut hormones, glucose tolerance, and key markers of glucose homeostasis in peripheral tissues of adult male Sprague-Dawley rats (450–550 g, n = 7–9/group). SG, IT, and SGIT surgeries produced transient reduction in food intake and weight gain; the effects of SG and IT on intake and body weight were nonadditive. SG, IT, and SGIT surgeries resulted in increased tissue expression and plasma concentrations of the lower gut hormones glucagon-like peptide-1 and peptide YY and decreased plasma glucose-dependent insulinotropic peptide, insulin, and leptin concentrations. Despite transient effects on intake and weight gain, the SG, IT, and SGIT surgeries produced a significant improvement in glucose tolerance. In support of glycemic improvements, the protein abundance of key markers of glucose metabolism (e.g., GLUT4, PKA, IRS-1) in muscle and adipose tissue were increased, whereas the expression of key gluconeogenic enzyme in liver (G-6-Pase) were decreased following the surgeries. Therefore, our data suggest that enhanced lower gut stimulation following SG, IT, and SGIT surgeries leads to transient reduction in food intake and weight gain together with enhanced secretion of lower gut hormones and improved glucose clearance by peripheral tissues.

scholarly journals Whole grain food intake elevates serum enterolactone

2002 ◽  
Vol 88 (2) ◽  
pp. 111-116 ◽  
Author(s):  
David R. Jacobs ◽  
Mark A. Pereira ◽  
Katariina Stumpf ◽  
Joel J. Pins ◽  
Herman Adlercreutz
Keyword(s):  
Food Intake ◽  
Washout Period ◽  
Random Order ◽  
Whole Grains ◽  
Whole Grain ◽  
Feeding Study ◽  
Grain Foods ◽  
Reduced Risk

Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6–9 weeks. Serum enterolactone concentrations were higher when eating the wholegrain than the refined-grain diet by 6·2 (within person SE 1·7) nmol/l (P=0·0008). Most of the increase in serum enterolactone when eating the wholegrain diet occurred within 2 weeks, though the serum enterolactone difference between wholegrain and refined-grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in whole grains.

scholarly journals Factors Influencing British Adolescents’ Intake of Whole Grains: A Pilot Feasibility Study Using SenseCam Assisted Interviews

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2620 ◽  
Author(s):  
Maya Kamar ◽  
Charlotte Evans ◽  
Siobhan Hugh-Jones
Keyword(s):  
Young People ◽  
Feasibility Study ◽  
Whole Grains ◽  
Future Research ◽  
Online Media ◽  
Whole Grain ◽  
Dietary Choices ◽  
Raising Awareness ◽  
Pilot Feasibility Study ◽  
Depth Interviews

High whole grain intake is beneficial for health. However, adolescents consume low levels of whole grain and the understanding of the underpinning reasons for this is poor. Using a visual, participatory method, we carried out a pilot feasibility study to elicit in-depth accounts of young people’s whole grain consumption that were sensitive to their dietary, familial and social context. Furthermore, we explored barriers and suggested facilitators to whole grain intake and assessed the feasibility of using SenseCam to engage adolescents in research. Eight British adolescents (aged 11 to 16 years) wore a SenseCam device which auto-captured images every twenty seconds for three consecutive days. Participants then completed traditional 24-hour dietary recalls followed by in-depth interviews based on day three SenseCam images. Interview data were subjected to thematic analysis. Findings revealed that low adolescent whole grain intake was often due to difficulty in identifying whole grain products and their health benefits; and because of poor availability in and outside of the home. The images also captured the influence of parents and online media on adolescent daily life and choices. Low motivation to consume whole grains, a common explanation for poor diet quality, was rarely mentioned. Participants proposed that adolescent whole grain consumption could be increased by raising awareness through online media, improved sensory appeal, increased availability and variety, and tailoring of products for young people. SenseCam was effective in engaging young people in dietary research and capturing data relevant to dietary choices, which is useful for future research.

scholarly journals Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

BMJ ◽  
2020 ◽  
pp. m2206 ◽  
Author(s):  
Yang Hu ◽  
Ming Ding ◽  
Laura Sampson ◽  
Walter C Willett ◽  
JoAnn E Manson ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Brown Rice ◽  
Whole Grains ◽  
Health Study ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Hazard Ratios ◽  
Grain Foods

Abstract Objective To examine the associations between the intake of total and individual whole grain foods and the risk of type 2 diabetes. Design Prospective cohort studies. Setting Nurses’ Health Study (1984-2014), Nurses’ Health Study II (1991-2017), and Health Professionals Follow-Up Study (1986-2016), United States. Participants 158 259 women and 36 525 men who did not have type 2 diabetes, cardiovascular disease, or cancer at baseline. Main outcome measures Self-reports of incident type 2 diabetes by participants identified through follow-up questionnaires and confirmed by a validated supplementary questionnaire. Results During 4 618 796 person years of follow-up, 18 629 participants with type 2 diabetes were identified. Total whole grain consumption was categorized into five equal groups of servings a day for the three cohorts. After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% (95% confidence interval 26% to 33%) lower rate of type 2 diabetes compared with those in the lowest category. For individual whole grain foods, pooled hazard ratios (95% confidence intervals) for type 2 diabetes in participants consuming one or more servings a day compared with those consuming less than one serving a month were 0.81 (0.77 to 0.86) for whole grain cold breakfast cereal, 0.79 (0.75 to 0.83) for dark bread, and 1.08 (1.00 to 1.17) for popcorn. For other individual whole grains with lower average intake levels, comparing consumption of two or more servings a week with less than one serving a month, the pooled hazard ratios (95% confidence intervals) were 0.79 (0.75 to 0.83) for oatmeal, 0.88 (0.82 to 0.94) for brown rice, 0.85 (0.80 to 0.90) for added bran, and 0.88 (0.78 to 0.98) for wheat germ. Spline regression showed a non-linear dose-response association between total whole grain intake and the risk of type 2 diabetes where the rate reduction slightly plateaued at more than two servings a day (P<0.001 for curvature). For whole grain cold breakfast cereal and dark bread, the rate reduction plateaued at about 0.5 servings a day. For consumption of popcorn, a J shaped association was found where the rate of type 2 diabetes was not significantly raised until consumption exceeded about one serving a day. The association between higher total whole grain intake and lower risk of type 2 diabetes was stronger in individuals who were lean than in those who were overweight or obese (P=0.003 for interaction), and the associations did not vary significantly across levels of physical activity, family history of diabetes, or smoking status. Conclusion Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, dark bread, brown rice, added bran, and wheat germ, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.

scholarly journals Healthy whole-grain choices for children and parents: a multi-component school-based pilot intervention

2008 ◽  
Vol 11 (8) ◽  
pp. 849-859 ◽  
Author(s):  
Teri L Burgess-Champoux ◽  
Hing Wan Chan ◽  
Renee Rosen ◽  
Len Marquart ◽  
Marla Reicks
Keyword(s):  
Cognitive Theory ◽  
Whole Grains ◽  
Intervention School ◽  
Whole Grain ◽  
Post Intervention ◽  
Role Modelling ◽  
School Based ◽  
Children And Parents ◽  
Pilot Intervention ◽  
Grain Foods

AbstractObjectiveThe aim of the present study was to pilot-test a school-based intervention designed to increase consumption of whole grains by 4th and 5th grade children.DesignThis multi-component school-based pilot intervention utilised a quasi-experimental study design (intervention and comparison schools) that consisted of a five-lesson classroom curriculum based on Social Cognitive Theory, school cafeteria menu modifications to increase the availability of whole-grain foods and family-oriented activities. Meal observations of children estimated intake of whole grains at lunch. Children and parents completed questionnaires to assess changes in knowledge, availability, self-efficacy, usual food choice and role modelling.Setting/sampleParent/child pairs from two schools in the Minneapolis metropolitan area; 67 in the intervention and 83 in the comparison school.ResultsWhole-grain consumption at the lunch meal increased by 1 serving (P< 0·0001) and refined-grain consumption decreased by 1 serving for children in the intervention school compared with the comparison school post-intervention (P< 0·001). Whole-grain foods were more available in the lunches served to children in the intervention school compared with the comparison school post-intervention (P< 0·0001). The ability to identify whole-grain foods by children in both schools increased, with a trend towards a greater increase in the intervention school (P= 0·06). Parenting scores for scales for role modelling (P< 0·001) and enabling behaviours (P< 0·05) were significantly greater for parents in the intervention school compared with the comparison school post-intervention.ConclusionsThe multi-component school-based programme implemented in the current study successfully increased the intake of whole-grain foods by children.

scholarly journals WIC Households’ Bread and Cold Cereal Purchases: When They Use Benefits Versus Paying Out of Pocket

2018 ◽  
Vol 33 (1) ◽  
pp. 79-86
Author(s):  
Hayden Stewart ◽  
Patrick W. McLaughlin ◽  
Diansheng Dong ◽  
Elizabeth Frazão
Keyword(s):  
Nutrition Education ◽  
Positive Association ◽  
Whole Grains ◽  
Whole Grain ◽  
Payment Methods ◽  
Food Purchases ◽  
The Us ◽  
Women And Children ◽  
Supplemental Nutrition Program ◽  
Grain Foods

Purpose: The US Department of Agriculture’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) seeks to improve the health of participating women and children by providing nutrition education and a monthly package of supplemental foods including whole grain bread and cereal. While some studies confirm that participants consume more whole grains, others find no effect. In this study, we hypothesize that the positive association between WIC and whole grains is being reduced in size and consistency by several factors. Design/Setting/Participants: American households were surveyed about their food purchases. Overall response rate was 45.6%. A total of 4826 households completed the survey including 471 WIC households. Measures: The survey recorded households’ purchases of refined and whole grains in bread and cereal over 1 week. Analysis: T tests were used to compare the bread and cereal purchases of WIC and eligible, non-WIC households. Probit models were also estimated to assess a WIC household’s likelihood to choose whole grain foods when using benefits versus other payment methods. Results: On average, WIC households acquired more whole grains in bread than eligible, non-WIC households (1.33 vs 0.72 ounce equivalents per household member aged 1 year or older; P < .05). No difference is found for cereal ( P > .10). Moreover, when using payment methods other than WIC benefits, WIC participants are 19% less likely than other households to choose whole grain bread ( P < .05) and 20% less likely to choose a whole grain cold cereal ( P < .05), which suggests that WIC-provided foods may replace some whole grains participants would otherwise buy for themselves. Conclusion: WIC is positively associated with whole grains. However, the association is stronger for bread than cereal. Moreover, foods provided through the program may partially replace whole grains that WIC households would otherwise buy for themselves.

scholarly journals The Impact of Step Recommendations on Body Composition and Physical Activity Patterns in College Freshman Women: A Randomized Trial

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Bruce W. Bailey ◽  
Ciera L. Bartholomew ◽  
Caleb Summerhays ◽  
Landon Deru ◽  
Sharla Compton ◽  
...  
Keyword(s):  
Physical Activity ◽  
Body Composition ◽  
Body Weight ◽  
Weight Gain ◽  
Activity Patterns ◽  
Future Research ◽  
First Year ◽  
Dietary Interventions ◽  
First Year Of College ◽  
The Impact

Purpose. Transitioning from high school to college generally results in reduced physical activity and weight gain at a rate that is higher than the general population. The purpose of this study was to examine the effects of three progressively higher step recommendations over 24 weeks on changes in body weight and body composition. Methods. Ninety-two freshmen college women wore a multifunction pedometer for 24 weeks after being randomly assigned to a daily step level: 10,000, 12,500, or 15,000. Pedometer data were downloaded every two weeks and participants were counseled on meeting their step recommendation. Body weight and body composition were assessed at baseline and 24 weeks. Body composition was assessed by dual X-ray absorptiometry. Results. On average, women took 10,786 ± 1501, 12,650 ± 2001, and 13,762 ± 2098 steps per day for the 10,000-, 12,500-, and 15,000-step groups, respectively (F = 15.48, P<0.0001). Participants gained 1.4 ± 2.6, 1.8 ± 2.1, and 1.4 ± 2.1 kg for the 10,000-, 12,500-, and 15,000-step groups, respectively (F = 37.74, P<0.0001). Weight gain was not significantly different between groups (F = 0.18, P=0.8385). There was also no difference in fat weight gain (F = 0.41, P=0.7954). Discussion. A step recommendation beyond 10,000 does not prevent weight or fat gain over the first year of college. Future research should focus on either intensity of physical activity or the addition of dietary interventions to prevent weight gain during the first year of college.

scholarly journals Whole grain intakes in the diets of Irish children and teenagers

2012 ◽  
Vol 110 (2) ◽  
pp. 354-362 ◽  
Author(s):  
Niamh F. C. Devlin ◽  
Breige A. McNulty ◽  
Michael J. Gibney ◽  
Frank Thielecke ◽  
Hayley Smith ◽  
...  
Keyword(s):  
Whole Grains ◽  
Whole Grain ◽  
Beverage Consumption ◽  
Growing Body ◽  
Food And Beverage ◽  
Food Diaries ◽  
Daily Intakes ◽  
First Time ◽  
Grain Foods ◽  
Representative Samples

A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90 % of children (5–12 years) and over 86 % of teenagers (13–17 years) are consumers of whole grain, with mean daily intakes of 18·5 and 23·2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to whole grain intakes for both children and teenagers (59·3 and 44·3 %), followed by bread (14·4 and 26·5 %), with wheat being the major source of intake, accounting for over 65 % of all whole grains consumed. Whole grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of whole grain, even though whole grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of whole grain consumption in Irish children and teenagers and shows whole grain intake to be low.

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