scholarly journals The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

2021 ◽  
Vol 12 ◽  
Author(s):  
Ermelinda Botticella ◽  
Daniel Valentin Savatin ◽  
Francesco Sestili
Keyword(s):  
Human Health ◽  
Cell Walls ◽  
Chemical Structure ◽  
Bioactive Molecules ◽  
Whole Grain ◽  
Grain Products ◽  
Macro And Micronutrients ◽  
Main Components ◽  
Grain Foods ◽  
Significant Health

Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.

scholarly journals Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products

2013 ◽  
Vol 16 (12) ◽  
pp. 2255-2264 ◽  
Author(s):  
Rebecca S Mozaffarian ◽  
Rebekka M Lee ◽  
Mary A Kennedy ◽  
David S Ludwig ◽  
Dariush Mozaffarian ◽  
...  
Keyword(s):  
Grocery Store ◽  
Whole Grain ◽  
Total Carbohydrate ◽  
Policy Makers ◽  
Added Sugars ◽  
Ratio Criterion ◽  
Lower Likelihood ◽  
Health Related ◽  
Grain Products ◽  
Grain Foods

AbstractObjectiveEating whole grains (WG) is recommended for health, but multiple conflicting definitions exist for identifying whole grain (WG) products, limiting the ability of consumers and organizations to select such products. We investigated how five recommended WG criteria relate to healthfulness and price of grain products.DesignWe categorized grain products by different WG criteria including: the industry-sponsored Whole Grain stamp (WG-Stamp); WG as the first ingredient (WG-first); WG as the first ingredient without added sugars (WG-first-no-added-sugars); the word ‘whole’ before any grain in the ingredients (‘whole’-anywhere); and a content of total carbohydrate to fibre of ≤10:1 (10:1-ratio). We investigated associations of each criterion with health-related characteristics including fibre, sugars, sodium, energy, trans-fats and price.SettingTwo major grocery store chains.SubjectsFive hundred and forty-five grain products.ResultsEach WG criterion identified products with higher fibre than products considered non-WG; the 10:1-ratio exhibited the largest differences (+3·15 g/serving, P < 0·0001). Products achieving the 10:1-ratio also contained lower sugar (−1·28 g/serving, P = 0·01), sodium (−15·4 mg/serving, P = 0·04) and likelihood of trans-fats (OR = 0·14, P < 0·0001), without energy differences. WG-first-no-added-sugars performed similarly, but identified many fewer products as WG and also not a lower likelihood of containing trans-fats. The WG-Stamp, WG-first and ‘whole’-anywhere criteria identified products with a lower likelihood of trans-fats, but also significantly more sugars and energy (P < 0·05 each). Products meeting the WG-Stamp or 10:1-ratio criterion were more expensive than products that did not (+$US 0·04/serving, P = 0·009 and +$US 0·05/serving, P = 0·003, respectively).ConclusionsAmong proposed WG criteria, the 10:1-ratio identified the most healthful WG products. Other criteria performed less well, including the industry-supported WG-Stamp which identified products with higher fibre and lower trans-fats, but also higher sugars and energy. These findings inform efforts by consumers, organizations and policy makers to identify healthful WG products.

scholarly journals Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

2015 ◽  
Vol 74 (3) ◽  
pp. 313-319 ◽  
Author(s):  
Chris J. Seal ◽  
Iain A. Brownlee
Keyword(s):  
Observational Studies ◽  
Intervention Studies ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Positive Health ◽  
Grain Products ◽  
Public Health Strategies ◽  
Grain Foods ◽  
Digestive Health

Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of ‘whole grain’ and ‘whole-grain foods’ which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.

scholarly journals Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 313 ◽  
Author(s):  
Felicity Curtain ◽  
Alexandra Locke ◽  
Sara Grafenauer
Keyword(s):  
New Zealand ◽  
Impact Assessment ◽  
Whole Grain ◽  
Breakfast Cereals ◽  
Code Of Practice ◽  
Food Standards ◽  
Grain Products ◽  
The Impact ◽  
Grain Foods ◽  
Very High

The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance. The impact assessment was undertaken in August 2019, comparing current registered manufacturers (“users”) and their products to the total number of products in the market deemed eligible for registration through GLNC product audits since 2013. Reporting included breakfast cereals, bread products, crispbreads, crackers, rice/corn cakes, rice, pasta, noodles, couscous, other grains (e.g., quinoa, buckwheat, freekeh), and grain-based muesli bars. As of 30 June 2019, there were 33 registered users and 531 registered products in Australia and New Zealand representing 43% of the eligible manufacturers and 65% of the eligible whole grain foods. Three-quarters (78% and 74%) of the eligible breakfast cereals and bread products were registered with the Code in 2019, followed by 62% of grain-based muesli bars. Only 39% of crispbread, crackers, rice/corn cakes, and rice, pasta, noodles, couscous, and other grains were registered. From 2013 there has been a 71% increase in the number of whole grain foods making claims, demonstrating strong uptake by industry, with clearer, more consistent, and compliant on-pack communication regarding whole grain content.

scholarly journals Whole grain health claims in the USA and other efforts to increase whole-grain consumption

2003 ◽  
Vol 62 (1) ◽  
pp. 151-160 ◽  
Author(s):  
Len Marquart ◽  
Kathryn L. Wiemer ◽  
Julie M. Jones ◽  
Brenda Jacob
Keyword(s):  
Drug Administration ◽  
Food And Drug Administration ◽  
Value Added ◽  
Health Claims ◽  
Nutrition Labeling ◽  
Whole Grain ◽  
National Academy Of Sciences ◽  
Scientific Consensus ◽  
Grain Products ◽  
Grain Foods

In response to the 1990 Nutrition Labeling and Education Act, the Food and Drug Administration approved seven health claims that addressed the relationship between broad food categories and risk of certain chronic diseases. These claims are based on scientific consensus that includes epidemiological, animal and clinical research. The Food and Drug Administration also established a process to petition for new health claims that address substance-disease relationships supported by adequate scientific and specific regulatory requirements. The whole grain-cancer and heart disease authoritative statement health claim approved in July 1999 followed a completely different process mandated by the Food and Drug Administration Modernization Act of 1997. It is based on an authoritative statement made by a government body that represents scientific consensus and is supported by other scientific agencies and organizations. The scientific basis for the claim published in Diet and Health reflects a comprehensive and deliberative review of epidemiological, animal and human studies by the National Academy of Sciences Committee on Diet and Health. Health claims used on whole-grain products can attract the attention of health-conscious consumers and are important tools in communicating health messages. However, the US public consumes substantially fewer whole-grain servings than recommended by US dietary guidance. Reasons given by consumers for not purchasing whole-grain foods include colour, price, softness, texture, moisture content and taste. Developing tastier value-added whole-grain foods along with simple coordinated messages from industry, the scientific community, public health experts and government will help consumers identify, purchase and consume more whole-grain products.

Implicit measurement of consumer attitudes towards whole grain products

2014 ◽  
Vol 116 (8) ◽  
pp. 1330-1345 ◽  
Author(s):  
Nicole Elizabeth Hellyer ◽  
Iain Fraser ◽  
Janet Haddock-Fraser
Keyword(s):  
Consumer Attitudes ◽  
Snowball Sampling ◽  
Whole Grain ◽  
Indirect Measure ◽  
Content Type ◽  
Implicit Measurement ◽  
Health Products ◽  
Quantitative Manner ◽  
Grain Products ◽  
Grain Foods

Purpose – The purpose of this paper is to establish implicit consumer attitudes towards whole grain foods, following criticisms of explicit enquiries revealing an attitude-behaviour gap. For products considered to have social desirability (e.g. ethical and “health” products) bias may be observed, as respondents may provide responses that present them in a positive light, rather than those reflecting their actual attitudes, intentions or behaviours. Design/methodology/approach – The research employed an indirect measure, the shopping list method, analysed quantitatively in this case using factor analysis and regression, to examine the impression respondents form of whole grain consumers, using three discrete shopping lists and two discrete cover letters. Following a pilot survey to 79 people using Snowball sampling, the survey instrument was distributed to 3,000 UK households using a purchased mailing list. Findings – The findings demonstrated that respondents considered whole grain consumers to exhibit positive attributes of respectability and self-efficacy compared to their counterparts. These findings countered the negative, product attribute-based views of respondents when queried explicitly about their attitudes to whole grain foods. Originality/value – The research provides an original perspective on whole grain consumer attitudes, using a methodology which – whilst well-established – has been used less frequently in a quantitative manner. It provides particular value to food retailers and manufacturers looking to promote whole grain products, but also to policy makers seeking to change consumption habits towards whole grains – which have established health benefits compared to refined alternatives.

The effects of whole grain intake on anthropometric measures in overweight and obese children: a crossover randomised clinical trial

2021 ◽  
pp. 1-7
Author(s):  
Parisa Hajihashemi ◽  
Leila Azadbakht ◽  
Mahin Hashemipour ◽  
Roya Kelishadi ◽  
Parvane Saneei ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Waist Circumference ◽  
Intervention Group ◽  
Randomised Clinical Trial ◽  
Slight Reduction ◽  
Whole Grain ◽  
Obese Children ◽  
Anthropometric Measures ◽  
Before And After ◽  
Grain Foods

Abstract Whole-grain foods have been reported to affect body weight and satiety. However, we are aware of no study in this regard among children. The present study aimed to determine the effects of whole grain consumption on anthropometric measures in overweight or obese children. In this randomised crossover clinical trial, forty-four overweight or obese girls participated. After a 2-week run-in period, subjects were randomly assigned to either intervention (n 44) or non-intervention (n 44) groups. Subjects in the intervention group were given a list of whole-grain foods and were asked to obtain half of their grain servings from these foods each day for 6 weeks. Individuals in the non-intervention group were asked not to consume any of these foods. A 4-week washout period was applied. Then, participants were crossed over to the alternate arm. The measurements were done before and after each phase. Mean age, weight and BMI of participants were 11·2 (sd 1·49) years, 51·2 (sd 10·2) kg and 23·5 (sd 2·5) kg/m2, respectively. Despite the slight reduction in weight and BMI, there were no significant differences in changes in these anthropometric measures. We found a significant effect of whole grain intake on waist circumference (−2·7 v. 0·3 cm, P = 0·04). No significant changes in hip circumference were observed. Changes in the prevalence of overweight, obesity and abdominal obesity were not significantly different. This study indicated a beneficial effect of whole-grain foods on waist circumference in overweight children; however, these foods did not influence weight and BMI.

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.

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