Abstract
This study was designed to determine if providing wheat, corn, and rice as whole (WG) or refined grains (RG) under free-living conditions will change parameters of health over a six-week intervention in healthy, habitual non-WG consumers. Measurements of body composition, fecal microbiota, fasting blood glucose, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL), and triglycerides were made at baseline and post intervention. Subjects were given adequate servings of either WG or RG products based on their caloric need and asked to keep records of grain consumption, bowel movements, and GI symptoms weekly. After six weeks, subjects repeated baseline testing. Significant decreases in total, LDL, and non-HDL cholesterol were seen after the WG treatments but were not observed in the RG treatment. During Week 6, bowel movement frequency increased with increased WG consumption. No significant differences in microbiota were seen between baseline and post intervention, although, abundance of order Erysipelotrichales increased in RG subjects who ate more than 50% of the RG market basket products. Increasing consumption of WGs can alter parameters of health, but more research is needed to better elucidate the relationship between the amount consumed and the health-related outcome.
Highlights
Grains are a staple of the average American diet and changes to grain products, especially the level of refinement, can have a notable effect on Americans’ consumption of fiber, minerals, and vitamins [1]
There was a wide range of consumption of the market baskets products with refined grain consumption ranging from 1.1% to 95.1% and whole grain consumption ranging from 18.1% to 97.5%
Consumption of the whole grain market basket products for six weeks was associated with a significant decrease in total, low density lipoprotein (LDL), and non‐high density lipoprotein (HDL) cholesterol compared to subjects consuming the refined grain market basket
Summary
Grains are a staple of the average American diet and changes to grain products, especially the level of refinement, can have a notable effect on Americans’ consumption of fiber, minerals, and vitamins [1]. Grains are made up of three distinct components: the fibrous bran, the starchy endosperm, and the lipid containing germ. In addition to these three components, some grains, such as oats, grow within an inedible husk which is removed prior to human consumption. Whole grains are defined as the intact edible portion of the fruit of the cereal plant or the ground, cracked, flaked, or rolled fruit so long as the original proportions of the bran, endosperm, and germ are present in nearly the same proportions in the processed grain as were found in the intact grain [5,6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
