Amount Of Whole Grains Research Articles

Substituting potatoes with other food groups and type 2 diabetes risk: findings from the Diet, Cancer, and Health Study.

While potatoes are considered a dietary staple in some cultures, evidence suggests that their impact on T2D risk is nuanced, with preparation methods and dietary patterns playing crucial roles. Investigating the substitution effects of replacing potatoes with other foods is required to inform dietary recommendations for lowering T2D risk. To investigate associations between the substitution of potatoes (excluding fries/chips) with other food groups (vegetables, wholegrains, refined grains, red meat, processed meat, poultry, fish, and dairy) and the risk of T2D. The diet of participants from the prospective Danish Diet, Cancer, and Health study (DCH) was captured at baseline (1993-1997) by a food frequency questionnaire. Participants were followed up for incident T2D from baseline until 2012. Associations between the substitution of potatoes (total, boiled, and mashed) with other food groups and incident T2D was assessed by multivariable Cox-proportional hazards model. In 54,793 DCH study participants, during a median follow-up of 16.3 years, 7,693 incident T2D cases were recorded. A 26% lower risk of T2D was observed when 50 g/day of potatoes were substituted with the same amount of wholegrains [HR and 95% CI: 0.74 (0.70, 0.79)]. Similarly, a lower risk of T2D was observed upon substituting 25 g/day of potatoes with an equivalent amount of green leafy [0.79 (0.74, 0.83)], cruciferous [0.87 (0.83, 0.92)] and yellow/orange/red vegetables [0.97 (0.96, 0.99)]. Conversely, a higher risk of T2D was observed when potatoes were substituted with poultry [1.08 (1.02, 1.15)], red meat [1.06 (1.02, 1.10)] and processed meat [1.17 (1.11, 1.23)]. Replacing boiled potatoes with red meat or poultry was associated with a higher risk of T2D compared to replacing mashed potatoes. Substituting potatoes with wholegrains and most types of vegetables was associated with a lower risk of T2D while substituting potatoes with poultry, red meat and processed meat was associated with a higher risk.

The potential impact of increased whole grain consumption among Chinese adults on reducing healthcare costs and carbon footprint

Excessive consumption of refined grains harms human health and ecosystem viability. Whole grains, as a healthy and sustainable alternative to refined grains, can benefit individual health by providing dietary fiber, B vitamins, and bioactive substances. Additionally, they aid in improving the environment due to their higher extraction rate and lower carbon emission during the processing stage. However, few studies have attempted to evaluate the economic and social benefits of increasing the amount of whole grain in grain intake. This paper estimates the potential savings in healthcare costs and reduced food carbon footprints (CFs) that could result from a shift toward whole grain consumption following the Chinese Dietary Guidelines (CDG). We investigate hypothetical scenarios where a certain proportion (5–100%) of Chinese adults could increase their whole grain intakes as proposed by CDG to meet the average shortfall of 30.2 g. In that case, the healthcare costs for associated diseases (e.g., type 2 diabetes mellitus (T2DM), cardiovascular disease (CVD), and colorectal cancer (CRC)) are expected to reduce by a substantial amount, from USD 2.82 to 56.37 billion; the carbon emission levels are also projected to decrease by 0.24–5.72 million tons. This study provides compelling evidence that advocating for the transition towards greater consumption of whole grain products could benefit individual health, the environment, and society, by reducing both healthcare costs and carbon emissions.

Dietary Guidelines Meet NOVA: Developing a Menu for A Healthy Dietary Pattern Using Ultra-Processed Foods

BackgroundA proposed topic for the 2025 Dietary Guidelines for Americans (DGA) Scientific Advisory Committee to address is the relationship between dietary patterns with ultra-processed foods (UPF) and body composition and weight status. Implementing the NOVA system, the most commonly applied framework for determining whether a food is “ultra-processed,” in dietary guidance could omit several nutrient-dense foods from recommended healthy diets in the DGA. ObjectiveThe purpose of this proof-of-concept study was to determine the feasibility of building a menu that aligns with recommendations for a healthy dietary pattern from the 2020 DGA and includes ≥80% kcal from UPF as defined by NOVA. DesignTo accomplish this objective, we first developed a list of foods that fit NOVA criteria for UPF, fit within dietary patterns in the 2020 DGA, and are commonly consumed by Americans. We then used these foods to develop a 7-d, 2000 kcal menu modeled on MyPyramid sample menus and assessed this menu for nutrient content as well as for diet quality using the Healthy Eating Index-2015 (HEI-2015). ResultsIn the ultra-processed DGA menu that was created, 91% of kcal were from UPF, or NOVA category 4. The HEI-2015 score was 86 out of a possible 100 points. This sample menu did not achieve a perfect score due primarily to excess sodium and an insufficient amount of whole grains. This menu provided adequate amounts of all macro- and micronutrients except vitamin D, vitamin E, and choline. ConclusionsHealthy dietary patterns can include most of their energy from UPF, still receive a high diet quality score, and contain adequate amounts of most macro- and micronutrients.

Using the Transtheoretical Model of Change to Understand Collegians’ Whole Grains Consumption

Background: Young people who develop good habits will find it simpler to keep them than to subsequently change their ways. Despite their great importance to human-beings’ health, large number still do not consume the recommended amount of whole grains. Aim: This study aims to (1) identify university students’ readiness to consume whole grains and (2) investigate the differences in students’ Pros, Cons, and Self-Efficacy for consuming whole grains between the groups of gender, living arrangement, and body mass index categories. Methods and materials: A descriptive design was used to guide this study. Data were collected for the period from October 10th, 2022 to December 20th, 2022. The study included a convenience sample of 540 undergraduate students who were recruited from humanistic colleges from four public universities in Baghdad City . The study instrument includes participants’ sociodemographic characteristics and body mass index, The Stages of Change Scale for Whole Grain Consumption, and The Self-Efficacy Scale for Whole Grain Consumption. Data were analyzed using the statistical package for social science for windows, version 26. Results: The study results revealed that more than a half are in the Contemplation Stage of Change for whole grains consumption, followed by those who are in the Preparation Stage, and those who are in the Maintenance Stage. There is a statistically significant difference in the Self-Efficacy of whole grains consumption between gender groups. There is a statistically significant difference in the Pros of whole grains consumption among the body mass index groups. Conclusion: More than a half still do not intend to consume whole grains. The higher the body mass index, the greater the Pros of whole grains consumption.

Anthocyanins: Potential Therapeutic Approaches towards Obesity and Diabetes Mellitus Type 2.

Overweight and obesity are present in about three-quarters of the adult population in Mexico. The inflammatory mechanisms subjacent to visceral white adipose tissue are accountable for the initiation and development of cardiometabolic alterations, including type 2 diabetes. Lifestyle changes are pillars within its therapeutics and, thus, current dietary modifications should include not only hypocaloric prescriptions with balanced macronutrient intake, preferably by increasing the amount of whole grains, fruits, vegetables, nuts and legumes, but in concomitance, bioactive substances, such as anthocyanins, have been correlated with lower incidence of this disease.

Diet quality during pregnancy and its association with social factors: 3D Cohort Study (Design, Develop, Discover).

Good diet quality during pregnancy provides adequate nutrition to support both the mothers and the fetus. The objective of this study is to describe the distribution of diet quality during pregnancy and to study the association between social factors and diet quality during pregnancy in a Canadian population. This study was based on 1535 pregnant women who provided dietary information in the 3D Cohort Study in Quebec, Canada. A 3‐day food record was used to collect dietary intake in the second trimester of pregnancy. A Canadian adaption of the Healthy Eating Index (HEI‐C) 2010 was used to quantify diet quality. Univariate and multiple linear regression models were used to calculate unadjusted and adjusted effect estimates and confidence intervals for the association between social factors and HEI‐C. The mean HEI‐C 2010 score in this study was 62.9 (SD: 11.2). Only 4.5% and 8.3% of the pregnant women consumed the recommended amounts of whole grains and ‘greens and beans’, respectively. Diet quality was lower in some subgroups of pregnant women. After multivariable adjustment, lower diet quality was observed in participants who were less educated, younger, overweight or obese before pregnancy, or parous. There was an interaction between ethnicity and immigration status on diet quality in pregnancy. These findings could be useful for health practitioners and policymakers in developing strategies to improve the diet quality of pregnant women.

The influence of the moisture content of the heap at the moment of threshing and the influence of width of the sieve holes on the content of grains with film

Our own research and analysis of the literature cited in the work have identified a number of different factors that affect the quality of the harvested grain. The paper provides an assessment of the influence of such indicators as the physical and mechanical properties of the harvested crop, the design features of the threshing-separating devices, the relative humidity of the processed heap, the size of the openings of the screens of the separating device. Studies carried out for machines with various types of threshing and separating devices have shown the advantage of rotary machines. The heap obtained on them with minimal contamination contains 2.2 times less crushed grain and 1.5 times more grain with the film. The sowing qualities of seeds, both germination energy and laboratory germination, are higher than those of seeds obtained from combine harvesters with a classic threshing-separating device. Investigations of the distribution of the components of the grain heap coming from the combine harvesters were carried out at five different moisture levels of grain on sieves with a hole width of 2.0 to 3.2 mm. The experimental results showed that the relative humidity of the grain does not significantly affect the distribution of the grain heap. At the same time, studies have shown that the bulk of the heap entering post-harvest processing in a grain cleaning machine is allocated on sieves with a hole diameter of 2.4–3.0 mm. The largest amount of whole grain is allocated on sieves 2.4–3.0 mm. With an increase in the grain moisture content of the initial heap from 14.1 to 18.9% and the size of the sieve openings from 2.0 to 3.2 mm, an increase in the amount of grain with the film is observed. The results presented can be used in organizing the activities and substantiating the design and technological schemes for post-harvest grain cleaning.

The effect of the Dietary Approaches to Stop Hypertension (DASH) diet on body composition, complete blood count, prothrombin time, inflammation and liver function in haemophilic adolescents.

There is no dietary strategy that has yet been specifically advocated for haemophilia. Therefore, we sought to assess the effect of the Dietary Approaches to Stop Hypertension (DASH) diet in adolescents with haemophilia. In this parallel trial, forty male adolescents with haemophilia were dichotomised into the DASH group or control group for 10 weeks. The serum high sensitivity C-reactive protein, IL-6, complete blood count (CBC), serum glutamic oxaloacetic transaminase, serum glutamic pyruvic transaminase, partial thromboplastin time (PTT), waist circumference (WC), percentage of body fat, fat-free mass and liver steatosis were measured at the beginning and end of the study. Serum vitamin C was measured as a biomarker of compliance with the DASH diet. The DASH diet was designed to include high amounts of whole grains, fruits, vegetables and low-fat dairy products, as well as low amounts of saturated fats, cholesterol, refined grains, sweets and red meat. Serum vitamin C in the DASH group was significantly increased compared with the control (P = 0·001). There was a significant reduction in WC (P = 0·005), fat mass (P = 0·006), hepatic fibrosis (P = 0·02) and PTT (P = 0·008) in the DASH group, compared with the control. However, there were no significant differences regarding other selected outcomes between groups. Patients in the DASH group had significantly greater increase in the levels of erythrocyte, Hb and haematocrit, as compared with the control. Adherence to the DASH diet in children with haemophilia yielded significant beneficial effects on body composition, CBC, inflammation and liver function.

Whole grains and legumes consumption in association with neuromyelitis optica spectrum disorder odds

Background: The environmental risk factors of neuromyelitis optica spectrum disorder (NMOSD) are not fully specified. Regarding the evidence on the possible protective effects of whole grains and legumes against inflammatory disorders, we examined the association between the mentioned dietary components and NMOSD. Methods: 70 patients with NMOSD with definite diagnosis and 164 hospital-based controls were included in this case-control investigation. Data on demographic, clinical, and anthropometric characteristics were collected. Dietary habits of participants were assessed using a previously validated food frequency questionnaire (FFQ) containing 168 food items. Daily intakes of whole grains and legumes were calculated and classified in quartiles. The odds of suffering from NMOSD according to the quartiles of whole grains and legumes were measured in the form of logistic regression models. Results: The mean amount of whole grains (115.29 vs. 44.14 g) and legumes (59.43 vs. 34.50 g) consumption was significantly higher in the control group versus the case group. There was a reverse association between whole grains or legumes and NMOSD odds in both models [P < 0.05, odds ratio (OR) < 1]. In the fully-adjusted model, 90% [95% confidence interval (CI): 0.02-0.39] and 92% (95% CI: 0.01-0.52) reduction in NMOSD odds was observed in the third and fourth quartiles of whole grains intake, respectively. Higher intake of legumes in the third and fourth quartiles led to 81% (95% CI: 0.05-0.71) and 95% (95% CI: 0.01-0.27) reduction in the odds of NMOSD, respectively. Conclusion: Aligned with the results of other investigations on inflammatory disorders, our results suggested a negative association between whole grains and legumes and NMOSD odds.

Whole-Grain Intake and Pancreatic Cancer Risk—The Danish, Diet, Cancer and Health Cohort

BackgroundPancreatic cancer is a highly deadly disease with a poor prognosis. There is limited knowledge about prevention of the disease; thus, identification of risk factors is important to reduce the disease incidence. ObjectivesThe aim of the present study was to prospectively investigate associations between incidence of pancreatic cancer and whole-grain intake measured in 2 ways: as whole-grain product intake (g whole-grain products/d) and as whole-grain intake (grams of whole grains/d). Moreover, the intake of subgroups of these was also investigated: whole-grain products (rye bread, whole-grain bread, and oatmeal/muesli) and cereals (rye, wheat, and oats). MethodsIn total, 55,995 Danish adults aged 50–64 y, of whom 446 developed pancreatic cancer (17.5 y mean follow-up), were included in the study. Detailed information on daily intake of whole-grain products was available from a validated self-administered FFQ, and intake of whole-grain cereals (wheat, rye, and oats) was estimated using information from a 24-h dietary recall. The association between the whole-grain exposures and incidence of pancreatic cancer was investigated by Cox regression analyses adjusted for potential confounders. ResultsTotal whole-grain product intake was associated with a 7% lower incidence of pancreatic cancer per serving (50 g/d) (HR: 0.93; 95% CI: 0.86, 1.00), and in the sex-specific analyses, an inverse association was found only in men. No association was found for total whole-grain intake (per 16-g serving size; HR: 0.96; 95% CI: 0.89, 1.03). When investigating specific whole-grain products and cereals individually, none were alone associated with lower incidence of pancreatic cancer. ConclusionOur findings indicate that intake of whole grains is associated with lower risk of pancreatic cancer in middle-aged men. Consuming ample amounts of whole grains may prove beneficial in terms of lowering pancreatic cancer risk.

Upregulating Effect of Wheat on Brain-Derived Neurotrophic Factor in Human Lung Adenocarcinoma A549 Cells.

The neurotrophic hypothesis of depression, that is, a deficiency in hippocampal brain-derived neurotrophic factor (BDNF) leads to depression, has gained widespread acceptance. BDNF is synthesized in various peripheral tissues such as the lung, kidney, liver, heart and testis, besides the brain. Peripheral BDNF can traverse the blood-brain barrier and reach the hippocampus; accordingly, substances that upregulate BDNF production in peripheral tissues may be useful in the treatment of depression. The Mediterranean diet, containing high amounts of whole grains including unrefined wheat, vegetables, fruits, nuts, and olive oil, reportedly reduces the risk of depression. The association between the high consumption of unrefined wheat in the Mediterranean diet and BDNF production in peripheral tissues is unclear. In this study, we investigated the BDNF production capacity of human lung adenocarcinoma cell line A549 and the effect of wheat on BDNF production in the cells. Methanol extracts of whole-wheat flour and wheat bran, which are forms of unrefined wheat, increased the BDNF level in the culture medium of A549 cells. However, methanol extract of wheat endosperm had no effect on the BDNF level in these cells. Our findings suggest that wheat bran contains ingredients that upregulate BDNF production in peripheral tissues, and unrefined wheat potentially contributes to the elevation in peripheral BDNF level.

Whole Grain Intake and Impaired Fasting Glucose in Adolescents, National Health and Nutrition Examination Survey, 2005-2014.

IntroductionLarge prospective cohort studies show a lower risk of developing type 2 diabetes among adults with higher whole grain consumption. Less is known about the relationship between whole grain consumption and precursors for diabetes risk in adolescents. We examined whether intake of whole grains was associated with impaired fasting glucose (IFG) in adolescents.MethodsWe analyzed data on dietary intake from an average of two 24-hour diet recalls from fasting, nondiabetic adolescents aged 12–18 years (N = 2,286) across 5 cycles of the National Health and Nutrition Examination Survey (NHANES 2005–2014). We used logistic regression to calculate the odds of having IFG (100–125 mg/dL) with respect to servings of whole and refined grains, as well as percentage of whole grains, adjusting for sex, age, race/ethnicity, annual household income, obesity, total energy, and diet quality.ResultsIFG was present in 17% of participants. After adjusting for covariates, number of servings per day of whole grains was significantly associated with lower odds of IFG, but there was no relationship between IFG and servings of refined grains or percentage of whole grains. Consuming at least 1 ounce-equivalent serving (16 g) of whole grains daily, compared with consuming no whole grains, was associated with a 40% reduction in the adjusted odds of having IFG (adjusted odds ratio = 0.60; 95% CI, 0.38–0.93).ConclusionAnalysis of 10 years of national cross-sectional data suggests that US adolescents whose daily diets consist of a minimum threshold amount of whole grains may be less likely to have IFG, a finding that has implications for diabetes prevention in adolescents.

Dimensions of School Food Environments and Their Association with Anthropometric and Dietary Outcomes in Children: The Healthy Communities Study

Abstract Objectives While it has been recommended that schools be the hub of efforts to improve child nutrition, research describing dimensions of U.S. school nutrition environments is limited. This study used exploratory factor analysis to estimate dimensions of school nutrition environments and examined their association with child anthropometric and dietary measures. Methods Cross-sectional analyses of 386 U.S. elementary and middle schools and 4635 children from the national Healthy Communities Study (2013–2015) was conducted. Three complementary instruments to assess the school nutrition environment were used to create 34 variables. Data were collected by observation and surveys. Factor analysis was done with orthogonal rotation. Mixed-effects regression models examined the multivariate-adjusted associations of dimensions of school nutrition environments with child anthropometric and dietary measures accounting for community and school variation. Results Six dimensions of school nutrition environments were derived: 1) nutrition education; 2) fruit and vegetable availability; 3) dining environment, including size and crowding; 4) school meal quality, including compliance with competitive food standards, amount of whole grains, and high fat foods; 5) school participation in state and federal nutrition programs; and 6) self-reported implementation of school wellness policies. Higher school meal quality was associated with lower added sugars intake (ß = –0.94, P &amp;lt; 0.01), better dining environment was associated with higher body mass index z scores (ß = 0.04, P = 0.03), and higher implementation of school wellness policies was associated with higher waist circumference (ß = 0.54, P &amp;lt; 0.01). Conclusions Schools serving meals of higher nutritional quality had children with lower added sugars intake. Associations between dining environment and BMI-z; and implementation of school wellness policies and waist circumference were counterintuitive and may be due to school selection or the inability of cross-sectional data to capture relationships with longer-term health outcomes. More efforts are needed to identify school nutrition environments that have the greatest impact on child diet and adiposity outcomes. Funding Sources National Heart, Lung, and Blood Institute #K01HL131630.

Whole-grain intake and its inverse relationships with fatty acids intake among multiethnic Malaysian schoolchildren.

Little is known about the relationship of whole-grain intake with dietary fatty acids intake. The present study aimed to assess the whole-grain intake and its relationships with dietary fatty acids intake among multiethnic schoolchildren in Kuala Lumpur, Malaysia. This cross-sectional study was conducted among 392 schoolchildren aged 9-11years, cluster sampled from five randomly selected schools in Kuala Lumpur. Whole-grain and fatty acids intakes were assessed by 3-day, 24-h diet recalls. All whole-grain foods were considered irrespective of the amount of whole grain they contained. In total, 55.6% (n=218) were whole-grain consumers. Mean (SD) daily intake of whole grain in the total sample was 5.13 (9.75) gday-1 . In the whole-grain consumer's only sample, mean (SD) intakes reached 9.23 (11.55) gday-1 . Significant inverse associations were found between whole-grain intake and saturated fatty acid (SAFA) intake (r=-0.357; P<0.001), monosaturated fatty acid (MUFA) (r=-0.373; P<0.001) and polyunsaturated fatty acid (PUFA) (r=-0.307; P<0.001) intake. Furthermore, whole-grain intake was a significant predictor of SAFA (β=-0.077; P=0.004), MUFA (β=-0.112; P=<0.001) and PUFA (β=-0.202; P=<0.001) intakes, after controlling for sex, age and ethnicity. Whole-grain intake in Malaysia was well below recommendations. Schoolchildren who consumed higher whole grain tend to reduce fat intake; however, it would also reduce the SAFA, MUFA and PUFA intakes. Future collaboration may be conducted between industry, government and universities to promote unsaturated fatty acids-rich foods and whole-grain food, although not to promote processed whole-grain foods with a high sugar and salt content.

The relevance of whole grain food definitions in estimation of whole grain intake: a secondary analysis of the National Nutrition and Physical Activity Survey 2011-2012.

To determine the impacts of using a whole grain food definition on measurement of whole grain intake compared with calculation of total grams of intake irrespective of the source. The Australian whole grain database was expanded to identify foods that comply with the Healthgrain whole grain food definition (≥30 % whole grains on a dry weight basis, whole grain ingredients exceeds refined grain and meeting accepted standards for healthy foods based on local regulations). Secondary analysis of the National Nutrition and Physical Activity Survey (NNPAS) 2011-2012 dietary intake data included calculation of whole grain intakes based on intake from foods complying with the Healthgrain definition. These were compared with intake values where grams of whole grain in any food had been included. Australia. Australians (≥2 years) who participated in the NNPAS 2011-2012 (n 12 153). Following expansion of the whole grain database, 214 of the 609 foods containing any amount of whole grain were compliant with the Healthgrain definition. Significant mean differences (all P < 0·05) of 2·84-6·25 g/d of whole grain intake (5·91-9·44 g/d energy adjusted) were found when applying the Healthgrain definition in comparison with values from foods containing any whole grain across all age groups. Application of a whole grain food definition has substantial impact on calculations of population whole grain intakes. While use of such definitions may prove beneficial in settings such as whole grain promotion, the underestimation of total intake may impact on identification of any associations between whole grain intake and health outcomes.

Comparing the Recommended Eating Patterns of the EAT-Lancet Commission and Dietary Guidelines for Americans: Implications for Sustainable Nutrition.

ABSTRACTThe purpose of this research was to compare the global reference diet from the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems (EAT-Lancet) with the healthy eating patterns from the 2015–2020 Dietary Guidelines for Americans (DGA). Conversion factors were developed to quantitatively compare the patterns. These factors are provided to enable investigators to incorporate the EAT-Lancet diet into analyses while maintaining relevance to US-based dietary guidance. Our findings show several areas of agreement between EAT-Lancet and the DGA but key differences in the amounts of whole grains, fruit, starchy vegetables, red meat, nuts and seeds, and discretionary calories. Many of the differences between the patterns reflect divergent approaches to developing dietary recommendations, not only methodologically but also regarding whether current food consumption patterns are considered as constraints on recommendations. Continued interdisciplinary collaboration is needed to advance dietary guidance that promotes sustainable nutrition.

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

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.

NP25 Nutrition and Physical Activity Practices and Policies of Family Child Care Home Providers in Oklahoma: Baseline Findings From Happy Healthy Homes

Objective Early obesity prevention in key environments where young children spend substantial time, such as early care and education (ECE) is essential. Children are not eating adequate amounts of whole grains, fruits, vegetables, and nutrients, or getting sufficient physical activity in ECE. Family Child Care Homes (FCCH) are licensed home-based ECEs. Few studies have examined nutrition and physical activity (PA) in FCCHs. Objective was to determine the nutrition and PA practices and policies in FCCH. Description Cross-sectional study with self-reported practices and policies conducted in Oklahoma from October 2017 to November 2018. Evaluation Forty-nine providers (44.2 ± 14.2 years, 100% women) participated. FCCH programs supervised 9.7 ± 4.2 children and had been in business for 10.8 ± 9.6 years (range 0.25-40 years). Providers spent 2.8 ± 6.2 hours/week preparing meals. Many (68.8%) providers had a degree in early childhood education or development. The majority prepared meals after children arrive (70%) and before children arrived (54%). Baking (98%) and slow cooker (70%) were the most common food preparation methods. Almost all (91.8%) believed the food program enhanced dietary quality for children. Frequencies of providers meeting all best practices in NAPSACC domains were foods provided (4.3%), beverages provided (2.2%), feeding environment (0%), feeding practices (40%), menus and variety (43.8%), nutrition education and professional development (4.3%), nutrition policy (20.8%), time provided for PA (0%), outdoor play environment (2.4%), daily PA practices (9.8%), PA education and professional development (6.4%), and PA policies (12.8%). Conclusions and Implications Few FCCH providers meet all best practices in nutrition and PA domains. Understanding current practices and procedures is necessary for intervention development and technical assistance training to meet FCCH provider needs and enhance ECE program quality. Funding 2017-68001-26355.

Evaluating Whole Grain Intervention Study Designs and Reporting Practices Using Evidence Mapping Methodology.

Consumption of whole grains have been associated with reduced risk of chronic diseases in many observational studies; yet, results of intervention studies are mixed. We aimed to use evidence mapping to capture the methodological and reporting variability in whole grain intervention studies that may contribute to this inconsistency. We conducted a reproducible search in OVID Medline for whole grain human intervention studies (published 1946 to February 2018). After screening based on a priori criteria, we identified 202 publications describing a total of 213 unique trials. Over half (55%) were acute trials, lasting ≤1 day, 30% were moderate duration studies (up to 6 weeks) and 15% were of longer duration (more than 6 weeks). The majority of acute trials (75%) examined measures of glycaemia and/or insulinemia, while most of the longer trials included measures of cardiometabolic health (71%), appetite/satiety (57%) and weight/adiposity (56%). Among the moderate and long duration trials, there was a wide range of how whole grains were described but only 10 publications referenced an established definition. Only 55% of trials reported the actual amount of whole grains (in grams or servings), while 36% reported the amount of food/product and 9% did not report a dose at all. Of the interventions that provided a mixture of whole grains, less than half (46%) reported the distribution of the different grain types. Reporting of subject compliance also varied and only 22% used independent biomarkers of whole grain intake. This evidence map highlights the need to standardize both study protocols and reporting practices to support effective synthesis of study results and provide a stronger foundation to better inform nutrition scientists and public health policy.

Whole Grain Muffin Acceptance by Young Adults.

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed.