Consumption Of Whole Grain Cereals Research Articles

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize (M-f) and cowpea (C-f) composites, as well as the biscuits’ sensory attributes. Biscuits, coded M-b, MC-b1, MC-b2, MC-b3, and C-b, were baked from composite flours of M-f and C-f (M-f:C-f, w/w) at the proportions of 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. Refined wheat flour (W-f) and its biscuit (W-b) served as controls. Individually, the final viscosities of M-f (157.36 RVU) and W-f (159.12 RVU) were comparable (p > 0.05); but both were significantly higher (p < 0.05) than that of C-f (93.15 RVU). Among the composite flours, MC-f2 and MC-f3 had the highest final (175.43 RVU) and peak (65.52 RVU) viscosities, respectively. The total carbohydrate, crude fat, and energy value increased significantly (p < 0.05) with increasing proportion of M-f in the composite flours and biscuits, while the crude protein and ash contents increased with an increasing proportion of C-f. The ranges of total carbohydrate, crude fat, and food energy in the biscuits were 51.03 (C-b) - 68.27% (W-b), 12.15 (W-b) - 19.02% (M-b), and 414.33 (C-b) - 455.91 kCal/100 g (M-b), respectively. The concentrations of starch, amylose, amylose/amylopectin ratio, starch hydrolysis index (HI), as well as estimated glycaemic index (eGI) of the composite flours and biscuits decreased significantly with an increasing proportion of C-f. Thus, the ranges of starch and eGI in the biscuits were 41.02 (C-b) - 68.01% (W-b) and 34.99 (C-b) - 57.19% (W-b), respectively. Crude protein (r = − 0.715, − 0.696), starch (r = 0.966, 0.954), amylose (r = 0.947, 0.931), and amylopectin (r = − 0.947, − 0.931) significantly correlated with eGI and HI, respectively. The sensory acceptability of the composite biscuits improved as the proportion of C-f increased. Hence, it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes, and reduced their estimated GI.Graphical

Nutritional and health beneficts of whole grains cereals

Due to their composition, whole grain cereals allow to achieve the recommended intakes of numerous nutrients that are usually ingested in insufficient amounts according to various studies. On the other hand, scientific evidence indicates that the consumption of whole grain cereals is associated with positive effects on health against the suffering of some chronic non-communicable diseases such as obesity, cardiovascular disease, diabetes or cancer. These effects may be due to their high content of vitamins, minerals, fiber and bioactive compounds. The consumption of whole grain cereals is low, which could be due to the lack of knowledge of its beneficial effects by the population. The consumption of 3 or more servings a day of whole grain cereals contributes to achieve a better nutritional and health status of individuals from early ages.

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries.

Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9–12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children‘s BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood.

Differential associations between a priori diet quality scores and markers of cardiovascular health in women: cross-sectional analyses from TwinsUK.

CVD is the leading cause of death worldwide and, after dementia, is the second biggest cause of death for women. In England, it accounts for one in four of all deaths. Lifestyle modifications represent the primary route both to reduce CVD risk factors and prevent CVD outcomes. Diet constitutes one of the key modifiable risk factors in the aetiology of CVD. We investigated the relationship between nine main dietary indices and a comprehensive range of CVD risk factors in 2590 women from TwinsUK. After adjustment for multiple testing, we found that the Dietary Approaches to Stop Hypertension (DASH) diet was inversely correlated with some of the most common CVD risk factors (BMI, visceral fat (VF), TAG, insulin, homoeostasis model assessment of insulin resistance (HOMA2-IR) and atherosclerotic CVD (ASCVD) risk) with PFDR ranging from 6·28 × 10-7 to 5·63 × 10-4. Similar association patterns were detected across most of the dietary indices analysed. In our post hoc investigation, to determine if any specific food groups were driving associations between the DASH score and markers of cardiometabolic risk, we found that increased BMI, VF, HOMA2-IR, ASCVD risk, insulin and TAG levels were directly correlated with red meat consumption (PFDR ranging from 4·65 × 10-9 to 7·98 × 10-3) and inversely correlated with whole-grain cereal consumption (PFDR ranging from 1·26 × 10-6 to 8·28 × 10-3). Our findings revealed that the DASH diet is associated with a more favourable CVD risk profile, suggesting that this diet may be a candidate dietary pattern to supplement current UK dietary recommendations for CVD prevention.

Mediterranean diet, tobacco consumption and body composition during perimenopause. The FLAMENCO project

ObjectiveTo study the association of the adherence to the Mediterranean diet (MD) and tobacco consumption with body composition during perimenopause. Study design and methodsA cross-sectional study in 176 perimenopausal women from the FLAMENCO project. A food frequency questionnaire and the Mediterranean Diet Score were assessed. Body composition was measured using dual-energy X-ray absorptiometry. Main outcomes measuresBody mass index (BMI), fat mass (FM), ratio of gynecoid to total fat mass (G/T), ratio of android to gynecoid fat mass (A/G), visceral adipose tissue (VAT) and waist circumference (WC). ResultsIntake of whole-grain cereals was associated with lower WC, FM percentage, android FM, VAT and higher G/T (all p < 0.05). Intake of nuts was associated with lower BMI and FM percentage and intake of fruits with lower BMI, WC, total and android FM, FM percentage, A/G, VAT and higher G/T (all p < 0.05). Intake of pulses was associated with lower weight, BMI and android FM. Intake of whole dairy products was associated with lower weight, BMI, WC, total and android FM and VAT (all p < 0.05). Intake of olive oil was associated with lower WC and FM percentage (all p < 0.05). Intake of sweetened beverages was associated with higher weight, BMI, WC, FM percentage, android FM, VAT and total FM (all, p < 0.05). Smokers had a lower MD adherence (p < 0.05). Finally, a greater MD adherence was associated with higher G/T (p < 0.01) and lower A/G (p < 0.05). ConclusionsA higher MD adherence, avoiding tobacco, an increased consumption of whole-grain cereals, nuts, fruits, pulses, whole dairy products and olive oil, and a lower consumption of sweetened beverages might contribute to a healthier body composition during perimenopause.

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake.

From the Literature

From the Literature

Phenolic acids and antioxidant activity of wheat species: a review

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

Anti-Cancer Activity of Maize Bioactive Peptides.

Cancer is one of the main chronic degenerative diseases worldwide. In recent years, consumption of whole-grain cereals and their derivative food products has been associated with a reduced risk of various types of cancer. The main biomolecules in cereals include proteins, peptides, and amino acids, all of which are present in different quantities within the grain. Some of these peptides possess nutraceutical properties and exert biological effects that promote health and prevent cancer. In this review, we report the current status and advances in knowledge regarding the bioactive properties of maize peptides, such as antioxidant, antihypertensive, hepatoprotective, and anti-tumor activities. We also highlight the potential biological mechanisms through which maize bioactive peptides exert anti-cancer activity. Finally, we analyze and emphasize the potential applications of maize peptides.

Wholegrain cereals and sanitary benefits

Dietary guidelines indicate that to get a proper nutrition is recommended eating 3 or more servings per day of whole grain. However, the recommendation is little known in the Spanish population, and almost the entire population doesn't fulfill it. Therefore, the aim of this review is to analyze the nutritional and health benefits associated with the consumption of whole grain cereals and the potential benefits related to the meeting of this guideline. Literature search regarding the topic. Whole grain cereals are rich in carbohydrates, fiber, vitamins and minerals, and its contribution to the average diet helps to achieve current recommended intakes and nutritional goals, so its consumption in the recommended amount supposes a nutritional benefit. Moreover, several studies indicate that increased consumption of whole grain cereal is associated with protection against various chronic degenerative diseases (cardiovascular, diabetes, cancer and metabolic syndrome), assisting in the maintenance of digestive health and body weight. These results may be due to the contribution of nutrients, fiber and phytochemicals of these foods, as well as the displacement of the diet of other products with a less desirable nutritional profile, taking into account the composition of the average Spanish diet. In fact, the consumption of whole grain cereals has been linked with a possible improvement in the intestinal microbiota and antioxidant protection. In spite of these advantages, cereal consumption is looked with suspicion by many individuals, especially those concerned about weight control and additional benefits associated to consumption of whole grain cereals are not known. Whole grain cereals should be daily consumed in amounts of 3 or more servings/day, to achieve the nutritional and health benefits described in numerous investigations. More outreach is needed to ensure that the guideline is known and it's applied.

Australian native shrubs: Delivering benefits to livestock, soil, plants and people

s / Journal of Nutrition & Intermediary Metabolism 1 (2014) 1e55 6 marine products, particularlyfishmeal andfish oil, to beingmainly based on terrestrial products. One of the most important on-going strategies for feeding aquaculture is continually refining feeds to ensure they remain sustainable. This is especially the case for intensive aquaculture systems that rely on formulated manufactured aquafeeds. Ingredient screening and development underpin this and sit alongside other strategies to improve animal performance and increase how efficiently feeds are used. Aquaculture has global reach and offers aquaculture systems that are appropriate in different regions depending on environmental, cultural and socio-economic factors. For Atlantic salmon, off-shore and land-based systems are being discussed. Location-specific integrated multi-trophic aquaculture provides one direction with great promise, it also reflects the 3000 year old history of aquaculture that achieved an elegant solution through integrated polyculture. Funding source(s): N/A.

Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals

The consumption of whole-grain cereals (WG) has been revealed to be associated with the reduced risk of developing chronic diseases. Cereal dietary fibre (DF), as an abundant source of plant cell wall bound hydroxycinnamic acids, can be considered as an important contributor to the health benefit of WG consumption. In the present study, major phenolic acids in WG and DF alkaline extracts were analysed by reversed phase high performance liquid chromatography (HPLC) coupled with photodiode array detection (PDA) and quadrupole-time of flight mass spectrometry (Q-TOF MS). Eight monomeric phenolic acids (protocatechuic, vanillic, caffeic, syringic, p-coumaric, ferulic, sinapic, and iso-ferulic acid) and four dimeric ferulic acids (diFA) (8-5′, 5-5′, 8-O-4′, and 8-5′-benzofuran diFA) were identified and quantified in cereal samples. Ferulic acid was detected as the predominant monomeric phenolic acid and 8-O-4′ diFA was the major dimeric ferulic acid. The results of total phenolic content (TPC) measured by Folin–Ciocalteau assay and antioxidant activity (AOA) evaluated by DPPH radical scavenging assay indicated that insoluble dietary fibre (IDF) alkaline extracts had significantly (p<0.05) higher levels of TPC and AOA than WG and soluble dietary fibre (SDF) extracts for the same sample. Corn IDF with its higher levels of TPC, ferulic acid content, and AOA can be regarded as a potential antioxidant value-added functional food ingredient.

Children's eating behaviours and attitudes towards food in a deprived area of Belfast – a school-based survey

that traditional eating patterns are declining with an increase in convenience, fast foods and increased snacking, particularly among young people (5,6) . This study, conducted in Northern Ireland, an area with high levels of deprivation, aimed to provide an overview of children’s attitudes towards healthy food, fast food (FF), and measure their eating and purchasing behaviours in both the school term and summer holiday. An extensive school-based survey questionnaire was conducted with children aged 11 to 17 (n 654) from post-primary schools (n 3) in the top five deprived wards of Belfast. Schools were recruited by contacting the Belfast Education and Library Board to request permission and headmaster’s consent from each school was gained. The questionnaire focused on usual food activity during the school term and summer holiday including breakfast, lunch, way to and home from school and views on healthy and FF. Results confirmed that the majority of children consume snack foods, particularly fizzy drinks (44.2%, 47.4 %), crisps (35.6 %, 35.9%), chocolate (27.7%, 27.2%) and sweets (24.3%, 30.3 %) on the way to and from school respectively. Results showed low consumption of wholegrain cereals at breakfast (6 % school, 2.6 % summer). Consumption of FF and unhealthy snacks also increased in the summer. Over one fifth of children purchased food from FF outlets every day (21.1%) and 32.7% purchased food from FF outlets one to two times per week during the summer. Furthermore, breakfast fried food consumption increased from 5.4% during school term to 20.2% in summer holiday. Afternoon purchasing activity increased for every food category during summer holiday (percentages given for school and summer holiday respectively) with fizzy drinks (47.4%, 65.9%), chips (4.9 %, 33.8 %), chocolate (27.2%, 52.1%), sweets (30.3%, 49.5%) and crisps (35.9%, 53.1 %) being popular. However, children do have an understanding of healthy food. Fruit and vegetables (72.8%) or salad (63.9%) were the most common responses for what constituted a healthy food. FF was enjoyed more than healthy food; the modal rating for FF was 10 (37.0 %) and 5 (17.6%) for healthy food on a scale of 1 to 10 (1 = least liked and 10 = most liked). The lack of a comparison study in an affluent area of Belfast would have determined whether eating behaviours or attitudes towards food differ between deprived and affluent areas. However, this survey highlights a number of possible areas where further research, but also education and health promotion policies could be targeted. 1. World Health Organisation (2010) Childhood overweight and obesity http://www.who.int/dietphysicalactivity/childhood/en/ [Accessed online:

Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases

The promotion of healthy lifestyles is one of the major goals of governments and international agencies all over the world. Wholegrain cereals are rich in nutrients and many phytochemical compounds, with recognised benefits for health, including dietary fibre, a number of phenolic compounds, lignans, vitamins and minerals and other bioactive components. The aim of the present work is to review the fundamental studies that support the consumption of wholegrain cereals and bread to prevent chronic diseases. Descriptive review considering human studies. Subjects included in randomised intervention trials and cohort studies from different countries published up to 2010. Several studies show consistently that subjects who ingest three or more portions of foods per day based on wholegrain cereals have a 20-30 % lower risk of CVD than subjects who ingest low quantities of cereals. This level of protection is not observed with the ingestion of refined cereals, these being even higher than with the intake of fruit and vegetables. Likewise, high intake of wholegrain cereals and their products, such as whole-wheat bread, is associated with a 20-30 % reduction in the risk of type 2 diabetes. Finally, protection against the risk of colorectal cancer and polyps, other cancers of the digestive tract, cancers related to hormones and pancreatic cancer has been associated with the regular consumption of wholegrain cereals and derived products. The regular intake of wholegrain cereals can contribute to reduction of risk factors related to non-communicable chronic diseases.

Cereals as basis of preventing nutrition against obesity

Still more alarming obesity studies show in fact that it is largely due to incorrect diet and lifestyle. For suitable alternative for prevention of this disease are now considered cereal foods, mainly based on increased fiber content. The importance of dietary fiber for human organism consist primarily in its protective function before civilization diseases. It has beneficial effects on digestive physiology and it is therefore an important factor in the prevention of obesity, but also other diseases. Fiber consumption in developed countries is low and it is below the lower limit of the recommended dose. Slovaks per day take only 10-12 g of fiber, which represents only 47% of the recommended dose. Recent large-scale epidemiological studies have shown that regular consumption of wholegrain cereals can reduce the risk of heart disease and certain cancers by 30 percent. One of the factors that increase the functionality of foods is the so-called indigestible resistant starch. For its the positive impact on the physiology of digestion is referred to as prebiotics new generation of dietary fiber. The increasing availability of tasty, whole grain products rich in fiber could be health benefits.

Ready-to-eat cereals and the burden of obesity in the context of their nutritional contribution: are all ready-to-eat cereals equally healthy? A systematic review

A significant increase in the prevalence of obesity has occurred worldwide and the importance of considering the role of diet in the prevention and treatment of obesity is widely acknowledged. A growing body of evidence encourages the consumption of ready-to-eat cereals (RTEC) as part of a healthful diet. Research has shown an inverse association between the consumption of RTEC and the rate of obesity. However, other findings claim that this association was only attributed to the consumption of whole-grain cereals and not the refined-grain ones. Although meta-analyses of clinical trials support the use of a low-glycaemic index diet on weight loss, findings from other studies on the effect of the dietary glycaemic index on body weight have not been consistent. Thus, further research into the role of glycaemic index in the prevention and management of obesity and chronic disease is needed. Moreover, significant differences have been observed in composition among the marketed RTEC. In light of the revealing protective role of whole-grain, fibre-rich, low-energy-dense and low-glycaemic index/glycaemic load foods against obesity, public health professionals could drive their efforts towards the promotion of even more healthier RTEC when issuing advice on weight management. It seems, however, that despite any differences in their composition, the frequent consumption of RTEC due to their nutritional contribution is recommended in moderation and under the current recommendations in the context of a healthy balanced diet.

Consumption of Vegetables, Cooked Meals, and Eating Dinner is Negatively Associated with Overweight Status in Children

To evaluate potential associations between diet- and physical activity-related lifestyle patterns and obesity indices in a cohort of children. Dietary and physical activity information and anthropometric indices were collected from 1138 children (53% girls; age, 11.2 ± 0.7 years). Dietary intake was evaluated with two 24-hour recalls, which were analyzed for nutrient and food intake, eating frequency, and meal quality. Principal component analysis was used to extract salient lifestyle patterns. Five lifestyle behavioral patterns were identified. The "dinner, cooked meals and vegetables pattern," a multidimensional lifestyle pattern including the consumption of vegetables, cooked meals, and eating dinner, was negatively associated with all obesity indices, even after adjustment for potential confounders and exclusion of low energy reporters. A "high fiber pattern," representing high consumption of whole-grain cereals, legumes, and low intake of sugar-sweetened beverages was negatively correlated with obesity indices; when the analysis included only acceptable energy reporters, these associations became non-significant, except for triceps skinfolds. Our findings are supportive of the synergistic or conditional effects of distinct lifestyle-related behaviors on obesity. Although these results are hypothesis-generating and need replication, they suggest potential preventive approaches, interventional approaches, or both to combat childhood obesity.

A dietary pattern characterized by high consumption of whole-grain cereals and low-fat dairy products and low consumption of refined cereals is positively associated with plasma adiponectin levels in healthy women

In light of the potential beneficial effects of adiponectin on insulin resistance, metabolic syndrome, and cardiovascular risk, it is becoming increasingly important to identify all modifiable factors, including dietary patterns, that may affect circulating adiponectin concentrations. The aim of the present study was to explore potential associations between dietary patterns and plasma adiponectin levels using principal component analysis (PCA) in a sample of apparently healthy adult Mediterranean women. Two hundred twenty women were enrolled in this study. Anthropometric and body composition measurements were performed in all subjects. Blood samples were taken, and adiponectin concentrations were measured. Food intake was evaluated by 3-day food diaries, and PCA was used for the identification of the participants' dietary patterns. The PCA identified 10 dietary components explaining 82% of the total variance in food intake. Bivariate correlation between circulating adiponectin levels and dietary components revealed a positive significant association only with the first component that was characterized by high intake of whole-grain cereals and low-fat dairy products as well as low intake of refined cereals ( P = .04). This association remained unchanged after controlling for potential confounders (standardized β coefficient = 0.18, P = .03). A dietary pattern characteristic of consumption of alcoholic beverages was found to be marginally related to adiponectin levels in the multivariate model (standardized β coefficient = 0.14, P = .10). Our data indicate that a dietary pattern characterized by a high consumption of whole-grain cereals and low-fat dairy products is modestly positively associated with adiponectin concentrations.

Efficacy of Nutraceuticals in Ameliorating the Risk of Coronary Heart Disease

Thirty five postmenopausal subjects who were at risk of coronary heart disease were selected. Background information, blood and lipid profile analysis, blood pressure, anthropometric measurements and dietary pattern of subjects was recorded. Nutrition knowledge was also assessed by applying KAP test. In addition to their normal diet, the subjects were advised to include nutraceuticals for a period of 4 months. They were also imparted nutrition education during the period. The consumption of whole grain cereals and pulses, fruits, vegetables, skim milk products increased significantly whereas a significant reduction in consumption of sugar, bakery, meat and meat products, fried food was observed. The subjects started consuming restricted amount of a combination of desi ghee, mustard oil and soyabean oil which significantly improved the n-6/ n-3 ratio. The inclusion of nutraceuticals resulting in a significant reduction in weight, BMI, fat mass, MUAC, TSFT, systolic and diastolic blood pressure, blood glucose, total cholesterol, LDL-C, VLDL-C, total cholesterol: HDL-C, LDL-C: HDL-C and total triglycerides was observed. Thus, the addition of nutraceuticals like soyabean as soya milk and soya granules, wheat bran and oats coupled with nutrition education had a significant effect on the blood and lipid profile of the subjects.

Whole-Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by a 1H NMR-Based Metabonomic Approach1

The protection against diabetes and cardiovascular disease provided by whole-grain cereal consumption has been attributed to the fiber and micronutrients present in the bran. But exactly how this occurs remains unclear due to both diversity of bran constituents and the complexity of the metabolic responses to each of these constituents. We investigated the metabolic responses of 2 groups of rats (n = 10/group) fed 2 diets, for 2 wk each, in a crossover design. One diet contained 60 g/100 g whole-grain wheat flour (WGF) and the other contained 60 g/100 g refined wheat flour (RF). Markers of oxidative stress [urinary isoprostanes and malondialdehydes (MDA), plasma ferric-reducing ability of plasma, MDA, and vitamins E and C] and lipid status (liver and plasma triglycerides and cholesterol) were measured. Urine samples collected during the feeding periods and plasma and liver samples collected at the end of experiment were analyzed by 1H NMR spectroscopy. Metabonomic analyses showed that each group reached a new metabolic balance within 48 h of changing the diet. Urinary excretion of some tricarboxylic acid cycle intermediates, aromatic amino acids, and hippurate was significantly greater in rats fed the WGF diet. Although the diets did not affect conventional lipid and oxidative stress markers, there were decreases in some liver lipids and increases in liver reduced glutathione and betaine as shown by metabonomic analyses. These suggest that the WGF diet improved the redox and lipid status.