Health Benefits Of Whole Grains Research Articles

The health benefits of whole grains and fibre: A review of published evidence (2007–2012)

The health benefits of whole grains and fibre: A review of published evidence (2007–2012)

The health benefits of whole grains and fibre

Purpose – The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health. Design/methodology/approach – A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years. Findings – A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods. Practical implications – Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre. Originality/value – This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.

Antioxidant Properties of Experimental Wholegrain Pastas Made With Different Cereals

<p>Pasta represents an identifying ingredient of traditional healthy dishes, in particular in Mediterranean areas. Traditional pasta is made with durum wheat semolina only. However, pasta manufactured with different cereals has become available on the market and its consumption is rapidly increasing.</p> <p>Five experimental dry pastas, manufactured with the same process by adding 60% wholegrain flours of different cereals (wheat, oat, rye, barley and rice) to the same durum wheat semolina, were supplied by Pavan s.p.a. (Galliera Veneta, PD, Italy).</p> <p>For each product, aqueous-organic extracts and their residues were studied. Their antioxidant properties were evaluated by FRAP (Ferric Reducing Antioxidant Power) assay and Total Polyphenols Content (TPC) was determined by the Folin Ciocalteau method.</p> <p>For cooked experimental wholegrain pastas made with different cereals, FRAP values ranged from 3.26 ± 0.08 µmol/g d.w. to 19.52 ± 1.28 µmol/g d.w. in aqueous-organic extracts and from 17.91 ± 2.83 µmol/g d.w. to 87.83 ± 5.06 µmol/g d.w. in residues. In both raw and cooked products the lowest FRAP values were found for semolina/60% whole rice pasta.</p> <p>The barley pasta has interesting antioxidant properties and this result was matched by the TPC one.</p> <p><strong>Practical Application</strong><strong></strong></p> <p>The interest in more nutritious and potentially functional foods has prompted the cereal industry towards new formulations of wholegrain products. The functional properties of minor cereals have been poorly investigated. Our results show that wholegrain pastas made with different cereals are rich in antioxidants, in particular whole barley based pasta, providing a scientific basis for the development of grain<span style="text-decoration: line-through;">s</span> based functional foods.</p> <p>Then the study of free and bond bioactive compounds could be crucial to describe the potential of grains, with the aim of better understanding potential health benefits of wholegrain based food consumption.</p>

The Cholesterol-Lowering Potential of Whole Grains

Diet is a contributing factor in the risk, development, and progression of cardiovascular disease. Emphasizing whole grain intake in a heart healthy diet is sometimes overlooked. Whole grains confer cardioprotective benefits and those whole grains higher in soluble, or viscous, fiber aid in the reduction of serum total cholesterol and low-density lipoprotein cholesterol concentrations. Whole grains contain all 3 parts of the grain kernel, and the unique combination of nutrients and phytochemicals inherent in all 3 parts of the kernel account for the many health benefits of whole grains. Health care providers have the opportunity to influence whole grain intake. By highlighting the health benefits associated with whole grain consumption and offering practical tips to help identify and add more whole grains to the diet, patients will be better equipped and more apt to increase their whole grain intake.

Health benefits of wholegrain ő a systematic review of the evidence to propose a daily intake recommendation (117.1)

Objectives: Recommendations on wholegrain (WG) consumption are widespread but rarely quantitative. This work attempted to systematically review published human studies to quantify the daily intake of WG associated to favourable health outcomes. Results related to cardiovascular diseases (CVD) and type‐2 diabetes (T2D) are presented here.Methods: Databases were searched from 1993 to 2012. Retrieved papers were screened by 3 PhDs. Six articles were selected for each outcome. A meta‐analysis was done using multivariate‐adjusted risk ratios of CVD comparing highest and lowest WG intake levels. Then, meta‐regressions were performed on CVD and T2D rates relative to WG amounts by using a hierarchical mixed linear model.Results: First, we confirmed a significant inverse association between WG intake and CVD risk (overall RR = 0.84; p=0.004). Although quantitative meta‐regression failed to demonstrate a significant relationship between WG intake and CVD rate, a significant relationship was observed for T2D (p<0.0001), with an overall reduction of 0.03% in T2D incidence for each additional g of WG consumed daily.Conclusion: A significant association was observed between WG intake and T2D occurrence. Consuming 45 g/d of WG ingredients would decrease T2D risk by 21% as compared to consuming 7.5 g/d. This amount of WG, in line with current recommendations in North America, should be considered for recommendations.

The Bioavailability and Metabolism of Phenolics, a Class of Antioxidants Found in Grains

Consumption of whole grains has been shown to reduce the risk of chronic diseases. Whole grains contain a variety of bioactive compounds with antioxidant properties that can help prevent disease by inhibiting oxidative damage. The health benefits of whole grains depend not only on the functions of the bioactive compounds they contain, but also on the quantities of those compounds consumed, their metabolism, their bioavailability in different tissues, and the functions of their metabolites in the body. This article provides an overview of grain antioxidants, including their metabolism and bioavailability, with a focus on the phenolics ferulic acid, alk(en)ylresorcinols, and avenanthramides. Ferulic acid is the most abundant form of phenolic acid found in cereal grains; alk(en)ylresorcinols are found in large quantities in rye and wheat; and avenanthramides are found only in oats. Results from in vitro, in vivo, and human studies indicate that all three phenolic compounds have potent antioxidant properties ...

Addressing Whole Grain Deserts-Promoting Practical Applications to Increase Whole Grain Availability

Americans report interest in eating more whole grains, yet national surveys consistently suggest that intakes are unchanged, continuing to be less than what is recommended. Improving the availability and increasing the variety of affordable food products containing whole grains have been promoted as ways to increase whole grain consumption. Providing more whole grain foods with higher whole grain content is key, but encouraging and rewarding individuals, families, and communities for consuming more whole grains, even small amounts, over the long term is equally important. While health benefits of whole grains may encourage some individuals to consume (more) whole grains, other individuals may respond favorably to other aspects (e.g., modifying a whole grain food’s sensory characteristics or lowering the food’s cost). Formulating with whole grains at higher levels in a broad array of foods could assist consumers in meeting their whole grain needs. Similarly, moving toward higher intakes may be successful with “simply” substituting whole grain versions of familiar commonly consumed foods and ingredients or substituting modest amounts of whole grain ingredients in recipes, especially those that are frequently prepared. Consumers should be encouraged to be adventurous and to try different, possibly novel, whole grains and whole grain foods, while simultaneously moderating intakes of nutrients of concern in a variety of foods acceptable to themselves and their families. At the same time, industry must develop whole grain foods that are acceptable both to business realities and to public tolerance and that maximize nutritional value. Finding an oasis in the whole grain desert is possible when consumers, health professionals, and food manufacturers agree that providing and eating more whole grains of all sorts is the desired goal.

Synergistic impact of whole grain (WG) and resistant starch (RS) components from high‐amylose maize ‐ effects on fermentation in the Zucker Diabetic Fatty (ZDF) rat

Previously, RS has increased gut fermentation in several rodent models including the non‐obese type 2 diabetic Goto Kakazaki rat. We investigated if the obese ZDF rats would respond to RS with fermentation in the cecum with increased cecal weights (marker of fermentation) and would RS in whole grain flour have a greater effect. There were 4 groups: Amioca control (AC), RS, dent WG control (DWGC), and WGRS (first three groups n=12, WGRS n=11). The signifying diet components, Amioca starch, high amylose maize starch, dent corn flour and WG high amylose maize flour, were analyzed by proximate analysis and modified Englyst assay for formulating diets for macronutrient content and RS amount, respectively. The RS by weight of the final diets was: AC 0%, DWGC 6.9%, RS 25%, and WGRS 25%. Results were significant if p<0.05. Cecal weights (g) were significantly different among all groups: AC 0.46, DWGC 0.55, RS 0.87, and HMWG 1.14±0.03. These increased cecal weights showed that ZDF rats fermented RS and that the combination of WG and high RS has a 30% greater effect than RS without WG. This synergistic effect is evidence for greater possible health benefits of WG. Funding sources: Ingredion, Inc. and LSU AgCenter.

Does mere exposure change implicit associations between whole grains and taste?

The health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines recommend that individuals consume ≥ 3 servings per day. Despite increased variety, availability, and promotion of WG products, less than 5% of Americans consume the recommended amounts. Healthy adults were provided weekly market baskets of a variety of WG products in recommended amounts for home use. We hypothesized that exposure to WG foods would change implicit associations between WG and taste. Intake was measured by calculating disappearance and verified by a daily log. Administered at baseline and at the end of the 6‐week intervention, the Implicit Association Test (IAT) is a computerized paradigm that measures indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and refined grain (RG) food images) and (b) two contrasted attribute categories (pleasant words and unpleasant words relating to taste) via a classification task. Participants rapidly classify stimuli representing target and attribute into categories. Response time (milliseconds) was used to calculate IAT D scores. Paired t‐tests showed that average D scores at the end of the intervention showed a significant positive shift in implicit attitude towards WG (p≤0.05) in those who initially associated WG with negative taste. This suggests that mere exposure to WG products over an extended period of time in a free living situation can improve automatic attitudes toward WG and may result in increased consumption. Supported by USDA 5306–51530‐019–00D.

Consumer Acceptance and Preference Study (CAPS) on Brown and Undermilled Indian Rice Varieties in Chennai, India

Objectives: To study consumer acceptance of unmilled brown and undermilled rice among urban south Indians. Methods: Overweight and normal weight adults living in slum and nonslum residences in Chennai participated (n = 82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (undermilled). Thus, 9 rice samples in both raw and parboiled forms were provided for consumer tasting over a period of 3 days. A 7-point hedonic scale was used to rate consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data, and willingness of the consumers to switch over to brown rice. Results: Consumers reported that the color, appearance, texture, taste, and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than those of 2.3% polished rice, which were intermediate in ratings between 0% and 4.4% polishing. However, most of the consumers (93%) expressed a willingness to substitute brown or 2.3% polished rice, if affordable, after the taste tests and education on nutritional and health benefits of whole grains. Conclusion: Though most consumers preferred polished white rice, education regarding health benefits may help this population switch to brown or undermilled rice. Cooking quality and appearance of the grains were perceived as the most important factors to consider when purchasing rice among Chennai urban adults.

Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

Despite the health benefits of wholegrain, consumer acceptance of wholegrain products remains an issue due to the presence of characteristic flavours that some consumers consider to be unacceptable. It was hypothesized that phenolic acids could be contributing to the perceived unacceptable flavours described in wholegrain products. The purpose of this study was to examine the relationship between total phenolic acid content (TPAC) and phenolic acids as quantified by HPLC, to the sensory properties of wholegrain products using partial least squares (PLS) mapping. Red and white wheat flours were investigated in an intermediate (bread) and low (cracker) moisture product system. Red and white wheat demonstrated different phenolic acid profiles despite having similar TPAC. Within the bread crumb, the free and bound phenolic acids provided the best predictive scores; whereas only bound phenolic acids provided high predictive scores in crackers. This suggests that the contribution of phenolic acids to flavour characteristics of wholegrain products varies depending upon the product moisture.

Crops that feed the world 4. Barley: a resilient crop? Strengths and weaknesses in the context of food security

Barley is cultivated both in highly productive agricultural systems and also in marginal and subsistence environments. Its distribution is worldwide and is of considerable economic importance for animal feed and alcohol production. The overall importance of barley as a human food is minor but there is much potential for new uses exploiting the health benefits of whole grain and beta-glucans. The barley supply chains are complex and show added value at many stages. Germplasm resources for barley are considerable, with much potential for exploitation of its biodiversity available through the use of recently developed genomic and breeding tools. Consequently, substantial gains in crucial sustainability characteristics should be achievable in the future, together with increased understanding of the physiological basis of many agronomic traits, particularly water and nutrient use efficiency. Barley’s ability to adapt to multiple biotic and abiotic stresses will be crucial to its future exploitation and increased emphasis on these traits in elite germplasm is needed to equip the crop for environmental change. Similarly, resource use efficiency should become a higher priority to ensure the crop’s sustainability in the long-term. Clearly barley is a resilient crop with much potential which can be realised in the future.

Evaluating the potential of the wheat aleurone fraction in humans using 1H NMR-based metabolomic analysis

Epidemiological evidence indicates that the increased consumption of whole grain foods is associated with a decreased prevalence of several chronic diseases including obesity, diabetes, CVD and cancer (1) . Whole grain comprises the endosperm and the outer bran layer. The bran includes the aleurone, which is particularly rich in bioactive components that may contribute to the beneficial effects of whole grains. Metabolomics is an untargeted technique that can investigate acute and chronic alterations in metabolite profiles, and thus has the potential for elucidating the overall biochemical effects of the potentially protective components present in aleurone. However, until now, metabolomics has only been used to evaluate whole grain using animal models (2,3) . Thus, the aim of this study was to use the 1 H NMRbased metabolomic analysis to identify alterations in postprandial human urinary metabolite profiles after consumption of a wheat aleurone meal, compared to a control meal. A wheat aleurone meal and a control meal (balanced for fibre and macronutrients) were prepared by boiling with water, and consumed warm by subjects (7 male; 7 female) after an overnight fast, 1 week apart, using a randomized crossover design. Urine samples were collected at baseline, and at 1 and 2h post consumption. For each urine sample, 1 H NMR spectra were acquired with 32000 data points and 128 scans over a spectral width of 8kHz using a 500MHz DRX NMR spectrometer (Bruker Biospin, Karlsruhe, Germany) with the use of a Noesypresat pulse sequence. The SIMCA-P +11.5 software package was used to carry out statistical analysis. Partial least square discriminant analysis (PLS-DA) of these 1 H NMR spectra revealed clear differences between the 1h postprandial urinary metabolome profiles following aleurone consumption compared to the control. The PLS-DA model had R 2 = 0.36 and Q 2 = 0.41. Compared to the control, at 1 h, the aleurone meal, showed a urinary metabolome profile with significantly elevated citrate, dimethylamine, lactate, N-acetylaspartate and N-acetylaspartylglutamate and significantly decreased creatine. Results indicate that wheat aleurone can influence postprandial urinary metabolite profiles. However, further work is needed to elucidate the significance of these effects in relation to the health benefits of whole grain.

Knowledge and practices of school foodservice personnel regarding whole grain foods

AbstractBased on recent dietary guidance, whole grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi‐structured focus groups were conducted regarding whole grain foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about whole grain foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease‐related health benefits of whole grains. Major barriers related to students' whole grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote whole grain foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of whole grain foods in schools.

Whole Grains and Health

Part I. Introduction to Whole Grains and Health. 1. The Future of Whole Grains. 2. Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health. Part II. Whole Grains, Dietary Fiber, and Chronic Disease. 3. Whole Grains and Diabetes. 4. Whole Grains and Related Dietary Patterns in Relation to Weight Gain. 5. Whole Grains and Cardiovascular Disease. 6. Whole Grains and Cancer Prevention. 7. The Effects of Cereal Fibers on Cardiovascular Disease and Diabetes Risk. Part III. Grain Technology and Health-related Outcomes. 8. Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health. 9. Structure of Whole Grain Breads: Sensory Perception and Health Effects. 10. Aleurone: Processing, Nutrition, Product Development, and Marketing. 11. Active Components of Whole Grain Foods. 12. White Wheat: Biochemical and Sensory Characteristics of Bread. 13. Barley beta-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products. 14. Modulating Glycemia with Cereal Products. 15. Whole Grain Phytochemicals and Antioxidant Activity. 16. Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye. 17. Resistant Starch as a Contributor to the Health Benefits of Whole Grains. 18. Influence of Germination Conditions on the Bioactivity of Rye. Part IV. Whole Grains and Consumer and Regulatory Issues. 19. Barriers to the Consumption of Whole Grain Foods. 20. Consumer Acceptance of Refined and Whole Wheat Breads. 21. The Whole Grain Stamp Program. 22. Whole Grains and Consumers. 23. The Industry's Commitment to Whole Grains Education. 24. Industry Initiatives in Whole Grain Education. 25. Communicating with Consumers: Whole Grain Messaging. 26. Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines. Index

Whole grain phytochemicals and health

Phytochemicals and antioxidants in whole grains have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains and whole grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular disease, type 2 diabetes, some cancers and all-cause mortality. Recent research has shown that the total phytochemical content and antioxidant activity of whole grains have been commonly underestimated in the literature, and that whole grains contain more phytochemicals than was previously reported. Most whole grain phenolics are in bound form, 85% in corn, 76% in wheat, and 75% in oats. In addition, whole grains contain unique phytochemicals that complement those in fruits and vegetables when consumed together. The beneficial effects associated with whole grain consumption are in part due to the existence of the unique phytochemicals of whole grains. The majority of phytochemicals of whole grains that are beneficial for health are present in the bran/germ fraction. In whole wheat flour, the bran/germ fraction contributed 83% of total phenolic content, 79% of total flavonoid content, 78% of total zeaxanthin, 51% of total lutein, and 42% of total β-cryptoxanthin. The bran/germ fraction of whole wheat may therefore impart greater health benefits when consumed as part of a diet, and help reduce the risk of chronic diseases. This paper will review recent research on the phytochemicals and antioxidant activity of whole grains and their unique contribution to the health benefits of whole grains.

Cereal complex carbohydrates and their contribution to human health

Population studies have shown that whole grain consumption is associated with diminished risk of serious, diet-related diseases, which are major problems in wealthy industrialised economies and are emerging in developing countries with greater affluence. These conditions include coronary heart disease, certain cancers (especially of the large bowel), inflammatory bowel disease and disordered laxation. Carbohydrates are important contributors to the health benefits of whole grains. Insoluble non-starch polysaccharides (NSP, major components of dietary fibre) are effective laxatives. Soluble NSP (especially mixed-link β-glucans) lower plasma cholesterol and so can reduce heart disease risk but the effect is inconsistent. Processing seems to be an important contributor to this variability and other grain components may be involved. However, starch not digested in the small intestine (resistant starch, RS) appears to be as important as NSP to large bowel function. Dietary analysis suggests that some populations (e.g. native Africans) at low risk of diet-related disease through consumption of unrefined cereals may actually have relatively low fibre intakes. While NSP are effective faecal bulking agents, they are fermented to a very variable extent by the large bowel microflora. In contrast, RS seems to act largely through the short chain fatty acids (SCFA) produced by these bacteria. One SCFA (butyrate) appears to be particularly effective in promoting large bowel function and RS fermentation appears to favour butyrate production. Animal studies show that dietary RS lowers diet-induced colonocyte genetic damage and chemically-induced large bowel cancer which correlates with increased butyrate. These effects could contribute to a lower risk of cancer and ulcerative colitis in the long term. Cereal grain oligosaccharide (OS) may also function as prebiotics and increase the levels of beneficial bacteria in the large bowel. Understanding the relationships between NSP, RS and OS and large bowel health will be facilitated by the advent of new molecular technologies to identify the bacterial species involved. The potential for improvements in public health is considerable.

Health Benefits Of Whole Grains: A Literature Review

Whole grains are also rich sources of essential nutrients. The future years are going to see the numerous health benefits of eating whole grains. It is quite difficult to get a food material with almost all vital nutrients like whole grains. IP-6 from the whole grain extract is a promising drug of the future. Extensive research is going on, the role of phytoestrogens on breast cancer which is the killer cancer in the United States.

Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts

Epidemiological studies support the belief that whole grains are protective against several chronic diseases. The health benefits of whole grains are attributed in part to their unique phytochemical composition. Major phytochemicals in grains include various classes of phenolic compounds, flavonoids and coumarin derivatives, etc. Phenolic compounds present in grains possess antioxidant properties that are associated with the health benefits of grains and grain products. Sorghum is one of the main staple cereal grains in hot dry tropics and ranks fifth among cereal crops in the world. Although sorghum is rich in phenolics and tannins which are proven anticancer and cardioprotective constituents, human consumption of sorghum is limited. To our knowledge, there is limited literature on the profile of antioxidant phytochemicals in the local white variety of sorghum. Hence, the objective of this study was to investigate the antioxidant property of white sorghum flour extracts in vitro and also to identify the fractions responsible for the antioxidant activity. In the present study, we analyzed the antioxidative properties of various extracts (water, 60% methanol, 60% ethanol, and 60% t-butanol) of white sorghum flour employing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) model system. Phenolics, antiradical and antioxidant activities were also examined in chromatographic sub-fractions of the soxhlet methanolic extract. Our results indicated that the various extracts exhibited significant antioxidant activity that did not correlate with the phenolic content. Further, two sub-fractions eluted with methanol and acetone/methanol were found to possess strong antioxidant activity in two assay systems. Our results suggest that a diet rich in sorghum may be useful in combating diseases in which free radical production plays a key role.

Becoming Proactive With the Whole-Grains Message.

Whole-grain foods have always been considered a healthy part of the diet. Only recently have epidemiologic and other data shown that whole grains have a role in preventing cardiovascular disease, diabetes, some types of cancer, and even obesity. What nearly all consumers and most health professionals fail to realize is that whole grains deliver as many if not more phytochemicals and antioxidants than do fruits and vegetables. Healthy People 2010 (DHHS) recommends 3 servings of whole grains per day. Because the average intake in the United States is less than 1 serving per day, health professionals must mount an active campaign to help consumers better understand the important health benefits of whole grains and work to increase their intake in the diet.