scholarly journals Whole grain cereal fibers and their support of the gut commensal Clostridia for health

2020 ◽  
Vol 24 ◽  
pp. 100245
Author(s):  
Emmanuel O. Ayua ◽  
Ahmad Enosh Kazem ◽  
Bruce R. Hamaker
Keyword(s):  
Whole Grain ◽  
Whole Grain Cereal

scholarly journals Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2441 ◽  
Author(s):  
Cristina Proserpio ◽  
Vera Lavelli ◽  
Francesca Gallotti ◽  
Monica Laureati ◽  
Ella Pagliarini
Keyword(s):  
Pleurotus Ostreatus ◽  
Vitamin D2 ◽  
Food Fortification ◽  
Whole Grain ◽  
Food Neophobia ◽  
Cereal Product ◽  
Whole Grain Cereal

Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children’s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9–11 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children.

Whole grain cereal diets for rabbits

1984 ◽  
Vol 1984 ◽  
pp. 154-154
Author(s):  
Mary Payne ◽  
E. Owen ◽  
B.S. Capper ◽  
J.F. Wood
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Whole Grain ◽  
Tropical Conditions ◽  
Gross Energy ◽  
Feeding Trials ◽  
Pelleted Diet ◽  
Whole Grain Cereal

The suitability of feeding whole grain cereal (maize or sorghum) in diets was investigated in three individual-feeding trials conducted under simulated tropical conditions. In each trial rabbits were allocated to one of four diets (Table 1); complete pelleted diet based on maize (PM), whole maize plus pelleted concentrate supplement (WM), complete pelleted diet based on sorghum (PS) or whole sorghum plus pelleted concentrate supplement (WS). In Trial 1 whole maise and whole sorghum contained 84 and 103 g crude protein/kg dry matter (DM) respectively. In Trials 3 and 3 whole maize and whole sorghum contained 60 and 98 g crude protein/kg DM and 18.87 and 18.67 MJ gross energy/kg DM respectively.

scholarly journals Whole grain, bran and cereal fibre consumption and CVD: a systematic review

2019 ◽  
Vol 121 (8) ◽  
pp. 914-937 ◽  
Author(s):  
Eden M. Barrett ◽  
Marijka J. Batterham ◽  
Sumantra Ray ◽  
Eleanor J. Beck
Keyword(s):  
Epidemiological Studies ◽  
Whole Grains ◽  
Fibre Content ◽  
Future Research ◽  
Protective Effects ◽  
Whole Grain ◽  
Cvd Risk ◽  
Methodical Approach ◽  
Grain Foods ◽  
Whole Grain Cereal

AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.

Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-Grain Cereal Products

2008 ◽  
Vol 56 (16) ◽  
pp. 7236-7242 ◽  
Author(s):  
Mariola Kulawinek ◽  
Anna Jaromin ◽  
Arkadiusz Kozubek ◽  
Robert Zarnowski
Keyword(s):  
Whole Grain ◽  
Cereal Products ◽  
Whole Grain Cereal

scholarly journals Intakes and Food Sources of Dietary Fibre and Their Associations with Measures of Body Composition and Inflammation in UK Adults: Cross-Sectional Analysis of the Airwave Health Monitoring Study

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1839 ◽  
Author(s):  
Rachel Gibson ◽  
Rebeca Eriksen ◽  
Edward Chambers ◽  
He Gao ◽  
Maria Aresu ◽  
...  
Keyword(s):  
Body Composition ◽  
Health Monitoring ◽  
Food Sources ◽  
Inverse Association ◽  
Whole Grain ◽  
Cross Sectional ◽  
Percentage Body Fat ◽  
Fibre Intake ◽  
Monitoring Study ◽  
Whole Grain Cereal

The purpose of this study was to investigate the associations between intakes of fibre from the main food sources of fibre in the UK diet with body mass index (BMI), percentage body fat (%BF), waist circumference (WC) and C-reactive protein (CRP). Participants enrolled in the Airwave Health Monitoring Study (2007–2012) with 7-day food records (n = 6898; 61% men) were included for cross-sectional analyses. General linear models evaluated associations across fifths of fibre intakes (total, vegetable, fruit, potato, whole grain and non-whole grain cereal) with BMI, %BF, WC and CRP. Fully adjusted analyses showed inverse linear trends across fifths of total fibre and fibre from fruit with all outcome measures (ptrend < 0.0001). Vegetable fibre intake showed an inverse association with WC (ptrend 0.0156) and CRP (ptrend 0.0005). Fibre from whole grain sources showed an inverse association with BMI (ptrend 0.0002), %BF (ptrend 0.0007) and WC (ptrend 0.0004). Non-whole grain cereal fibre showed an inverse association with BMI (Ptrend 0.0095). Direct associations observed between potato fibre intake and measures of body composition and inflammation were attenuated in fully adjusted analyses controlling for fried potato intake. Higher fibre intake has a beneficial association on body composition, however, there are differential associations based on the food source.

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