A whole-grain cereal-based diet lowers postprandial plasma insulin and triglyceride levels in individuals with metabolic syndrome

2014 ◽  
Vol 24 (8) ◽  
pp. 837-844 ◽  
Author(s):  
R. Giacco ◽  
G. Costabile ◽  
G. Della Pepa ◽  
G. Anniballi ◽  
E. Griffo ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Plasma Insulin ◽  
Whole Grain ◽  
Whole Grain Cereal

Effects of whole-grain cereal foods on plasma short chain fatty acid concentrations in individuals with the metabolic syndrome

Nutrition ◽  
2016 ◽  
Vol 32 (2) ◽  
pp. 217-221 ◽  
Author(s):  
Claudia Vetrani ◽  
Giuseppina Costabile ◽  
Delia Luongo ◽  
Daniele Naviglio ◽  
Angela A. Rivellese ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acid ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Whole Grain ◽  
The Metabolic Syndrome ◽  
Whole Grain Cereal

scholarly journals Effects of whole-grain wheat, rye, and lignan supplementation on cardiometabolic risk factors in men with metabolic syndrome: a randomized crossover trial

2020 ◽  
Vol 111 (4) ◽  
pp. 864-876
Author(s):  
Anne K Eriksen ◽  
Carl Brunius ◽  
Mohsen Mazidi ◽  
Per M Hellström ◽  
Ulf Risérus ◽  
...  
Keyword(s):  
Risk Factors ◽  
Metabolic Syndrome ◽  
Glucose Tolerance ◽  
Gut Microbiota ◽  
Ldl Cholesterol ◽  
Oral Glucose ◽  
Microbiota Composition ◽  
Whole Grain ◽  
The Metabolic Syndrome

ABSTRACT Background A whole-grain (WG)–rich diet has shown to have potential for both prevention and treatment of the metabolic syndrome (MetS), which is a cluster of risk factors that increase the risk of type 2 diabetes and cardiovascular disease. Different WGs may have different health effects. WG rye, in particular, may improve glucose homeostasis and blood lipids, possibly mediated through fermentable dietary fiber and lignans. Recent studies have also suggested a crucial role of the gut microbiota in response to WG. Objectives The aim was to investigate WG rye, alone and with lignan supplements [secoisolariciresinol diglucoside (SDG)], and WG wheat diets on glucose tolerance [oral-glucose-tolerance test (OGTT)], other cardiometabolic outcomes, enterolignans, and microbiota composition. Moreover, we exploratively evaluated the role of gut microbiota enterotypes in response to intervention diets. Methods Forty men with MetS risk profile were randomly assigned to WG diets in an 8-wk crossover study. The rye diet was supplemented with 280 mg SDG at weeks 4–8. Effects of treatment were evaluated by mixed-effects modeling, and effects on microbiota composition and the role of gut microbiota as a predictor of response to treatment were analyzed by random forest plots. Results The WG rye diet (± SDG supplements) did not affect the OGTT compared with WG wheat. Total and LDL cholesterol were lowered (−0.06 and −0.09 mmol/L, respectively; P < 0.05) after WG rye compared with WG wheat after 4 wk but not after 8 wk. WG rye resulted in higher abundance of Bifidobacterium [fold-change (FC) = 2.58, P < 0.001] compared with baseline and lower abundance of Clostridium genus compared with WG wheat (FC = 0.54, P = 0.02). The explorative analyses suggest that baseline enterotype is associated with total and LDL-cholesterol response to diet. Conclusions WG rye, alone or with SDG supplementation, compared with WG wheat did not affect glucose metabolism but caused transient LDL-cholesterol reduction. The effect of WG diets appeared to differ according to enterotype. This trial was registered at www.clinicaltrials.gov as NCT02987595.

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.

scholarly journals CELA2A mutations predispose to early-onset atherosclerosis and metabolic syndrome and affect plasma insulin and platelet activation

2019 ◽  
Vol 51 (8) ◽  
pp. 1233-1243 ◽  
Author(s):  
Fatemehsadat Esteghamat ◽  
James S. Broughton ◽  
Emily Smith ◽  
Rebecca Cardone ◽  
Tarun Tyagi ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Platelet Activation ◽  
Early Onset ◽  
Plasma Insulin

scholarly journals Whole-grain intake is inversely associated with the metabolic syndrome and mortality in older adults

2006 ◽  
Vol 83 (1) ◽  
pp. 124-131 ◽  
Author(s):  
Nadine R Sahyoun ◽  
Paul F Jacques ◽  
Xinli L Zhang ◽  
Wenyen Juan ◽  
Nicola M McKeown
Keyword(s):  
Older Adults ◽  
Metabolic Syndrome ◽  
Whole Grain ◽  
The Metabolic Syndrome

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 Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study

2014 ◽  
Vol 68 (5) ◽  
pp. 567-574 ◽  
Author(s):  
M L Hartvigsen ◽  
H N Lærke ◽  
A Overgaard ◽  
J J Holst ◽  
K E Bach Knudsen ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Whole Grain ◽  
Randomised Study ◽  
The Metabolic Syndrome
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