scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

The health benefits of whole grains and fibre

2014 ◽  
Vol 44 (6) ◽  
pp. 492-519 ◽  
Author(s):  
Carrie Ruxton ◽  
Emma Derbyshire
Keyword(s):  
Dietary Fibre ◽  
Observational Studies ◽  
Health Benefits ◽  
Blood Lipid ◽  
Whole Grains ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Appetite Control ◽  
Content Type ◽  
Medline Search

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.

scholarly journals The Health Benefits of Dietary Fibre

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3209
Author(s):  
Thomas M. Barber ◽  
Stefan Kabisch ◽  
Andreas F. H. Pfeiffer ◽  
Martin O. Weickert
Keyword(s):  
Dietary Fibre ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Metabolic Health ◽  
Western World ◽  
Future Health ◽  
Fibre Intake ◽  
Beneficial Effects ◽  
Pubmed Search ◽  
Dietary Fibre Intake

Background: Dietary fibre consists of non-digestible forms of carbohydrate, usually as polysaccharides that originate from plant-based foods. Over recent decades, our diet within Westernised societies has changed radically from that of our hominid ancestors, with implications for our co-evolved gut microbiota. This includes increased ingestion of ultra-processed foods that are typically impoverished of dietary fibre, and associated reduction in the intake of fibre-replete plant-based foods. Over recent decades, there has been a transformation in our understanding of the health benefits of dietary fibre. Objective: To explore the current medical literature on the health benefits of dietary fibre, with a focus on overall metabolic health. Data Sources: We performed a narrative review, based on relevant articles written in English from a PubMed search, using the terms ‘dietary fibre and metabolic health’. Results: In the Western world, our diets are impoverished of fibre. Dietary fibre intake associates with overall metabolic health (through key pathways that include insulin sensitivity) and a variety of other pathologies that include cardiovascular disease, colonic health, gut motility and risk for colorectal carcinoma. Dietary fibre intake also correlates with mortality. The gut microflora functions as an important mediator of the beneficial effects of dietary fibre, including the regulation of appetite, metabolic processes and chronic inflammatory pathways. Conclusions: Multiple factors contribute to our fibre-impoverished modern diet. Given the plethora of scientific evidence that corroborate the multiple and varied health benefits of dietary fibre, and the risks associated with a diet that lacks fibre, the optimization of fibre within our diets represents an important public health strategy to improve both metabolic and overall health. If implemented successfully, this strategy would likely result in substantial future health benefits for the population.

scholarly journals Diet patterns of Moscow residents

2021 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yurgita R. Varaeva ◽  
Luiza Pavlic ◽  
Aramais A. Khachatrian ◽  
Elena V. Kirasirova ◽  
Elena N. Livantsova ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Whole Grains ◽  
Whole Grain ◽  
Diet Patterns ◽  
Number Of Factors ◽  
Grain Products ◽  
Moscow Population

Background. Nutrition plays an important role in NCDs risk reduction, growth of the population life expectancy and quality of life. A number of factors influence the diet, including the region of living. Purpose. To analyze the diet patterns of Moscow residents. Materials and Methods. Questioning of 111 Moscow residents: 89 women and 22 men, aged 18 to 80 years with a median BMI of 26.9 kg/m2. Results. 67.4 % of respondents were committed to healthy, optimal nutrition. Full breakfast was noted by 63 %. Analyzing product groups: bread was included in the diet by 87 % of the responders; pastries and sweet products – 72 %; whole grains – 17 %; dairy products – 26 %; fruits and vegetables – 63−67 %; fish – 49 %; meat – 33 %; alcohol – 50 %. Conclusion. The study showed that a third of the Moscow population has an inappropriate diet. Insufficient consumption of fruits and vegetables, dairy products, cereals and whole-grain products is noted. That type of diet is associated with a risk of non-communicable diseases. In addition, a low commitment to regular physical activity is also established.

Health Benefits and Risks of Rice

2017 ◽  
pp. 195-222
Author(s):  
Md Zakir Hossain Howlader ◽  
Hossain Uddin Shekhar
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Whole Grain ◽  
Cereal Crop ◽  
White Rice ◽  
The World ◽  
Outer Covering

Rice is a fundamental food in many cultural cuisines around the world, and it is an important cereal crop that feeds more than half of the world's population. The two main categories are white rice and whole grain rice or bow ice. Whole grain rice is not processed very much, so it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with less nutritional value. People choose different styles of rice for particular flavors, depending on their culinary needs, the availability, and the potential for healthy benefits as well.

scholarly journals Whole grains and human health

2004 ◽  
Vol 17 (1) ◽  
pp. 99-110 ◽  
Author(s):  
Joanne Slavin
Keyword(s):  
Dietary Fibre ◽  
Blood Lipid ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Trace Minerals ◽  
Whole Grain ◽  
Protective Properties ◽  
Usual Intake ◽  
High Concentrations ◽  
Diabetes And Obesity

Epidemiological studies find that whole-grain intake is protective against cancer, CVD, diabetes, and obesity. Despite recommendations to consume three servings of whole grains daily, usual intake in Western countries is only about one serving/d. Whole grains are rich in nutrients and phytochemicals with known health benefits. Whole grains have high concentrations of dietary fibre, resistant starch, and oligosaccharides. Whole grains are rich in antioxidants including trace minerals and phenolic compounds and these compounds have been linked to disease prevention. Other protective compounds in whole grains include phytate, phyto-oestrogens such as lignan, plant stanols and sterols, and vitamins and minerals. Published whole-grain feeding studies report improvements in biomarkers with whole-grain consumption, such as weight loss, blood-lipid improvement, and antioxidant protection. Although it is difficult to separate the protective properties of whole grains from dietary fibre and other components, the disease protection seen from whole grains in prospective epidemiological studies far exceeds the protection from isolated nutrients and phytochemicals in whole grains.

Germinated grains: a superior whole grain functional food?

2013 ◽  
Vol 91 (6) ◽  
pp. 429-441 ◽  
Author(s):  
Kristina Nelson ◽  
Lily Stojanovska ◽  
Todor Vasiljevic ◽  
Michael Mathai
Keyword(s):  
Functional Food ◽  
Dietary Intervention ◽  
Body Weight Gain ◽  
Health Benefits ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Grain Foods

Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.

scholarly journals Present Status and Perspectives on the Use of Alkylresorcinols as Biomarkers of Wholegrain Wheat and Rye Intake

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Alastair B. Ross
Keyword(s):  
Present Status ◽  
Urinary Metabolites ◽  
Whole Grains ◽  
Human Studies ◽  
Interindividual Variation ◽  
Whole Grain ◽  
Considerable Body ◽  
Potential Biomarkers

Alkylresorcinols (ARs) were first proposed as potential biomarkers of wholegrain wheat and rye intake a decade ago. Since then there has been a considerable body of research which suggests that ARs do meet most criteria of a biomarker of these foods. Results from human studies on plasma AR and their plasma and urinary metabolites strongly indicate that these compounds are responsive to whole grain wheat and rye intake and are correlated with various measures of AR consumption. This review briefly summarises work on the bioactivities of AR and focuses on aspects related to their use as biomarkers of whole grain wheat and rye intake. Evidence suggests that they thus far broadly fulfil the criteria to act as biomarkers of these cereals. However, there are still gaps in the knowledge on factors relating to the wide interindividual variation, and application to different epidemiological cohorts. Overall, ARs are highly promising biomarkers of whole grain wheat and rye intake and add to our increasing understanding of whole grains and health.

scholarly journals The Effect of Whole-Grain Intake on Biomarkers of Subclinical Inflammation: A Comprehensive Meta-analysis of Randomized Controlled Trials

2019 ◽  
Author(s):  
Sepideh Rahmani ◽  
Omid Sadeghi ◽  
Mehdi Sadeghian ◽  
Narges Sadeghi ◽  
Bagher Larijani ◽  
...  
Keyword(s):  
Whole Grains ◽  
Effect Sizes ◽  
Serum Concentrations ◽  
Whole Grain ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Serum Crp ◽  
Nonsignificant Effect ◽  
Grain Foods ◽  
Pai 1

ABSTRACT Findings on the effect of whole-grain consumption on inflammatory biomarkers are conflicting. This study aimed to summarize available studies on the effects of whole-grain consumption on inflammatory biomarkers in adults. Online databases including PubMed, Scopus, ISI Web of Science, and Google Scholar were searched for relevant studies published up to January 2018, using relevant keywords. We included randomized controlled trials (RCTs) investigating the effect of whole-grain foods or diets high in whole-grain foods on markers of inflammation. Studies were selected if they had a control diet low in whole grains or diets without whole grains, whether calorie restricted or not. We did not include studies that examined the effect of individual grain components, including bran or germ, or fiber-based diets. Overall, 14 RCTs, with 1238 individuals aged ≥18 y, were included. Pooling 13 effect sizes from 11 RCTs on serum C-reactive protein (CRP) concentrations, we found no significant effect of whole-grain consumption on serum CRP concentrations [weighted mean difference (WMD): −0.29 mg/L; 95% CI: −1.10, 0.52 mg/L]. However, the beneficial effects of whole-grain intake on serum CRP concentrations were observed in studies in individuals with elevated serum concentrations of CRP and studies with isocaloric diets. Combining 11 effect sizes from 10 RCTs, we found no significant effect of whole-grain consumption on serum IL-6 concentrations (WMD: −0.08 pg/mL; 95% CI: −0.27, 0.11 pg/mL). Nevertheless, we observed a significant effect of whole-grain consumption on serum IL-6 concentrations in studies in unhealthy individuals. A nonsignificant effect of whole-grain intake on circulating serum TNF-α concentrations was also seen when we summarized effect sizes from 7 RCTs (WMD: −0.06 pg/mL; 95% CI: −0.25, 0.14 pg/mL). Such a nonsignificant effect was observed for serum concentrations of plasminogen activator inhibitor-1 (PAI-1) (WMD: −3.59; 95% CI: −1.25, 8.44 kU/L). Unlike observational studies, we found no significant effect of whole-grain consumption on serum concentrations of inflammatory cytokines, including serum concentrations of CRP, IL-6, TNF-α, and PAI-1. However, beneficial effects of whole grains were found in some subgroups. Given the high between-study heterogeneity, deriving firm conclusions is difficult.

scholarly journals Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1615 ◽  
Author(s):  
Lavinia Florina Călinoiu ◽  
Dan Cristian Vodnar
Keyword(s):  
Phenolic Acids ◽  
Intervention Studies ◽  
New Technologies ◽  
Health Benefits ◽  
Whole Grains ◽  
Health Claims ◽  
World Health ◽  
Human Intervention ◽  
Whole Grain ◽  
Bioactive Components

Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

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