scholarly journals EFFECTS OF GENOTYPE AND ENVIRONMENT ON Β-GLUCAN AND DIETARY FIBRE CONTENTS IN WHOLE GRAIN OF BARLEY GROWN IN BRAZIL

2021 ◽  
pp. 549-561
Author(s):  
Aline Sobreira Bezerra ◽  
José Laerte Nörnberg ◽  
Leandro Machado de Carvalho ◽  
Euclydes Minella ◽  
Simoní da Ros
Keyword(s):  
Dietary Fibre ◽  
Whole Grain

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

scholarly journals Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 370 ◽  
Author(s):  
Felicity Curtain ◽  
Sara Grafenauer
Keyword(s):  
Standard Deviation ◽  
Dietary Fibre ◽  
Saturated Fat ◽  
Food Choices ◽  
Nutritional Supplement ◽  
Dietary Guidelines ◽  
Whole Grain ◽  
Added Sugars ◽  
Policy Initiatives ◽  
Nutrition Review

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

Popping of whole-grain wheat: Effects on dietary fibre degradation in the rat intestinal tract

1987 ◽  
Vol 5 (1) ◽  
pp. 67-72 ◽  
Author(s):  
M. Nyman ◽  
I. Björck ◽  
B. Håkansson ◽  
N.-G. Asp
Keyword(s):  
Dietary Fibre ◽  
Intestinal Tract ◽  
Whole Grain ◽  
Fibre Degradation

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.

scholarly journals The availability of zinc in endosperm, whole grain and bran-enriched wheat crispbreads fed to rats on a Zn-deficient diet

1989 ◽  
Vol 62 (1) ◽  
pp. 165-175 ◽  
Author(s):  
Göran Hallmans ◽  
Rolf Sjöström ◽  
Lars Wetter ◽  
Kenneth R. Wing
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Deionized Water ◽  
Male Rats ◽  
Whole Grain ◽  
Deficient Diet ◽  
Growing Rats ◽  
Relative Absorption ◽  
Body Weight Increase ◽  
Wheat Flours

The hypothesis that factors such as dietary fibre and phytate in wheat bran limit the availability of Zn was tested in growing rats fed on low-Zn diets with different wheat crispbreads as the major source of Zn. Six groups of six weanling male rats each were fed on 5 parts semi-synthetic Zn-deficient diet and 1 part wheat-endosperm crispbread for 1 week. At the beginning of the second week, the crispbread in the diet of five groups was exchanged for crispbread made using one of the following wheat flours: (1) whole grain, (2) bran-enriched whole grain, (3) endosperm with Zn added to the whole-grain level, (4) endosperm with Zn added to the bran-enriched level, (5) whole grain with Zn added to the bran-enriched level. These diets were given ad lib. together with deionized water for 2.5 weeks. The relative absorption of Zn was lowest from the three non-supplemented diets (75–82%). All the added Zn was absorbed. As appetite, body-weight increase, Zn absorption, Zn retention and the Zn concentrations in serum and bone differed only slightly among groups fed on diets with similar Zn concentrations, it is concluded that factors such as dietary fibre or phytate in wheat bran limit the availability of Zn in wheat crispbreads very little when all the Zn is needed for growth and development in rats.

scholarly journals Composition of faeces from human subjects consuming diets based on conventional foods containing different kinds and amounts of dietary fibre

1990 ◽  
Vol 64 (1) ◽  
pp. 171-186 ◽  
Author(s):  
Elisabet Forsum ◽  
Cecilia Eriksson ◽  
Helen Göranzon ◽  
Annica Sohlström
Keyword(s):  
Dietary Fibre ◽  
Microbial Growth ◽  
Human Subjects ◽  
Whole Grain ◽  
Fibre Diet ◽  
Conventional Foods ◽  
Faecal Bacteria ◽  
Water Holding ◽  
Soluble Components

The stool-bulking effect of dietary fibre (DF) is well-documented and believed to be important in the postulated beneficial effect of DF on human health. The aim of the present study was to investigate the digestibility of DF in relation to its stool-bulking properties and to study possible mechanisms for this effect. Four diets, based on conventional foods only, were studied in balance experiments on human subjects. Diet A contained DF mainly from whole-grain cereals while diets B1 and B2 contained DF mainly from pulses, vegetables and fruit. Diet C was a low-fibre diet. Faeces was fractionated into four fractions, each enriched in one of the following three components: undigested DF (fractions 1 + 2), faecal bacteria (fraction 3) and soluble components (fraction 4). The digestibility of DF in diets A, B1 and B2 was 0.62, 0.88 and 0.90 respectively. Subjects consuming diet A excreted slightly more fraction 3 than subjects consuming the other diets. Thus, the statement that DF of high digestibility stimulates microbial growth in the gut was not supported. The water-holding capacity of fraction 1 was studied in vitro and was found to be low. It is suggested that undigested soluble DF is important in the stool-bulking properties of DF.

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.

scholarly journals Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2058
Author(s):  
Jaimee Hughes ◽  
Verena Vaiciurgis ◽  
Sara Grafenauer
Keyword(s):  
New Product Development ◽  
Dietary Fibre ◽  
Vegetable Production ◽  
Gluten Free ◽  
Whole Grain ◽  
Cross Sectional ◽  
Hemp Seed ◽  
Cross Sectional Analysis ◽  
Baked Goods ◽  
Sectional Analysis

Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre (p < 0.001) and protein (p < 0.001). Self-raising flours were significantly higher in sodium (p < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.

scholarly journals Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study

2007 ◽  
Vol 63 (1) ◽  
pp. 31-38 ◽  
Author(s):  
L P L van de Vijver ◽  
L M C van den Bosch ◽  
P A van den Brandt ◽  
R A Goldbohm
Keyword(s):  
Body Mass Index ◽  
Cohort Study ◽  
The Netherlands ◽  
Body Mass ◽  
Dietary Fibre ◽  
Whole Grain ◽  
Fibre Intake ◽  
Dietary Fibre Intake
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