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Chris J Seal - One of the best experts on this subject based on the ideXlab platform.
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perspective a definition for Whole Grain Food products recommendations from the healthGrain forum
Advances in Nutrition, 2017Co-Authors: Alastair B Ross, Janwillem Van Der Kamp, Roberto King, Kimanne Le, Heddie Mejborn, Chris J Seal, Frank ThieleckeAbstract:Whole Grains are a key component of a healthy diet, and enabling consumers to easily choose Foods with a high Whole-Grain content is an important step for better prevention of chronic disease. Several definitions exist for Whole-Grain Foods, yet these do not account for the diversity of Food products that contain cereals. With the goal of creating a relatively simple Whole-Grain Food definition that aligns with Whole-Grain intake recommendations and can be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry working with cereal Foods, established a working group to gather input from academics and industry to develop guidance on labeling the Whole-Grain content of Foods. The HealthGrain Forum recommends that a Food may be labeled as "Whole Grain" if it contains ≥30% Whole-Grain ingredients in the overall product and contains more Whole Grain than refined Grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-Grain ingredients. Additional recommendations are also made on labeling Whole-Grain content in mixed-cereal Foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic Whole-Grain labels to reporting the actual percentage of Whole Grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of Whole Grains and stimulate greater awareness and consumption of Whole Grains in the general population.
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Whole Grain Food consumption in singaporean children aged 6 12 years
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Kay D Mann, Sinead Hopkins, Frank Thielecke, Chris J Seal, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of Whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess Whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of Whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming Whole Grains during the dietary data collection days. Median intake of Whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed Whole-Grain Food groups were rice (29·5 %), Wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed Whole Grains than children of other ethnicities. Only 6 % of all children consumed the amount of Whole Grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between Whole Grain consumption patterns and BMI, waist circumference or physical activity but higher Whole Grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of Whole Grain Foods is low at a population level and infrequent in Singaporean children. Future drives to increase Whole-Grain Food consumption in this population are likely to require input from multiple stakeholders.
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Nicola M Mckeown, Len Marquart, Gabriele Riccardi, Joanne L Slavin, Sreenivasa S. Jonnalagadda, Marla Reicks, Chris J Seal, Frank ThieleckeAbstract:Although the term “Whole Grain” is well defined, there has been no universal standard of what constitutes a “Whole-Grain Food,” creating challenges for researchers, the Food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for Whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global Whole-Grain Food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a Whole-Grain Food definition that is consistent with the quartet of needs of science, Food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and Food and nutrition scientists from academia and the Grain Food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of Whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of Whole Grains that is nutritionally meaningful and that a Food providing at least 8 g of Whole Grains/30-g serving be defined as a Whole-Grain Food. Having an established Whole-Grain Food definition will encourage manufacturers to produce Foods with meaningful amounts of Whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify Whole-Grain Foods and achieve Whole-Grain dietary recommendations.
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The impact of a 16-week dietary intervention with prescribed amounts of Whole-Grain Foods on subsequent, elective Whole Grain consumption.
British Journal of Nutrition, 2013Co-Authors: Iain A Brownlee, Carmel Moore, Susan A Jebb, Sharron Kuznesof, Chris J SealAbstract:Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of Whole-Grain Foods in the diet, forming the basis for public health recommendations to increase Whole Grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week Whole-Grain intervention on subsequent, elective Whole Grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the Whole-Grain intervention study period. This FFQ included inputs for Whole-Grain Foods commonly consumed in the UK. Whole Grain consumption was significantly higher (approximately doubled) in participants who had received Whole-Grain Foods during the intervention (P< 0·001) compared with the control group who did not receive Whole-Grain Foods during the intervention. This increased Whole Grain consumption was lower than Whole Grain intake levels required by participants during the intervention period between 60 and 120 g Whole Grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of Foods of the intervention group. The results of the present study suggest that a period of direct exposure to Whole-Grain Foods in non-habitual Whole-Grain Food consumers may benefit subsequent, elective dietary patterns of Whole Grain consumption. These findings may therefore aid the development of future strategies to increase Whole Grain consumption for public health and/or Food industry professionals. © The Authors 2013.
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plasma alkylresorcinols as a biomarker of Whole Grain Food consumption in a large population results from the Wholeheart intervention study
The American Journal of Clinical Nutrition, 2012Co-Authors: Alastair B Ross, Alexandre Bourgeois, Harrison Ndungu Macharia, Sunil Kochhar, Iain A Brownlee, Susan A Jebb, Chris J SealAbstract:BACKGROUND: Small-scale, short-term intervention studies have suggested that plasma alkylresorcinol (AR) concentrations may be biomarkers of Whole Grain (WG) wheat and rye intakes. OBJECTIVE: The objective was to determine whether plasma AR concentrations reflect self-reported WG Food intake in a 16-wk WG intervention study and to establish which phenotypic characteristics influence plasma AR concentrations. DESIGN: In a randomized parallel-group dietary intervention study, 316 overweight and obese participants with a WG intake of <30 g/d were recruited and randomly assigned to 1 of 3 groups: control (no dietary change), intervention 1 (60 g WG/d for 16 wk), or intervention 2 (60 g WG/d for 8 wk followed by 120 g WG/d for 8 wk). Fasting blood samples were collected at baseline, 8 wk, and 16 wk for the measurement of plasma lipids and ARs. RESULTS: Plasma samples from 266 study completers were analyzed. Total plasma AR concentrations increased with the WG intervention and could be used to distinguish between control subjects and those who consumed 60 or 120 g WG, but not between those who consumed 60 and 120 g WG. Plasma AR concentrations were higher in men, were positively associated with plasma triglyceride concentrations, and were negatively associated with nonesterified fatty acids. CONCLUSIONS: Plasma AR concentrations were correlated with WG intake and could be used to distinguish between low- and high-WG consumers. Sex and plasma lipid concentrations independently influenced plasma AR concentrations, although plasma triglycerides may explain higher concentrations in men. This trial is registered as ISRCT no. 83078872.
Herman Adlercreutz - One of the best experts on this subject based on the ideXlab platform.
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urinary 3 3 5 dihydroxyphenyl 1 propanoic acid an alkylresorcinol metabolite is a potential biomarker of Whole Grain intake in a u s population
Journal of Nutrition, 2008Co-Authors: Herman Adlercreutz, Laura Guyman, Anja Koskela, Shirley A A Beresford, Johanna W LampeAbstract:5-n-Alkylresorcinols (AR) are a major group of phenolic compounds in Whole-Grain wheat, rye, and barley. As such, they may serve as potential biomarkers of Whole-Grain intake, because they are quantifiable intact in plasma and as metabolites in urine. We examined relationships between 12-h urinary excretion of AR metabolite 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA) and self-reported habitual intake of Whole-Grain Foods measured by 3-d Food record (3DFR) and FFQ. Urine samples from 100 men and women were analyzed for DHPPA using HPLC with coularray detection. DHPPA excretion ranged from 1.3 to 99.4 (mean +/- SE, 14.0 +/- 1.5) mumol/12 h. Whole-Grain Food intake, as determined by 3DFR and FFQ and adjusted for BMI and energy and fiber intake, was significantly associated with 12-h urinary DHPPA excretion. Based on 3DFR, Whole-Grain wheat + rye consumers had a 44% higher DHPPA excretion than nonconsumers [ratio of excretion (95% CI) = 1.44 (1.04, 1.97); P = 0.029]. Using Whole-Grain intake estimated by FFQ, a serving increase in Whole-Grain wheat + rye intake increased DHPPA excretion by 94% [ratio of excretion (95% CI) = 1.94 (1.35, 2.78); P = 0.001] and a serving increase in Whole Grains as defined more broadly in epidemiologic studies of Whole-Grain intake and disease risk (Whole-Grain wheat, rye, oats, and corn) increased DHPPA by 67% [ratio of excretion (95% CI) = 1.67 (1.28, 2.17); P < 0.0001]. This study supports the potential utility of urinary DHPPA as a biomarker of Whole-Grain intake in a U.S. population.
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urinary 3 3 5 dihydroxyphenyl 1 propanoic acid an alkylresorcinol metabolite is a potential biomarker of Whole Grain
2008Co-Authors: Laura Guyman, Herman Adlercreutz, Anja Koskela, Shirley A A Beresford, Johanna W LampeAbstract:n-Alkylresorcinols (AR) are a major group of phenolic compounds in Whole-Grain wheat, rye, and barley. As such, they may serve as potential biomarkers of Whole-Grain intake, because they are quantifiable intact in plasma and as metabolites in urine. We examined relationships between 12-h urinary excretion of AR metabolite 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA) and self-reported habitual intake of Whole-Grain Foods measured by 3-d Food record (3DFR) and FFQ. Urine samples from 100 men and women were analyzed for DHPPA using HPLC with coularray detection. DHPPA excretion ranged from 1.3 to 99.4 (mean 6 SE, 14.0 6 1.5) mmol/12 h. Whole-Grain Food intake, as determined by 3DFR and FFQ and adjusted for BMI and energy and fiber intake, was significantly associated with 12-h urinary DHPPA excretion. Based on 3DFR, Whole-Grain wheat 1 rye consumers had a 44% higher DHPPA excretion than nonconsumers (ratio of excretion (95% CI) ¼ 1.44 (1.04, 1.97); P ¼ 0.029). Using Whole-Grain intake estimated by FFQ, a serving increase in Whole-Grain wheat 1 rye intake increased DHPPA excretion by 94% (ratio of excretion (95% CI) ¼ 1.94 (1.35, 2.78); P ¼ 0.001) and a serving increase in Whole Grains as defined more broadly in epidemiologic studies of Whole-Grain intake and disease risk (Whole-Grain wheat, rye, oats, and corn) increased DHPPA by 67% (ratio of excretion (95% CI) ¼ 1.67 (1.28, 2.17); P , 0.0001). This study supports the potential utility of urinary DHPPA as a biomarker of Whole-Grain intake in a U.S. population. J. Nutr. 138: 1957-1962, 2008.
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Whole Grain Food intake elevates serum enterolactone
British Journal of Nutrition, 2002Co-Authors: David R Jacobs, Katariina Stumpf, Mark A Pereira, Joel J. Pins, Herman AdlercreutzAbstract:Both intake of Whole Grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of Grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n 5) and women (n 6) ate, in random order, WholeGrain Foods or refined-Grain Foods in a diet with 30 % energy from fat. The dominant Whole Grain was wheat, followed by oats and rice. All Food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6-9 weeks. Serum enterolactone concentrations were higher when eating the WholeGrain than the refined-Grain diet by 6.2 (within person SE 1.7) nmol/l (P=0.0008). Most of the increase in serum enterolactone when eating the WholeGrain diet occurred within 2 weeks, though the serum enterolactone difference between WholeGrain and refined-Grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in Whole Grains.
Johanna W Lampe - One of the best experts on this subject based on the ideXlab platform.
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urinary 3 3 5 dihydroxyphenyl 1 propanoic acid an alkylresorcinol metabolite is a potential biomarker of Whole Grain intake in a u s population
Journal of Nutrition, 2008Co-Authors: Herman Adlercreutz, Laura Guyman, Anja Koskela, Shirley A A Beresford, Johanna W LampeAbstract:5-n-Alkylresorcinols (AR) are a major group of phenolic compounds in Whole-Grain wheat, rye, and barley. As such, they may serve as potential biomarkers of Whole-Grain intake, because they are quantifiable intact in plasma and as metabolites in urine. We examined relationships between 12-h urinary excretion of AR metabolite 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA) and self-reported habitual intake of Whole-Grain Foods measured by 3-d Food record (3DFR) and FFQ. Urine samples from 100 men and women were analyzed for DHPPA using HPLC with coularray detection. DHPPA excretion ranged from 1.3 to 99.4 (mean +/- SE, 14.0 +/- 1.5) mumol/12 h. Whole-Grain Food intake, as determined by 3DFR and FFQ and adjusted for BMI and energy and fiber intake, was significantly associated with 12-h urinary DHPPA excretion. Based on 3DFR, Whole-Grain wheat + rye consumers had a 44% higher DHPPA excretion than nonconsumers [ratio of excretion (95% CI) = 1.44 (1.04, 1.97); P = 0.029]. Using Whole-Grain intake estimated by FFQ, a serving increase in Whole-Grain wheat + rye intake increased DHPPA excretion by 94% [ratio of excretion (95% CI) = 1.94 (1.35, 2.78); P = 0.001] and a serving increase in Whole Grains as defined more broadly in epidemiologic studies of Whole-Grain intake and disease risk (Whole-Grain wheat, rye, oats, and corn) increased DHPPA by 67% [ratio of excretion (95% CI) = 1.67 (1.28, 2.17); P < 0.0001]. This study supports the potential utility of urinary DHPPA as a biomarker of Whole-Grain intake in a U.S. population.
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urinary 3 3 5 dihydroxyphenyl 1 propanoic acid an alkylresorcinol metabolite is a potential biomarker of Whole Grain
2008Co-Authors: Laura Guyman, Herman Adlercreutz, Anja Koskela, Shirley A A Beresford, Johanna W LampeAbstract:n-Alkylresorcinols (AR) are a major group of phenolic compounds in Whole-Grain wheat, rye, and barley. As such, they may serve as potential biomarkers of Whole-Grain intake, because they are quantifiable intact in plasma and as metabolites in urine. We examined relationships between 12-h urinary excretion of AR metabolite 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA) and self-reported habitual intake of Whole-Grain Foods measured by 3-d Food record (3DFR) and FFQ. Urine samples from 100 men and women were analyzed for DHPPA using HPLC with coularray detection. DHPPA excretion ranged from 1.3 to 99.4 (mean 6 SE, 14.0 6 1.5) mmol/12 h. Whole-Grain Food intake, as determined by 3DFR and FFQ and adjusted for BMI and energy and fiber intake, was significantly associated with 12-h urinary DHPPA excretion. Based on 3DFR, Whole-Grain wheat 1 rye consumers had a 44% higher DHPPA excretion than nonconsumers (ratio of excretion (95% CI) ¼ 1.44 (1.04, 1.97); P ¼ 0.029). Using Whole-Grain intake estimated by FFQ, a serving increase in Whole-Grain wheat 1 rye intake increased DHPPA excretion by 94% (ratio of excretion (95% CI) ¼ 1.94 (1.35, 2.78); P ¼ 0.001) and a serving increase in Whole Grains as defined more broadly in epidemiologic studies of Whole-Grain intake and disease risk (Whole-Grain wheat, rye, oats, and corn) increased DHPPA by 67% (ratio of excretion (95% CI) ¼ 1.67 (1.28, 2.17); P , 0.0001). This study supports the potential utility of urinary DHPPA as a biomarker of Whole-Grain intake in a U.S. population. J. Nutr. 138: 1957-1962, 2008.
Alastair B Ross - One of the best experts on this subject based on the ideXlab platform.
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perspective a definition for Whole Grain Food products recommendations from the healthGrain forum
Advances in Nutrition, 2017Co-Authors: Alastair B Ross, Janwillem Van Der Kamp, Roberto King, Kimanne Le, Heddie Mejborn, Chris J Seal, Frank ThieleckeAbstract:Whole Grains are a key component of a healthy diet, and enabling consumers to easily choose Foods with a high Whole-Grain content is an important step for better prevention of chronic disease. Several definitions exist for Whole-Grain Foods, yet these do not account for the diversity of Food products that contain cereals. With the goal of creating a relatively simple Whole-Grain Food definition that aligns with Whole-Grain intake recommendations and can be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry working with cereal Foods, established a working group to gather input from academics and industry to develop guidance on labeling the Whole-Grain content of Foods. The HealthGrain Forum recommends that a Food may be labeled as "Whole Grain" if it contains ≥30% Whole-Grain ingredients in the overall product and contains more Whole Grain than refined Grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-Grain ingredients. Additional recommendations are also made on labeling Whole-Grain content in mixed-cereal Foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic Whole-Grain labels to reporting the actual percentage of Whole Grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of Whole Grains and stimulate greater awareness and consumption of Whole Grains in the general population.
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plasma alkylresorcinols as a biomarker of Whole Grain Food consumption in a large population results from the Wholeheart intervention study
The American Journal of Clinical Nutrition, 2012Co-Authors: Alastair B Ross, Alexandre Bourgeois, Harrison Ndungu Macharia, Sunil Kochhar, Iain A Brownlee, Susan A Jebb, Chris J SealAbstract:BACKGROUND: Small-scale, short-term intervention studies have suggested that plasma alkylresorcinol (AR) concentrations may be biomarkers of Whole Grain (WG) wheat and rye intakes. OBJECTIVE: The objective was to determine whether plasma AR concentrations reflect self-reported WG Food intake in a 16-wk WG intervention study and to establish which phenotypic characteristics influence plasma AR concentrations. DESIGN: In a randomized parallel-group dietary intervention study, 316 overweight and obese participants with a WG intake of <30 g/d were recruited and randomly assigned to 1 of 3 groups: control (no dietary change), intervention 1 (60 g WG/d for 16 wk), or intervention 2 (60 g WG/d for 8 wk followed by 120 g WG/d for 8 wk). Fasting blood samples were collected at baseline, 8 wk, and 16 wk for the measurement of plasma lipids and ARs. RESULTS: Plasma samples from 266 study completers were analyzed. Total plasma AR concentrations increased with the WG intervention and could be used to distinguish between control subjects and those who consumed 60 or 120 g WG, but not between those who consumed 60 and 120 g WG. Plasma AR concentrations were higher in men, were positively associated with plasma triglyceride concentrations, and were negatively associated with nonesterified fatty acids. CONCLUSIONS: Plasma AR concentrations were correlated with WG intake and could be used to distinguish between low- and high-WG consumers. Sex and plasma lipid concentrations independently influenced plasma AR concentrations, although plasma triglycerides may explain higher concentrations in men. This trial is registered as ISRCT no. 83078872.
Susan A Jebb - One of the best experts on this subject based on the ideXlab platform.
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The impact of a 16-week dietary intervention with prescribed amounts of Whole-Grain Foods on subsequent, elective Whole Grain consumption.
British Journal of Nutrition, 2013Co-Authors: Iain A Brownlee, Carmel Moore, Susan A Jebb, Sharron Kuznesof, Chris J SealAbstract:Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of Whole-Grain Foods in the diet, forming the basis for public health recommendations to increase Whole Grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week Whole-Grain intervention on subsequent, elective Whole Grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the Whole-Grain intervention study period. This FFQ included inputs for Whole-Grain Foods commonly consumed in the UK. Whole Grain consumption was significantly higher (approximately doubled) in participants who had received Whole-Grain Foods during the intervention (P< 0·001) compared with the control group who did not receive Whole-Grain Foods during the intervention. This increased Whole Grain consumption was lower than Whole Grain intake levels required by participants during the intervention period between 60 and 120 g Whole Grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of Foods of the intervention group. The results of the present study suggest that a period of direct exposure to Whole-Grain Foods in non-habitual Whole-Grain Food consumers may benefit subsequent, elective dietary patterns of Whole Grain consumption. These findings may therefore aid the development of future strategies to increase Whole Grain consumption for public health and/or Food industry professionals. © The Authors 2013.
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plasma alkylresorcinols as a biomarker of Whole Grain Food consumption in a large population results from the Wholeheart intervention study
The American Journal of Clinical Nutrition, 2012Co-Authors: Alastair B Ross, Alexandre Bourgeois, Harrison Ndungu Macharia, Sunil Kochhar, Iain A Brownlee, Susan A Jebb, Chris J SealAbstract:BACKGROUND: Small-scale, short-term intervention studies have suggested that plasma alkylresorcinol (AR) concentrations may be biomarkers of Whole Grain (WG) wheat and rye intakes. OBJECTIVE: The objective was to determine whether plasma AR concentrations reflect self-reported WG Food intake in a 16-wk WG intervention study and to establish which phenotypic characteristics influence plasma AR concentrations. DESIGN: In a randomized parallel-group dietary intervention study, 316 overweight and obese participants with a WG intake of <30 g/d were recruited and randomly assigned to 1 of 3 groups: control (no dietary change), intervention 1 (60 g WG/d for 16 wk), or intervention 2 (60 g WG/d for 8 wk followed by 120 g WG/d for 8 wk). Fasting blood samples were collected at baseline, 8 wk, and 16 wk for the measurement of plasma lipids and ARs. RESULTS: Plasma samples from 266 study completers were analyzed. Total plasma AR concentrations increased with the WG intervention and could be used to distinguish between control subjects and those who consumed 60 or 120 g WG, but not between those who consumed 60 and 120 g WG. Plasma AR concentrations were higher in men, were positively associated with plasma triglyceride concentrations, and were negatively associated with nonesterified fatty acids. CONCLUSIONS: Plasma AR concentrations were correlated with WG intake and could be used to distinguish between low- and high-WG consumers. Sex and plasma lipid concentrations independently influenced plasma AR concentrations, although plasma triglycerides may explain higher concentrations in men. This trial is registered as ISRCT no. 83078872.
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Plasma alkylresorcinols as a biomarker of Whole-Grain Food consumption in a large population: results from the Wholeheart Intervention Study.
'American Society for Nutrition', 2012Co-Authors: Ab Ross, Harrison Ndungu Macharia, Susan A Jebb, Bourgeois A, Kochhar S, Ia Brownlee, Cj SealAbstract:BACKGROUND: Small-scale, short-term intervention studies have suggested that plasma alkylresorcinol (AR) concentrations may be biomarkers of Whole Grain (WG) wheat and rye intakes. OBJECTIVE: The objective was to determine whether plasma AR concentrations reflect self-reported WG Food intake in a 16-wk WG intervention study and to establish which phenotypic characteristics influence plasma AR concentrations. DESIGN: In a randomized parallel-group dietary intervention study, 316 overweight and obese participants with a WG intake of
