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Len Marquart - One of the best experts on this subject based on the ideXlab platform.
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Package Information Used by Older Adults to Identify Whole Grain Foods
Journal of nutrition in gerontology and geriatrics, 2016Co-Authors: Catherine Violette, Len Marquart, Marla Reicks, Mark A. Kantor, Katharine Ferguson, Mary Jane Laus, Nancy L. CohenAbstract:A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were Whole Grain, and to assess the package information used in their decision process. Cereal and crackers, which were both Whole Grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being Whole Grain. The ingredient list was the information most frequently cited in deciding if a food was Whole Grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a Whole Grain product was used almost as often as the ingredient list. Older adults would benefit from Whole Grain education programs that focus on accurately interpreting package information.
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Reformulation of pizza crust in restaurants may increase Whole-Grain intake among children.
Public Health Nutrition, 2014Co-Authors: Aimee Tritt, Marla Reicks, Len MarquartAbstract:Objective Whole-Grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with Whole-Grain crust compared with refined-Grain crust among children in restaurant and school settings. Design Plate waste data were collected via observation from child restaurant patrons consuming pizza made with either Whole-Grain or refined-Grain crust. Waste was estimated by trained observers over eight months (August 2012–March 2013). Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with Whole-Grain crust alongside pizza made with refined-Grain crust and rated their liking of each product. Liking ratings were compared by crust type. Setting Five Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA. Subjects Child restaurant patrons ( n 394) and school children ( n 120, grades 3–5). Results Children consumed as much of the pizza made with Whole-Grain crust (42·1 %) as the pizza made with refined-Grain crust (44·6 %; P =0·55), based on an average serving size of 350–400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type ( P =0·47). Conclusions These positive consumption and liking outcomes indicate that Whole-Grain pizza crust is well accepted among children in a restaurant setting. The impact on Whole-Grain intake could be substantial if large, national restaurant chains served pizza made with Whole-Grain crust.
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School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods
Journal of Nutrition Education and Behavior, 2011Co-Authors: Mary Orsted, Len Marquart, Marla ReicksAbstract:OBJECTIVE: To describe how school foodservice personnel use current labeling methods to identify Whole-Grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify Whole-Grain products and barriers to incorporating Whole-Grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS: Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying Whole-Grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as Whole-Grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating Whole-Grain foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-Grain product labeling should be improved to enhance understanding by foodservice personnel so that Whole Grains are included in school meals.
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influence of Whole Grain barley Whole Grain wheat and refined rice based foods on short term satiety and energy intake
Appetite, 2009Co-Authors: Natalia Schroeder, Daniel D Gallaher, Elizabeth A Arndt, Len MarquartAbstract:This study compared the effect of Whole Grain high-fiber barley, Whole Grain wheat and refined rice-based foods on energy intake and satiety. Forty-seven healthy subjects consumed a breakfast of hot cereal and a snack mix containing either barley, wheat, or refined rice, followed by an ad libitum smorgasbord lunch using a crossover design. Energy intake was measured at the lunch using plate waste. Hunger, fullness, desire to eat, amount of food consumed, and thirst were assessed using a modified Visual Analog Scale (VAS) before and after the breakfast, snack and lunch. Energy intake at lunch did not differ among products. There were no differences in the area under the time curve in modified VAS scores among products for any parameter. However, subjects reported significantly less hunger before lunch compared to their hunger before breakfast when consuming the barley, but there was no significant reduction in hunger before lunch after consumption of wheat or rice. In conclusion, intake of a Whole Grain high-fiber barley, Whole Grain wheat, or refined rice breakfast and snack did not decrease energy intake acutely, but consumption of Whole Grain high-fiber barley foods significantly decreased hunger whereas Whole wheat and refined rice foods did not.
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Knowledge and practices of school foodservice personnel regarding Whole Grain foods
Journal of Foodservice, 2009Co-Authors: Hing Wan Chan, Elizabeth A Arndt, David Hesse, Len MarquartAbstract:Based on recent dietary guidance, Whole Grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi-structured focus groups were conducted regarding Whole Grain foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about Whole Grain foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease-related health benefits of Whole Grains. Major barriers related to students' Whole Grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote Whole Grain foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of Whole Grain foods in schools.
Nicola M. Mckeown - One of the best experts on this subject based on the ideXlab platform.
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Recommendations for reporting Whole-Grain intake in observational and intervention studies
The American journal of clinical nutrition, 2015Co-Authors: Alastair B Ross, Chris J Seal, Mette Kristensen, Paul F. Jacques, Nicola M. MckeownAbstract:The finding that people who eat the most Whole Grains have a lower risk of cardiovascular disease and diabetes, compared with those who eat the least, is one of the most consistent findings in nutritional epidemiology. However, criteria for reporting Whole-Grain intake have varied widely, making it difficult to precisely explore the relation of Whole Grains and Grain components with health outcomes. To enable better understanding of the health benefits of Whole Grain rich diets, we propose that both observational and intervention studies should as far as possible be required to report as follows when describing Whole Grains: 1) quantify the amount of Whole Grain in the food or product in grams on a dry-weight basis, 2) describe the Whole-Grain definition used, 3) report and separate the different types of Grains used, 4) if possible, report the structure of the Grains (intact, crushed, partially milled) in foods, and 5) describe the main types of products used and processes used to make them. Added bran and germ should be reported distinctly from Whole Grains. In addition, we strongly recommend the incorporation of biomarkers of Whole-Grain intake to check compliance to intervention diets and help attenuate for errors in dietary recall of Whole-Grain intake. Of these measures, reporting Whole-Grain intake in grams is essential for future research work in the area. Improving reporting and estimation of Whole-Grain intake will enable easier comparison between different studies and lead to stronger meta-analyses in the future.
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plasma alkylresorcinols biomarkers of Whole Grain intake are related to lower bmi in older adults
Journal of Nutrition, 2012Co-Authors: Alastair B Ross, Paul F. Jacques, Kyla M Shea, Stephen J Bruce, Edward Saltzman, Alice H Lichtenstein, Sarah L Booth, Nicola M. MckeownAbstract:: Alkylresorcinols (AR) are phenolic lipids found in the bran fraction of Whole-Grain wheat, rye, and barley. In intervention studies, plasma AR concentration increased in response to greater intakes of Whole Grain, wheat, and rye. This study examined the cross-sectional associations between plasma AR and habitual Whole-Grain intake, BMI, and metabolic risk factors in 407 free-living older adults (166 men and 241 women; aged 60-81y; median BMI: 27 kg/m(2)). Plasma AR were measured by liquid chromatography-tandem MS, and Whole-Grain intakes were estimated by using an FFQ. After adjustment for fasting TG concentrations, median plasma AR concentrations across quartile categories of AR were 5, 14, 27, and 62 nmol/L, respectively. Spearman correlation coefficients between plasma AR and Whole-Grain wheat-rich foods and total bran intake were 0.31 and 0.27, respectively (both P < 0.0001). After adjustment for multiple covariates, the geometric means of BMI in the lowest and highest quartile category of plasma AR were 27.6 and 26.7 kg/m(2), respectively (P-trend = 0.04). No associations were observed between plasma AR and glucose and insulin. Our study shows a dose-dependent relationship between Whole-Grain intake and plasma AR and confirms the previously observed inverse relationship between Whole-Grain intake and BMI using an independent biomarker of Whole-Grain wheat intake.
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Whole Grain intake and risk of ischemic stroke in women.
Nutrition reviews, 2009Co-Authors: Nicola M. Mckeown, Paul F. JacquesAbstract:In a recent prospective study, Whole Grain intake was associated with a reduced risk of ischemic stroke. Refined Grain, however, did not elicit such protection. Given the potential health benefits associated with Whole Grain diets, further exploration on the effects of Whole Grains on health and risk of chronic disease is warranted.
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Whole Grain intake and insulin sensitivity: evidence from observational studies.
Nutrition Reviews, 2004Co-Authors: Nicola M. MckeownAbstract:: Observational studies have found that diets rich in Whole-Grain foods are associated with improved insulin sensitivity. The improved insulin sensitivity may be mediated in part by magnesium and dietary fiber, two nutrients found in Whole-Grain foods. By incorporating Whole-Grain foods into the diet, therefore, insulin sensitivity might be improved.
Frank Thielecke - 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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Can Whole Grain help in weight management
Journal of Clinical Gastroenterology, 2014Co-Authors: Frank Thielecke, Satya S. JonnalagaddaAbstract:Background Evidence from epidemiological studies suggests that higher Whole Grain intake is associated with improvements in body weight measures. Evidence from randomized controlled intervention studies is controversial. Objective To assess the scientific evidence, using a descriptive systematic approach, related to the relationship/effects of Whole Grain on weight management. Methods Medicine Medical Subject Headings (MeSH) were used to search in Medline and Scopus, dating from 1980 to July 2013. Subsequently, 2 researchers assessed independently the resulting abstracts, using hierarchically targeted selection criteria. Results A moderate body of evidence from epidemiological studies consistently demonstrates that a higher intake of Whole Grains is associated with lower body weight, BMI, waist circumference, abdominal adiposity, and weight gain. The evidence from intervention studies is, in comparison, limited and less consistent. Current evidence fails to clearly demonstrate that Whole Grain intake can contribute to weight loss independent of hypocaloric diets. The lack of consistency in intervention studies may partly be explained by heterogeneity in study duration, types and amounts of Whole Grain foods included, population, and sample sizes. Conclusions Future epidemiological and intervention studies are needed to address the limitations observed in the current body of evidence, importantly using a consistent definition of Whole Grain foods, and the amount of Whole Grains consumed. Furthermore, studies need to be conducted on diets that potentially include single Grains.
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Can Whole Grain help in weight management?
Journal of clinical gastroenterology, 2014Co-Authors: Frank Thielecke, Satya S. JonnalagaddaAbstract:Evidence from epidemiological studies suggests that higher Whole Grain intake is associated with improvements in body weight measures. Evidence from randomized controlled intervention studies is controversial. To assess the scientific evidence, using a descriptive systematic approach, related to the relationship/effects of Whole Grain on weight management. Medicine Medical Subject Headings (MeSH) were used to search in Medline and Scopus, dating from 1980 to July 2013. Subsequently, 2 researchers assessed independently the resulting abstracts, using hierarchically targeted selection criteria. A moderate body of evidence from epidemiological studies consistently demonstrates that a higher intake of Whole Grains is associated with lower body weight, BMI, waist circumference, abdominal adiposity, and weight gain. The evidence from intervention studies is, in comparison, limited and less consistent. Current evidence fails to clearly demonstrate that Whole Grain intake can contribute to weight loss independent of hypocaloric diets. The lack of consistency in intervention studies may partly be explained by heterogeneity in study duration, types and amounts of Whole Grain foods included, population, and sample sizes. Future epidemiological and intervention studies are needed to address the limitations observed in the current body of evidence, importantly using a consistent definition of Whole Grain foods, and the amount of Whole Grains consumed. Furthermore, studies need to be conducted on diets that potentially include single Grains.
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Whole Grain intakes in the diets of Irish children and teenagers.
The British journal of nutrition, 2012Co-Authors: N. F. C. Devlin, Frank Thielecke, Breige A. Mcnulty, Michael J. Gibney, Hayley Smith, Anne P. NugentAbstract:A growing body of evidence supports the inclusion of Whole Grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from Whole-Grain-rich diets. The aim of the present study was to quantify the intake of Whole Grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90 % of children (5-12 years) and over 86 % of teenagers (13-17 years) are consumers of Whole Grain, with mean daily intakes of 18·5 and 23·2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to Whole Grain intakes for both children and teenagers (59·3 and 44·3 %), followed by bread (14·4 and 26·5 %), with wheat being the major source of intake, accounting for over 65 % of all Whole Grains consumed. Whole Grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of Whole Grain, even though Whole Grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of Whole Grain consumption in Irish children and teenagers and shows Whole Grain intake to be low.
Marla Reicks - One of the best experts on this subject based on the ideXlab platform.
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Whole Grain food products knowledge availability and consumption in oman
International journal of Nutrition Pharmacology Neurological Diseases, 2020Co-Authors: A Manickavasagan, Ihsan Abbas, Lorna Cork, Mohib Ahmed Khan, Amanat Ali, Michel R Claereboudt, Malik Alwardy, Sawsana Alrahbi, Marla ReicksAbstract:Aims: To assess the consumption, willingness to consume, availability and knowledge of people about the Whole Grain food products across the Sultanate of Oman. Methods: A self-administered survey was conducted among a convenience sample of adults to assess the consumption, willingness to consume, availability and knowledge about Whole Grain products across all the nine Governorates of Oman. Results: Almost all respondents (99%, n = 1891) reported that they consume rice and bread at least 4 days per week. Less than 5% of adults indicated that they consume brown rice, whereas 20% to 90% consume Whole Grain bread. Forty percent of the respondents indicated that they did not know, which type of bread or rice either white or brown, is healthier. Only 20% to 30% of the respondents reported that brown rice or Whole wheat bread was available in the market all the time. The various indexes (0 to 1, where 0 as nil and 1 as maximum) developed based on the survey results for the availability, knowledge and willingness to consume Whole Grain products were 0.36 to 0.87, 0.35 to 0.64 and 0.51 to 0.57 respectively, in different Governorates of Oman. Conclusion: The results indicated that there is an urgent need to educate the Omani people about the nutritional and health benefits of consuming Whole Grain products and to improve the availability of Whole Grain food products across Oman.
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Package Information Used by Older Adults to Identify Whole Grain Foods
Journal of nutrition in gerontology and geriatrics, 2016Co-Authors: Catherine Violette, Len Marquart, Marla Reicks, Mark A. Kantor, Katharine Ferguson, Mary Jane Laus, Nancy L. CohenAbstract:A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were Whole Grain, and to assess the package information used in their decision process. Cereal and crackers, which were both Whole Grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being Whole Grain. The ingredient list was the information most frequently cited in deciding if a food was Whole Grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a Whole Grain product was used almost as often as the ingredient list. Older adults would benefit from Whole Grain education programs that focus on accurately interpreting package information.
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Reformulation of pizza crust in restaurants may increase Whole-Grain intake among children.
Public Health Nutrition, 2014Co-Authors: Aimee Tritt, Marla Reicks, Len MarquartAbstract:Objective Whole-Grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with Whole-Grain crust compared with refined-Grain crust among children in restaurant and school settings. Design Plate waste data were collected via observation from child restaurant patrons consuming pizza made with either Whole-Grain or refined-Grain crust. Waste was estimated by trained observers over eight months (August 2012–March 2013). Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with Whole-Grain crust alongside pizza made with refined-Grain crust and rated their liking of each product. Liking ratings were compared by crust type. Setting Five Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA. Subjects Child restaurant patrons ( n 394) and school children ( n 120, grades 3–5). Results Children consumed as much of the pizza made with Whole-Grain crust (42·1 %) as the pizza made with refined-Grain crust (44·6 %; P =0·55), based on an average serving size of 350–400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type ( P =0·47). Conclusions These positive consumption and liking outcomes indicate that Whole-Grain pizza crust is well accepted among children in a restaurant setting. The impact on Whole-Grain intake could be substantial if large, national restaurant chains served pizza made with Whole-Grain crust.
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School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods
Journal of Nutrition Education and Behavior, 2011Co-Authors: Mary Orsted, Len Marquart, Marla ReicksAbstract:OBJECTIVE: To describe how school foodservice personnel use current labeling methods to identify Whole-Grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify Whole-Grain products and barriers to incorporating Whole-Grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS: Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying Whole-Grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as Whole-Grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating Whole-Grain foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-Grain product labeling should be improved to enhance understanding by foodservice personnel so that Whole Grains are included in school meals.
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The importance of promoting a Whole Grain foods message.
Journal of the American College of Nutrition, 2002Co-Authors: Julie Miller Jones, Marla Reicks, Judi Adams, G Fulcher, Glen Weaver, Mitch Kanter, Len MarquartAbstract:Despite mention in the Dietary Guidelines for Healthy Americans and in Healthy People 2010, the lack of a coordinated campaign promoting Whole Grain foods and their health benefits may be contributing to low consumption. Fiber consumption in the U.S. likewise falls below recommended levels, in part, as a result of suboptimal intake of Whole Grain foods. Research findings suggest that Whole Grain is related to reduced disease risk, and that Whole Grain foods have relevant biological activity in humans. This necessitates a call to action to help Americans increase Whole Grain consumption as a strategy for health. The establishment of a Whole Grain coalition could promote increased consumption by developing consumer messages; partnering with health professionals; advocating Whole Grains to government agencies; seeking funding for scientific research and market research; and educating consumers, as well as health professionals, food manufacturers and millers, about the value and benefit of Whole Grains.
Paul F. Jacques - One of the best experts on this subject based on the ideXlab platform.
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Recommendations for reporting Whole-Grain intake in observational and intervention studies
The American journal of clinical nutrition, 2015Co-Authors: Alastair B Ross, Chris J Seal, Mette Kristensen, Paul F. Jacques, Nicola M. MckeownAbstract:The finding that people who eat the most Whole Grains have a lower risk of cardiovascular disease and diabetes, compared with those who eat the least, is one of the most consistent findings in nutritional epidemiology. However, criteria for reporting Whole-Grain intake have varied widely, making it difficult to precisely explore the relation of Whole Grains and Grain components with health outcomes. To enable better understanding of the health benefits of Whole Grain rich diets, we propose that both observational and intervention studies should as far as possible be required to report as follows when describing Whole Grains: 1) quantify the amount of Whole Grain in the food or product in grams on a dry-weight basis, 2) describe the Whole-Grain definition used, 3) report and separate the different types of Grains used, 4) if possible, report the structure of the Grains (intact, crushed, partially milled) in foods, and 5) describe the main types of products used and processes used to make them. Added bran and germ should be reported distinctly from Whole Grains. In addition, we strongly recommend the incorporation of biomarkers of Whole-Grain intake to check compliance to intervention diets and help attenuate for errors in dietary recall of Whole-Grain intake. Of these measures, reporting Whole-Grain intake in grams is essential for future research work in the area. Improving reporting and estimation of Whole-Grain intake will enable easier comparison between different studies and lead to stronger meta-analyses in the future.
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plasma alkylresorcinols biomarkers of Whole Grain intake are related to lower bmi in older adults
Journal of Nutrition, 2012Co-Authors: Alastair B Ross, Paul F. Jacques, Kyla M Shea, Stephen J Bruce, Edward Saltzman, Alice H Lichtenstein, Sarah L Booth, Nicola M. MckeownAbstract:: Alkylresorcinols (AR) are phenolic lipids found in the bran fraction of Whole-Grain wheat, rye, and barley. In intervention studies, plasma AR concentration increased in response to greater intakes of Whole Grain, wheat, and rye. This study examined the cross-sectional associations between plasma AR and habitual Whole-Grain intake, BMI, and metabolic risk factors in 407 free-living older adults (166 men and 241 women; aged 60-81y; median BMI: 27 kg/m(2)). Plasma AR were measured by liquid chromatography-tandem MS, and Whole-Grain intakes were estimated by using an FFQ. After adjustment for fasting TG concentrations, median plasma AR concentrations across quartile categories of AR were 5, 14, 27, and 62 nmol/L, respectively. Spearman correlation coefficients between plasma AR and Whole-Grain wheat-rich foods and total bran intake were 0.31 and 0.27, respectively (both P < 0.0001). After adjustment for multiple covariates, the geometric means of BMI in the lowest and highest quartile category of plasma AR were 27.6 and 26.7 kg/m(2), respectively (P-trend = 0.04). No associations were observed between plasma AR and glucose and insulin. Our study shows a dose-dependent relationship between Whole-Grain intake and plasma AR and confirms the previously observed inverse relationship between Whole-Grain intake and BMI using an independent biomarker of Whole-Grain wheat intake.
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Whole Grain intake and risk of ischemic stroke in women.
Nutrition reviews, 2009Co-Authors: Nicola M. Mckeown, Paul F. JacquesAbstract:In a recent prospective study, Whole Grain intake was associated with a reduced risk of ischemic stroke. Refined Grain, however, did not elicit such protection. Given the potential health benefits associated with Whole Grain diets, further exploration on the effects of Whole Grains on health and risk of chronic disease is warranted.
