Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men
McIntosh GH, Noakes M, Royle PJ, Foster PR
The American journal of clinical nutrition · 97 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
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- Resultado principal
- Marcadores de salud y funcionamiento
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Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2003-04-01 · Am J Clin Nutr · vol. 77 · número 4 · págs. 967–974
- Editorial
- Elsevier BV
- Citado
- 166 citas · más que el 96% de estudios similares · 6.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 56 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Gut microbiota and health · Nutritional Studies and Diet
- Palabras clave
- whole grain rye, whole wheat, dietary fiber, bowel health, fecal output, postprandial insulin, postprandial blood glucose, enterolactone
- MeSH
- intestines, feces, humans, triticum, ammonia, butyrates, propionates, lignans, 4-butyrolactone, cresols, insulin, glucuronidase, blood glucose, diet, cross-over studies, defecation, hydrogen-ion concentration, food, dietary fiber, middle aged, male, biomarkers, secale
4 autores
- Graeme H. McIntosh🇦🇺 · autor de correspondenciaCommonwealth Scientific and Industrial Research Organisation; Health Sciences and Nutrition
- Manny Noakes🇦🇺Commonwealth Scientific and Industrial Research Organisation; Health Sciences and Nutrition
- Peter J. Royle🇦🇺Commonwealth Scientific and Industrial Research Organisation; Health Sciences and Nutrition
- Paul Foster🇦🇺Commonwealth Scientific and Industrial Research Organisation; Health Sciences and Nutrition
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Whole-grain cereal foods including rye have been identified as providing significant health benefits that do not occur when refined-cereal foods are ingested.
Objectives
Foods (90 g) containing whole-grain rye flour and whole-grain wheat flour were compared with low-fiber refined-cereal foods for their effects on markers of bowel health and the metabolic markers insulin and glucose.
Design
Three 4-wk interventions were undertaken in a randomized crossover design with 28 overweight men aged 40-65 y who had no history of bowel disease. Against a background intake of 14 g dietary fiber (DF), the men were fed low-fiber cereal grain foods providing 5 g DF for a total of 19 g DF/d. High-fiber wheat foods provided 18 g DF, and high-fiber rye foods provided 18 g DF, both giving a total of 32 g DF/d. Fecal samples (48-h) and fasting and postprandial blood samples were collected at the end of each period and assayed.
Results
Both high-fiber rye and wheat foods increased fecal output by 33-36% (P = 0.004) and reduced fecal beta-glucuronidase activity by 29% (P = 0.027). Postprandial plasma insulin was decreased by 46-49% (P = 0.0001) and postprandial plasma glucose by 16-19% (P = 0.0005). Rye foods were associated with significantly (P = 0.0001) increased plasma enterolactone (47% and 71%) and fecal butyrate (26% and 36%), relative to wheat and low-fiber options, respectively.
Conclusions
High-fiber rye and wheat food consumption improved several markers of bowel and metabolic health relative to that of low-fiber food. Fiber from rye appears more effective than that from wheat in overall improvement of biomarkers of bowel health.
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