Financiado en parte por Cereal Partners Worldwide
Increased whole grain consumption does not affect blood biochemistry, body composition, or gut microbiology in healthy, low-habitual whole grain consumers
Ampatzoglou A, Atwal KK, Maidens CM, Williams CL, Ross AB, Thielecke F, Jonnalagadda SS, Kennedy OB, Yaqoob P
The Journal of nutrition · 74 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- University of Reading
- Empresa
- Cereal Partners Worldwide
Según 2 financiadores declarados.
Publicación
- Publicado
- 2014-12-03 · J Nutr · vol. 145 · número 2 · págs. 215–221
- Editorial
- Elsevier BV
- Citado
- 96 citas · más que el 95% de estudios similares · 5.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 50 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food composition and properties · Nutritional Studies and Diet · Gut microbiota and health
- Palabras clave
- whole grain intake, refined grains, dietary intervention, dietary fiber intake, body composition, blood pressure, serum lipids, blood glucose, gut microbiota, gastrointestinal symptoms, fecal weight, cardiovascular risk markers, middle-aged adults
- MeSH
- gastrointestinal tract, feces, humans, cardiovascular diseases, resorcinols, cholesterol, blood glucose, triglycerides, body mass index, nutrition assessment, risk factors, feasibility studies, cross-over studies, feeding behavior, body composition, blood pressure, dietary fiber, adult, aged, middle aged, diet records, female, male, biomarkers, surveys and questionnaires, edible grain
9 autores
- Antonis Ampatzoglou🇬🇧University of Reading
- Kiranjit Atwal🇬🇧University of Reading
- Catherine M. Maidens🇬🇧University of Reading
- Charlotte L Williams🇬🇧University of Reading
- Alastair B. Ross🇨🇭🇸🇪Nestec (Switzerland); Chalmers University of Technology
- Frank Thielecke🇨🇭Cereal Partners Worldwide (Switzerland); Nestec (Switzerland)
- Satya S. Jonnalagadda🇺🇸General Mills (United States)
- Orla B. Kennedy🇬🇧University of Reading
- Parveen Yaqoob🇬🇧 · autor de correspondenciaUniversity of Reading
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Whole-grain (WG) foods have been suggested to reduce the risk of cardiovascular disease, but studies are inconsistent and effects on cardiovascular risk markers are not clear.
Objective
The objective of this study was to assess the impact of increasing WG consumption to at least 80 g/d on overall dietary intake, body composition, blood pressure (BP), blood lipids, blood glucose, gastrointestinal microbiology, and gastrointestinal symptoms in healthy, middle-aged adults with habitual WG intake <24 g/d.
Methods
Eligible subjects [12 men, 21 women, aged 40-65 y, body mass index (BMI): 20-35 kg/m(2)] were identified through use of food frequency questionnaires and subsequently completed 3-day food diaries (3DFDs) to confirm habitual WG consumption. Subjects consumed diets high in WG (>80 g/d) or low in WG [<16 g/d, refined-grain (RG) diet] in a crossover study with 6-wk intervention periods separated by a 4-wk washout. Adherence was achieved by specific dietary advice and provision of a range of cereal food products. The 3DFDs, diet compliance diaries, and plasma alkylresorcinols were used to verify compliance.
Results
During the WG intervention, consumption increased from 28 g/d to 168 g/d (P < 0.001), accompanied by an increase in plasma alkylresorcinols (P < 0.001) and total fiber intake (P < 0.001), without any effect on energy or other macronutrients. Although there were no effects on studied variables, there were trends toward increased 24-h fecal weight (P = 0.08) and reduction in body weight (P = 0.10) and BMI (P = 0.08) during the WG intervention compared with the RG period.
Conclusion
A combination of dietary advice and provision of commercially available food items enabled subjects with a low-moderate habitual consumption of WG to substantially increase their WG intake, but there was little effect on blood biochemical markers, body composition, BP, fecal measurements, or gut microbiology. This trial was registered at www.controlled-trials.com as ISRCTN36521837.
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