Increased Whole Grain Consumption Does Not Affect Blood Biochemistry, Body Composition, or Gut Microbiology in Healthy, Low-Habitual Whole Grain Consumers1–3

Increased Whole Grain Consumption Does Not Affect Blood Biochemistry, Body Composition, or Gut Microbiology in Healthy, Low-Habitual Whole Grain Consumers1–3

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...

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Veröffentlicht in:The Journal of nutrition 2015-02, Vol.145 (2), p.215-221
Hauptverfasser: Ampatzoglou, Antonios, Atwal, Kiranjit K, Maidens, Catherine M, Williams, Charlotte L, Ross, Alastair B, Thielecke, Frank, Jonnalagadda, Satya S, Kennedy, Orla B, Yaqoob, Parveen
Format: Artikel
Sprache:eng
Schlagworte:
Biochemistry
Biomarkers
blood lipids
cardiovascular disease
Cholesterol
Compliance
Consumption
Diabetes
Diaries
Diet
Disease
fiber
Food
Glucose
Grain
Immunization
Intervention
Lipids
Microbiology
microbiota
Nutrition research
Plasma
Probiotics
Questionnaires
Studies
whole grain
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Zusammenfassung: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 80 g/d) or low in WG [
ISSN:0022-3166
1541-6100
DOI:10.3945/jn.114.202176