Journal articles on the topic 'Cereal grain foods'
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1
Francavilla, Alyssa, and Iris J. Joye. "Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health." Nutrients 12, no. 10 (September 24, 2020): 2922. http://dx.doi.org/10.3390/nu12102922.
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Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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Klerks, Michelle, Maria Bernal, Sergio Roman, Stefan Bodenstab, Angel Gil, and Luis Sanchez-Siles. "Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains." Nutrients 11, no. 2 (February 23, 2019): 473. http://dx.doi.org/10.3390/nu11020473.
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Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., during infancy. However, there are several challenges that food manufacturers are facing that need to be addressed. Recommendations are needed for the intake of whole grain cereals for infants and young children, including product-labeling guidelines for whole grain foods targeting these age stages. Another challenge is minimizing the higher contaminant content in whole grains, as well as those formed during processing. Yet, the greatest challenge may be to drive consumers’ acceptance, including taste. The complementary feeding period is absolutely key in shaping the infant’s food preferences and habits; therefore, it is the appropriate stage in life at which to introduce whole grain cereals for the acceptance of whole grains across the entire lifespan.
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Cappozzo, Jack, Lauren Jackson, Hyun Jung Lee, Wei Zhou, Fadwa Al-Taher, Jerry Zweigenbaum, and Dojin Ryu. "Occurrence of Ochratoxin A in Infant Foods in the United States." Journal of Food Protection 80, no. 2 (January 23, 2017): 251–56. http://dx.doi.org/10.4315/0362-028x.jfp-16-339.
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ABSTRACTOchratoxin A (OTA) is a possible human carcinogen and occurs frequently in cereal grain, soy, and other agricultural commodities. Infants and young children may be more susceptible to contaminants than adults because of their lower body weight, higher metabolic rate, reduced ability to detoxify food toxicants, and more restricted diet. The purpose of this study was to investigate the occurrence and levels of OTA in infant formula and infant cereal products available in the U.S. market. In the present study, 98 powdered infant formula (milk- and soy-based) samples and 155 infant cereal (barley-, rice-, oat-, wheat-, and mixed grain–based) products were collected from different retail locations in the United States over a 2-year period. OTA levels were determined by liquid chromatography–tandem mass spectrometry. Although OTA was not detected in any of the infant formula samples, 47 (30%) of 155 infant cereals were contaminated with OTA in the range of 0.6 to 22.1 ng/g. At present, there is no regulatory limit for OTA in the United States. However, all of the positive samples were above the maximum level set by the European Commission (0.5 ng/g) for OTA in baby foods. OTA was detected in all types of infant cereals, but the highest incidence and concentrations were found in oat-based infant cereals (59%), followed by mixed grain cereals (34%). Increased surveillance and monitoring of OTA levels in grains used in infant foods may be needed to reduce exposure of infants and young children to OTA from cereal products.
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Stewart, Hayden, Patrick W. McLaughlin, Diansheng Dong, and Elizabeth Frazão. "WIC Households’ Bread and Cold Cereal Purchases: When They Use Benefits Versus Paying Out of Pocket." American Journal of Health Promotion 33, no. 1 (May 30, 2018): 79–86. http://dx.doi.org/10.1177/0890117118778243.
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Purpose: The US Department of Agriculture’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) seeks to improve the health of participating women and children by providing nutrition education and a monthly package of supplemental foods including whole grain bread and cereal. While some studies confirm that participants consume more whole grains, others find no effect. In this study, we hypothesize that the positive association between WIC and whole grains is being reduced in size and consistency by several factors. Design/Setting/Participants: American households were surveyed about their food purchases. Overall response rate was 45.6%. A total of 4826 households completed the survey including 471 WIC households. Measures: The survey recorded households’ purchases of refined and whole grains in bread and cereal over 1 week. Analysis: T tests were used to compare the bread and cereal purchases of WIC and eligible, non-WIC households. Probit models were also estimated to assess a WIC household’s likelihood to choose whole grain foods when using benefits versus other payment methods. Results: On average, WIC households acquired more whole grains in bread than eligible, non-WIC households (1.33 vs 0.72 ounce equivalents per household member aged 1 year or older; P < .05). No difference is found for cereal ( P > .10). Moreover, when using payment methods other than WIC benefits, WIC participants are 19% less likely than other households to choose whole grain bread ( P < .05) and 20% less likely to choose a whole grain cold cereal ( P < .05), which suggests that WIC-provided foods may replace some whole grains participants would otherwise buy for themselves. Conclusion: WIC is positively associated with whole grains. However, the association is stronger for bread than cereal. Moreover, foods provided through the program may partially replace whole grains that WIC households would otherwise buy for themselves.
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Jākobsone, Ida, Ināra Kantāne, Sanita Zute, Inga Jansone, and Vadims Bartkevičs. "Macro-Elements and Trace Elements in Cereal Grains Cultivated in Latvia." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 69, no. 4 (September 1, 2015): 152–57. http://dx.doi.org/10.1515/prolas-2015-0022.
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AbstractCereal-based foods have great importance in the compensation of micro- and trace element deficiency, because 50% of the foods produced worldwide are made up of cereal grains. The aim of the research was to determine the concentration of macro-elements and trace elements in different cereals cultivated in Latvia. Various cereals were used in the research: rye (n = 45), barley (n = 54), spring wheat (n = 27), winter wheat (n = 53), triticale (n = 45) and oats (n = 42). Thirteen macro- and trace elements (Cd, Pb, Ni, Cr, Al, Cu, K, Na, Mn, Fe, Zn, Mg, Ca) were determined in cereal grain samples (n = 266). Macro-elements and trace elements varied significantly (p < 0.01 or p < 0.001). The highest concentrations of macro- and trace elements were found in oats and the lowest in rye. The obtained data will expand the opportunity for food and nutrition scientists to evaluate content of the examined elements in grain products, and dietary consumption (bioavailability) of the examined macro-elements and trace elements.
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Trono, Daniela. "Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing." Plants 8, no. 12 (November 28, 2019): 551. http://dx.doi.org/10.3390/plants8120551.
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Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.
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Curtain, Felicity, and Sara Grafenauer. "Health Star Rating in Grain Foods—Does It Adequately Differentiate Refined and Whole Grain Foods?" Nutrients 11, no. 2 (February 15, 2019): 415. http://dx.doi.org/10.3390/nu11020415.
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The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined grain (RG) foods. This study aimed to determine how effectively HSR differentiates WG and RG foods. Product label data were collected 2017–18 from bread, rice, pasta, noodles, flour and breakfast cereals (n = 1127). Products not displaying HSR, DF per 100 g, and %WG ingredients were excluded, leaving a sample of 441 products; 68% were WG (≥8 g/manufacturer serving). There was a significant difference (p < 0.001) in HSR between WG bread and breakfast cereal over RG varieties, yet the mean difference in stars depicted on the pack was only 0.4 for bread and 0.7 for breakfast cereal. There was no difference for rice (p = 0.131) or flour (p = 0.376). Median HSR also poorly differentiated WG. More WG foods scored 4–5 stars compared to RG, yet there was notable overlap between 3.5–5 stars. DF content between RG and WG subcategories was significantly different, however wide variation and overlap in DF highlights that this may not be a sufficient proxy measure, raising concerns that the HSR algorithm may not adequately communicate the benefits for consumers of swapping to WG foods.
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Adebo, Oluwafemi Ayodeji, and Ilce Gabriela Medina-Meza. "Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review." Molecules 25, no. 4 (February 19, 2020): 927. http://dx.doi.org/10.3390/molecules25040927.
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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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DeVries, Jonathan W., Jeanne I. Rader, Pamela M. Keagy, Carol A. Hudson, G. Angyal, J. Arcot, M. Castelli, et al. "Microbiological Assay-Trienzyme Procedure for Total Folates in Cereals and Cereal Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 88, no. 1 (January 1, 2005): 5–15. http://dx.doi.org/10.1093/jaoac/88.1.5.
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Abstract In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the fortification regulations were finalized, no Official AOAC or Approved AACC methods for folate in cereal-grain products were in place. The AOAC Official Method (992.05) for folic acid in infant formula does not incorporate important improvements in the extraction procedure and was not considered suitable for the analysis of folates in foods in general. Amicrobiological assay protocol using a trienzyme extraction procedure was prepared and submitted for comments to 40 laboratories with recognized experience in folate analysis. On the basis of comments, the method was revised to have the conjugase (gamma-glutamyl-carboxy-peptidase) treatment follow a protease treatment, to include the use of cryoprotected inoculum, and to include the spectroscopic standardization of the standard and optional use of microtiter plates. Thirteen laboratories participated in a collaborative study of 10 required and 10 optional cereal-grain products, including flour, bread, cookies, baking mixes, and ready-to-eat breakfast cereals. The majority of the participating laboratories performed the assay by the standard test tube method; others used the microtiter plate modification for endpoint quantitation with equal success. For the required products, the relative standard deviation between laboratories (RSDR) ranged from 7.4 to 21.6% for 8 fortified (or enriched) products compared with expected (Horwitz equation-based) values of 11–20%. RSDR values were higher (22.7–52.9%) for 2 unfortified cereal-grain products. For the optional products, the RSDR ranged from 1.8 to 11.2% for 8 fortified products. RSDR values were higher (27.9–28.7%) for 2 unfortified cereal-grain products. Based on the results of the collaborative study, the microbiological assay with trienzyme extraction is recommended for adoption as Official First Action.
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Murtaugh, Maureen A., David R. Jacobs, Brenda Jacob, Lyn M. Steffen, and Leonard Marquart. "Epidemiological support for the protection of whole grains against diabetes." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 143–49. http://dx.doi.org/10.1079/pns2002223.
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The epidemic of type 2 diabetes among children, adolescents and adults is increasing along with the increasing prevalence of overweight and obesity. Overweight is the most powerful modifiable risk factor for type 2 diabetes. Intake of whole-grain foods may reduce diabetes risk. Three prospective studies in 160 000 men and women examined the relationship of whole-grain or cereal-fibre intake with the risk of type 2 diabetes. Each study used a mailed Willett food-frequency questionnaire and similar methods of quantifying whole-grain foods and cereal fibre. The self-reported incident diabetes outcome was more reliably determined in the two studies of health-care professionals than in the study of Iowa women. Risk for incident type 2 diabetes was 21–27% lower for those in the highest quintile of whole-grain intake, and 30–36% lower in the highest quintile of cereal-fibre intake, each compared with the lowest quintile. Risk reduction persisted after adjustment for the healthier lifestyle found among habitual whole-grain consumers. Observations in non-diabetic individuals support an inverse relationship between whole-grain consumption and fasting insulin levels. In feeding studies in non-diabetic individuals insulin resistance was reduced using whole grains or diets rich in whole grains. Glucose control improved with diets rich in whole grains in feeding studies of subjects with type 2 diabetes. There is accumulating evidence to support the hypothesis that whole-grain consumption is associated with a reduced risk of incident type 2 diabetes; it may also improve glucose control in diabetic individuals.
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Herrera, Marta, Noemi Bervis, Juan José Carramiñana, Teresa Juan, Antonio Herrera, Agustín Ariño, and Susana Lorán. "Occurrence and Exposure Assessment of Aflatoxins and Deoxynivalenol in Cereal-Based Baby Foods for Infants." Toxins 11, no. 3 (March 5, 2019): 150. http://dx.doi.org/10.3390/toxins11030150.
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Aflatoxins are carcinogenic to humans and deoxynivalenol causes digestive disorders, and both mycotoxins occur frequently in cereal-based foods. The purpose of this study was to investigate the occurrence and levels of aflatoxins (B1, B2, G1 and G2) and deoxynivalenol (DON) in cereal-based baby foods as well as to calculate the estimated daily intakes (EDI) in different stages of infancy. Sixty samples of infant cereals (wheat-, corn-, rice-, oat-, and mixed grain-based) were collected during a 2-year period and analyzed by validated methods. Aflatoxins were detected in 12 samples (20%), six of which exceeded the EU maximum level for aflatoxin B1 set at 0.10 µg/kg. Deoxynivalenol appeared in 20% of baby food samples, with one sample exceeding the EU maximum level established at 200 µg/kg. There were no significant differences between gluten-free products for babies aged 4–6 months and multi-cereal products for infants aged 7–12 months, nor between whole-grain-based and refined ingredients. However, baby food products of organic origin showed significantly higher levels of deoxynivalenol than conventional ones (p < 0.05). It is proposed for the health protection of infants and young children, a vulnerable group, to establish the lowest maximum level for the sum of aflatoxins (B1, B2, G1 and G2) in baby food.
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Loskutov, Igor G., and Elena K. Khlestkina. "Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain." Plants 10, no. 1 (January 3, 2021): 86. http://dx.doi.org/10.3390/plants10010086.
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Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.
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Barrett, Eden M., Marijka J. Batterham, Sumantra Ray, and Eleanor J. Beck. "Whole grain, bran and cereal fibre consumption and CVD: a systematic review." British Journal of Nutrition 121, no. 8 (February 14, 2019): 914–37. http://dx.doi.org/10.1017/s000711451900031x.
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AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.
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Theurich, Melissa A., Berthold Koletzko, and Veit Grote. "Nutritional Adequacy of Commercial Complementary Cereals in Germany." Nutrients 12, no. 6 (May 29, 2020): 1590. http://dx.doi.org/10.3390/nu12061590.
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Commercial cereals are among the first complementary foods fed to infants in Germany and elsewhere. The purpose of this national survey is to describe the nutritional adequacy of commercial complementary cereals. A comprehensive, cross-sectional survey of cereal manufacturer websites (n = 15) was conducted from March to April 2019. Food labels were analyzed for iron, zinc, iodine, sodium, and sugar contents in commercial complementary cereals, and ingredient lists were evaluated for whole grains and added sugars. Preparation instructions were evaluated for the type of liquid recommended for reconstitution. Among 164 commercial complementary cereals, few contain iron (n = 43, 26%), zinc (n = 23, 14%) or iodine (n = 43, 26%). Sodium contents fall within EU thresholds. Most cereals were single grain, containing only wheat (n = 54), with half of the products (n = 86, 52%) containing whole grains. The average carbohydrate content of dry cereals is 69 g/100 g ± 9 g of which 14 ± 15 g is sugar. Preparation instructions for breakfast porridges and cereals recommend formula or toddler milk, while few recommend human milk (n = 13, 18%). Few commercial complementary cereals contain appreciable amounts (at least 15% of daily reference values) of zinc, iron, or iodine. A quarter of cereal carbohydrates are sugar and one-third of the products contain added sugars. Future directives should stipulate minimum micronutrient levels, strictly regulate sugar contents, and include human milk among preparation instructions.
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Plaza-Diaz, Julio, Maria Jose Bernal, Sophie Schutte, Empar Chenoll, Salvador Genovés, Francisco M. Codoñer, Angel Gil, and Luis Manuel Sanchez-Siles. "Effects of Whole-Grain and Sugar Content in Infant Cereals on Gut Microbiota at Weaning: A Randomized Trial." Nutrients 13, no. 5 (April 28, 2021): 1496. http://dx.doi.org/10.3390/nu13051496.
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The introduction of complementary foods during infancy marks an important step in the development of the infant gut microbiome. Infant cereals are popular weaning foods but consistent evidence on their effect on the intestinal microbiota, especially when differing in nutritional quality, is lacking. Fecal samples from 4–7-month-old Spanish infants who consumed infant cereals differing in whole grain and sugar content as first weaning foods were analyzed on changes in microbial composition by massively parallel sequencing of the 16S ribosomal RNA gene at baseline and after 7 weeks of intervention. Samples were obtained from a previous trial conducted in Spain demonstrating whole-grain cereal acceptability. In total, samples of 18 infants consuming 0% whole grain cereals with 24 g sugar (0-WG) and 25 infants consuming 50% whole grain cereals with 12 g sugar (50-WG) were analyzed. Microbial composition changed significantly over time (p = 0.001), per intervention group (p = 0.029) and per infant (p = 0.001). Abundance of genus Veillonella increased in both groups while Enterococcus decreased. Within the 0-WG group, phylum Actinobacteria decreased along with genus Bifidobacterium. In the 50-WG, we observed an increase in Lachnoclostridium and Bacteroides. In addition, 50-WG decreased Proteobacteria and Escherichia to levels lower than 0-WG. Although weaning itself appeared to be responsible for most changes, the increased presence of anaerobic fermenters together with inhibition of pathogenic Escherichia may indicate a supporting effect of infant cereals with 50% whole grains and a reduced sugar content over infant cereals manufactured with refined hydrolyzed flours on the infant microbiota. In fact, using a novel methodology for the identification of microbial signatures, we found two groups of microbial taxa predictive of infants consuming enriched whole-grain infant cereals with a high predictive value of about 93%.
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Seal, Chris J., and Iain A. Brownlee. "Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies." Proceedings of the Nutrition Society 74, no. 3 (June 11, 2015): 313–19. http://dx.doi.org/10.1017/s0029665115002104.
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Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of ‘whole grain’ and ‘whole-grain foods’ which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.
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Shewry, Peter R., Brittany Hazard, Alison Lovegrove, and Cristobal Uauy. "Improving starch and fibre in wheat grain for human health." Biochemist 42, no. 4 (July 31, 2020): 40–45. http://dx.doi.org/10.1042/bio20200051.
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Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries. Cereals are key targets in meeting this challenge as they are staple foods throughout the world and major sources of energy (derived principally from starch) and dietary fibre. Wheat is the staple cereal in the UK and Europe, and the UK Biotechnology and Biological Sciences Research Council (BBSRC)-supported Designing Future Wheat programme is focused on manipulating the content and composition of starch and fibre to improve health impacts, including reducing the glycaemic response and improving fermentation in the colon. This work is contributing to the development of improved cultivars by breeders and foods by processors. It is also increasing our understanding of the behaviour of these components in the human gastrointestinal (GI) tract and will contribute to the establishment of targets and recommendations for regulatory authorities.
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Fayet-Moore, Flavia, Tim Cassettari, Kate Tuck, Andrew McConnell, and Peter Petocz. "Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers." Nutrients 10, no. 9 (September 4, 2018): 1223. http://dx.doi.org/10.3390/nu10091223.
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Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.
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RamyaBai, Mookambika, Nicole M. Wedick, Shobana Shanmugam, Kokila Arumugam, Lakshmipriya Nagarajan, Kavitha Vasudevan, Geetha Gunasekaran, et al. "Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods." Journal of Food Science 84, no. 12 (November 24, 2019): 3373–82. http://dx.doi.org/10.1111/1750-3841.14945.
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Du, Mengxi, Dariush Mozaffarian, John Wong, and Fang Fang Zhang. "Trends in Whole-Grain Food Intake Among Adult Americans, Based on Different Definitions of Whole-Grain Foods, NHANES 2003–2018." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1027. http://dx.doi.org/10.1093/cdn/nzab053_020.
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Abstract Objectives Whole-grain (WG) foods have been defined in various ways, contributing to the challenge in guiding consumers and formulating nutrition policies to improve whole grain consumption. We aimed to compare the mean WG food consumption estimated using different definitions proposed by USDA, FDA, American Heart Association (AHA), American Association of Cereal Chemists International (AACCI), and Whole Grain Council (WGC). Methods Based on different WG food definitions, we estimated the survey-weighted, energy-adjusted mean intake of WG foods (ounces equivalent/day, oz. eq./d) and associated trends using 24-hour dietary recalls from a nationally representative sample of 39,726 U.S. adults aged 20 + years from 2003–2018 National Health and Nutrition Examination Survey (NHANES). Results The mean WG food consumption among US adults in 2017–2018 varied by the WG food definition, with the highest amount (oz. eq./day) estimated using the AHA (mean [SE]:1.05 [0.07]) and WGC (0.95 [0.07]) definitions, followed by USDA Dietary Guidelines for Americans (DGA) (0.81 [0.06]) and AACCI (0.73 [0.05]) definitions, whereas the FDA (0.53 [0.04]) and USDA School Meals (0.29 [0.02]) definitions gave the lowest estimates. US adults increased WG food consumption from 2003–2004 to 2017–2018 with all definitions except for WGC, with the largest increase (61.5%) estimated by the AHA definition (from 0.65 to 1.05 oz. eq./day), followed by USDA DGA (from 0.50 to 0.81) and AACCI (from 0.52 to 0.73) definitions. Using USDA DGA definition, the most frequently consumed WG foods (oz. eq./day) in 2017–2018 were breads, rolls, and tortillas (mean [SE]: 0.31 [0.04]), followed by ready-to-eat cereals (0.14 [0.01]), and savory snacks and crackers (0.12 [0.02]). Based on the same definition, the largest increase in WG foods (oz. eq./day) consumed by US adults were breads, rolls, and tortillas (mean change [95% CI]: 0.26 [0.18 to 0.34]). Conclusions The definitions used to define WG foods affect the estimated mean and trends of WG foods consumed by US adults. This finding calls for a standard definition of WG foods across the nation to guide consumers and inform policy formulation to promote whole grain intake among Americans. Funding Sources NIH/NIMHD R01 MD011501.
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Anderson, James W. "Whole grains protect against atherosclerotic cardiovascular disease." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 135–42. http://dx.doi.org/10.1079/pns2002222.
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Atherosclerotic cardiovascular disease (ASCVD) is the most common cause of death in most Western countries. Nutrition factors contribute importantly to this high risk for ASCVD. Favourable alterations in diet can reduce six of the nine major risk factors for ASCVD, i.e. high serum LDL-cholesterol levels, high fasting serum triacylglycerol levels, low HDL-cholesterol levels, hypertension, diabetes and obesity. Wholegrain foods may be one the healthiest choices individuals can make to lower the risk for ASCVD. Epidemiological studies indicate that individuals with higher levels (in the highest quintile) of whole-grain intake have a 29% lower risk for ASCVD than individuals with lower levels (lowest quintile) of whole-grain intake. It is of interest that neither the highest levels of cereal fibre nor the highest levels of refined cereals provide appreciable protection against ASCVD. Generous intake of whole grains also provides protection from development of diabetes and obesity. Diets rich in whole-grain foods tend to decrease serum LDL-cholesterol and triacylglycerol levels as well as blood pressure while increasing serum HDL-cholesterol levels. Whole-grain intake may also favourably alter antioxidant status, serum homocysteine levels, vascular reactivity and the inflammatory state. Whole-grain components that appear to make major contributions to these protective effects are: dietary fibre; vitamins; minerals; antioxidants; phytosterols; other phytochemicals. Three servings of whole grains daily are recommended to provide these health benefits.
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TERPINC, Petra. "Vezane fenolne spojine polnozrnatih žitnih pripravkov kot sestavina funkcionalnih živil: drugi del." Acta agriculturae Slovenica 114, no. 2 (December 13, 2019): 279. http://dx.doi.org/10.14720/aas.2019.114.2.13.
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<p>Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play a key role in the duodenum, where they are transformed to the absorbable metabolites by microbial fermentation. In part two, an analysis of phenolic compounds is presented, with emphasis on the hydrolysis and extraction procedure for bound phenolic compounds, their quantification and identification. Due to poor bioavailability of non-extractable phenolic compounds, which critically limits the exploitation of their wide potential, the article also discusses techniques and new strategies that enable the release of phenolic compounds from insoluble bound forms during food processing. Two current approaches, germination and fermentation, are presented in more details. With transformation of bound phenolic compounds to more easily accessible free phenolic compounds, we also benefit from their antioxidant and antimicrobial efficacy in addition to a favorable anti-cancer effect on the colon. The awareness of consumers and their demand for healthier foods led to the exploration and incorporation of natural ingredients in the production of value added products. The extraction of ferulic acid from whole grain cereal products and its incorporation in functional food products is definitely an important area of future research.</p>
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Scott, Peter M., Gary A. Lombaert, Peter Pellaers, Stanley Bacler, and Judy Lappi. "Ergot Alkaloids in Grain Foods Sold in Canada." Journal of AOAC INTERNATIONAL 75, no. 5 (September 1, 1992): 773–79. http://dx.doi.org/10.1093/jaoac/75.5.773.
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Abstract Six pharmacologically active ergot alkaloids (ergonovine [ergometrine], ergosine, ergotamine, ergocornine, α-ergokryptine, and ergocristine) were determined by liquid chromatography with fluorescence detection in over 400 samples of grain foods. The survey was conducted over a 6-year period for rye flour, wheat flour, and bran/bran cereal, and a 5-year period for rye bread/crispbread; triticale flour was analyzed over a total of 3 years. The predominant alkaloids found were ergocristine and ergotamine. Rye flour was the most contaminated food; the incidence of alkaloid-positive samples was 118/128, annual mean concentrations of total alkaloids in positive samples ranged from 70 to 414 ng/g, and 1 sample contained as high as 3972 ng total alkaloids/g. In wheat flour, total alkaloid concentrations were much lower than in rye flour, with annual means in positive samples (68/93) of 15-68 ng/g. Bran/bran cereal had alkaloid concentrations similar to those in wheat flour, with annual means of 12-69 ng total alkaloids/g positive samples (incidence 29/35). Triticale flour was also an important source of ergot alkaloids; incidence was 24/26, and annual mean total alkaloid concentrations in positive samples were 46-283 ng/g. Ergot alkaloids were found in rye bread (46/100) and other heat-processed rye flour products (6/14). Annual mean total alkaloids in positive rye bread/crispbread samples ranged from 4.8 to 100 ng/g; the latter included a sample with 1248 ng total alkaloids/g.
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Powell, J. J., S. A. McNaughton, R. Jugdaohsingh, S. H. C. Anderson, J. Dear, F. Khot, L. Mowatt, et al. "A provisional database for the silicon content of foods in the United Kingdom." British Journal of Nutrition 94, no. 5 (November 2005): 804–12. http://dx.doi.org/10.1079/bjn20051542.
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Si may play an important role in bone formation and connective tissue metabolism. Although biological interest in this element has recently increased, limited literature exists on the Si content of foods. To further our knowledge and understanding of the relationship between dietary Si and human health, a reliable food composition database, relevant for the UK population, is required. A total of 207 foods and beverages, commonly consumed in the UK, were analysed for Si content. Composite samples were analysed using inductively coupled plasma–optical emission spectrometry following microwave-assisted digestion with nitric acid and H2O2. The highest concentrations of Si were found in cereals and cereal products, especially less refined cereals and oat-based products. Fruit and vegetables were highly variable sources of Si with substantial amounts present in Kenyan beans, French beans, runner beans, spinach, dried fruit, bananas and red lentils, but undetectable amounts in tomatoes, oranges and onions. Of the beverages, beer, a macerated whole-grain cereal product, contained the greatest level of Si, whilst drinking water was a variable source with some mineral waters relatively high in Si. The present study provides a provisional database for the Si content of UK foods, which will allow the estimation of dietary intakes of Si in the UK population and investigation into the role of dietary Si in human health.
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Bird, Anthony R., Michelle S. Vuaran, Roger A. King, Manny Noakes, Jennifer Keogh, Matthew K. Morell, and David L. Topping. "Wholegrain foods made from a novel high-amylose barley variety (Himalaya 292) improve indices of bowel health in human subjects." British Journal of Nutrition 99, no. 5 (May 2008): 1032–40. http://dx.doi.org/10.1017/s000711450783902x.
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Himalaya 292(Hordeum vulgarevar.Himalaya 292) is a novel hull-less barley variety lacking activity of a key enzyme of starch synthesis giving a grain containing less total starch, more amylose and higher total dietary fibre. Animal trials have shown thatHimalaya 292contains more resistant starch and has greater positive impact on biomarkers of large-bowel health than comparable wholegrain cereal products. The present study compared the effects of foods made from wholegrainHimalaya 292with those made from wholegrain wheat on faecal biomarkers of bowel health in human subjects. Seventeen male and female volunteers aged 31–66 years consumed similar quantities ofHimalaya 292, whole-wheat or refined cereal foods daily for 4 weeks in a randomised cross-over design. Total dietary fibre intakes from weighed food records were 45, 32 and 21 g/d for theHimalaya 292, whole-wheat and refined cereal periods, respectively. Compared with the refined cereal foods, consumption ofHimalaya 292foods resulted in 33 % higher faecal weight, a lowering of faecal pH from 7·24 to 6·98, a 42 % higher faecal concentration and a 91 % higher excretion of butyrate, a 57 % higher faecal total SCFA excretion and a 33 % lower faecalp-cresol concentration. pH and butyrate concentration and excretion were also significantly different compared with wholemeal wheat. It is concluded that consumption of a diet that included foods made fromHimalaya 292supplied more fibre and improved indices of bowel health compared with refined cereal foods and, for some indices, similar wholemeal wheat foods at equivalent levels of intake.
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Aaronson, Sheldon. "Fungal parasites of grasses and cereals: their role as food or medicine, now and in the past." Antiquity 63, no. 239 (June 1989): 247–57. http://dx.doi.org/10.1017/s0003598x00075967.
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With the use of grain comes a variety of parasitic fungi – some benign, others dangerous and even toxic. Here are surveyed some of the fungi to which ancient and modern grain is subject, and some of the consequences for human populations. More specifically, several parasitic fungi, Claviceps, purpurea, C. Paspali, Ustilago maydis and U. esculenta, have infested cereal grains and grasses in ancient and recent times and may have served as a source of human foods or medicine.
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KOLAKOWSKI, BEATA, SARAH M. O'ROURKE, HENRI P. BIETLOT, KARL KURZ, and BARBARA AWERYN. "Ochratoxin A Concentrations in a Variety of Grain-Based and Non–Grain-Based Foods on the Canadian Retail Market from 2009 to 2014." Journal of Food Protection 79, no. 12 (December 1, 2016): 2143–59. http://dx.doi.org/10.4315/0362-028x.jfp-16-051.
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ABSTRACT The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population. Wine, grape juice, soy products, beer, dairy-based infant formula, and licorice candy were not significant contributors to OTA consumption. Spices had the highest OTA concentrations; but because so little is ingested, these foods are not considered to be a significant source of OTA. In contrast, infant formulas and cereals can be important dietary sources of OTA. Infant cereals containing oats and infant formulas containing soy had detectable concentrations of OTA, some of which exceeded the proposed Canadian guidelines. The prevalence and concentrations of OTA in major crops (wheat, corn, and oats) varied widely across years. Because these foods were purchased at retail stores, no information was available on the OTA concentrations in the raw materials, the storage conditions before purchase of the samples, or the origin of the ingredients (may include blends of raw materials from different years and/or different geographical regions of Canada); therefore, impact of these factors could not be assessed. Overall, 2.3% of the samples exceeded the proposed Canadian OTA regulatory limits and 2.7% exceeded the current European Union (EU) OTA regulatory limits. These results are consistent with a Health Canada exposure assessment published in 2010, despite the inclusion of a wider range of products and confirm the safety of foods widely available across Canada.
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Fayet-Moore, Flavia, Andrew McConnell, Tim Cassettari, and Peter Petocz. "Breakfast Choice Is Associated with Nutrient, Food Group and Discretionary Intakes in Australian Adults at Both Breakfast and the Rest of the Day." Nutrients 11, no. 1 (January 15, 2019): 175. http://dx.doi.org/10.3390/nu11010175.
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Breakfast choice is correlated with daily nutrient intakes, but this association may not be solely explained by the breakfast meal. We profiled breakfast consumer groups among Australian adults and compared the role that breakfast versus the rest of the day had on daily intakes of the Five Food Groups, discretionary foods, and nutrients. Breakfast groups were breakfast cereal consumers, non-cereal breakfast consumers, and breakfast skippers. One-day dietary recall data from the 2011–2012 National Nutrition and Physical Activity Survey were analysed (n = 9341, ≥19 years), as well as socio-demographic and anthropometric measures. Twelve per cent of adults were breakfast skippers, 41% were breakfast cereal consumers, and 47% were non-cereal breakfast consumers. Females were more likely to have a non-cereal breakfast than males, and the non-cereal breakfast was predominantly bread-based. Breakfast skipping decreased with age (p < 0.001), while breakfast cereal consumption increased with age (p < 0.001). Breakfast skippers were more likely to be male, had a lower socio-economic status, and lower physical activity levels (p < 0.001). Breakfast skippers had the highest mean body mass index (BMI) and waist circumference (p < 0.001), the lowest intake of wholegrain foods, fruits and vegetables, and the highest intake of discretionary foods (p < 0.001). Breakfast cereal consumers had the lowest mean BMI and waist circumference (p < 0.001) and had healthier diets at both breakfast and throughout the rest of the day. They were the most likely to meet the daily recommended serves for grain foods, fruit, dairy, and vegetables, had the highest wholegrain food intake, and the lowest discretionary intake (p < 0.001). Additionally, breakfast cereal consumers had the most favourable daily nutrient intakes, including the lowest added sugars intakes. Differences in daily diet between breakfast groups were attributed to differences in food choices both at breakfast and throughout the rest of the day.
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Ghimire, Sapana, D. B. Thapa, A. Paudel, and N. R. Adhikari. "Variability Study of Biofortified Bread Wheat Genotypes for Grain Zinc and Iron Concentration, Yield and Yield Associated Traits at Khumaltar, Lalitpur, Nepal." International Journal of Applied Sciences and Biotechnology 7, no. 2 (June 14, 2019): 184–94. http://dx.doi.org/10.3126/ijasbt.v7i2.23433.
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Bread wheat ( Triticum aestivum L.) is third major cereal crop of Nepal where cereal based foods represent the largest proportion of the daily diet. Lack of diverse food habit in the country is resulting micronutrient deficiency. This could be addressed by introducing biofortified bread wheat genotypes. This field research was conducted at Agriculture Botany Division, Khumaltar, Lalitpur to study the variability of biofortified bread wheat genotypes for grain zinc, iron, yield, yield attributes and identify high yielding genotypes with high grain zinc and iron concentration. 50 wheat genotypes (47 biofortified, 3 checks) were tested in alpha lattice design with two replications. Data on grain zinc, iron, yield and yield attributes were recorded and analyzed (α=5%). Genotypes differed significantly for the studied traits which provide an opportunity to improve the existing germplasms for targeted traits and environment. Grain yield was correlated positively with effective tiller, plant height, days to maturity, grains per spike and negatively with thousand grain weight. Grain zinc and iron concentration were significantly positively correlated but had positive non-significant relation with grain yield suggesting simultaneous improvement of both micronutrients without compromising grain yield is possible. Effective tiller and peduncle length can be used as selection criteria for high grain yield and micronutrient concentration respectively. Superior genotypes containing higher grain iron, zinc and yield can be used as parent in breeding for developing zinc and iron enriched varieties.
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Călinoiu, Lavinia Florina, and Dan Cristian Vodnar. "Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability." Nutrients 10, no. 11 (November 1, 2018): 1615. http://dx.doi.org/10.3390/nu10111615.
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Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.
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Smiley, Richard W., Abdelfattah A. Dababat, Sadia Iqbal, Michael G. K. Jones, Zahra Tanha Maafi, Deliang Peng, Sergei A. Subbotin, and Lieven Waeyenberge. "Cereal Cyst Nematodes: A Complex and Destructive Group of Heterodera Species." Plant Disease 101, no. 10 (October 2017): 1692–720. http://dx.doi.org/10.1094/pdis-03-17-0355-fe.
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Small grain cereals have served as the basis for staple foods, beverages, and animal feed for thousands of years. Wheat, barley, oats, rye, triticale, rice, and others are rich in calories, proteins, carbohydrates, vitamins, and minerals. These cereals supply 20% of the calories consumed by people worldwide and are therefore a primary source of energy for humans and play a vital role in global food and nutrition security. Global production of small grains increased linearly from 1960 to 2005, and then began to decline. Further decline in production is projected to continue through 2050 while global demand for these grains is projected to increase by 1% per annum. Currently, wheat, barley, and oat production exceeds consumption in developed countries, while in developing countries the consumption rate is higher than production. An increasing demand for meat and livestock products is likely to compound the demand for cereals in developing countries. Current production levels and trends will not be sufficient to fulfill the projected global demand generated by increased populations. For wheat, global production will need to be increased by 60% to fulfill the estimated demand in 2050. Until recently, global wheat production increased mostly in response to development of improved cultivars and farming practices and technologies. Production is now limited by biotic and abiotic constraints, including diseases, nematodes, insect pests, weeds, and climate. Among these constraints, plant-parasitic nematodes alone are estimated to reduce production of all world crops by 10%. Cereal cyst nematodes (CCNs) are among the most important nematode pests that limit production of small grain cereals. Heavily invaded young plants are stunted and their lower leaves are often chlorotic, forming pale green patches in the field. Mature plants are also stunted, have a reduced number of tillers, and the roots are shallow and have a “bushy-knotted” appearance. CCNs comprise a number of closely-related species and are found in most regions where cereals are produced.
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AZER, MOUNIR, and CHONG COOPER. "Determination of Aflatoxins in Foods Using HPLC and a Commercial ELISA System." Journal of Food Protection 54, no. 4 (April 1, 1991): 291–94. http://dx.doi.org/10.4315/0362-028x-54.4.291.
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A commercially available enzyme linked immunosorbent assay (ELISA) system and a high performance liquid chromatography (HPLC) method were used simultaneously to analyze 178 samples of foodstuffs for total aflatoxins. High correlation coefficient values between results of the two methodologies were obtained (>0.96) with nuts, nut products, peanuts, and peanut butter. However, poor correlation was obtained from results of cereals and grain samples. The ELISA system demonstrated a high degree of reproducibility between wells (p<0.01). Of the 35 samples of nut and nut products examined, aflatoxins were detected in five samples at levels ranging from 40 to 276 μg/kg. However, of 73 peanut and peanut butter samples only one peanut sample contained 61 μg/kg, and of 70 samples of processed cereal and grain, three samples contained 6–10 μg/kg total aflatoxins. Both methods were also applied to six peanut meal samples, with known aflatoxin concentrations, provided in an interlaboratory collaborative trial. The results obtained by the HPLC and ELISA methods were in close agreement with the mean results obtained by the participating laboratories.
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WARNER, ROSCOE L., and JAMES J. PESTKA. "ELISA Survey of Retail Grain-Based Food Products for Zearalenone and Aflatoxin B1." Journal of Food Protection 50, no. 6 (June 1, 1987): 502–3. http://dx.doi.org/10.4315/0362-028x-50.6.502.
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Seventy-nine grain-based food products were purchased from mid-Michigan retail grocery outlets in 1985 and analyzed for the mycotoxins zearalenone and aflatoxin B1 by enzyme-linked immunosorbent assay. Twenty-two percent of these samples contained detectable zearalenone (limit ⩾2.5 μg/kg). Zearalenone was found in breakfast cereal, snack foods, popcorn, corn meal, and cake-muffin mixes representing 10, 11, 57, 78, and 20% of these samples, respectively. The average level of this toxin among the positive samples was 20 μg/kg with maximum levels of 120 and 130 μg/kg being found in samples of corn meal and popcorn, respectively. Zearalenone was not found in any of the wheat flour or baby foods samples. Detectable aflatoxin B1 (limit ⩾5.0 μg/kg) was not found in any of the 79 samples tested.
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Liukkonen, Kirsi-Helena, Kati Katina, Annika Wilhelmsson, Olavi Myllymaki, Anna-Maija Lampi, Susanna Kariluoto, Vieno Piironen, et al. "Process-induced changes on bioactive compounds in whole grain rye." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 117–22. http://dx.doi.org/10.1079/pns2002218.
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Manufacturing of healthy whole-grain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in whole-grain rye are stable during food processing, and their levels can even be increased with suitable processing.
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Smith, Jessica, Yong Zhu, Neha Jain, and Norton Holschuh. "Association between whole grain food intake in Canada and nutrient intake, food group intake and diet quality: Findings from the 2015 Canadian Community Health Survey." PLOS ONE 16, no. 7 (July 1, 2021): e0253052. http://dx.doi.org/10.1371/journal.pone.0253052.
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Whole grains have been associated with numerous beneficial health outcomes and are recommended in Canada’s Food Guide; however, there is little research on whole grains specific to Canada. Therefore, the objective of this study was to characterize the association between Canadians’ WG intake and nutrients, food groups and diet quality and to understand top sources of WG in the diets of Canadians. We used data from the Canadian Community Health Survey 2015: a cross-sectional survey that collected information on diet (using a 24-hour recall) and health from 20,487 Canadians 1 year and older. We classified study participants according to their WG intake: non-WG (n = 10,883) and three groups based on age-specific tertiles of WG intake, low-WG (n = 3,322), mid-WG (n = 3,180), and high-WG (n = 3,102). Results were analyzed using population-based survey methods and were adjusted for energy, age, gender, overweight/obesity, income, and supplement use. We found differences in nutrients and food groups by WG group: there was a significant linear trend across groups of increasing WG for increased fiber (children and adults), vitamin B6 (children), thiamin (adults), potassium (children and adults), zinc (adults), calcium (children and adults), iron (children and adults), magnesium (children and adults), fruit (adults), and legumes, nuts and seeds (adults); and decreased total fat (adults), saturated fat (adults), folate (children and adults), refined grains (adults and children), and meat and poultry (adults) intake. We found that there were no differences in total sugar or sodium intake across WG intake groups. The high WG intake group for both children and adults had higher diet quality, measured by the Nutrient Rich Food Index 9.3, compared to non-WG eaters. The top 2 food sources of WG across WG intake groups for children and adults were whole grain oat and high fiber breakfast cereal and whole grain and whole wheat bread. Other top sources of WG included rice, bread products, other breakfast cereals, salty snacks, cereal grains and flours, pasta, and sweet snacks. This research supports recommendations to increase WG foods intake as a means to improve diet quality of Canadians.
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Stankovic, S., J. Levic, and V. Krnjaja. "Fumonisin B1 in maize, wheat and barley grain in Serbia." Biotehnologija u stocarstvu 27, no. 3 (2011): 631–41. http://dx.doi.org/10.2298/bah1103631s.
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A wide variety of commodities in the world have been analyzed for fumonisins contamination. However, they have mostly been reported in maize and maize-based foods and feeds. Just a few scientific researches were conducted to obtain results on natural contamination of wheat and barley with these mycotoxins. This survey was conducted to evaluate fumonisin B1 contamination in maize, wheat and barley grain in Serbia. A total of 203 maize, 180 wheat and 120 barley samples were obtained from different local warehouses between October 2007 and June 2009. Concentration of FB1 were analysed with the Enzyme-Linked Immunosorbent Assay (ELISA). Positive results were found in 70.7%, 60.6% and 34.1%, in the maize, wheat and barley samples, respectively. FB 1 concentration varied from 750 to 4900 ?g kg-1, and the mean levels recorded were: 1225.7 kg-1 in maize; 852.7 ?g kg-1 in wheat; and 768.2 ?g kg-1 in barley. The mycotoxin contamination of cereals was affected by factors such as origin resistance, droughtstress, and insect damage and differed between the years of investigation The results obtained in this survey revealed that FB1 is frequent contaminant of cereal grains in Serbia. Considering that these products are consumed in large amounts either directly or as components of foods and feeds, the levels of contamination reported herein indicate a potential threat to animal and public health.
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SHAPOVALENKO, O., and L. KUSTOV. "FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY." Grain Products and Mixed Fodder’s 19, no. 1 (April 24, 2019): 28–36. http://dx.doi.org/10.15673/gpmf.v19i1.1318.
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This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food andprocessing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn byproductsare widely used for the production of dry breakfast cereals, snacks, cereal bars. In terms of using of the advanced processingtechnologies, the industry produces starch, gluten, and germs. Corn germ is used to produce the high-value vegetable oil, aswell as starch — for both food and non-food purposes. More than half (65%) of corn is used for feed purposes, 25% –technical purposes,and nearly 20% – for various types of food production. corn is processed for traditional food products — groats, flakes, flour,extruded foods, and other corn by-products are widely used for the production of dry breakfast cereals, snacks, cereal bars. For thecolour, corn is divided into white and yellow types. According to the literature data analysis, yellow corn is more used in China,Argentina, Brazil, while white corn — in some countries of Asia, Latin America, and the Balkan countries. Depending on itsmorphological features, the corn kernelis divided into various groups, species and subspecies.In Ukraine corn kernel is classified into 8 types, with separately defined limitations on the content of the major crop in thebatch, grains of other type, etc. Corn of І-VІІІ types with the quality indicators specified in the standard, for the production of foodproducts. Flint and dent corn types are the most applied grain varieties in the industry, they are widely used in the production segmentof food and feed products. Sweet corn is widely used as a vegetable crop in the food canning, food concentrates, starch andbrewing industries due to its flavor properties. Popped corn is not only the most convenient raw material for the production of popcorn,but it also can be used as the raw material for the production of corn curls and dry breakfast cereals By analyzing the weightfraction of fat in kernels of different corn varieties we can note that the lowest number of fat is typical for popped corn (4.0%) andthe largest – for sweet corn (9.1%); dent and flint corn have the same total fat number (4.5-4.9%).Test weight of corn types – poppedcorn ranges within 712-826 g/l, dent corn - 875-893 g/l, and flint corn - 768-786 g/l. The weight of 1000 kernels of corn dependingon the varieties changes within 150-600 g.
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Galea, Leanne M., Eleanor J. Beck, Yasmine C. Probst, and Chris J. Cashman. "Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey." Public Health Nutrition 20, no. 12 (June 8, 2017): 2166–72. http://dx.doi.org/10.1017/s1368980017001082.
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AbstractObjectiveThe Australian Dietary Guidelines recommend Australians choose mostly whole-grain and/or high-fibre varieties within the grains (cereal) foods category, with other groups specifying a whole grain Daily Target Intake of 48 g for Australians aged 9 years or above. The USA and UK report estimates of whole grain intake that are low and declining, and no comprehensive studies on whole grain intake in the Australian population are available. The present study aimed to determine national estimates of whole grain intake, compared with current recommendations.DesignA recently updated whole grain database was applied to the most current population dietary intake data. Single 24 h dietary recall intake data were reviewed against age group, sex, relative to energy intake and whole grain recommendations.SettingAustralia.SubjectsAustralians (2–85 years) participating in the 2011–13 Australian Health Survey (n 12 153).ResultsThe median daily whole grain intake was 21 g for adults (19–85 years) and 17 g for children/adolescents (2–18 years), or 28 and 23 g/10 MJ per d, respectively. Approximately 30 % of children/adolescents consumed no whole grains on the day of the survey. Whole grain intake was lowest for the age group 14–18 years (8·7 g/d). Of all participants aged ≥9 years, 73 % did not reach the recommended Daily Target Intake of 48 g.ConclusionsWhole grain intake in Australia is below recommendations in all age groups. Adolescents may be a key target for campaigns to increase whole grain consumption. This study provides the first quantification of absolute whole grain intake from all food sources in a national sample of Australians.
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Crofton, Emily C., and Amalia G. M. Scannell. "Snack foods from brewing waste: consumer-led approach to developing sustainable snack options." British Food Journal 122, no. 12 (May 19, 2020): 3899–916. http://dx.doi.org/10.1108/bfj-08-2018-0527.
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PurposeUsing a consumer-led approach, the purpose of this research is to examine how consumers perceive new cereal-based snack food concepts using healthy brewers spent grain (BSG) as a sustainable and functional ingredient.Design/methodology/approachIn-depth laddering interviews based on means–end chain theory were conducted with 40 healthy snack consumers in Dublin, Ireland.FindingsFour hierarchical value maps (HVM) representing data from each snack concept dimensions were generated. The results identified the crispy crackers concept as the most promising for further development, followed by crispy sticks with dip, fruity biscuits and twisted breadsticks. Consumer cognitions regarding the crispy sticks with dip and fruity biscuits were more dominantly associated with a hedonic orientation, while crispy crackers and twisted breadsticks were more strongly associated with health- related dimensions. The HVMs also identified factors which could potentially prevent the acceptance of these snacks. Although consumers displayed a level of environmental consciousness regarding the perceived packaging type, outcomes also showed that the environmental benefit of using BSG in foods is not viewed as a means to attain a desired end state in the consumers’ mind. Our findings also suggest the rich protein content of BSG is not considered relevant in the context of a cereal snack product.Practical implicationsBSG is an abundant, low-cost, nutritious waste material which is available globally in large quantities. This study provides new actionable consumer insights with important implications for snack manufacturers regarding the design and development of cereal snack foods containing this healthy by-product.Originality/valueThis study contributes to a limited body of literature by illustrating which product characteristics are considered important for consumers when selecting healthy, cereal-based snack foods using BSG as an ingredient.
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Eticha, Firdissa, Emmerich Berghofer, and Heinrich Grausgruber. "Utilization of barley ( Hordeum vulgare L.) landraces in the highlands of West Shewa, Ethiopia." Plant Genetic Resources 7, no. 02 (November 4, 2008): 154–62. http://dx.doi.org/10.1017/s1479262108123474.
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In Ethiopia, barley is used to make various types of foods, and home-made and industrial beverages. The various kinds of end-use of barley grain by rural people in two districts of West Shewa are reported. According to farmers, no other cereal crop can be processed into so many different forms of food. At least 17 kinds of foods and beverages, which are consumed in the form of whole-grain snacks, sauces, soups, drinks and baked foods, were reported. Some are mainly served on special occasions like annual ceremonies and cultural gatherings, while others are served as main dishes. Black- and purple-grained barleys are preferred for malting and home-made alcoholic drinks, whereas white-grained types are used for baking and roasting. Each landrace has its own inherent property that makes it suitable for at least one end-use. Since ancient times, barley foods are also known to farmers as remedies and traditional medicines for many kinds of diseases. The various kinds of utilizations of barley and its value in the socio-cultural lifestyles of farmers play vital roles for the on-farm maintenance of different landraces in West Shewa.
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YASAR, S. "Apparent nutrient digestibility of cereal grain-based foods soaked in water for broiler chickens." British Poultry Science 39, sup001 (December 1998): 46–47. http://dx.doi.org/10.1080/00071669888331.
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Jensen, Melissa L., Camila Corvalán, Marcela Reyes, Barry M. Popkin, and Lindsey Smith Taillie. "Snacking patterns among Chilean children and adolescents: is there potential for improvement?" Public Health Nutrition 22, no. 15 (May 24, 2019): 2803–12. http://dx.doi.org/10.1017/s1368980019000971.
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AbstractObjective:To examine snacking patterns, food sources and nutrient profiles of snacks in low- and middle-income Chilean children and adolescents.Design:Cross-sectional. Dietary data were collected via 24 h food recalls. We determined the proportion of snackers, snacks per day and energy from top food and beverage groups consumed. We compared the nutrient profile (energy, sodium, total sugars and saturated fat) of snacks v. meals.Setting:South-east region of Chile.Participants:Children and adolescents from two cohorts: the Food Environment Chilean Cohort (n 958, 4–6 years old) and the Growth and Obesity Cohort Study (n 752, 12–14 years old).Results:With a mean of 2·30 (se 0·03) snacks consumed daily, 95·2 % of children and 89·9 % of adolescents reported at least one snacking event. Snacks contributed on average 1506 kJ/d (360 kcal/d) in snacking children and 2218 kJ/d (530 kcal/d) in snacking adolescents (29·0 and 27·4 % daily energy contribution, respectively). Grain-based desserts, salty snacks, other sweets and desserts, dairy foods and cereal-based foods contributed the most energy from snacks in the overall sample. For meals, cereal-based foods, dairy beverages, meat and meat substitutes, oils and fats, and fruits and vegetables were the top energy contributors.Conclusions:Widespread snacking among Chilean youth provides over a quarter of their daily energy and includes foods generally considered high in energy, saturated fat, sodium and/or total sugars. Future research should explore whether snacking behaviours change as the result of Chile’s national regulations on food marketing, labelling and school environments.
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Zhang, Kailong, Rui Dong, Xinzhong Hu, Changzhong Ren, and Yuwei Li. "Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing." Foods 10, no. 6 (June 7, 2021): 1304. http://dx.doi.org/10.3390/foods10061304.
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The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greatest promise for mitigating glycemic response. This review evaluated decades of research on the effects of oat components on the GI level of oat-based foods with specific emphasis on oat starch, β-glucans, proteins, and phenolics. The effects of commonly used processing techniques in oats on GI level, including heating, cooling, and germination were also discussed. In addition, the GI of oat-based foods in various physical formats such as whole grain, flakes, and flour was systematically summarized. The aim of this review was to synthesize knowledge of the field and to provide a deeper understanding of how the chemical composition and processing of oats affect GI, thereby further benefiting the development of low-GI oat foods.
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Zhu, Ruixin, Zhihong Fan, Yue Han, Shuang Li, Guojing Li, Linlin Wang, Ting Ye, and Wenqi Zhao. "Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial." Nutrients 11, no. 3 (March 15, 2019): 634. http://dx.doi.org/10.3390/nu11030634.
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Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.
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de Sousa, Telma, Miguel Ribeiro, Carolina Sabença, and Gilberto Igrejas. "The 10,000-Year Success Story of Wheat!" Foods 10, no. 9 (September 8, 2021): 2124. http://dx.doi.org/10.3390/foods10092124.
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Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.
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Cherno, N., L. Gural, and O. Naidonov. "BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES." Grain Products and Mixed Fodder’s 20, no. 4 (June 15, 2021): 11–17. http://dx.doi.org/10.15673/gpmf.v4i4.2014.
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Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.
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Tomar, Amit, and Mahak Singh. "Studies on nutritional benefits and value addition in small millets under Bundelkhand Region." International Journal of Agricultural Invention 2, no. 02 (October 28, 2017): 118–23. http://dx.doi.org/10.46492/ijai/2017.2.2.2.
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Small-grained cereal grasses are collectively called as ‘Millets’, being one of the oldest cultivated foods known to humans. There are two main groups of millets first group consist of major millets (sorghum and pearl millet) and second group has small millets this categorization is based on the grain size, this classification is also an indication of the area under cultivation of these crops, but both (major and small millets) have traditionally been the main components of the food basket of the poor people in India, especially in dry-land farming system in India and elsewhere.
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Seal, Chris J., Anne P. Nugent, E.-Siong Tee, and Frank Thielecke. "Whole-grain dietary recommendations: the need for a unified global approach." British Journal of Nutrition 115, no. 11 (April 15, 2016): 2031–38. http://dx.doi.org/10.1017/s0007114516001161.
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AbstractIncreased whole-grain (WG) consumption reduces the risk of CVD, type 2 diabetes and some cancers, is related to reduced body weight and weight gain and is related to improved intestinal health. Definitions of ‘WG’ and ‘WG food’ are proposed and used in some countries but are not consistent. Many countries promote WG consumption, but the emphasis given and the messages used vary. We surveyed dietary recommendations of fifty-three countries for mentions of WG to assess the extent, rationale and diversity in emphasis and wording of any recommendations. If present, recommendations were classified as either ‘primary’, where the recommendation was specific for WG, or ‘secondary’, where recommendations were made in order to achieve another (primary) target, most often dietary fibre intake. In total, 127 organisations were screened, including government, non-governmental organisations, charities and professional bodies, the WHO and European Food Safety Authority, of which forty-nine including WHO provide a WG intake recommendation. Recommendations ranged from ‘specific’ with specified target amounts (e.g. x g WG/d), ‘semi-quantitative’ where intake was linked to intake of cereal/carbohydrate foods with proportions of WG suggested (e.g. x servings of cereals of which y servings should be WG) to ‘non-specific’ based on ‘eating more’ WG or ‘choosing WG where possible’. This lack of a harmonised message may result in confusion for the consumer, lessen the impact of public health messages and pose barriers to trade in the food industry. A science-based consensus or expert opinion on WG recommendations is needed, with a global reach to guide public health decision making and increase WG consumption globally.
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Dorosti, Masoumeh, Ali Jafary Heidarloo, Farnush Bakhshimoghaddam, and Mohammad Alizadeh. "Whole-grain consumption and its effects on hepatic steatosis and liver enzymes in patients with non-alcoholic fatty liver disease: a randomised controlled clinical trial." British Journal of Nutrition 123, no. 3 (November 5, 2019): 328–36. http://dx.doi.org/10.1017/s0007114519002769.
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AbstractNon-alcoholic fatty liver disease (NAFLD) is a considerable challenge to public health across the globe. Whole grain is highly recommended as an inseparable part of a healthy diet and has been proposed as an effective way to manage NAFLD. The objective in the present study was to evaluate the effects of whole-grain consumption on hepatic steatosis and liver enzymes as primary outcomes in patients with NAFLD. Over the 12 weeks of this open-label, randomised controlled clinical trial, 112 patients (mean age 43 (sd 8·7) years; BMI 32·2 (sd 4·3) kg/m2) were randomly assigned to two groups to receive dietary advice, either to obtain at least half of their cereal servings each day from whole-grain foods or from usual cereals. By the end of the study, the grades of NAFLD showed a significant decrease in the intervention group (P < 0·001). In addition, a significant reduction in serum concentration of alanine aminotransferase (P < 0·001), aspartate aminotransferase (P < 0·001), γ-glutamyltransferase (P = 0·009), systolic blood pressure (P = 0·004) and diastolic blood pressure (P = 0·008) was observed in the intervention group compared with the control group. After adjusting, however, no significant differences were found between the two groups in terms of lipid profile, glycaemic status and anthropometric measurements. Overall, our study demonstrated that consumption of whole grains for 12 weeks had beneficial effects on hepatic steatosis and liver enzymes concentrations in patients with NAFLD.
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Tan, Wei Shuan Kimberly, Wei Jie Kevin Tan, Shalini D/O Ponnalagu, Katie Koecher, Ravi Menon, Sze-Yen Tan, and Christiani J. Henry. "The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population." British Journal of Nutrition 119, no. 10 (May 15, 2018): 1151–56. http://dx.doi.org/10.1017/s0007114518000703.
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AbstractA low-glycaemic-index (GI) breakfast has been shown to lower blood glucose levels throughout the day. A wide variety of breakfast foods are consumed, but their GI values are largely unknown, hence limiting consumers’ ability to select healthier options. This study investigated the GI values of ten common breakfast (five Asian and five Western) foods in this region using a randomised, cross-over study design. Participants arrived after an overnight fast, and fasting blood sample was taken before participants consumed test foods. Next, blood samples were taken at fixed intervals for 180 min. Glycaemic and insulinaemic responses to test foods were calculated as incremental AUC over 120 min, which were subsequently reported as glycaemic and insulinaemic indices. In all, nineteen healthy men (nine Chinese and ten Indians) aged 24·7 (sem 0·4) years with a BMI of 21·7 (sem 0·4) kg/m2 completed the study. Asian breakfast foods were of medium (white bun filled with red bean paste=58 (sem 4); Chinese steamed white bun=58 (sem 3)) to high GI (rice idli=85 (sem 4); rice dosa=76 (sem 5); upma=71 (sem 6)), whereas Western breakfast foods were all of low GI (whole-grain biscuit=54 (sem 5); whole-grain biscuit filled with peanut butter=44 (sem 3); whole-grain oat muesli=55 (sem 4); whole-grain oat protein granola=51 (sem 4); whole-grain protein cereal=49 (sem 3)). The GI of test foods negatively correlated with protein (rs−0·366), fat (rs−0·268) and dietary fibre (rs−0·422) (all P<0·001). GI values from this study contribute to the worldwide GI database, and may assist healthcare professionals in recommending low-GI breakfast to assist in lower daily glycaemia among Asians who are susceptible to type 2 diabetes mellitus.