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Abstract Background Adequate diet and lifestyle practices are postulated to improve health and enhance wellbeing of cancer survivors. Despite the heavy cancer burden in Lebanon, little is known about the diet quality of survivors. This cross-sectional study assessed the compliance of survivors in remission with the American Cancer Society/American Institute Research Fund (ACS/AICR) diet and physical activity guidelines. Methods Cancer survivors in remission for at least 3 months and attending oncology clinics in two referral centers in Beirut, Lebanon were recruited. Adherence to the ACS/AICR was assessed by examining the compliance to guidelines promoting fruits, vegetables and whole grain and discouraging elevated alcohol, meat and energy dense foods intake. Dietary data was assessed through food frequency and lifestyle questionnaires administered face to face and through phone interviews. Anthropometrics, food security and sociodemographic data was also collected. Univariate and bivariate descriptive and logistic regressions were used to determine predictors of adherence rates to the ACS/AICR score. Results A total of 268 participants were recruited (mean age = 59 ± 23 years, 83% females, 70% breast cancer). Mean time since remission was 3.2 ± 4 years and the majority (72%) had food insecurity. Low physical activity and overweight/obesity were present in 65% and 67% of the survivors, respectively. Median adherence score with the ACS/AICR score was 9.0 out of 15. The majority of survivors had complete adherence to the moderate meat and alcohol consumption guidelines. However, 98% were noncompliant with the whole grains’ consumption guidelines. Cancer type, site of recruitment and education were the significant predictors of the ACS/AICR diet adherence score. Conclusion This study highlights the elevated rates of overweight/obesity, physical inactivity and the alarmingly low adherence with the whole grains consumption guideline among cancer survivors in remission. Policy makers ought to use study findings to redirect government subsidization and educational interventions in the country and physicians should stress the importance of adherence to a healthy diet during remission through counseling and timely referral.

Excessive consumption of refined grains harms human health and ecosystem viability. Whole grains, as a healthy and sustainable alternative to refined grains, can benefit individual health by providing dietary fiber, B vitamins, and bioactive substances. Additionally, they aid in improving the environment due to their higher extraction rate and lower carbon emission during the processing stage. However, few studies have attempted to evaluate the economic and social benefits of increasing the amount of whole grain in grain intake. This paper estimates the potential savings in healthcare costs and reduced food carbon footprints (CFs) that could result from a shift toward whole grain consumption following the Chinese Dietary Guidelines (CDG). We investigate hypothetical scenarios where a certain proportion (5–100%) of Chinese adults could increase their whole grain intakes as proposed by CDG to meet the average shortfall of 30.2 g. In that case, the healthcare costs for associated diseases (e.g., type 2 diabetes mellitus (T2DM), cardiovascular disease (CVD), and colorectal cancer (CRC)) are expected to reduce by a substantial amount, from USD 2.82 to 56.37 billion; the carbon emission levels are also projected to decrease by 0.24–5.72 million tons. This study provides compelling evidence that advocating for the transition towards greater consumption of whole grain products could benefit individual health, the environment, and society, by reducing both healthcare costs and carbon emissions.

Abstract Background Previous studies on whole grain consumption had inconsistent findings and lacked quantitative assessments of evidence quality. Therefore, we aimed to summarize updated findings using the Burden of Proof analysis (BPRF) to investigate the relationship of whole grain consumption on type 2 diabetes (T2D), colorectal cancer (CRC), stroke, and ischemic heart disease (IHD). Methods We conducted a literature search in the Medline and Web of Science up to June 12, 2023, to identify related cohort studies and systematic reviews. The mean RR (relative risk) curve and uncertainty intervals (UIs), BPRF function, risk-outcome score (ROS), and the theoretical minimum risk exposure level (TMREL) were estimated to evaluate the level of four risk-outcome pairs. Results In total, 27 prospective cohorts were included in our analysis. Consuming whole grain at the range of TMREL (118.5–148.1 g per day) was associated with lower risks: T2D (declined by 37.3%, 95% UI: 5.8 to 59.5), CRC (declined by 17.3%, 6.5 to 27.7), stroke (declined by 21.8%, 7.3 to 35.1), and IHD (declined by 36.9%, 7.1 to 58.0). For all outcomes except stroke, we observed a non-linear, monotonic decrease as whole grain consumption increased; For stroke, it followed a J-shaped curve (the greatest decline in the risk of stroke at consuming 100 g whole grain for a day). The relationships between whole grain consumption and four diseases are all two-star pairs (ROS: 0.087, 0.068, 0.062, 0.095 for T2D, CRC, stroke, and IHD, respectively). Conclusion Consuming 100 g of whole grains per day offers broad protective benefits. However, exceeding this threshold may diminish the protective effects against stroke. Our findings endorse replacing refined grains with whole grains as the main source of daily carbohydrates. Registry and registry number for systematic reviews or meta-analyses We have registered our research in PROSPERO, and the identifier of our meta-analyses is CRD42023447345.

The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples.

Abstract Purpose Whole grains have recently been promoted as beneficial to diabetes prevention. However, the evidence for the glycemic benefits of whole grains seems to conflict between the cohort studies and randomized control trials (RCTs). To fill the research gap, we conducted a meta-analysis to determine the effects of whole grains on diabetes prevention and to inform recommendations. Methods We searched PubMed, Clarivate Web of Science, and Cochrane Library until March 2024. We used the risk ratio (RR) of type 2 diabetes to represent the clinical outcomes for cohort studies, while the biomarkers, including fasting blood glucose and insulin, HbA1C, and HOMA-IR, were utilized to show outcomes for RCTs. Dose-response relationships between whole grain intakes and outcomes were tested with random effects meta-regression models and restricted cubic splines models. This study is registered with PROSPERO, CRD42021281639. Results Ten prospective cohort studies and 37 RCTs were included. Cohort studies suggested a 50 g/day whole grain intake reduced the risk of type 2 diabetes (RR = 0.761, 95% CI: 0.700 to 0.828, I 2 = 72.39%, P

BackgroundHealth benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste.MethodsHealthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste.ResultsANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p

Cereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary guidelines for the Nordic and Baltic countries in the Nordic Nutrition Recommendations 2023 project. Five qualified systematic reviews that covered non-communicable diseases, mortality, and risk factors were identified, and a supplementary literature search was performed in the MEDLINE and Cochrane databases for more recent studies and other endpoints. Compared to other high-income countries, the Nordic populations have a high consumption of whole grain foods. In some of the countries, rye constitutes a substantial fraction of the cereal consumption. However, few studies are available for specific cereals, and most of the research has been performed in predominantly wheat-consuming populations. The evidence suggests clear dose–response associations between a high intake of whole grains and lower risks of cardiovascular disease, colorectal cancer, type 2 diabetes, and premature mortality. The lowest risks of morbidity and mortality were observed for 3–7 servings of whole grains per day, equivalent of 90–210 g/day (fresh weight or ready-to-eat whole grain products, such as oatmeal or whole grain rye bread). Evidence from randomized trials indicates that a high intake of whole grains is beneficial for reducing weight gain. There is less evidence for refined grains, but the available evidence does not seem to indicate similar beneficial associations as for whole grains. It is suggested that replacing refined grains with whole grains would improve several important health outcomes. Cereals are plant foods that can be grown in most of the Nordic and Baltic regions.

Existing studies have clearly demonstrated that people eating more whole grains have reduced risks of many chronic metabolic diseases compared to those eating less. In the past 20 years, the whole grain industry has developed so rapidly in major developed countries and regions. In recent years, whole grains have also attracted extensive attention in our country. The research and development efforts of the whole grain standards in China have been strengthened. This paper introduced the progress of the global definition consensus of whole grain and whole grain food, summarized the international development status of whole grain raw materials and whole grain food related standards in many countries and institutions, such as the Working Group of ISO Whole Grain, the United States, Canada, the Netherlands, Codex Alimentarius Commission, and so on. This paper also reviewed the present situation of definition of the whole grain and whole grain food related standards in China. More than 20 relevant raw materials, food related standards and production technical regulations and the publishment situation of other whole grain standards in China, including national standards and industry standards and local standards and group standards, were summarized, and some whole grain related standards under formulation were also introduced. Finally, the paper puts forward the development direction and suggestions for the construction of whole grain standard system in China, including fully combining with the actual production situation of China’s whole grain food industry, integrating with international standards, and combining standard testing and certification. On the whole, the gradual improvement of the standard system of the whole grain food industry will help guide and regulate the high-quality and healthy development of the whole grain industry in China, and promote the creation of a diversified and healthy grain food ecology, and provide a technical basis for the development of the whole grain industry.

Background: The relationship between fruit, whole grain, and total energy consumption and the gut microbiome in the Chinese population remains unclear. Objective: We investigated the relationship between intakes of fruits, whole grains, and energy, and the diversity and composition of gut microbiota. Design: This cross-sectional study included 167 subjects aged 40-75 years who underwent colonoscopy at Nankai Hospital in Tianjin, China. Each of the participants completed a personal history questionnaire, a 7-day dietary record, and donated a fecal sample. The V3-V4 hypervariable region of the bacterial 16S rRNAgene was amplified and sequenced using Illumina Novaseq. The relationship between diet and gut microbiota was evaluated in terms of both the overall composition and the abundance of specific taxon. Results: Fruits intake was positively related to the abundance of Bacilli, Porphyromonadaceae, Streptococcaceae, Parabacteroides, Streptococcus, and Bilophila in fecal samples. Higher whole grains intake was associated with higher microbial diversity, as measured by Shannon, Simpson, and Chao1 indices. Specifically, there was a significant increase inthe relative abundance of Lachnospiraceae and a decrease in Actinobacteria with increased whole grains intake. Moreover, higher intake of total energy was associated with a lower abundance of Anaerostipes and a higher abundance of Lactobacillales and Acidaminococcus. Conclusion: Whole grains intake was positively associated with gut microbial diversity. Fruits and total energy intake were related to the abundance of specifictaxon (e.g., Bacilli and Acidaminococcus). These findings highlight the potential importance of dietary interventions for modulating gut microbiota composition and promoting overall health.

In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.

Abstract Background In this prospective cohort study, we aimed to evaluate the association between dietary carbohydrates, whole grains, refined grains, and simple sugar with the risk of metabolic syndrome (MetS) and assess the effect of weight change on these associations. Methods This study was conducted within the framework of the Tehran Lipid and Glucose Study (TLGS). We included 1915 healthy participants with complete demographic, anthropometric and dietary measurements, among whom 591 developed MetS during 8.9 years of follow-up. Intake of dietary carbohydrates, whole grains, refined grains, and simple sugar was assessed with a validated semi-quantitative food frequency questionnaire. Multivariable adjusted Cox regression was used to estimate hazard ratios (HRs) for MetS events across tertiles of dietary variables. Using joint classification, the effect of weight change on the association between dietary variables and risk of MetS was assessed by Cox regression. Results Carbohydrate intake was not associated with the risk of MetS in multivariable-adjusted models. Whole grains intake was inversely associated with the risk of MetS (HR: 0.78, CI: 0.63–0.98), while this association disappeared after adjustment for weight change. The risk of MetS increased by 11% (1.11, 1.09–1.14) for each 3% energy increment from simple sugar, and by 5% (1.05, 1.03–1.08) for each 1 serving/day increment in refined grains. Consumption of refined grains increased the risk of MetS; an effect modification of this association was found by weight change. Among subjects with weight loss, intake of refined grains

Carbohydrates play a crucial role in the development of chronic diseases, and although research in this area is expanding, the precise definition of carbohydrate quality remains unclear. Currently, commonly utilized indicators encompass dietary fiber content, whole grain intake, free sugars intake and the glycemic index (GI). High-quality carbohydrate foods typically exhibit high dietary fiber content, consist of whole grain components, contain low levels of free sugars, and possess a low GI. The GI, in particular, directly influences the human blood sugar response and serves as a vital measure for describing carbohydrate quality. This article provides a comprehensive overview of the factors that influence the GI, focusing on three aspects: digestion and absorption, processing methods, and starch composition and structure. It further examines the GI values of various food sources. The rate of digestion and absorption, as well as diverse processing methods, can influence the GI. Additionally, the composition and structure of starch directly affect the GI. Amylose and amylopectin exhibit dissimilar structural compositions, with amylopectin containing more amylase binding sites than amylose, leading to a higher digestion rate. Consequently, foods with elevated amylose content tend to have relatively low GI values. Additionally, starch can be categorized into three types (A-type, B-type, and C-type) based on the crystal form of amylopectin present in the starch. Among these types, A-type starch is the most readily digestible, while B-type and C-type starch exhibit low GI characteristics due to their reduced digestibility. By studying the microstructure of starch, researchers can gain valuable insights into the influencing factors of the GI, thereby introducing a fresh perspective to the assessment of food carbohydrate quality.

The high-throughput amplicon sequencing technology was used to study the microbiota of the the traditional fermented whole grain Tianpei from the typical regions of our country. The correlations between the bacteria communities and the properties of Tianpei were also analyzed. The results showed that Firmicutes were most abundant. At genus level, the abundance of Weissella, Lactobacillus and Staphylococcus was the highest ones. Principal coordinate analysis (PCoA) showed that the compositions of bacterial community among three kinds of Tianpei were different. According to Lefse analysis, the related biomarkers were found in each Tianpei, including Lactobacillus and Staphylococcus. By the distance-based redundancy analysis (db-RDA), it is illustrated that the bacterial community of Tianpei was significantly correlated with the properties of Tianpei (lactic acid, flavone, amino acid, protein, starch, free fatty acid and reducing sugar content). The prediction of bacterial functions in Tianpei based on 16S rDNA mainly involved in amino acid transport and metabolism and carbohydrate transport and metabolism etc. This study laid a theoretical foundation for the exploration of microbial resources of traditional whole grain fermented food, the improvement of the quality of Tianpei and the industrial production etc. It also could provide a reference for the research on the microbiota of other fermented foods.

The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours. Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose–lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.

Abstract The objective of this work was to determine the genetic correlations and the direct and indirect associations of agronomic traits and grain quality attributes with the percentage of whole grains in flood irrigated rice. The experiment was carried out in two environments, in a randomized complete block design with three replicates, using 23 irrigated rice genotypes. The evaluated traits were: percentage of whole grains, caryopsis length, caryopsis width, panicle length, panicle weight, 1,000 grain weight, days to flowering, percentage of chalky grains with white belly, total chalky area, total whiteness, vitreous whiteness, and defects in coloring. The percentage of grains with white belly and total chalky area were positively correlated, whereas the percentage of grains with white belly and vitreous whiteness were negatively correlated. The traits caryopsis width, percentage of chalky grains with white belly, panicle weight, and 1,000 grain weight showed indirect effects on whole-grain yield response according to total chalky area and total whiteness. Total chalky area and total whiteness are the factors that most negatively influence the percentage of whole grains according to the genotypic correlations and direct effects.

ABSTRACT OBJECTIVE This study aims to evaluate the use of “whole grains” claims in food products marketed in Brazil and evaluate the nutrient profile of these products. METHODS Data from 775 grain-based packaged foods collected in Brazil from April to July 2017 were analyzed. Based on the INFORMAS protocol for food labeling, the prevalence of packaged foods with “whole grains” claims was estimated. Information on the list of ingredients was analyzed to evaluate the presence and amount of whole or refined grains in six food groups. The nutrient profiles of the products with and without “whole grains” claims were compared using the Pan American Health Organization (PAHO) nutrient profile model. RESULTS The packages of about 19% of the evaluated products showed “whole grains” claims in their front panel. Of these, 35% lacked any whole grains among their top three ingredients. Breakfast cereals, granola bars, bread, cakes and other bakery products, cookies, and pasta had higher amounts of refined flour than whole grain ingredients in their compositions.We found 66% of products with “whole grains” claims were high in nutrients of concern according to PAHO’s criteria. CONCLUSION Our results showed that over a third of the products in Brazil with “whole grains” claims lacked whole grains as one of their main ingredients. Most had a high content of nutrients associated with noncommunicable chronic disease risk factors, indicating the overestimation of their health benefits.

Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno. The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint. The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.

Background and Objectives: “Adai” is a traditional South Indian breakfast prepared using the wet ground batter of white rice and pulses. Convenience foods are gaining popularity and owing to the increasing prevalence of noncommunicable diseases such as diabetes, there is a need for food products with lower glycemic index (GI). The current study aimed to develop an instant adai mix using brown rice, millets, pulses, and spices. Materials and Methods: The instant adai mix was prepared by blending pulverized brown rice, sorghum, and pulses (green gram, horse gram, decorticated and split red gram, black gram, and chickpea) along with roasted cumin, red chilies, and salt. The nutritional composition of the instant adai mix was analyzed, and GI of “adai” was evaluated in healthy human volunteers using International organization for standardization protocol. Results: The instant adai mix was rich in whole grains (48%) and pulses (45%). Nutritional profiling of the instant adai mix revealed that it is rich in protein and dietary fiber. One hundred grams of instant adai mix fulfill 27.8% of protein and 29.6% of dietary fiber requirements of recommended dietary allowance of adult male. Likewise, 100 g of instant adai mix fulfill 34.9% of protein requirements of the estimated average requirement of an adult male. The “adai” prepared from the instant mix exhibited medium GI (65.1). Conclusion: The instant “adai” mix was found to be nutritionally superior, and the adai prepared from the mix showed a medium GI. It can be a healthy option compared with instant mixes containing refined grains such as white rice. More formulation trials are needed to prepare an adai mix to achieve a low GI. Reformulation of traditional foods with nutritious ingredients and achieving a lower GI can expand the healthier food choices for this vulnerable population who are at risk for type 2 diabetes.

Abstract Background Nutritional status influences the growth and development of the eyes. However, there are few studies on the association between diet, especially whole grains (WG) consumption, and myopia. The study aimed to evaluate the association between WG intake and myopia prevalence among primary school-age children in China. Methods This cross-sectional epidemiological study conducted between November 2019 and December 2019 included 586 children, aged 6–12 years, attending primary school in Binhai district, Tianjin, China. Ophthalmologic examinations and optometric cycloplegic refraction measurements were conducted. Information was collected on known risks and protective factors for myopia and the consumption of WGs, vegetables, and fruits. This association between the probability of myopia and the proportion of WG consumption (WG proportion was calculated as the mean intake from WG sources divided by total grain intake), adjusted for protective and risk factors, was analysed using crude and multivariable logistic regression. Results Among the study participants, 226/586 (38.57%) children had myopia in at least one eye. WG intake was inversely correlated with the prevalence of myopia. Furthermore, in the multivariate analysis, WG intake of > 50% was identified as a protective factor against myopia after subsequent adjustment for children’s age, sex, parental myopia, near-work activity, screen time, reading and writing habits, visual fatigue, outdoor time, and classroom light environment (all P 50%) was an independent protective factor against myopia. Modifying the form of grains consumed (whole versus refined) could be one of the targets of future public health measures.

Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic diseases including diabetes, cardiovascular disease, age-related macular degeneration and so on. This paper will review the health effects and mechanism of different cereal-based anthocyanins in chronic diseases, focuses on clarifying the distribution and content of anthocyanins in different grains, the effects of cereal anthocyanins regulating Nrf2, NF-κB, MAPK, and PI3K/AKT signaling pathways. The paper also points out the current utilization and development trend of cereal anthocyanins. This paper provides scientific evidence for fundamental research and product development of cereal-based anthocyanins in the fields of food and medicine.

BackgroundDespite the health benefits, fiber intake is insufficient among French adults. To promote the consumption of pulses and whole grains, defined as priority food groups because they are rich in fiber, readily available, and affordable, the French National Public Health Agency implemented a social marketing campaign in 2019 to improve knowledge, self-efficacy, and consumption of pulses and whole grains.ObjectiveTo evaluate the short-and long-term effects of this social marketing campaign.MethodsA 8-month prospective study was conducted on the Internet. A sample of 4,001 French adults was interviewed before the social media campaign (T0), immediately afterwards (T1), and after 8 months (T2). Analysis was performed on 2,422 adults responding at T1 and T2. Outcomes associated with campaign recall were investigated by mixed models with random effects using generalized estimating equations.ResultsOverall, 59.5% of subjects recalled the campaign. In multivariable-adjusted analyses, no significant difference was found in terms of knowledge, self-efficacy, and consumption of pulses and whole grains between those recalling and not recalling the campaign (value of p > 0.05). When the analyses were stratified by educational level (p-interaction

OBJECTIVES Numerous studies have investigated the efficacy of whole grains; however, research on multigrain remains limited. Grains exhibit combined positive effects against various diseases. The purpose of this study was to examine the impact of multigrain and white rice consumption on periodontitis. METHODS We analyzed data from the Korea National Health and Nutrition Examination Survey V-3 and VI, collected between 2012 and 2015, which included 12,450 patients (4,859 male and 7,591 female) aged 19-64 years. The World Health Organization’s Community Periodontal Index (CPI) was utilized to assess the presence of periodontitis, with periodontitis defined as a CPI index score of ≥3. Multivariable logistic regression analysis was performed after adjusting for potential confounding variables. RESULTS The group that consumed only multigrain rice was less likely to have periodontitis than the group that consumed only white rice (odds ratio [OR], 0.80; 95% confidence interval [CI], 0.69 to 0.93). When stratified by sex, the risk of periodontitis demonstrated a 24% decrease in female who consumed only multigrain rice (OR, 0.76; 95% CI, 0.62 to 0.93). A similar result was observed in the age group of 40-64 years (OR, 0.84; 95% CI, 0.71 to 0.99). In the diabetes stratification model, the normal group that consumed only multigrain rice exhibited a 25% decrease in the odds of periodontitis (OR, 0.75; 95% CI, 0.62 to 0.91). CONCLUSIONS Our findings suggest that the prevalence of periodontitis may vary depending on the type of rice consumed.

This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.

Various plant-based protein products are being developed to meet the growing demand for healthier and more environmentally sustainable alternatives to traditional animal-based sources of protein. However, insight on the heterogeneity in consumer preferences for alternative sources of protein is limited. This mixed-methods exploratory study investigates consumers’ motivations, intentions, and preferences regarding alternative protein sources using online survey data from a nationally representative sample of 1012 Australian food shoppers. Overall, 52% of consumers reported never purchasing alternative protein products, mainly due to lack of interest, sensory characteristics, lack of familiarity and price. Among the 62% of consumers who previously purchased or were interested in purchasing alternative protein products, six distinct segments were identified. One segment was ‘Indifferent about protein source’ (34%), another was ‘Open to all alternative protein sources’ (16%), three segments were more discriminating regarding protein sources – ‘Prefer plant-based alternatives’ (20%), ‘Prefer plant-based and averse to some novel alternatives’ (13%) and ‘Prefer some plant-based and averse to novel alternatives’ (11%) - and the final segment was ‘Averse to all alternative protein sources’ (6%). Findings suggest there is interest in more traditional plant-based sources of protein as well as novel sources, but that taste is a priority, along with price, health, and nutrition.

The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of Weissella confusa A16 in the fermented dough. Seven formulations were done in two baking sets and were submitted to sensory evaluations which consisted of tests on sensory profile, hedonic analysis and ranking. Results showed that the presence of Eps improved the acceptability of breads made with local cereal flours. The white color of the crumb of breads made with 100% wheat flour was the most appreciated by consumers. The less local flour is used in the bread preparation, the better the bread is appreciated. Nevertheless, formulations containing whole grains were the least appreciated, partly because of the hardness of the breads. Interestingly, more than 50% of consumers found the taste pleasant for breads made with 50% millet flour.

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.

There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants’ overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6–24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (

Abstract Background Several epidemiological studies have investigated the association between whole grains intake and digestive tract cancer risk; however, the results are still controversial. The purpose of this meta-analysis was to assess the association. Methods Studies published before March 2020 were searched in database and other sources. The risk ratio (RR) with the 95% confidence interval (CI) were pooled using fix or random-effects models. Results This meta-analysis included 34 articles reporting 35 studies, 18 studies of colorectal cancer, 11 studies of gastric cancer and 6 studies of esophagus cancer, involving 2,663,278 participants and 28,921 cases. Comparing the highest-intake participants with the lowest-intake participants for whole grains, we found that the intake of whole grains were inversely related to colorectal cancer (RR = 0.89, 95% CI: 0.84–0.93, P

Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter “Vivo Probio”. The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity.

Whole grains have been recommended in the diet in most countries, with numerous publications focusing on their health effect. A systematic analysis of these publications on different research methods, regions and perspectives will contribute to an understanding of the innovation pattern in this field. This bibliometric study analyzes the global publication characteristics, hotspots and frontiers of whole grain health benefit research, and discusses the trends and prospects of this topic. The overall number of publications is on the rise, with the United States contributing the most publications. The most cited literature shows that observational studies, systematic reviews and meta-analysis are the most widely used methods. The main focus in this area is on dietary fiber and bioactive substances, while the latter has received increased attention in recent years in particular. With the increasingly prominent problems of hidden hunger and chronic disease, the development of whole grain foods and their optimum intake have gradually become hot topics. In addition to the need to reveal the mechanism of whole grain health effects, consensus needs to be reached on standards and definitions for whole grain foods, and attention should be paid to the retention of taste and healthy nutrients in processing.

Abstract Background Studies have reported that improvement of dietary habits through increased whole grain foods consumption at an early age has the potential to lead to betterment in lifelong health and wellness. The GReat-Child Trial™ was a 12-week quasi-experimental study with 6 months follow-up investigating a multi-component whole grain intervention, which consisted of behavioral, personal and environmental factors based on Social Cognitive Theory (SCT). This study aimed to evaluate the feasibility and acceptability of the GReat-Child Trial™, as well as to determine the changes in knowledge, attitudes and practices (KAP) of whole grains consumption among overweight/obese children. Methods Two schools in Kuala Lumpur with similar socio-demographic characteristics were assigned as intervention (IG) and control (CG), respectively. Inclusion criteria were healthy Malaysian overweight/obese children aged 9 to 11 years who had no serious co-morbidity. Children who reported consuming whole grain foods in their 3-day diet-recall during recruitment were excluded. A total of 63 children (31 IG; 32 CG) completed the intervention. KAP questionnaire was self-administered at baseline [T0] and post intervention (at 3rd [T1] and 9th month [T2]). The baseline differences between the IG and CG across socio-demographics and scores of KAP toward whole grains were determined using chi-square and t-test, respectively. ANCOVA was performed to determine the effect of the GReat-Child Trial™ on KAP towards whole grains at post-intervention and follow-up. Baseline variables were considered as covariates. Results The IG attained significantly higher scores in knowledge (mean difference = 4.23; 95% CI: 3.82, 4.64; p

Background: Dietary modifications have been shown to lower the risk for gestational diabetes mellitus (GDM). However, there is little evidence whether dietary modifications during pregnancy can improve neonatal outcomes in women with GDM, particularly in low-resource settings. Aim: The aim of the study is to assess the effect of a dietary modification delivered through a low-cost model of care (MOC), on neonatal outcomes in women with GDM in India. Methodology: Dietary intake was assessed in 133 women with GDM enrolled under the women in India with GDM strategy-MOC (WINGS-MOC), from six maternity centres in Chennai, in South India. The WINGS-MOC dietary intervention included one-on-one monthly antenatal diet counselling, providing a dietary guideline booklet and healthy recipe demonstrations. Dietary intake was assessed using 24-h dietary recall and an open-ended diet questionnaire. A ‘healthy diet score’ was derived from the reported intake of whole grains, dairy products and dietary fibre. The effect of healthy diet score on neonatal outcomes (macrosomia, hyperbilirubinaemia, congenital anomalies and neonatal intensive care unit admissions) was evaluated. Results: A six-fold increase in the intake of whole grains (30 vs. 5.1g) and 20% increase in consumption of dairy products (265.4 vs. 225g) and dietary fibre (22.3 vs. 18.2g) were observed after the MOC intervention. Higher consumption of whole grain, dairy products and dietary fibre was inversely associated with adverse neonatal outcomes. Those with the highest healthy diet score had lower risk for adverse neonatal outcomes (odds ratio: 0.2, [95% confidence interval: 0.04–0.9]; P = 0.04) even after adjusting for potential confounders. Conclusions: A low-cost dietary intervention helps to improve neonatal outcomes in women with GDM.

Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. In this review, we discuss the potential role of whole-grain-derived bioactive components in the regulation of muscle function, emphasizing the underlying mechanisms by which these compounds regulate muscle biology. This work will contribute toward increasing awareness of nutraceutical supplementation of whole grain functional ingredients for the prevention and treatment of muscle dysfunctions.

The gut microbiota—the community of microorganisms in the gut—has been implicated in many physical and mental disorders in addition to intestinal diseases. Diets are the most studied and promising factors for altering it. Indeed, certain dietary interventions that increase fiber intake rapidly change levels of certain nutrients that can modify the composition of the microbiota, promoting richness and diversity. Recent intriguing evidence from several human clinical trials suggested that the composition and diversity of patients’ gut microbiotas at baseline can influence their responses to cancer immunotherapy. If the factors that influence the gut microbiota were fully understood, it is conceivable that manipulating them could boost therapeutic responses in cancer patients. In this review, we investigate the possibility of using fruits, vegetables, or whole grains to enhance response to cancer therapies in humans, as current evidence suggests that these dietary components can manipulate and enhance diversity of the gut microbiota. Accordingly, dietary interventions with locally available fruits, vegetables, and whole grains might be an affordable and safe approach to enhancing the diversity of the gut microbiota before immunotherapy, in turn improving patients’ responses to their treatments.

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

This paper addresses how available resources, food security, technology, and culture are shaping the choices rural Malian women are making to ensure the health, energy, and well-being of their families. This research contributed to evaluating an eight-year research project (An Be Jigi) targeting improved nutrition. The study, performed over four months, used semi-structured interviews of 120 women in six villages in Mali to assess the identified issues with qualitative and quantitative approaches. This paper describes the history of the An Be Jigi project, whole-grain processing techniques, and group cooking for knowledge sharing with rural women for improved nutrition. Interviews revealed substantial adoption of whole-grain processing techniques and women’s appreciation of the nutritional benefits of those techniques. The women engaged in group cooking (cuisines collectives) appreciated the activities and mentioned multiple benefits from using them. Women identified access to mills, and to some extent the social stigma of laziness and poverty associated with whole-grain food, as limiting factors of adoption. This study of women’s practices and perceptions regarding use of whole grain tells a story of changing consumption habits being shaped by culture, technology, knowledge, and available resources. Malian women are agents of change and care in their adoption of new techniques and recipes for the improved nutrition of young children and households. If science is not crafted to address the local character of farming places and practices, then growers are unlikely to accept the research-based advice of advisors. —Henke (2000, p. 485)

Numerous microbiotas, which play important roles in health, inhabit the human gut. A traditional Chinese medicine dietary therapy (TCMDT) diet, consisted of whole grains and traditional Chinese medicines, is traditionally used to lessen hyperglycemia and reduce obesity. The Simulator of the human intestinal microbial ecosystem (SHIME) was used for studying the effect of the TCMDT diet on gut microbiota and short chain fatty acids. The TCMDT diet increased diabetes-improving microbiota (Coriobacteriaceae, Bacteroidaceae, and Peptostreptococcaceae) by 7–26 times and health-related microbiota (Rikenellaceae, Bifidobacteria, Actinobacteria) by 4–300 times. The short chain fatty acids-producers, Bacteroides and Parabacteroides were elevated after intervention. This diet significantly increased acetate (from 2.23 to 36.77 mmol/L), propionate (from 2.85 to 33.93 mmol/L), and butyrate (from 0.89 to 6.96 mmol/L), which are the major short chain fatty acids. Our study provides novel perspective into the role of gut microbiota modulation during TCMDT diet intervention.

Abstract: The objective of this work was to evaluate the effects of fertilization with nitrogen topdressing and silicates, as well as of the use of fungicides, on the occurrence of rice blast on panicles, milling yield, and whole grains, vitreous grains, and chalky kernels in a flood-irrigated rice cultivar sensitive to the disease. Two experiments were conducted in a randomized complete block design, in a 4×4×2 factorial arrangement, with four replicates: in experiment 1, four doses of nitrogen × four doses of calcium and magnesium silicate on soil × with and without fungicides; and, in experiment 2, four doses of nitrogen × four doses of potassium silicate applied on leaves x with and without fungicides. At the doses above 60 kg ha-1 nitrogen without fungicides, there was an increase of rice blast severity on panicles, a decrease in the percentage of whole and vitreous grains, and an increase in chalky kernels and chalky area. The greatest effects of silicates occurred without fungicides. Fungicide use reduced the severity of rice blast on panicles. Milling yield ranged from 60 to 70% in both experiments. The control of rice blast with fungicides maintains high rice grain quality, milling yield, and percentages of whole and vitreous grains.

Diets exercise great influence over both human and environmental health. While numerous efforts have sought to define and identify sustainable diets, there remains a poor understanding of the extent to which such shifts are feasible when taking into account local dietary preferences. Accounting for 40% of dietary calories and 46% of global cropland, cereals offer an important food group by which culturally appropriate dietary shifts may achieve large sustainability benefits. Here we combine country-specific information on dietary cereal supply with nutrient content values, CO _2 nutrient penalties, and environmental footprints to quantify the outcomes of adopting two feasible dietary shifts—maximizing the share of C4 cereals (e.g. maize, millet, sorghum) based on historical shares and increasing the share of whole grains. Our results show that increasing the share of whole grains can increase nutrient supply (+7% protein, +37% iron, +42% zinc) and overcome the nutrient-depleting effects of elevated CO _2 (eCO _2 ) and that maximizing the share of C4 cereals can substantially reduce environmental burden (−12% greenhouse gas emissions, −11% blue water demand), particularly in Africa and the Middle East. We also find that a combination of the two strategies would likely produce strong co-benefits between increased nutrient supply and reduced environmental impacts with mixed outcomes for offsetting the effects of eCO _2 . Such simultaneous improvements are particularly important for food insecure regions such as West Africa and Southeast Asia. These findings demonstrate important opportunities to identify sustainable diets that incorporate local preferences and cultural acceptability. Such considerations are essential when developing demand-side solutions to achieve more sustainable food systems.

Background: A correlation between type 2 diabetes and refined carbohydrates has been proven, while several studies have indicated that Iranian daily diets are poor in term of proper carbohydrates. It was thus considered absolutely critical to conduct a qualitative study in terms of people's attitudes toward whole grains, and the feasibility of their replacing existing refined carbohydrates in their diets. The aim of this study is to probe Iranian awareness of whole grains, to explore barriers to refined-grain substitution with whole grains and legumes, and to assess whole-grain sensory perceptions. Methods: Focus group discussions (FGDs) and taste tests conducted between July 2016 and March 2017 in urban and rural areas of Kurdistan, Yazd, and Tehran provinces in Iran. A total of 96 healthy men and women (aged 40-65, BMI ≥25 kg/m2) were selected through purposive sampling with maximum variation. FGDs were categorized by content analysis method. As for taste test, ANOVA analysis with Bonferroni post-hoc was used to determine significant differences (P < 0.05). Results: Four themes and 11 sub-themes emerged. Cultural beliefs, traditional eating patterns, sensory properties, and familial acceptance were the most influential factors in choosing the type of bread and rice. Simultaneously they are the most prominent barriers to consuming whole grains and legumes. Plain cooked brown rice had the lowest mean sensory attribute score and traditional whole-wheat flatbread was the highest. Conclusions: There was a higher acceptance tendency toward using traditional whole-wheat flatbread rather than refined grains, as it was consistent with preference and priority. However, low availability was the largest substitution problem.

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.

Dietary fibers are carbohydrates that are not digestible – it’s what is left over after we digest proteins, fats, starches, and sugars from foods. Plant foods contain dietary fiber and sources include: whole grains, legumes, fruits, vegetables, nuts, and seeds. When we eat foods containing dietary fiber, the fiber moves unchanged through the stomach and small intestine to the colon (large intestine). Once in the colon, fiber works to promote laxation and prevent constipation. However, dietary fiber has many more positive effects on health. This publication describes the relationships between dietary fiber and the prevention and treatment of chronic disease.

Dietary fibers are carbohydrates that are not digestible – it’s what is left over after we digest proteins, fats, starches, and sugars from foods. Plant foods contain dietary fiber and sources include: whole grains, legumes, fruits, vegetables, nuts, and seeds. When we eat foods containing dietary fiber, the fiber moves unchanged through the stomach and small intestine to the colon (large intestine). Once in the colon, fiber works to promote laxation and prevent constipation. However, dietary fiber has many more positive effects on health. This publication describes the relationships between dietary fiber and the prevention and treatment of chronic disease.

Dietary fibers are carbohydrates that are not digestible – it’s what is left over after we digest proteins, fats, starches, and sugars from foods. Plant foods contain dietary fiber and sources include: whole grains, legumes, fruits, vegetables, nuts, and seeds. When we eat foods containing dietary fiber, the fiber moves unchanged through the stomach and small intestine to the colon (large intestine). Once in the colon, fiber works to promote laxation and prevent constipation. However, dietary fiber has many more positive effects on health. This publication describes the relationships between dietary fiber and the prevention and treatment of chronic disease.

Background: In preparing the fifth edition of the Nordic Nutrition Recommendations (NNR), the scientific basis of specific food-based dietary guidelines (FBDG) was evaluated. Objective: A systematic review (SR) was conducted to update the NNR evidence based on the association between the consumption of potatoes, berries, whole grains, milk and milk products, and red and processed meat, and the risk of major diet-related chronic diseases. Design: The SR was based on predefined research questions and eligibility criteria for independent duplicate study selection, data extraction, and assessment of methodological quality and applicability. We considered scientific data from prospective observational studies and intervention studies, published since year 2000, targeting the general adult population. Studies of meat and iron status included children, adolescents, and women of childbearing age. Results: Based on 7,282 abstracts, 57 studies met the quality criteria and were evidence graded. The data were too limited to draw any conclusions regarding: red and processed meat intake in relation to cardiovascular disease (CVD) and iron status; potatoes and berries regarding any study outcomes; and dairy consumption in relation to risk of breast cancer and CVD. However, dairy consumption seemed unlikely to increase CVD risk (moderate-grade evidence). There was probable evidence (moderate-grade) for whole grains protecting against type 2 diabetes and CVD, and suggestive evidence (low-grade) for colorectal cancer and for dairy consumption being associated with decreased risk of type 2 diabetes and increased risk of prostate cancer. The WCRF/AICR concludes that red and processed meat is a convincing cause of colorectal cancer. Conclusions: Probable (moderate) evidence was only observed for whole grains protecting against type 2 diabetes and CVD. We identified a clear need for high-quality nutritional epidemiological and intervention studies and for studies of foods of the Nordic diet.

Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole grains was evaluated using estimates of portion size and international food composition data. Only 38·3 % of participants reported consuming whole grains during the dietary data collection days. Median intake of whole grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-grain food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P

O objetivo do trabalho foi verificar o efeito de fungicida aplicado na parte aérea das plantas, na quantidade de grãos inteiros de cultivares de arroz irrigado colhidos com diferentes graus de umidade. O experimento foi conduzido durante o ano agrícola de 2007/08 e 2008/09, em delineamento experimental de blocos ao acaso em esquema fatorial, com cultivo em faixas (4x4x6) e quatro repetições. O fator principal, em faixas, foi composto por quatro cultivares de arroz irrigado: 'BR-IRGA 409', 'IRGA 417', 'IRGA 422CL' e 'IRGA 423'. Na subparcela, a aplicação de fungicida constituído da mistura formulada de propiconazol+trifloxistrobina foi realizada em diferentes estádios de desenvolvimento (T1 - sem aplicação de fungicida, T2 - aplicação no estádio R2, T3 - aplicação no estádio R3 e T4 - aplicação no estádio R2+R4). A colheita do arroz foi realizada na sub-subparcela dentro de cada faixa e dentro de cada subparcela, com o grau de umidade média dos grãos de 24, 22, 20, 18, 16 e 14%. Colheitas realizadas com grau de umidade média dos grãos inferior a 20% proporcionam redução no percentual de grãos inteiros para todos os tratamentos, entretanto com menor redução quando submetido a duas aplicações de fungicidas.This study was carried out to verify the effect of fungicide application on rice grains of irrigated rice cultivars harvested with different moisture content. The experiment was conducted during the 2007/08 and 2008/09 season, and the experimental design was a strip plot with a factorial scheme (4x4x6) and four replications. Main factor was composed by four irrigated rice cultivars: 'BR-IRGA 409', 'IRGA 417', 'IRGA 422CL' e 'IRGA 423'. In the sub-plot the fungicide was applied with the formulated mixture of propiconazole+trifloxystrobin in the plants canopy at different development stages (T1 - untreated check, T2 - application in R2 stage, T3 - application in R3 stage and T4 - application in R2+R4 stages). The different harvest times of the caryopsis were conducted in the sub-subplot in each strip and in each sub-plot, when they had 24, 22, 20, 18, 16 and 14 moisture content. Reduction of whole grains was observed in all treatments when grain moisture was under 20%, however the reduction was smaller when the fungicide was applied twice.

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed.

The benefits of whole grain consumption have been studied in human subjects, but little research exists on their effects in dogs. The objective of the present study was to test the effects of resistant starch (RS) in the diet of healthy adult dogs. Twelve adult Miniature Schnauzer dogs (eight males, four females; mean age: 3·3 (1·6) years; mean body weight: 8·4 (1·2) kg; mean body condition score: D/ideal) were randomly allotted to one of three treatment groups, which consisted of different amounts of RS supplied in a biscuit format. Dogs received either 0, 10 or 20 g biscuits per d (estimated to be 0, 2·5 or 5 g RS per d) that were fed within their daily energetic allowance. A balanced Latin square design was used, with each treatment period lasting 21 d (days 0–17 adaptation; days 18–21 fresh and total faecal collection). All dogs were fed the same diet to maintain body weight throughout the study. Dogs fed 5 g RS per d had lower (P = 0·03) fat digestibility than dogs fed 0 gRS per d, but DM, organic matter and crude protein digestibilities were not affected. Faecal fermentative end-products, including SCFA and branched-chain fatty acids, ammonia, phenols and indoles, and microbial populations were not affected. The minor changes observed in the present study suggest the RS doses provided to the dogs were too low. Further work is required to assess the dose of RS required to affect gut health.