Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis

Zhang, Xiaofeng; Wang, Xiaokai; Tang, Yujun; Guan, Xingying; Guo, Yao; Fan, Jianming; Cui, Lingling

doi:10.1186/s12937-020-00556-6

Cited by 36 publications

(31 citation statements)

References 63 publications

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“…This is supported by strong evidence from both observational and intervention studies showing that higher consumption of whole grain is associated with lower incidence of, and mortality from, cardiovascular diseases (Aune et al., 2016; Bechthold et al., 2019; W. Wang et al., 2020), type 2 diabetes (T2D; Tosh & Bordenave, 2020; Y. Wang et al., 2019; Wu et al., 2020), and some cancers (X. He et al., 2019; Hullings et al., 2020; Mourouti et al., 2016; Tullio et al., 2020; Xiao et al., 2018; Yu et al., 2020; X. F. Zhang et al., 2020). Many systematic reviews and meta‐analyses have been published summarizing these benefits; these have now also been collated in so‐called “umbrella reviews” (Gaesser, 2007; Kwok et al., 2019; McRae, 2017; Neuenschwander et al., 2019; Tieri et al., 2020) confirming these observations.…”

Section: Introductionmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

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Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co‐passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole‐grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

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Section: Introductionmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

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“…Recently, a meta-analysis provide further evidence that higher wholegrain consumption is associated with reduced risk of digestive tract cancers (Zhang et al, 2020). In both short-term (4 weeks) and long-term (2 years) studies in young and older women, the diet supplemented with phytate-rich wheat bran had no signi cant effect on different osteoporosis markers (Chen et al, 2004;Zittermann et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Is it true aleurone in the thick aleurone rice mutant?

Howitt

et al. 2021

Preprint

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Background Diet-related non communicable diseases (NCDs) impose a heavy burden on human health worldwide. Rice is a good target for diet-related disease prevention strategies because it is widely consumed. Liu et al. demonstrated that increasing the number of cell layers and thickness of putative aleurone in ta2-1 (thick aleurone 2-1) mutant rice enhances simultaneously the content of multiple micronutrients. However, the increases of aleurone-associated nutrients were not proportional to the increases in the aleurone thickness. Results In this study, first, cytohistological analyses and transmission electron microscopy demonstrated that the multilayer in ta2-1 exhibited aleurone cell structural features. Second, we detected an increase in insoluble fibre and insoluble bound-phenolic compounds, a shift in aleurone-specific NNSP (neutral non-starch polysaccharide) profile, enhancement of phytate and minerals such as iron, zinc, potassium, magnesium, sulphur, and manganese, enrichment of triacylglycerol and phosphatidylcholine but slight reduction in free fatty acid, and an increase in oleic fatty acid composition. Conclusion These findings support our hypothesis that the expanded aleurone-like layers in ta2-1 maintained the distinctive aleurone features and composition associated with true aleurone. We provide perspectives to achieve even greater filling of this expanded micronutrient sink to alleviate the burden of NCDs.

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“…The Global Burden of Disease Study ( 31 ) showed that low intake of whole gains, low intake of fruit, and high intake of sodium accounted for >50% diet-related deaths and a substantial proportion of disability-adjusted life-years related to cardiovascular disease. Meta-analyses of prospective cohort studies have consistently shown a protective association between diets high in whole grains and hypertension ( 32 ); type 2 diabetes ( 33 ); cardiovascular disease risk ( 34 ); colon ( 35 ), gastric, and esophageal cancers ( 36 ); and all-cause mortality ( 37 ). In some observational studies, a higher intake of whole grains was linked to reduced risk of obesity or weight gain ( 38 ).…”

Section: Current Status Of Knowledgementioning

confidence: 99%

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

Drewnowski

McKeown

Kissock

et al. 2021

Advances in Nutrition

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Healthy eating patterns, as described by dietary guidelines, typically favor whole grains, low-fat dairy, vegetables, fruit, legumes, and nuts and seeds. Nutrient-profiling (NP) models capture nutrient density of individual foods and can inform healthier food choices. Although whole grains are prominently featured in most dietary guidelines, they are not included in most NP models. Healthy foods, as identified by most NP models, are those that contain limited amounts of energy, saturated fat, total or added sugar, and sodium. As global dietary guidance turns to foods and food groups as opposed to individual nutrients, future nutrient-density metrics may need to do the same. Potential methods to incorporate whole grains into the overall concept of nutrient density and into selected NP models are outlined in this review. Incorporating whole grains into the Nutri-Score, Health Star Rating, or the Nutrient Rich Food index will require further analyses of dietary nutrient density in relation to health outcomes across diverse population subgroups. We present the rationale for how the inclusion of whole grains in NP models can assist in the implementation of dietary guidance.

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Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis

Cited by 36 publications

References 63 publications

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Is it true aleurone in the thick aleurone rice mutant?

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

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