Does Whole Grain Consumption Alter Gut Microbiota and Satiety?

Abstract

This review summarizes recent studies examining whole grain consumption and its effect on gut microbiota and satiety in healthy humans. Studies comparing whole grains to their refined grain counterparts were considered, as were studies comparing different grain types. Possible mechanisms linking microbial metabolism and satiety are described. Clinical trials show that whole grain wheat, maize, and barley alter the human gut microbiota, but these findings are based on a few studies that do not include satiety components, so no functional claims between microbiota and satiety can be made. Ten satiety trials were evaluated and provide evidence that whole oats, barley, and rye can increase satiety, whereas the evidence for whole wheat and maize is not compelling. There are many gaps in the literature; no one clinical trial has examined the effects of whole grains on satiety and gut microbiota together. Once understanding the impact of whole grains on satiety and microbiota is more developed, then particular grains might be used for better appetite control. With this information at hand, healthcare professionals could make individual dietary recommendations that promote satiety and contribute to weight control.

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

“…A 2018 study demonstrated that the maturation and anatomy of the enteric nervous system of mice was modulated by the gut microbiota with modifications to the intestinal transit [ 55 ]. Also, changes in the microbiota seem to affect food’s satiety [ 56 ]. In view of these findings and the health implications associated with the intestinal microbiome, there arises the question of whether chia seeds would promote changes in the gut microbiota, a topic that could be explored in future nutritional evaluations with animals and humans consuming chia seeds or other plant food rich in ALA.…”

The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota

“…Consumption of whole grains is associated with decreased risk of type 2 diabetes and major chronic diseases, such as cardiovascular disease, and may even decrease the risk for some types of cancers, such as colorectal cancer [ 4 , 11 , 12 ]. Alteration of glucose homeostasis [ 13 , 14 , 15 , 16 ] and reduction of total cholesterol and low density lipoprotein (LDL) have been somewhat inconsistently reported in connection with increased whole grain consumption [ 12 , 13 , 17 , 18 ]. Beneficial alteration of the gut microbiota is often cited as a possible reason for health improvements seen with increased whole grain consumption, although a relationship between the two is not always observed [ 8 , 13 , 14 , 19 ].…”

Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour

“…Dietary fibre (DF) is essential for human health, with cereals providing about 40% of the total fibre intake in Western European countries such as the UK (Bates et al, 2014) and Finland (Helldan et al, 2012). Dietary fibre (DF), and wholegrain cereal fibre in particular, has been shown to have a number of health benefits, including lowering blood pressure and serum cholesterol, improving insulin sensitivity and reducing the incidence of certain types of cancer, notably bowel and breast cancers (Cade et al, 2007;Wood, 2007;Anderson et al, 2009;Wolever et al, 2010;Aune et al, 2011;Cooper et al, 2015;Ye et al, 2012;Hajishafiee et al, 2016;Reynolds et al, 2018) The mechanisms are still incompletely understood,but are considered to include increasing faecal bulk and reducing intestinal transit time, binding cholesterol and carcinogens, reducing the rate of digestion and glucose release in the small intestine and fermentation to beneficial short chain fatty acids in the colon. DF also occurs in soluble and insoluble forms, which are considered to differ in some respects in their health benefits, with insoluble fibre being more slowly fermented and contributing particularly to binding cholesterol and carcinogens and increasing faecal bulk.…”