Double-blind trial of a high dietary fiber, mixed grain cereal in patients with chronic constipation and hyperlipidemia

Odes, H S; Lazovski, H; Stern, I; Madar, Zecharia

doi:10.1016/s0271-5317(05)80517-2

Cited by 18 publications

(6 citation statements)

References 10 publications

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“…This was seen in the previously discussed mixed increased whole grain consumption study by Ampatzoglou and colleagues [ 13 ]. Odes and colleagues also performed a study on humans using a mixed grain fiber supplement providing 12.5 g of fiber daily for two or four weeks and found that it had no effect on HDL or LDL cholesterol [ 64 ]. However, the findings of the current study indicate that inclusion of a combination of whole grain wheat, corn and rice in the diet for six weeks led to decreased fasting total, LDL, and non-HDL cholesterol levels compared to consuming the refined grain counterparts.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2017

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This study was designed to determine if providing wheat, corn, and rice as whole (WG) or refined grains (RG) under free-living conditions will change parameters of health over a six-week intervention in healthy, habitual non-WG consumers. Measurements of body composition, fecal microbiota, fasting blood glucose, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL), and triglycerides were made at baseline and post intervention. Subjects were given adequate servings of either WG or RG products based on their caloric need and asked to keep records of grain consumption, bowel movements, and GI symptoms weekly. After six weeks, subjects repeated baseline testing. Significant decreases in total, LDL, and non-HDL cholesterol were seen after the WG treatments but were not observed in the RG treatment. During Week 6, bowel movement frequency increased with increased WG consumption. No significant differences in microbiota were seen between baseline and post intervention, although, abundance of order Erysipelotrichales increased in RG subjects who ate more than 50% of the RG market basket products. Increasing consumption of WGs can alter parameters of health, but more research is needed to better elucidate the relationship between the amount consumed and the health-related outcome.

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Section: Discussionmentioning

confidence: 99%

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

et al. 2017

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“…A large number of studies indicated the effectiveness of β-glucan against various diseases and disorders, and several applications reported in previous scientific work are the tendency to reduce onset of colorectal cancer (Dongowski et al, 2002), increased stool bulk and provide assistance against constipation (Odes et al, 1993;Valle-Jones, 1985), reduction in glycemic index (Cavallero et al, 2002;Jenkins et al, 2002;Granfeldt et al, 2008), flattening of the postprandial blood glucose levels and insulin rises (Hallfrisch et al, 2003;Li et al, 2003;Jenkins et al, 2002), prevention of insulin resistance (Brennan and Cleary, 2007;Hlebowicz et al, 2008), reduction in serum cholesterol levels (Delaney et al, 2003;Kang, et al, 2003;Kerckhoffs et al, 2003;Li et al, 2003;Yang et al, 2003;Smith et al, 2004), prevention of coronary heart disease (Jinshui et al, 2002), production of short-chain fatty acids (Wisker et al, 2000), prevention of hepatic damage by reducing taxol-induced hepatic damage (Karaduman et al, 2010), and promotion of the growth of beneficial gut microflora (Crittenden et al, 2002;Tungland, 2003).…”

Section: Health Implication Of β-Glucanmentioning

confidence: 99%

Beta Glucan: A Valuable Functional Ingredient in Foods

Ahmad

Anjum

Zahoor

et al. 2012

Critical Reviews in Food Science and Nutrition

194

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β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.

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“…Previous research on barley ␤-d-glucan has demonstrated its multiple human health benefits [7,8], such as its tendency to reduce onset of colorectal cancer [9], increased stool bulk, mitigation of constipation [10,11], reduction in glycemic index [12,13] and flattening of the postprandial blood glucose levels and insulin rises [14,15]. Keeping in view of its health benefits, a range of functional foods containing ␤-d-glucan are now being commercially introduced to the market [16,17].…”

Section: Introductionmentioning

confidence: 99%

Extraction and characterization of β-d-glucan from oat for industrial utilization

Ahmad

Anjum

Zahoor

et al. 2010

International Journal of Biological Macromolecules

157

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Double-blind trial of a high dietary fiber, mixed grain cereal in patients with chronic constipation and hyperlipidemia

Cited by 18 publications

References 10 publications

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

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

Beta Glucan: A Valuable Functional Ingredient in Foods

Extraction and characterization of β-d-glucan from oat for industrial utilization

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