Erratum: Consumption of whole grains and cereal fiber and total and cause-specific mortality: prospective analysis of 367,442 individuals

Huang, Tao; Xu, Min; Lee, Albert; Cho, Susan; Qi, Lü

doi:10.1186/s12916-015-0338-z

Cited by 13 publications

(4 citation statements)

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“…A meta-analysis done by Huang et al [87] showed that a high consumption of whole grains or cereal fibre could be related to a reduced risk of NCDs.…”

Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

192

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The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

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“…A meta-analysis done by Huang et al [87] showed that a high consumption of whole grains or cereal fibre could be related to a reduced risk of NCDs.…”

Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

192

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“…Previous studies have shown that grains such as corn, oats, and wheat contribute only 1.1% of total calories in the average diet. However, the higher cost, longer cooking times, and less appealing appearance of whole grains may deter some consumers from incorporating them into their diets [ 39 , 40 ]. As a country with a high burden of ischemic stroke, China could potentially reduce its stroke risk by encouraging its population to switch from polished rice to whole grain rice.…”

Section: Discussionmentioning

confidence: 99%

Global burden and cross-country inequalities in stroke and subtypes attributable to diet from 1990 to 2019

Chen,

Zheng,

Wang

et al. 2024

BMC Public Health

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Data sources The Global Burden of Diseases, Injuries, and Risk Factors study (GBD) 2019. Background To describe burden, and to explore cross-country inequalities according to socio-demographic index (SDI) for stroke and subtypes attributable to diet. Methods Death and years lived with disability (YLDs) data and corresponding estimated annual percentage changes (EAPCs) were estimated by year, age, gender, location and SDI. Pearson correlation analysis was performed to evaluate the connections between age-standardized rates (ASRs) of death, YLDs, their EAPCs and SDI. We used ARIMA model to predict the trend. Slope index of inequality (SII) and relative concentration index (RCI) were utilized to quantify the distributive inequalities in the burden of stroke. Results A total of 1.74 million deaths (56.17% male) and 5.52 million YLDs (55.27% female) attributable to diet were included in the analysis in 2019.Between 1990 and 2019, the number of global stroke deaths and YLDs related to poor diet increased by 25.96% and 74.76% while ASRs for death and YLDs decreased by 42.29% and 11.34% respectively. The disease burden generally increased with age. The trends varied among stroke subtypes, with ischemic stroke (IS) being the primary cause of YLDs and intracerebral hemorrhage (ICH) being the leading cause of death. Mortality is inversely proportional to SDI (R = -0.45, p < 0.001). In terms of YLDs, countries with different SDIs exhibited no significant difference (p = 0.15), but the SII changed from 38.35 in 1990 to 45.18 in 2019 and the RCI showed 18.27 in 1990 and 24.98 in 2019 for stroke. The highest ASRs for death and YLDs appeared in Mongolia and Vanuatu while the lowest of them appeared in Israel and Belize, respectively. High sodium diets, high red meat consumption, and low fruit diets were the top three contributors to stroke YLDs in 2019. Discussion The burden of diet-related stroke and subtypes varied significantly concerning year, age, gender, location and SDI. Countries with higher SDIs exhibited a disproportionately greater burden of stroke and its subtypes in terms of YLDs, and these disparities were found to intensify over time. To reduce disease burden, it is critical to enforce improved dietary practices, with a special emphasis on mortality drop in lower SDI countries and incidence decline in higher SDI countries.

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“…On the one hand, several meta-analyses have displayed that a higher dietary fiber intake is linked with a lower relative risk of total all-cause mortality among 16-23% [156][157][158]. On the other hand, several clinical trials have studied the link between diet and inflammation, and more specifically, the impact of dietary fiber.…”

Section: Fibermentioning

confidence: 99%

Nutrition and Cardiovascular Health

Berciano

Ordovás

2014

Revista Española de Cardiología (English Edition)

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A multitude of studies have been published on the relationship between cardiovascular disease risk and a variety of nutrients, foods, and dietary patterns. Despite the well-accepted notion that diet has a significant influence on the development and prevention of cardiovascular disease, the foods considered healthy and harmful have varied over the years. This review aims to summarize the current scientific evidence on the cardioprotective effect of those foods and nutrients that have been considered healthy as well as those that have been deemed unhealthy at any given time in history. For this purpose, we reviewed the most recent literature using as keywords foods and nutrients (ie, meat, omega-3) and cardiovascular disease-related terms (ie, cardiovascular diseases, stroke). Emphasis has been placed on meta-analyses and Cochrane reviews. In general, there is a paucity of intervention studies with a high level of evidence supporting the benefits of healthy foods (ie, fruits and vegetables), whereas the evidence supporting the case against those foods considered less healthy (ie, saturated fat) seems to be weakened by most recent evidence. In summary, most of the evidence supporting the benefits and harms of specific foods and nutrients is based on observational epidemiological studies. The outcome of randomized clinical trials reveals a more confusing picture with most studies providing very small effects in one direction or another; the strongest evidence comes from dietary patterns. The current status of the relationship between diet and cardiovascular disease risk calls for more tailored recommendations based on genomic technologies.

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Erratum: Consumption of whole grains and cereal fiber and total and cause-specific mortality: prospective analysis of 367,442 individuals

Abstract: This is an Erratum to BMC Medicine 2015, 13:59, highlighting previously undeclared competing interests and including more information in the acknowledgements section.Please see related article: http://www.biomedcentral.com/1741-7015/13/59

Cited by 13 publications

References 1 publication

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Global burden and cross-country inequalities in stroke and subtypes attributable to diet from 1990 to 2019

Nutrition and Cardiovascular Health

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