High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men

Davy, Brenda M.; Davy, Kevin P.; Ho, Richard C.; Beske, Stacy D.; Davrath, Linda R.; Melby, Christopher L.

doi:10.1093/ajcn/76.2.351

Cited by 138 publications

(86 citation statements)

References 29 publications

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“…An interventional crossover study, also, supports the hypothesis that diets rich in whole-grain foods are associated with lower insulin concentrations (Pereira et al, 2002b). In contrast, other interventional studies, particularly those conducted on older adults, showed no evidence for the effect of whole-grain consumption on insulin sensitivity (Davy et al, 2002;Juntunen et al, 2003). The interpretation of these intervention studies is complicated by the varied patient populations (eg obese nondiabetic subjects, type II diabetic subjects), the different age ranges studied and short duration of interventions.…”

Section: Discussionmentioning

confidence: 61%

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

2004

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Background: Although dietary guidelines recommend increased intake of grain products to prevent chronic diseases, epidemiologic data regarding whole-grain intake association with metabolic syndrome are sparse. Objective: To evaluate the relationship between whole-grain intakes, metabolic syndrome and metabolic risk factors in Tehranian adults. Design: Population-based cross-sectional study. Setting: Tehran, the capital of Iran. Subjects: A representative sample of 827 subjects (357 men and 470 women) aged 18-74 y. Methods: Usual dietary intake was assessed using a food frequency questionnaire. The procedure developed by Jacobs et al was used to classify grain products into whole and refined grains. Weight and height were measured according to standard protocols and body mass index was calculated. Fasting blood samples were taken for biochemical measurements and blood pressure was assessed according to standard methods. Hypertriglyceridemia, hypercholestrolemia, high LDL, low HDL and metabolic syndrome were defined according to ATP III guidelines and hypertension based on JNC VI. Diabetes was defined as fasting plasma glucose level of Z126 mg/dl or 2-h postchallenge blood glucose level of Z200 mg/dl. Subjects were categorized based on quartile cut-points of whole-and refined-grain intake. Results: Mean (7s.d.) consumptions of whole and refined grains were 93729 and 201757 g/day, respectively. Both men and women reported higher intakes of refined grain than of whole grains. Compared with subjects in the lower quartile category, those in the upper category of whole-grain intake had lower prevalence of metabolic risk factors. Conversely, those in the higher category of refined-grain intake had higher prevalence of metabolic risk factors, except for diabetes. After controlling for confounders, a significantly decreasing trend was observed for the risk of having hypertriglyceridemia (odds ratios among quartiles: 1.00, 0.89, 0.74, 0.61, respectively), hypertension (1.00, 0.99, 0.93, 0.84) and metabolic syndrome (1.00, 0.84, 0.76, 0.68). Higher consumption of refined grains was associated with higher odds of having hypercholestrolemia

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Section: Discussionmentioning

confidence: 61%

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

2004

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“…They also represent a source of good quality storage proteins and other compounds with func-tional properties, like unsaturated lipids, antioxidants and vitamins (Peterson 1992). The interest in oats for food industries is increasing with the numerous evidences of its beneficial effects on health (Davy et al 2002;Jenkins et al 2002), mainly associated with the protein and b-glucan functionality and their potential use in the diet of people with celiac disease (Arentz-Hansen et al 2004;Haboubi et al 2006). As a part of a large project aimed at opening new commercial opportunities for oats grain, the possible use of naked oats as raw materials was studied (Sgrulletta et al 2005;Redaelli et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of genetic and agronomic factors on grain composition in oats

Redaelli¹,

Scalfati²,

Ciccoritti³

et al. 2015

Cereal Research Communications

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The effects of genetic variability and agronomic practises on the chemical compounds of the grain were evaluated in a set of oat cultivars (16 naked and four husked) grown in different experiments in the years [2004][2005][2006][2007][2008]. In the first experiment, carried out for two years, b-glucan and Total Dietary Fibre (TDF) from eight oat cultivars, grown under three different levels of nitrogen fertilization and two seed doses, were considered. The second experiment, involving 12 cultivars for two years, explored the variation of b-glucan solubility and further characterized six cultivars for the content of TDF and arabinoxylans. In both experiments, genotype was found to exert the largest effect on the grain composition; nitrogen levels and seed doses had positive significant effects on protein and b-glucan contents, but did not affect fibre content. Among the naked cultivars, Irina, Abel, Luna, Hendon and Expression showed a good ability to accumulate the examined grain compounds. However, in general, the highest contents of protein and b-glucan were found in the groats of husked cultivars, suggesting that specific breeding programs are a crucial step to identify the suitable naked oat genotypes to produce foods of high nutritional value.

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“…They found that dietary soluble fiber (2-10 g/d) was associated with small but significant decreases in serum LDLcholesterol and total cholesterol, independent of study design, treatment length, or background dietary fat content: 3 g of soluble fiber from oats (3 servings of oatmeal, 28 g each) can decrease total cholesterol and LDL-cholesterol by ª0.13 mmol/L. Davy et al (16) , in a trial conducted for 12 wk among men aged 50-75 y, found that soluble fiber was more efficient in reducing smaller and denser LDL particles when compared with insoluble fiber using 14 g/d of fiber from oats (soluble fiber) or from wheat (insoluble fiber). The effect of dietary soluble fiber on the reduction of serum LDL-cholesterol and total cholesterol provided new recommendations from the National Cholesterol Education Program (2) that currently emphasize the intake of dietary soluble fiber (20-30 g/d) as a coadjutant in the treatment of dyslipidemia.…”

Section: Discussionmentioning

confidence: 99%

Association of Dietary Fiber with Temporal Changes in Serum Cholesterol in Japanese-Brazilians

Castro

Gimeno

Ferreira

et al. 2006

J Nutr Sci Vitaminol

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Summary To examine dietary intakes in relation to long-term serum lipoprotein changes in a prospective cohort study with 7 y of follow-up, serum lipids were analyzed by enzymatic methods, while food intake was calculated from validated food frequency questionnaires. First-and second-generation Japanese-Brazilians ( n ϭ 316) living in Bauru, São Paulo/Brazil, of both genders, aged 40 to 79 y were assessed at baseline in 1993. Multiple linear regression models were used with changes in serum lipoproteins as the dependent variable and changes in dietary intakes as the independent variables, adjusted for confounding factors. In energy-adjusted analyses, changes in serum total cholesterol were inversely associated with changes in total dietary fiber, fruits/fruit juices and vegetables after adjustment for age and gender. Each increase of 10 g in the consumption of total dietary fiber was associated with a reduction of 12.5 mg/dL in the serum total cholesterol ( p Ͻ 0.05). Our results highlight the importance of increased intakes of total fiber, fruits and vegetables to prevent and control dyslipidemia in Japanese migrants. Key Words Japanese migrants, dietary intake, dyslipidemia, serum lipids, cardiovascular diseaseThe impact of cardiovascular diseases (CVD) to the global burden of disease among non-communicable diseases is well established. WHO currently attributes onethird of all global deaths (15.3 million) to CVD. Behavioral risk factors such as inappropriate nutrition, insufficient physical activity and tobacco consumption have been associated with CVD. Overweight, central obesity, high blood pressure, dyslipidemia and diabetes are among the biological factors related to increased risk ( 1 ). Many of the identified risk factors for CVD, mainly raised serum values of total cholesterol and low-density lipoprotein (LDL-cholesterol), and low levels of highdensity lipoprotein (HDL-cholesterol), are influenced by dietary factors and can be modified by dietary interventions ( 2 ).The effect of various dietary components on the serum lipids has been considered the key link in the causal pathway that connects diet to CVD. Conflicting results, however, have been reported in both animal and humans studies ( 1 ). Nevertheless, investigations focused on foods and other dietary factors associated with long-term serum lipoprotein changes are scarce in the literature. Several reports showed that Japanese migrants are at high risk for diabetes type-2 and related diseases such as dyslipidemia, especially when compared with those observed in Japan. Changes in lifestyle including a high energy density diet and low physical activity together with genetic predisposition have been implicated in the metabolic disturbances ( 3 , 4 ).Therefore, there has been concern about whether or not dietary factors are associated with long-term serum lipoproteins changes to prevent and/or control dyslipidemia in Japanese migrants. Thus, the present study evaluated the dietary predictors of changes in serum lipoproteins in Japanese-Brazilians during...

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High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men

Cited by 138 publications

References 29 publications

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

Effects of genetic and agronomic factors on grain composition in oats

Association of Dietary Fiber with Temporal Changes in Serum Cholesterol in Japanese-Brazilians

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