Whole Grain Consumption and Risk of Ischemic Stroke in Women

Liu, Simin; Manson, JoAnn E.; Stampfer, Meir J.; Rexrode, Kathryn M; Hu, Frank B.; Rimm, Eric B.; Willett, Walter C.

doi:10.1001/jama.284.12.1534

Cited by 282 publications

(188 citation statements)

References 23 publications

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“…However, in a third experimental study using the insulin clamp technique, an increased intake of whole grain caused an increased insulin sensitivity (Pereira et al, 2002). Thus, epidemiological as well as experimental evidence suggest that increased intake of fibre rich food is related to improved insulin metabolism and a decreased risk of diabetes (Liu, 2003), MI (Kromhout et al, 1982;Kushi et al, 1985;Khaw & Barrett-Connor, 1987;Pietinen et al, 1996;Rimm et al, 1996;Jacobs et al, 1998;Liu et al, 1999;Wolk et al, 1999) and stroke (Liu et al, 2000;Mozaffarian et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

et al. 2004

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Objective: To investigate the effect of a rye, high-fibre diet (HFD) vs a wheat, low-fibre diet (LFD), meal frequency, nibbling (Nib, seven times a day) or ordinary (Ord, three times a day), and their combined effects on blood glucose, insulin, lipids, urinary C-peptide and ileal excretion of energy, cholesterol and bile acids in humans. Design: LFD period with Nib or Ord meal frequency followed by an HFD diet with Nib or Ord meal frequency in randomized, crossover design. Setting: Outpatients of ileostomy volunteers were called for an investigation in research word. Subjects: A total of 10 subjects (two female subjects, age 34 and 51 y; eight males, mean age 54.4 y, range 43-65 y) participated in the experiment. All subjects were proctocolectomized for ulcerative colitis (mean 16.0 y, range 8-29 y before the study). Intervention: In total, 10 ileostomy subjects started with LFD for 2 weeks, the first week on either Nib (five subjects) or Ord (five subjects) and the second week on the other meal frequencies, in a crossover design, followed by a wash-out week, and continued with HFD period for 2 weeks in the same meal frequency manner. All foods consumed in both Nib or Ord regimens were identical and a high-fibre rye bread was used in the HFD period and a low-fibre wheat bread in the LFD period. Main outcome measures: Day-profiles of blood glucose, insulin and lipids, blood lipids before and after dietary intervention, and excretion of steroids in the effluents and C-peptide in the urine. Results: During the Nib regimen, plasma glucose and insulin peaks were lower at the end of the day with HFD compared with LFD. Urinary C-peptide excretion was significantly higher in the day-time on LFD compared with HFD (LFD-Ord vs HFD-Ord, Po0.01; LFD-Nib vs HFD-Nib, Po0.01). Plasma free-cholesterol, total cholesterol, triglycerides and phospholipids were significantly higher (Po0.05) after LFD than after HFD with the Nib regimen. A higher excretion of energy (Po0.05) and chenodeoxycholic acid (Po0.05) were observed with HFD compared with LFD regardless of meal frequency. A higher daily excretion of cholic acid, total bile acids, cholesterol, net cholesterol and net sterols (Po0.05) was observed on HFD compared with LFD with the Nib regimen. Conclusions: An HFD decreased insulin secretion measured as a decreased excretion of C-peptide in urine and as decreased plasma insulin peaks at the end of the day during a Nib regimen. The smoother glycaemic responses at the end of the day during a Nib regimen may be a consequence of a second meal phenomenon, possibly related to the nature of dietary fibre complex. Contributors: EAL and JXZ were responsible for the study design, conducting the dietary intervention, completing the statistical analysis and writing the paper. PT was responsible for the study design and conducting the dietary intervention of the study. DL was involved in the advisory of writing the paper and the analysis of the blood lipids. PÅ was involved in the concept and planning, and the analysis of the nutrients in the...

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Section: Discussionmentioning

confidence: 99%

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

et al. 2004

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“…The ratio of whole grain to refined grain was related to a lower risk of diabetes, suggesting a potential benefit of replacing refined grains with whole grains. Whole grain consumption has also been inversely associated with risk of CHD [94,95] and ischemic stroke [96].…”

Section: Whole Grain Consumption and Risk Of Type II Diabetesmentioning

confidence: 99%

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

2001

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The prevalence of Type II (non-insulin-dependent) diabetes mellitus is increasing rapidly in the United States [1] and worldwide [2]. Prevalence of diabetes in adults in the world is estimated to reach 5.4 % and the number of adults with diabetes to reach 300 million worldwide in the year 2025 [2]. The toll of diabetes on health and the economy is enormous and will continue to rise. Because there is no currently available cure for diabetes, primary prevention through diet and lifestyle modification is of paramount importance.Although diet and nutrition are widely believed to play an important part in the development of Type II diabetes, specific dietary factors have not been clearly defined. Much controversy exists about the relation between the amount and types of dietary fat and carbohydrate and the risk of diabetes. Prevailing dietary recommendations promote low-fat, high-carbohydrate diets for the prevention of diabetes, heart disease, and other chronic diseases [3,4]. However, neither dietary fats nor carbohydrates are homogeneous molecules and it is now increasingly appreciated that different types of fat and carbohydrate have different effects on glucose homeostasis and insulin sensitivity. We review in detail the current evidence regarding the association between types of fat and carbohydrates and insulin resistance and Type II diabetes. We specifically discuss the roles of major types of fat, trans-fatty acids and n-3 fatty acids, as well as different types of carbohydrate and fiber, in the development of insulin resistance and Type II diabetes.We searched the Medline database for epidemiologic investigations of the associations between dietary fat and carbohydrate and the risk of developing hyperglycaemia and Type II diabetes. We also carefully examined the cited references in the articles Diabetologia (2001) AbstractAlthough diet and nutrition are widely believed to play an important part in the development of Type II (non-insulin-dependent) diabetes mellitus, specific dietary factors have not been clearly defined. Much controversy exists about the relations between the amount and types of dietary fat and carbohydrate and the risk of diabetes. In this article, we review in detail the current evidence regarding the associations between different types of fats and carbohydrates and insulin resistance and Type II diabetes. Our findings indicate that a higher intake of polyunsaturated fat and possibly long-chain n-3 fatty acids could be beneficial, whereas a higher intake of saturated fat and trans-fat could adversely affect glucose metabolism and insulin resistance. In dietary practice, exchanging nonhydrogenated polyunsaturated fat for saturated and trans-fatty acids could appreciably reduce risk of Type II diabetes. In addition, a low-glycaemic index diet with a higher amount of fiber and minimally processed whole grain products reduces glycaemic and insulinaemic responses and lowers the risk of Type II diabetes. Dietary recommendations to prevent Type II diabetes should focus more on the quality of...

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“…The Seguimiento Universidad de Navarra (SUN, University of Navarra) follow-up study is a Mediterranean cohort of Spanish university graduates designed in collaboration with the Harvard School of Public Health that uses a methodology similar to that of large American cohorts such as the Nurses' Health Study (Liu et al, 2000) or the Health Professionals Follow-up Study . A detailed description of its methods has been published elsewhere (Martínez-González et al, 2002;Segui-Gomez et al, 2006).…”

Section: Study Populationmentioning

confidence: 99%

Alcoholic beverage preference and dietary pattern in Spanish university graduates: the SUN cohort study

Alcácera¹,

Marques-Lopes²,

Fajó-Pascual³

et al. 2007

Eur J Clin Nutr

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Objective: To describe the association between alcohol beverage preference and dietary habits comparing wine drinkers with other alcoholic beverage drinkers and with nondrinkers in Spanish university graduates. Subjects: A total of 10 526 men and women, who were recruited using mailed questionnaires, participated in this study. Methods: A semiquantitative food frequency questionnaire previously validated in Spain was used together with other questionnaires designed to collect lifestyle characteristics. Results: Wine drinkers reported higher intake of fibre and olive oil, and lower consumption of fat (only men), dairy products, sugared soda drinks and fast food as compared with other alcoholic beverage groups and nondrinkers. Men nondrinkers were more likely to be physically active during their leisure time than wine drinkers. No relevant differences were found in adherence to the Mediterranean food pattern according to alcoholic beverage preference. Conclusion: This similarity in dietary patterns between wine drinkers and other groups suggests that the positive cardiovascular effects reported for wine should not be attributed to an overall healthier dietary pattern of wine drinkers.

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Whole Grain Consumption and Risk of Ischemic Stroke in Women

Abstract: In this cohort, higher intake of whole grain foods was associated with a lower risk of ischemic stroke among women, independent of known CVD risk factors. These prospective data support the notion that higher intake of whole grains may reduce the risk of ischemic stroke.

Cited by 282 publications

References 23 publications

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

Alcoholic beverage preference and dietary pattern in Spanish university graduates: the SUN cohort study

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