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

Abstract

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

Intake of wholegrain products is associated with dietary, lifestyle, anthropometric and socio-economic factors in Denmark

“…In addition, in prospective studies intake (or change in intake) of whole grains has been inversely associated with weight gain or gain in BMI (22)(23)(24) . Cross-sectionally, high intakes of whole grains have been linked to less frequent development of metabolic syndrome (25)(26)(27) , a risk factor of CVD and type 2 diabetes. Epidemiological studies have also indicated that persons with the metabolic syndrome are at increased risk of colon cancer (39) .…”

Relationship between number of metabolic syndrome components and dietary factors in middle-aged and elderly Japanese subjects

“…Vitamin B6 in men was also negatively related to the number of MetS components. Esmaillzadeh et al 45 discussed the favorable effect of whole grain on MetS through the rich content of viscous fiber and showed that intake of whole grains was positively associated not only with dietary fiber (r¼0.43) but also with vitamin B6 (r¼0.48). Consistent with their study, the results of our study showed favorable effects of dietary fiber and vitamin B6 on the number of MetS components.…”

Vegetable milks and their fermented derivative products

“…Food additives, such as emulsifiers (lecithin), stabilizers (hydrocolloids), sweeteners, either natural (sucrose, fructose or glucose syrups from agave, corn, rice or wheat) or synthetic (acesulfame K, aspartame or sucralose) and, sometimes, flavoring agents (cocoa, soluble coffee, vanilla or cinnamon) are often introduced before the homogenization step. The amounts of these additives incorporated ranged from 0.4-2.5 %(w/v) in emulsifiers, 0.025-0.3 %(w/v) in stabilizers, 5-8 %(w/v) in sweeteners and 0.5-3 %(w/v) in flavoring agents (Erra, 2012;Pereyra & Mutilangi, 2012;Triantafyllou, 2002;Marti, Martinez, Miralles, & Perez, 2010). Further information on the ingredients used to formulate already commercialized cereal milks is shown in Table 2.…”

“…The inactivation conditions of the enzymes previously used is also a variable when choosing heat parameters, since this step is also used to eradicate the activities of residual enzymes. Ultra High Temperature (UHT) treatment is commonly chosen (140-150 ºC, 2 sec) or high pasteurization (95ºC > 6 min or equivalent treatment) might also be used when the milks product is to be fermente (Erra, 2012;Pereyra & Mutilangi, 2012;Marti et al, 2010;Triantafyllou, 2002). The final milky product chemical composition of major components (protein, lipids and carbohydrates) in different types of cereals is summarized in Table 2.…”

“…Further information on the ingredients used to formulate already commercialized cereal milks is shown in Table 2. To ensure quality and safety, after having readjusted the pH to standard values of milks with buffers such as sodium carbonates, potassium carbonates, sodium hydroxides or potassium diphosphates (Erra, 2012), homogenized milks are either heat treated or spray dried and finally aseptically packaged. Heat parameters of temperature, time and pressure would be stipulated taking into account the type of product, the particle size, viscosity, initial microbial load and stability of components under thermal conditions.…”