Whole grain diet reduces systemic inflammation

Xu, Yidan; Wan, Qianyi; Feng, Jinhua; Li, Du; Li, Ka; Zhou, Yong

doi:10.1097/md.0000000000012995

Cited by 37 publications

(21 citation statements)

References 64 publications

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“…Wholegrain consumption has been linked to reductions in low-grade systemic inflammation, but the evidence from interventions is limited and has produced conflicting results and few studies have been conducted solely on rye (73)(74)(75)(76). One of the mechanisms suggested to be involved in the link between the intake of wholegrain or other fiber-rich foods and inflammation is reductions in gut permeability (77).…”

Section: Effects On Cardiometabolic Risk Factorsmentioning

confidence: 99%

Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults

Xue

Liu²,

Iversen³

et al. 2021

Front. Nutr.

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Background: High dietary fiber intake has been associated with reduced risk of Helicobacter pylori infection and co-morbidities such as gastric cancer but also with reduced risk of cardiovascular disease. It has been suggested that fermented rye could affect Helicobacter pylori bacterial load and that high- fiber rye may be superior to wheat for improvement of several cardiometabolic risk factors, but few long-term interventions with high fiber rye foods have been conducted.Objective: To examine the effect of high-fiber wholegrain rye foods with added fermented rye bran vs. refined wheat on Helicobacter pylori infection and cardiometabolic risk markers in a Chinese population with a low habitual consumption of high fiber cereal foods.Design: A parallel dietary intervention was set up and 182 normal- or overweight men and women were randomized to consume wholegrain rye products containing fermented rye bran (FRB) or refined wheat (RW) for 12 weeks. Anthropometric measurements, fasting blood sample collection and 13C-urea breath test (13C-UBT) were performed at baseline and after 6 and 12 weeks of intervention as well as 12 weeks after the end of the intervention.Results: No difference between diets on Helicobacter pylori bacterial load measured by 13C-UBT breath test or in virulence factors of Helicobacter pylori in blood samples were found. Low density lipoprotein cholesterol (LDL-C) and high sensitivity C-reactive protein (hs-CRP) were significantly lower in the FRB group, compared to the RW group after 12 weeks of intervention. The intervention diets did not affect markers of glucose metabolism or insulin sensitivity.Conclusions: While the results of the present study did not support any effect of FRB on Helicobacter pylori bacterial load, beneficial effects on LDL-C and hs-CRP were clearly shown. This suggest that consumption of high fiber rye foods instead of refined wheat could be one strategy for primary prevention of cardiovascular disease.Clinical Trial Registration: The trial was registered at www.clinicaltrials.gov, Identifier: NCT03103386.

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Section: Effects On Cardiometabolic Risk Factorsmentioning

confidence: 99%

Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults

Xue

Liu²,

Iversen³

et al. 2021

Front. Nutr.

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“…Eating plenty of whole grains may also reduce the risk of T2D by lowering levels of inflammatory markers, including C reactive protein and Interleukin-6 (43). As for green leafy vegetables, their beneficial impacts have been attributed to their low carbohydrate content and antioxidant and anti-inflammatory properties (29).…”

Section: Discussionmentioning

confidence: 99%

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

et al. 2021

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Advice on replacing unhealthy foods with healthier alternatives within the same food category may be more acceptable and might ease the transition towards a healthy diet. Here, we studied the potential impact of substitutions within the pizza category on the risk of type 2 diabetes (T2D). The study sample consisted of 2,510 adults from the INCA2 French national survey. Based on their nutritional characteristics, the 353 pizzas marketed in France were grouped in 100 clusters that were used to run various scenarios of pizza substitutions, which were either isoenergetic (IE) or non-isoenergetic (NIE). We then used a model structurally similar to the Preventable Risk Integrated ModEl (PRIME) to assess the expected rate of change in risk of T2D. Pizzas characterized by a low energy, high vegetable content and whole grain dough were associated with a greater reduction in the risk of T2D. The rates of change in risk of T2D were markedly stronger in men and for NIE substitutions. When the rates of change were estimated in the subsample of pizza consumers, replacing the observed pizzas with the best pizza resulted in a T2D risk reduction of −6.7% (−8.4%; −4.9%, IE) and −8.9% (−11.2%; −6.3%, NIE), assuming that this is their usual diets. The greatest risk reduction induced by an IE substitution of the observed pizza with a mixed dish was similar to that observed with the best pizzas. Overall, this modelling study suggests that healthy swaps within a category can effectively supplement broader dietary changes toward a healthier diet.

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“…The official guidance documents describe a set of traditional biomarkers which are considered valid for the substantiation of a beneficial health effect in this cardiometabolic health arena (Table 1). Unfortunately, the findings of RCT based intervention studies with whole-grain wheat show inconsistent results based upon these traditional biomarkers as compared to the positive reports in population-based studies and meta-analysis [23,[41][42][43]. However, the beneficial general health effects of whole-grain wheat consumption are shown by this new 'measurement of resilience' approach, as summarized in Table 2 [35].…”

Section: Substantiation Of Scientific Evidence For Whole-grain Wheatmentioning

confidence: 97%

“…Regardless of the fact that anti-inflammatory effects of whole grains have been studied in RCTs [41][42][43], no qualified health claims have been granted for anti-inflammatory effects of whole grains (Supplemental Table S1) [38]. In response to the question how to apply for claims on supporting and maintaining immune function, an EFSA panel stated [44]: "changes in outcome variable(s) which can be measured in vivo in humans by generally accepted methods may not be considered beneficial physiological effects per se if they do not refer to a benefit on a specific function of the body, and thus cannot be the claimed effect (i.e., constitute the only basis for the scientific substantiation of a health claim)".…”

Section: Chronic Low-grade Inflammation As a Targetable Examplementioning

confidence: 99%

Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat

et al. 2020

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Health claims on foods are a way of informing consumers about the health benefits of a food product. Traditionally, these claims are based on scientific evaluation of markers originating from a pharmacological view on health. About a decade ago, the definition of health has been rephrased to ‘the ability to adapt’ that opened up the possibility for a next generation of health claims based on a new way of quantifying health by evaluating resilience. Here, we would like to introduce an opportunity for future scientific substantiation of health claims on food products by using whole-grain wheat as an example. Characterization of the individual whole wheat grain food product or whole wheat flour would probably be considered as sufficiently characterized by the European Food Safety Authority, while the food category whole grain is not specific enough. Meta-analysis provides the scientific evidence that long-term whole-grain wheat consumption is beneficial for health, although results from single ‘gold standard’ efficacy studies are not always straight forward based on classic measurement methods. Future studies may want to underpin the scientific argumentation that long-term whole grain wheat consumption improves resilience, by evaluating the disruption and rate of a selected panel of blood markers in response to a standardized oral protein glucose lipid tolerance test and aggregated into biomarkers with substantiated physiological benefits, to make a next-generation health claim for whole-grain wheat achievable in the near future.

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Whole grain diet reduces systemic inflammation

Cited by 37 publications

References 64 publications

Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults

Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat

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