Whole Grains and Diabetes

Anderson, James W.; Conley, Shannon B

doi:10.1002/9780470277607.ch3

Cited by 10 publications

(11 citation statements)

References 88 publications

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“…The impact of dietary fiber or whole grain consumption on the prevalence of these conditions is summarized in Table 1. In the analyses of prospective cohort studies, the observed protective effect of dietary fiber intake was very similar to the effects of whole grains but “fellow travelers” with fiber, such as magnesium, other minerals, vitamins, and antioxidants, may have important complementary beneficial effects 23,24 …”

Section: Cardiovascular Health and Fibermentioning

confidence: 93%

“…Seven cohort studies presenting observations for over 158,000 individuals indicate that CHD disease prevalence is significantly lower (29%) in individuals with the highest intake of dietary fiber compared to those with the lowest intake (Table 1). Specifically, the relative risk, computed by variance weighting (fixed‐effect meta‐analysis 25 ) is 0.71 for individuals in the highest quintile for dietary fiber intake compared to those in the lowest quintile 23 . The effects of cereal fiber intake or whole‐grain intake on CHD prevalence are very similar, suggesting that whole‐grain intake may be the most protective source of fiber consumption.…”

Section: Cardiovascular Health and Fibermentioning

confidence: 99%

“…In the analyses of prospective cohort studies, the observed protective effect of dietary fiber intake was very similar to the effects of whole grains but "fellow travelers" with fiber, such as magnesium, other minerals, vitamins, and antioxidants, may have important complementary beneficial effects. 23,24 Coronary heart disease prevalence Based on astute comparisons of CHD prevalence and dietary habits, Trowell postulated that high-fiber foods were protective against CHD (as cited in Anderson 24 ). Over the three decades following that suggestion, prospective cohort studies documented that high levels of fiber intake and, especially, consumption of whole grains are associated with a significantly lower prevalence of CHD.…”

Section: Cardiovascular Health and Fibermentioning

confidence: 99%

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Health benefits of dietary fiber

Anderson¹,

Baird²,

Davis³

et al. 2009

Nutrition Reviews

1,746

1,087

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Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non‐diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements.

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Section: Cardiovascular Health and Fibermentioning

confidence: 93%

Section: Cardiovascular Health and Fibermentioning

confidence: 99%

Section: Cardiovascular Health and Fibermentioning

confidence: 99%

See 1 more Smart Citation

Health benefits of dietary fiber

Anderson¹,

Baird²,

Davis³

et al. 2009

Nutrition Reviews

1,746

1,087

View full text Add to dashboard Cite

show abstract

“…141 Adequate levels of dietary fiber may increase the secretion of gut hormones that in turn may increase satiety. 141,142 b-Glucan dietary fiber and resistant starch have shown to decrease the glycemic response.…”

Section: Weight Managementmentioning

confidence: 99%

Whole grain cereals: functional components and health benefits

2012

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Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In this review we will examine the main chemical components present in whole grains that may have health enhancing properties (dietary fiber, inulin, beta-glucan, resistant starch, carotenoids, phenolics, tocotrienols, and tocopherols) and the role that whole grains may play in disease prevention (cardiovascular diseases and strokes, hypertension, metabolic syndrome, type 2 diabetes mellitus, obesity, as well as different forms of cancer). The knowledge derived from the functional properties of the different chemical components present in whole grains will aid in the formulation and development of new food products with health enhancing characteristics.

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“…Dietary intake can reduce or increase risk to certain diseases. For instance, dietary fibre intake is inversely correlated with several diseases, including colorectal cancer, coronary heart diseases, stroke, hypertension, diabetes, obesity, and certain gastrointestinal and cardiovascular diseases (Anderson and Conley 2007;Anderson et al 2009;Kranz et al 2012 Furthermore, the patterns of health and illness behaviours are also part of the components of individual behaviour affecting health. Simple medical checkups and how individuals respond to bodily indications are part of life choices.…”

Section: Individual Behaviour and Lifestyle Factorsmentioning

confidence: 99%