People with Type 2 diabetes on a high-fiber diet kept their blood sugar under better control when they ate foods like beans and nuts instead of the recommended whole-grain diet, researchers have found.
Archive for category Whole grains
Researchers at University of Minnesota tested an intervention to designed to increase consumption of whole grains by 4th and 5th grade children. 67 kids in the intervention and 83 in the comparison school. Whole-grain consumption at the lunch meal increased by 1 serving and refined-grain consumption decreased by 1 serving for children in the intervention school compared with the comparison school post-intervention. The multi-component school-based programme implemented in the current study successfully increased the intake of whole-grain foods by children.
22 healthy subjects, 14 females and 8 males, aged 21-64 years, BMI ranging from 19 to 28 participated in this Swedish randomised crossover experiment. Whole grain rye porridge at breakfast has prolonged satiating properties up to 8 h after consumption compared to refined wheat bread, but did not diminish subsequent food intake.
Rye and Health web site
Dec 18
This new and updated Rye and Health web site introduces the rye grain, its food uses, physiological effects and health relevance. The Nordic gainity project developed this new website.
General Mills researchers looked at data from 2379 girls age 9 to 10. They compared cereal breakfast eaters vs noncereal breakfast eaters. eating cereal for breakfast appeared to facilitate milk consumption (leading to increased calcium intake) and to displace fats/sweets, quick breads, soda, and meat/eggs as breakfast foods. Eating cereal at breakfast was associated with increased consumption of fiber and carbohydrates and decreased consumption of fats throughout the day. Also greater physical activity was also associated with cereal breakfast. In conclusion, cereal consumption as part of a healthy lifestyle may play a role in maintaining adequate nutrient intake and physical activity among girls.
Life Sciences Research Office finds insufficient evidence to support a cardiovascular disease or diabetes health claim when considering only studies that conform to the FDA definition of whole grains. This is mainly due to the fact that only few studies that conform to the FDA definition of whole grains. This research was paid for by Kellogg’s and conducted by the Life Science Research Organization. Find the report here: http://www.lsro.org/articles/wholeGrainIntake.html
A new study from scientists in the US found that when women went on low or zero-carb diets they performed worse on thinking and memory tests compared to reducing calories without reducing carbohydrates. When they put carbs back into their diet, their thinking and memory skills went back to normal.
A new study from the psychology department at Tufts University shows that when dieters eliminate carbohydrates from their meals, they performed more poorly on memory-based tasks than when they reduce calories, but maintain carbohydrates. When carbohydrates were reintroduced, cognition skills returned to normal.
16 Swedish subjects were given rye bran flakes containing 11, 22, or 44 mg total alkylresorcinols (AR) 3 times daily during week-long intervention period. Both plasma AR concentrations and urinary metabolites in 24-h samples showed a dose-response relation to increased AR intake, which strongly supports the hypothesis that ARs and their metabolites may be useful as biomarkers of whole grain wheat and rye intakes.
12,316 adults in the NHANES study provided information on their health habits, diet, height, and weight. The study authors analyzed this information to determine how eating breakfast may affect diet choices during the rest of the day and our waistlines over the long run. Female participants who reported eating breakfast regularly were thinner than non-breakfast eaters. And those who ate a low-energy-density breakfast, such as whole grain cereal, tended to eat lower energy density foods throughout the rest of the day. This research was sponsored by the Breakfast Research Institute, an industry-sponsored group that funds health and nutrition research.