• Atherosclerotic cardiovascular disease
• Guidelines
• Primary prevention

• American college students
• US dietary guidelines
• carbohydrates
• diet quality
• eating choices
• fermentable
• gut microbiome
• healthy eating index-2015 (HEI-2015)
• microbial accessible carbohydrates

• Students/statistics & numerical data
• Universities/statistics & numerical data
• Cross-Sectional Studies
• Adolescent
• Dietary Carbohydrates/administration & dosage
• Energy Intake
• Diet Surveys/statistics & numerical data
• Vegetables
• Fruit
• Diet, Healthy
• Health Promotion
• Fermentation
• Feeding Behavior
• Rhode Island
• Male
• Female

• adhesiveness
• amylose content
• amylose/amylopectin contents
• dietary fiber index
• hardness
• path coefficient analyses
• soluble and insoluble dietary fiber
• whole-grain pigmented rice

• Mankai
• continuous postprandial glucose monitoring
• glycaemic control
• randomized crossover trial
• type 2 diabetes

• Humans
• Diabetes Mellitus, Type 2/drug therapy
• Diabetes Mellitus, Type 2/blood
• Diabetes Mellitus, Type 2/diet therapy
• Male
• Cross-Over Studies
• Middle Aged
• Postprandial Period
• Blood Glucose/metabolism
• Blood Glucose/analysis
• Female
• Aged
• Glycated Hemoglobin/analysis
• Glycated Hemoglobin/metabolism
• Araceae
• Israel/epidemiology
• Blood Glucose Self-Monitoring
• Glycemic Control/methods

• 209933838 - SFB 1052 Deutsche Forschungsgemeinschaft
• B11 Deutsche Forschungsgemeinschaft
• 3-13604 Israel Ministry of Science and Technology
• 87472511 Israel Ministry of Health

• Ash content
• Chemical property
• Food quality
• Preprocessing
• Regression model

• Humans
• Child, Preschool
• Child
• Health Promotion/methods
• Diet, Mediterranean
• Diet, Healthy
• Female
• Male
• Feeding Behavior
• Surveys and Questionnaires
• Pediatric Obesity/prevention & control
• Pediatric Obesity/epidemiology
• Health Knowledge, Attitudes, Practice
• Parents/education

• Dose-response
• Glycemic control
• Meta-analysis
• Recommendations
• Type 2 diabetes
• Whole grains

• Humans
• Whole Grains
• Randomized Controlled Trials as Topic
• Diabetes Mellitus, Type 2/prevention & control
• Diabetes Mellitus, Type 2/blood
• Glycemic Control/methods
• Blood Glucose/metabolism
• Prospective Studies
• Diet/methods
• Diet/statistics & numerical data
• Glycated Hemoglobin/analysis
• Insulin/blood

• 81861138007 National Natural Science Foundation of China
• 21PJD005 Shanghai Pujiang Program

• Cardiovascular diseases
• Diabetes
• Epidemiology
• Nordic diet
• Nutrition
• Obesity

• Adult
• Humans
• Female
• Male
• Whole Grains
• Finland/epidemiology
• Edible Grain
• Dietary Fiber/therapeutic use
• Diet
• Risk Factors
• Cholesterol
• Chronic Disease

• 202200116 Juho Vainion Säätiö
• 20227585 Yrjö Jahnssonin Säätiö
• 327698 Strategic Research Council
• 327699 Strategic Research Council
• 352483 Strategic Research Council
• Finnish Institute for Health and Welfare

• whole grains
• food labeling
• nutritive value

• Humans
• Whole Grains
• Brazil
• Edible Grain
• Food Labeling
• Marketing
• Nutritive Value

• Prunus spp.
• baked goods
• cake
• fruit ingredient
• healthy alternative
• sensory evaluation
• technological factors

• Dietary fibre
• Epidemiology
• Glucose
• School-age children
• Weight

• Humans
• Child
• Adiposity
• Prospective Studies
• East Asian People
• Dietary Fiber
• Obesity
• Fasting
• Glucose

• Eggs
• diet quality
• metabolic syndrome
• plant-based diets
• pre-diabetes
• type 2 diabetes

• NAFLD
• PPARγ
• fatty acid uptake
• millet bran protein hydrolysate

• Mice
• Animals
• PPAR gamma/genetics
• PPAR gamma/metabolism
• Millets/metabolism
• Protein Hydrolysates/metabolism
• Fatty Acids/metabolism
• Non-alcoholic Fatty Liver Disease/drug therapy
• Non-alcoholic Fatty Liver Disease/genetics
• Non-alcoholic Fatty Liver Disease/metabolism
• Liver/metabolism
• Mice, Inbred C57BL
• Diet, High-Fat

• bibliometrics
• disease
• healthy diet
• nutrition
• whole grains

• Bifidobacteria
• Dietary fiber
• Food production
• Intestinal health
• Structural properties

• Bifidobacterium
• Dietary Fiber/metabolism
• Gastrointestinal Microbiome/physiology
• Prebiotics
• Probiotics

• COVID-19
• cereals
• diet therapy
• drug therapy
• hypertension
• phytochemicals

• Child diet quality
• Home food availability
• Household food security
• Neighbourhood food environment

• R01 AT012164 NCCIH NIH HHS
• R01 HL126171 NHLBI NIH HHS
• R01 HL156994 NHLBI NIH HHS
• R01 HL160587 NHLBI NIH HHS

• asthma
• cancer
• carbohydrates
• gut microbiome
• metabolic disease
• nutrition

• Carbohydrates
• Diet
• Gastrointestinal Microbiome/physiology
• Glucose
• Humans
• Phylogeny
• Sugars

• cardiovascular diseases
• cohort study
• dietary fiber
• mortality

• Aged
• Cardiovascular Diseases/epidemiology
• Diet
• Dietary Fiber
• Humans
• Middle Aged
• Proportional Hazards Models
• Prospective Studies
• Risk Factors

Coarse cereals rich in polyphenols, dietary fiber, and other functional components exert multiple health benefits. We investigated the effects of cooked oats, tartary buckwheat, and foxtail millet on lipid profile, oxido-inflammatory responses, gut microbiota, and colonic short-chain fatty acids composition in high-fat diet (HFD) fed rats. Rats were fed with a basal diet, HFD, oats diet (22% oat in HFD), tartary buckwheat diet (22% tartary buckwheat in HFD), and foxtail millet diet (22% foxtail millet in HFD) for 12 weeks. Results demonstrated that oats and tartary buckwheat attenuated oxidative stress and inflammatory responses in serum, and significantly increased the relative abundance of Lactobacillus and Romboutsia in colonic digesta. Spearman’s correlation analysis revealed that the changed bacteria were strongly correlated with oxidative stress and inflammation-related parameters. The concentration of the butyrate level was elevated by 2.16-fold after oats supplementation. In addition, oats and tartary buckwheat significantly downregulated the expression of sterol regulatory element-binding protein 2 and peroxisome proliferator-activated receptors γ in liver tissue. In summary, our results suggested that oats and tartary buckwheat could modulate gut microbiota composition, improve lipid metabolism, and decrease oxidative stress and inflammatory responses in HFD fed rats. The present work could provide scientific evidence for developing coarse cereals-based functional food for preventing hyperlipidemia.

• 5-aminovaleric acid betaine (5-AVAB)
• N,N,N-trimethyl-5-aminovalerate (TMAV)
• N,N,N-trimethyl-5-aminovaleric acid (TMAVA)
• aminovaleric acid betaine
• δ-valerobetaine (δVB)

• Amino Acids, Neutral
• Betaine/metabolism
• Diet
• Gastrointestinal Microbiome
• Humans

Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting the glucose response. This phenomenon has been referred to as the “rye factor” and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods. Overall, results from intervention studies showed that rye-based foods vs. (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase, rather than on insulin alone. Mechanistic studies have shown that the rye factor phenomenon might be due to slowing of the glucose uptake in the intestine. However, this has also been shown for wheat-based bread and is likely an effect of structural properties of the investigated foods rather than the rye per se. More carefully controlled studies where standardized structural properties of different cereals are linked to the postprandial response are needed to further elucidate the underlying mechanisms and determinants for the effect of specific cereals and product traits on postprandial glycemic control.

• cereals
• diabetes
• glucose
• insulin
• rye
• rye factor
• structure

Wheat and rice are the main staple foods in China and likely have a major influence on health. This analysis examined the potential association between wheat and rice consumption and the risk of overweight/obesity in Chinese adults. We used data collected in the China Health and Nutrition Survey (CHNS) from 1991 to 2015. Adults aged 18–80 years old (n = 11,503) were included in the present analysis, for whom questionnaires and anthropometric data were collected during at least two waves. We constructed three-level mixed-effect linear regression models to estimate body mass index (BMI) in relation to wheat and rice intakes and performed three-level mixed-effect logistic regression models to assess the risk of overweight/obesity. Women showed significant BMI increases of 0.14 (95% CI: 0.04, 0.24) from a higher intake of wheat but not from a higher intake of rice when adjusted for all potential confounders. Comparing the highest quartiles of intake of wheat with non-consumers in men and women, odds ratios (ORs; 95% CI) of overweight/obesity were 1.45 (1.15, 1.85) and 1.26 (1.00, 1.60), respectively. In men, there was an inverse association with the risk of overweight/obesity in the comparison of the highest quartiles of intake of rice (OR: 0.73; 95% CI: 0.55, 0.96) and non-consumers when adjusted for all potential confounders. Higher intake of wheat was positively associated with the risk of overweight/obesity among Chinese adults. Further, there was an inverse association between rice intake with overweight/obesity in Chinese men but not in women.

• National Institutes of Health
• Fogarty International Center

• diabetes mellitus
• meta‐analysis
• systematic review
• whole grain

Consumption of whole grain and cereal fiber have been inversely associated with body weight and obesity measures in observational studies but data from large, long-term randomized interventions are scarce. Among the cereals, rye has the highest fiber content and high rye consumption has been linked to increased production of gut fermentation products, as well as reduced risks of obesity and metabolic disease. The effects on body weight and metabolic risk factors may partly be mediated through gut microbiota and/or their fermentation products. We used data from a randomized controlled weight loss trial where participants were randomized to a hypocaloric diet rich in either high fiber rye foods or refined wheat foods for 12 weeks to investigate the effects of the intervention on gut microbiota composition and plasma short chain fatty acids, as well as the potential association with weight loss and metabolic risk markers. Rye, compared to wheat, induced some changes in gut microbiota composition, including increased abundance of the butyrate producing Agathobacter and reduced abundance of [Ruminococcus] torques group, which may be related to reductions in low grade inflammation caused by the intervention. Plasma butyrate increased in the rye group. In conclusion, intervention with high fiber rye foods induced some changes in gut microbiota composition and plasma short chain fatty acid concentration, which were associated with improvements in metabolic risk markers as a result of the intervention.

• cereal fiber
• gut microbiota
• inflammation
• metabolic risk markers
• rye
• short chain fatty acids
• weight loss
• wheat
• whole grain

• cohort studies
• meta-analysis
• nutrition
• pooling
• randomized controlled trials

• Ayurvedic diet
• Prakriti
• gut microbiota
• personalized diet
• type 2 diabetes

• Dietary fiber
• body composition
• cardiometabolic health
• fortification

• Humans
• Dietary Fiber/administration & dosage
• Food, Fortified
• Randomized Controlled Trials as Topic
• Blood Glucose/analysis
• Cardiovascular Diseases/prevention & control
• Blood Pressure
• Body Composition
• Glycated Hemoglobin/analysis
• Body Weight
• Obesity
• Triglycerides/blood
• Anthropometry

• Triticum aestivum
• anticancer
• antidiabetic
• antimicrobial
• functional food
• laxative
• wheat

Chronic non-communicable diseases are the major cause of death globally. Whole grains are recommended in dietary guidelines worldwide due to increasing evidence that their consumption can improve health beyond just providing energy and nutrients. Epidemiological studies have suggested that the incorporation of whole grains, as part of a healthy diet, plays a key role in reducing one’s risk for cardiovascular diseases (CVDs), obesity, type 2 diabetes (T2D) and cancer. Phenolic acids and dietary fibre are important components found in whole grains that are largely responsible for these health advantages. Both phenolic acids and dietary fibre, which are predominantly present in the bran layer, are abundant in whole-grain cereals and pseudo-cereals. Several studies indicate that whole grain dietary fibre and phenolic acids are linked to health regulation. The main focus of this study is two-fold. First, we provide an overview of phenolic acids and dietary fibres found in whole grains (wheat, barley, oats, rice and buckwheat). Second, we review existing literature on the linkages between the consumption of whole grains and the development of the following chronic non-communicable diseases: CVDs, obesity, T2D and cancer. Altogether, scientific evidence that the intake of whole grains reduces the risk of certain chronic non-communicable disease is encouraging but not convincing. Based on previous studies, the current review encourages further research to cover the gap between the emerging science of whole grains and human health.

Previous efforts to increase fiber intake in the general population were disappointing despite growing awareness of the multiple benefits of a high fiber intake. Aim of the study was to investigate the acceptance and consumption of fiber-enriched foods.

One hundred and fifteen middle-aged healthy individuals with and without elevated waist circumference (> 102 cm in males and > 88 cm in females) were recruited and randomized to an intervention or an age- and sex-matched control group. Subjects assigned to the intervention group were invited to select fiber-enriched foods from a broad portfolio of products to increase fiber intake by 10 g/day. Control subjects could choose items from the same food basket without fiber enrichment. The primary outcome was the increase in dietary fiber intake, and secondary outcomes were changes in cardiometabolic risk factors, microbiota composition, food choices, and consumer acceptance of the fiber-enriched foods.

Compared to baseline, daily fiber intake increased from 22.5 ± 8.0 to 34.0 ± 9.6 g/day after 4 weeks (p < 0.001) and to 36.0 ± 8.9 g/day after 12 weeks (p < 0.001) in the intervention group, whereas fiber intake remained unchanged in the control group. Participants rated the taste of the food products as pleasant without group differences. In both groups, the most liked foods included popular convenience foods such as pretzel breadstick, pizza salami, and pizza vegetarian. After 12 weeks of intervention, there were minor improvements in plasma lipids and parameters of glucose metabolism in both the intervention and control group compared to baseline, but no differences between the two groups. Increased fiber consumption resulted in an increased (p < 0.001) relative abundance of Tannerellaceae.

Fiber-enrichment of popular foods increases fiber intake in a middle-aged population with and without cardiometabolic risk and may provide a simple, novel strategy to increase fiber intake in the population.

• Bundesministerium für Bildung und Forschung

• diseases
• medical research

• Asia/epidemiology
• Diabetes Mellitus, Type 2/epidemiology
• Diabetes Mellitus, Type 2/etiology
• Dietary Carbohydrates/adverse effects
• Energy Intake
• Europe/epidemiology
• Female
• Humans
• Male
• Prospective Studies
• Risk
• United States/epidemiology

• adult
• aged
• humans
• middle aged
• young adult
• cardiovascular diseases
• cardiovascular diseases/epidemiology
• cardiovascular diseases/prevention & control
• cholesterol
• dietary sugars
• dietary sugars/adverse effects
• primary prevention
• sugars

• Adult
• Aged
• Cardiovascular Diseases/epidemiology
• Cardiovascular Diseases/prevention & control
• Cholesterol
• Dietary Sugars/adverse effects
• Humans
• Middle Aged
• Primary Prevention
• Sugars
• Young Adult

• BB/G009899/1 Biotechnology and Biological Sciences Research Council

• Nutrition
• bile acids
• cardiovascular disease
• fiber
• health disparities
• host–microbe interactions
• microbiome

• Humans
• Blood Pressure
• Cardiovascular Diseases/prevention & control
• Caregivers
• Diet
• Gastrointestinal Microbiome
• Sterols

• R35 GM133510 NIGMS NIH HHS
• T32 DK007658 NIDDK NIH HHS
• UL1 TR001070 NCATS NIH HHS

Accumulating evidence suggests that consumption of whole grains and legumes is associated with reduced risk of cardiovascular disease (CVD), whereas the risk is increased by consuming refined grains and cereals. This study aimed to investigate the association between grain and legume consumption and the risk of CVD. The study was conducted using a convenient sampling method with a total of 399 participants who underwent coronary angiography. Cases and controls were matched by age with a 1:1 ratio. Standardized and validated questionnaires were used to collect socio- demographic, health, lifestyle, and dietary data. Intake of more than 1 serving/d of white bread increased the risk of CVD significantly with an adjusted odds ratio (AOR) of 3.06 [95% confidence interval (CI): 1.37∼6.84], while consuming more than 1 serving/d of wholegrain bread reduced the risk significantly to approximately 53% (AOR: 0.47, 95% CI: 0.24∼0.93). Similar trends between consuming white bread on daily basis and increased risk of CVD, and consuming wholegrain bread and reduced risk of CVD were also observed. In addition, consuming unsweetened cornflakes on a weekly basis had a protective effect against CVD (AOR: 0.15, 95% CI: 0.03∼0.96). Intake of legumes reduced the risk of CVD, although only insignificantly for all the tested legumes. The present study calls for consideration of consuming wholegrain bread prevent CVD in the Jordanian population.

• cardiovascular disease
• coronary angiography
• grains
• legumes

•

Tuber flours decreased the body weight gain in rats compared with starches.

The different health effects between starch and whole flour from tubers are rarely studied. Here, we investigated the effects of cassava flour (CF), cassava starch (CS), potato flour (PF), and potato starch (PS) on gut health and gut microbiota of normal rats. Feed analysis showed that CF and PF diet provided significantly more slowly digestible and resistant starch, less rapidly digestible starch. Compared with rats fed with PS and CS diets, rats fed with PF and CF diets gained less body weight and have tighter intestinal barrier. Butyric acid contents were increased by tuber flours. CF and PF selectively promoted the relative abundance of Akkermansia and Eubacterium ruminantium in cecal and colonic content. In conclusion, tuber flour has intestinal protection, body weight control, and gut microbiota improving ability compared with starch. The different composition of starch might be the basis for these effects.

• Cassava
• Flour
• Gut health
• Gut microbiota
• Potato
• Starch

• CVD
• Dietary intake
• Food definitions
• Whole grain

Along with concerns about the shortage of future food resources, the problem of ensuring a stable supply of feed materials is emerging. The rapid growth of the pet food market is also increasing the demand for new food ingredients, requiring the evaluation of their safety and nutritional value. Recently, insects and fermented foods are some of the materials that have entered the spotlight as potential future foods, and studies on their usefulness as food are being actively conducted. This study aimed to evaluate and verify the safety of fermented oat (Avena sativa) and black soldier fly larva (Hermetia illucens L.) when used in a dog food as part of the effort toward discovering suitable nutritionally excellent and functional food materials. Our results show that 10% fermented oat flour, 5% black soldier fly larva meal, or a combination thereof in the food did not negatively affect food intake, body weight, fecal status, skin condition, or hematological and biochemical parameters. Overall, our findings suggest that fermented oat and black soldier fly larva can be used as food ingredients for dogs.

The aim of this study was to evaluate the suitability of fermented oat (FO) and black soldier fly larva (BSFL) as food ingredients for dogs. A total of 20 spayed female dogs were divided into four treatment groups, with 5 dogs per group. The four treatment groups consisted of a control group, a diet with 10% FO, one with 5% BSFL, and one with 10% FO and 5% BSFL, and each experimental food was fed for 12 weeks. The feeding of FO and/or BSFL did not affect the daily food intake, body weight, body condition score, fecal score, or skin condition of the dogs. In all the experimental groups, no significant differences in serum IgG, IL-10, or TNF-α levels were observed upon the feeding of FO and/or BSFL. Some hematological (white blood cell and basophils) and serum biochemical parameters (phosphorous, globulin, and alkaline phosphatase) showed significant differences with FO and/or BSFL feeding compared to the control group, but they were within the normal reference range. No adverse clinical signs related to these parameters being affected by FO and BSFL were observed. The feeding of BSFL for 12 weeks reduced the serum cholesterol level (p < 0.05) at the end of the experiment. Our findings suggest the suitability of FO and BSFL as food materials for dogs.

• alternative ingredient
• canine
• fermented product
• insect
• pet food

• Adiposity
• Animals
• Diet, Western
• Energy Metabolism
• Fatty Acids/metabolism
• Gastrointestinal Microbiome
• Host Microbial Interactions
• Humans
• Lipid Metabolism
• Liver/metabolism
• Mice
• Microbiota
• Mitochondria/metabolism
• Obesity/etiology
• Obesity/metabolism
• Oxidation-Reduction

• K24 DK096574 NIDDK NIH HHS
• R00 AA021803 NIAAA NIH HHS
• S10 OD018006 NIH HHS
• R01 AA026086 NIAAA NIH HHS
• R03 AG066559 NIA NIH HHS
• UL1 TR002378 NCATS NIH HHS
• R01 DK125701 NIDDK NIH HHS
• R01 ES023485 NIEHS NIH HHS
• P30 ES019776 NIEHS NIH HHS
• K01 DK102851 NIDDK NIH HHS
• R03 DK117246 NIDDK NIH HHS
• U2C ES030163 NIEHS NIH HHS
• R21 HD089056 NICHD NIH HHS
• UH2 AI132345 NIAID NIH HHS
• T32 GM008602 NIGMS NIH HHS
• RC2 DK118619 NIDDK NIH HHS
• R21 ES031824 NIEHS NIH HHS
• R01 AI064462 NIAID NIH HHS