Whole grains, fiber, bran and diabetes: new research

        

  Posted on July 2, 2013 by Stone Hearth News

                                 Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease 1,2,3,4; Susan S Cho 5, Lu Qi 6, George C Fahey Jr 7, and David M Klurfeld 8*; First published June 26, 2013, doi: 10.3945/​ajcn.113.067629 Am J Clin Nutr August 2013 ajcn.067629

   + Author Affiliations: 5 NutraSource, Clarksville, MD; 6 Department of Nutrition, Harvard School of Public Health, Boston, MA; 7 Department of Animal Sciences, University of Illinois, Urbana, IL; and 8USDA/Agricultural Research Service, Beltsville, MD.

 + Author Notes: ↵1 This statement was peer reviewed and approved by the American Society for Nutrition’s (ASN’s) Reviews, Papers, and Guidelines Committee and approved by ASN’s Board of Directors. The statement did not undergo editorial peer review by the editors of The American Journal of Clinical Nutrition; ↵2 This project was funded by an unrestricted educational grant from CJ CheilJedang, Garuda International, and the Kellogg Company; ↵3 The opinions expressed in this article are those of the authors and not necessarily those of the USDA, the Agricultural Research Service, or any of the authors’ affiliations; ↵4 Author disclosures: SS Cho, research support from Garuda International, Innophos, JRS, Kellogg, Roquette; consultancy for CJ CheilJedang, Corn Products International, Cyvex Nutrition, Optimum Nutrition, Pacific Rainbow, RFI Ingredient, and Shangdong Longlive. L Qi, no disclosures to report. GC Fahey, research support from Roquette America Inc, Ingredion, Abbott Nutrition, Del Monte, and Hartz Mountain; consultancy for Ingredion, Novus lnternational, Procter & Gamble, Perfect Companion Group, Pronaca, Nova Foods, NuPec, Dae Han Feed Co Ltd, Milk Specialties Co, and Watt Publishing Co. DM Klurfeld, was a member of Unilever North America Scientific Advisory Board at the time this work was performed.

Abstract

Background:
Studies of whole grain and chronic disease have often included bran-enriched foods and other ingredients that do not meet the current definition of whole grains. Therefore, we assessed the literature to test whether whole grains alone had benefits on these diseases.
Objective:
 The objective was to assess the contribution of bran or cereal fiber on the impact of whole grains on the risk of type 2 diabetes (T2D), obesity and body weight measures, and cardiovascular disease (CVD) in human studies as the basis for establishing an American Society for Nutrition (ASN) position on this subject. Design: We performed a comprehensive PubMed search of human studies published from 1965 to December 2010.
Results:
 Most whole-grain studies included mixtures of whole grains and foods with ≥25% bran. Prospective studies consistently showed a reduced risk of T2D with high intakes of cereal fiber or mixtures of whole grains and bran. For body weight, a limited number of prospective studies on cereal fiber and whole grains reported small but significant reductions in weight gain. For CVD, studies found reduced risk with high intakes of cereal fiber or mixtures of whole grains and bran.
Conclusions:
 The ASN position, based on the current state of the science, is that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a reduced risk of obesity, T2D, and CVD. The data for whole grains alone are limited primarily because of varying definitions among epidemiologic studies of what, and how much, was included in that food category.

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