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Da Graça A, Teinye-Boyle F, Brownlee IA. Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes. Nutrients 2024; 16:1984. [PMID: 38999732 PMCID: PMC11243234 DOI: 10.3390/nu16131984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile-upper quartile)) for brown (3.5 (3-4)) vs. white rice (4 (4-5)), p = 0.006). Appearance (brown (3 (3-4)) vs. white rice (4 (3.25-5)), p = 0.012), and Texture (brown 3 (2.25-4) vs. white rice (4 (4-5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake.
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Affiliation(s)
- Andreia Da Graça
- Faculty of Health and Life Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
| | - Foyeke Teinye-Boyle
- Faculty of Health and Life Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
| | - Iain A Brownlee
- Faculty of Health and Life Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
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2
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Weingarten N, Hartmann M. Fifty shades of grain - Increasing whole grain consumption through daily messages. Appetite 2023; 187:106608. [PMID: 37201644 DOI: 10.1016/j.appet.2023.106608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 05/14/2023] [Accepted: 05/15/2023] [Indexed: 05/20/2023]
Abstract
Despite numerous health benefits, the majority of consumers, in particular young adults, show low levels of whole grain consumption behaviour (WGCB). In order to increase WGCB, this pre-registered experimental study investigates the effect of a two weeks message intervention. Participants (n = 329) received either information about health benefits, recipe suggestions, a combination of both, or about a control topic. We evaluated WGCB at three time points: prior to, immediately after (post), and one month after the intervention (follow-up). Our findings show that participants read the message on most of the days and on average, evaluate the health-only message most positively. Furthermore, we found that health messages, but not recipe suggestions significantly increase WGCB at the follow-up measure. This effect was serially mediated by attitudes and behavioural intentions at the post-intervention measure, with more positive attitudes and higher intentions leading to more WGCB. Although health messages are an effective tool to influence WGCB, the effect is small in magnitude and consumption levels remain rather low. We discuss implications for future research and for the communication of whole grain related health benefits among different stakeholders in the health sector.
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Affiliation(s)
- Nina Weingarten
- Institute for Food and Resource Economics, Department of Agricultural and Food Market Research, University of Bonn, Nussallee 21, 53113, Bonn, Germany.
| | - Monika Hartmann
- Institute for Food and Resource Economics, Department of Agricultural and Food Market Research, University of Bonn, Nussallee 21, 53113, Bonn, Germany.
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Li C, Tilley M, Chen R, Siliveru K, Li Y. Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Martin HR, Pufal DA, Stephenson J. Assessment of energy and nutrient intakes among undergraduate students attending a University in the North of England. Nutr Health 2022:2601060221096932. [PMID: 35726201 DOI: 10.1177/02601060221096932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Background: Unhealthy diets are typical of university students and are often thought to be unrepresentative of the general population. The main aim was to determine the energy and nutrient intakes of a large cohort of undergraduate university students; and to compare to gender-specific dietary reference values (DRVs) and nutrient data from the general population. Methodology: Data was collected from 639 university students aged 18-24 years who completed 4-day diet diaries. The energy and nutrient intake was determined and percentage energy values calculated and compared with dietary reference values (DRVs) and the National Diet and Nutrition Survey (NDNS) and Family Food Statistics. Logistic regression methods were used to identify micronutrients functioning as predictors of exceeding DRVs. Results: Energy intakes were lower than the DRV. The percentage total energy values for protein, fat, saturated fat and carbohydrate exceeded DRVs but the percentage energy from alcohol was below the maximum 5%. The DRVs were met for vitamin C, thiamin, and sodium/salt. Iron and calcium intakes were met in males but not in females. Intakes for fibre and vitamin A were below the DRV. Student data was comparable to the NDNS, with the exception of alcohol, fibre, vitamin A, calcium and sodium/salt, which were all lower than the NDNS. Conclusions: This study contradicts the stereotypical assumption that students are following a high energy, fat, saturated fat, total sugars, salt and alcohol diet compared with the general population.
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Affiliation(s)
- Helen R Martin
- Department of Service Sector Management, 7314Sheffield Hallam University, Howard Street, Sheffield, S1 1WB¸ United Kingdom of Great Britain and Northern Ireland
- School of Applied Sciences, 218224University of Huddersfield, Queensgate, Huddersfield, HD1 3DH, United Kingdom of Great Britain and Northern Ireland
| | - Deborah A Pufal
- School of Human & Health Sciences, 14270University of Huddersfield, Queensgate, Huddersfield, HD1 3DH, United Kingdom of Great Britain and Northern Ireland
| | - John Stephenson
- School of Human & Health Sciences, 14270University of Huddersfield, Queensgate, Huddersfield, HD1 3DH, United Kingdom of Great Britain and Northern Ireland
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Le Bouthillier M, Perron J, Pomerleau S, Gagnon P, Labonté MÈ, Plante C, Guével MH, Provencher V. Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content. Nutrients 2021; 13:nu13124196. [PMID: 34959748 PMCID: PMC8704778 DOI: 10.3390/nu13124196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 01/01/2023] Open
Abstract
Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.
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Affiliation(s)
- Marie Le Bouthillier
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
- École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Julie Perron
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
| | - Sonia Pomerleau
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
| | - Pierre Gagnon
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
| | - Marie-Ève Labonté
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
- École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Céline Plante
- Institut National de Santé Publique du Québec, Quebec, QC G1V 5B3, Canada;
| | - Marc-Henri Guével
- Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec, QC G1V 0A6, Canada;
| | - Véronique Provencher
- Centre NUTRISS—Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.L.B.); (J.P.); (S.P.); (P.G.); (M.-È.L.)
- École de Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada
- Correspondence: ; Tel.: +418-656-2131 (ext. 404607)
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Leak TM, Gangrade N, Tester J. Facilitators and barriers to preparing and offering whole grains to children diagnosed with prediabetes: qualitative interviews with low-income caregivers. BMC Public Health 2021; 21:931. [PMID: 34001074 PMCID: PMC8127312 DOI: 10.1186/s12889-021-10915-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 04/26/2021] [Indexed: 12/03/2022] Open
Abstract
Background The prevalence of U.S. youth with prediabetes and type 2 diabetes (T2D) is increasing, with those from racial/ethnic minority and low socioeconomic status (SES) backgrounds at greater risk. Dietary fiber (e.g., whole grains and vegetables) is shown to be inversely associated with T2D risk, yet dietary recommendations are not being met. Caregivers play an important role in home food availability, but low SES neighborhoods are shown to have limited access to fiber-rich foods such as whole grains. The overall aim of this qualitative study was to assess caregiver perceptions about facilitators and barriers to preparing and offering whole grains that they received as part of the 16-week Food Overcoming Our Diabetes Risk (FoodRx) pilot study. Methods A convenience sample of 60 youth (8–17 years) with obesity and prediabetes were recruited from an urban pediatric weight management clinic to participate in the FoodRx pilot study. Caregivers accompanied youth to a baseline clinic visit and completed a survey that asked about individual and household characteristics. Exit interviews were conducted at the follow-up clinic visit with caregivers of all youth who completed the study (n = 48) in order to assess facilitators and barriers experienced when preparing and offering whole grains. Interview transcripts were coded using the constant comparative method and grounded theory approaches. Results Caregivers (n = 48) had a mean age of 43 years and were primarily female (n = 46) and Hispanic (71%). Main facilitators to preparing and offering whole grains in the home were caregivers’ improved knowledge of whole grain health benefits and the development of strategies to encourage their children to consume whole grains (i.e., pairing whole grains with another liked food). A main barrier for caregivers was the lack of resources available to identify and prepare the novel whole grains that they received. Conclusion Findings suggest that caregivers are receptive to incorporating more whole grains into home-prepared meals, but they may need additional nutrition and cooking education to improve their self-efficacy. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-021-10915-5.
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Affiliation(s)
- Tashara M Leak
- Cornell University, Division of Nutritional Sciences, 416 Savage Hall, Ithaca, NY, 14853, USA.
| | - Navika Gangrade
- Cornell University, Division of Nutritional Sciences, 416 Savage Hall, Ithaca, NY, 14853, USA
| | - June Tester
- UCSF Benioff Children's Hospital Oakland, 747 52nd Street, Oakland, CA, 94609, USA
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Wongprawmas R, Sogari G, Menozzi D, Pellegrini N, Lefebvre M, Gómez MI, Mora C. Determinants of US University Students' Willingness to Include Whole Grain Pasta in Their Diet. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18063173. [PMID: 33808575 PMCID: PMC8003352 DOI: 10.3390/ijerph18063173] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/08/2021] [Accepted: 03/17/2021] [Indexed: 12/24/2022]
Abstract
College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol, and since it is rich in fiber and minerals, it is essential for the well-being. However, consumers’ intakes of whole grain products remain below recommendation, including college students. This study aims to evaluate determinant factors contributing to college students’ willingness to include whole grain pasta in their diets. A sample of 499 students enrolled in a US college participated in this study. Most students perceived whole grain pasta as healthy and filling and somewhat tasty. Availability and price were not barriers for consumption. Logistic regression results suggested that factors affecting students’ willingness to consume whole grain pasta in the future were the desire to eat, cognitive and affective attitudes, perception of whole grain pasta, as well as having already chosen pasta thanks to its availability at the dining. Two student segments were identified according to their healthy eating perception: Uninvolved and Health-conscious. Cognitive attitudes such as beneficial and essential had positive effects on consumption in both segments, suggesting that information provision covering specific health/nutritional benefits of whole grains for students is crucial.
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Affiliation(s)
- Rungsaran Wongprawmas
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; (R.W.); (D.M.); (C.M.)
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; (R.W.); (D.M.); (C.M.)
- Correspondence:
| | - Davide Menozzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; (R.W.); (D.M.); (C.M.)
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 9 2/A, 33100 Udine, Italy;
| | - Michele Lefebvre
- White Lodging School of Hospitality & Tourism Management, Purdue University Northwest, Hammond, IN 46323, USA;
| | - Miguel I. Gómez
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY 14850, USA;
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; (R.W.); (D.M.); (C.M.)
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8
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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Teixeira H, Ciola CA, Nespeca LDS, da Silva TBV, Bona E, Marques LLM, Droval AA, Reitz Cardoso FA, Fuchs RHB. Impact of the Replacement of Wheat Flour by Oat, Amaranth, and Quinoa Flours in Tilapia Balls. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1813859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Heloisa Teixeira
- Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | - Carlos Alexandre Ciola
- Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | - Lucas De Souza Nespeca
- Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | - Tamires Barlati Vieira da Silva
- Post-Graduation Program of Food Technology (PPGTA), Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | | | - Adriana Aparecida Droval
- Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
| | | | - Renata Hernandez Barros Fuchs
- Post-Graduation Program of Food Technology (PPGTA), Department of Food Engineering, Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil
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Main Factors Influencing Whole Grain Consumption in Children and Adults-A Narrative Review. Nutrients 2020; 12:nu12082217. [PMID: 32722381 PMCID: PMC7468875 DOI: 10.3390/nu12082217] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/21/2020] [Accepted: 07/22/2020] [Indexed: 12/31/2022] Open
Abstract
Despite their recognized health benefits, intakes of whole grains (WG) are below recommended levels in almost all countries worldwide. This observation highlights the need to increase WG consumption by understanding factors influencing this consumption and how they could be favorably impacted. This review focused on facilitators of and barriers to WG consumption and how to improve the effectiveness of programs aiming at increasing WG consumption. The main methods to facilitate WG intakes in both adults and children seem to be to (i) increase the availability and the variety of foods containing WG, (ii) improve their sensory appeal, (iii) reduce their purchase cost, (iv) use a familiarization period to introduce them to consumers (with a gradual increase in consumed amounts and repeated exposure), and (v) improve communication and labeling to enhance consumers’ ability to identify products with WG. These strategies may be used to improve the effectiveness of programs aiming at promoting WG consumption, with a further emphasis on the need to apply them over a long period of time, and potentially to include tasting sessions of new foods containing WG. Finally, these strategies should involve broad partnerships between multiple stakeholders at the regulatory, institutional and industrial levels.
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Foster S, Beck E, Hughes J, Grafenauer S. Whole Grains and Consumer Understanding: Investigating Consumers' Identification, Knowledge and Attitudes to Whole Grains. Nutrients 2020; 12:nu12082170. [PMID: 32708000 PMCID: PMC7468996 DOI: 10.3390/nu12082170] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/18/2020] [Accepted: 07/20/2020] [Indexed: 12/11/2022] Open
Abstract
Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim of this study was to investigate consumers' knowledge, attitudes and identification of whole grains, incorporating an exploration of factors influencing consumption, promotion and provision. An online semi-structured questionnaire was used to gather responses from 735 participants (61% complete responses). Although 92% of respondents consumed grains, only 8% reported an intake consistent with age and gender recommendations. Refined pasta and rice were the most frequently purchased grain foods followed by wholemeal/whole grain bread. Of whole grain foods, bread and breakfast cereals were consumed more frequently. However, overall, participants did not prioritise consumption of whole grains. Despite this, 93% of participants had seen food packaging information drawing attention to whole grain content, with a high proportion describing whole grain as less processed (72%) or high in dietary fibre (67%). Two-thirds were aware of health benefits but stated that if they had further information, they would be more likely to swap to whole grain. Further education, increasing exposure, accessibility and extensive promotion of whole grain health benefits are required to facilitate whole grain consumption. Furthermore, removing the negative stigma associated with carbohydrate foods, including grains, will be necessary to improve consumption.
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Affiliation(s)
- Shara Foster
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia; (S.F.); (E.B.)
| | - Eleanor Beck
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia; (S.F.); (E.B.)
- Illawarra Health & Medical Research Institute, Northfields Avenue, Wollongong 2552, Australia
| | - Jaimee Hughes
- Grains & Legumes Nutrition Council, 1 Rivett Rd, North Ryde 2113, Australia;
| | - Sara Grafenauer
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia; (S.F.); (E.B.)
- Grains & Legumes Nutrition Council, 1 Rivett Rd, North Ryde 2113, Australia;
- Correspondence: ; Tel.: +61-401-265-142
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12
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Adebo OA, Gabriela Medina-Meza I. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020; 25:molecules25040927. [PMID: 32093014 PMCID: PMC7070691 DOI: 10.3390/molecules25040927] [Citation(s) in RCA: 147] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/09/2020] [Accepted: 02/14/2020] [Indexed: 12/16/2022] Open
Abstract
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
| | - Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, MI 48824-1323, USA;
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Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. Int J Food Microbiol 2019; 313:108384. [PMID: 31670259 DOI: 10.1016/j.ijfoodmicro.2019.108384] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 08/06/2019] [Accepted: 10/03/2019] [Indexed: 01/19/2023]
Abstract
Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers.
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Affiliation(s)
- Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Cinzia Dingeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy.
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
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Chea M, Mobley AR. Factors Associated with Identification and Consumption of Whole-Grain Foods in a Low-Income Population. Curr Dev Nutr 2019; 3:nzz064. [PMID: 31231712 PMCID: PMC6581827 DOI: 10.1093/cdn/nzz064] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/15/2019] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND US Dietary Guidelines include recommendations to increase whole-grain consumption, but most Americans, especially low-income adults, fail to consume adequate amounts. OBJECTIVES The aim of this study was to determine major factors that may affect whole-grain consumption among low-income adults. METHODS A mixed methods approach including a whole-grain food identification activity and in-depth interview was used to determine the factors that influence whole-grain consumption based on the constructs of the integrative behavioral model. Participants were recruited from food pantries in the northeastern United States. Descriptive statistics were conducted for demographic data and survey scores, and logistic regression was used to examine differences in whole-grain accuracy by demographic characteristics. RESULTS Low-income adults (n = 169) completed a quantitative survey, with a subset (n = 60) recruited for an in-depth qualitative interview. When completing the whole-grain identification activity, most low-income adults identified popcorn incorrectly as refined grain (71%), whereas the refined-grain food commonly identified as whole grain was white rice (42%). Less than half of low-income adults (46%) identified the majority of whole-grain foods correctly. Age, race, and education were not associated with the ability to identify whole-grain foods correctly. However, younger adults (aged 18-49 y) were less likely to identify popcorn as a whole-grain food (OR = 0.42, P = 0.02) compared with older adults (aged ≥50 y). According to the qualitative results, additional barriers, such as perceived cost, may also affect whole-grain food consumption among low-income adults. CONCLUSIONS Low-income adults' ability to correctly identify whole-grain foods and having a perception that whole-grain foods are higher in cost may be the overarching barriers to consuming adequate amounts. Future efforts should focus on strategies improving identification and seeking affordable whole-grain foods to increase whole-grain consumption in low-income adults.
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Affiliation(s)
- Molika Chea
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, USA
| | - Amy R Mobley
- Department of Health Education and Behavior, University of Florida, Gainesville, FL, USA
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15
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Parenti O, Guerrini L, Canuti V, Angeloni G, Masella P, Zanoni B. The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.066] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Nugent AP, Thielecke F. Wholegrains and health: Many benefits but do contaminants pose any risk? NUTR BULL 2019. [DOI: 10.1111/nbu.12379] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- A. P. Nugent
- Queens University Belfast Belfast UK
- University College Dublin Dublin Ireland
| | - F. Thielecke
- Swiss Distance University of Applied Sciences Regendorf‐Zurich Switzerland
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17
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Ciccoritti R, Nocente F, Sgrulletta D, Gazza L. Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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18
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Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains. Nutrients 2019; 11:nu11020473. [PMID: 30813426 PMCID: PMC6412837 DOI: 10.3390/nu11020473] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 12/13/2022] Open
Abstract
Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., during infancy. However, there are several challenges that food manufacturers are facing that need to be addressed. Recommendations are needed for the intake of whole grain cereals for infants and young children, including product-labeling guidelines for whole grain foods targeting these age stages. Another challenge is minimizing the higher contaminant content in whole grains, as well as those formed during processing. Yet, the greatest challenge may be to drive consumers' acceptance, including taste. The complementary feeding period is absolutely key in shaping the infant's food preferences and habits; therefore, it is the appropriate stage in life at which to introduce whole grain cereals for the acceptance of whole grains across the entire lifespan.
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19
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Combest S, Warren C. Perceptions of college students in consuming whole grain foods made with Brewers' Spent Grain. Food Sci Nutr 2019; 7:225-237. [PMID: 30680176 PMCID: PMC6341135 DOI: 10.1002/fsn3.872] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 10/02/2018] [Accepted: 09/21/2018] [Indexed: 12/21/2022] Open
Abstract
One-third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers' Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.
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Affiliation(s)
- Shannon Combest
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
| | - Cynthia Warren
- Department of Nutrition and Food SciencesTexas Woman's UniversityDentonTexas
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20
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Affiliation(s)
- E. Robinson
- British Nutrition Foundation; London UK
- Marks and Spencer PLC; London UK
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21
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Knowledge, attitudes and practices of schoolchildren toward whole grains and nutritional outcomes in Malaysia. Appetite 2018; 123:256-263. [PMID: 29309853 DOI: 10.1016/j.appet.2018.01.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 11/16/2017] [Accepted: 01/02/2018] [Indexed: 11/22/2022]
Abstract
Whole grains play an important role in regulating body weight. However, interventions aimed to increase whole grains consumption have had limited impact on body mass index for age z-score (BAZ) due to insufficient understanding of knowledge, attitudes and practices (KAP) toward whole grains. This survey aimed to evaluate whole grains KAP among schoolchildren, as well as to investigate the associations of whole grains KAP with BAZ among the schoolchildren in Negeri Sembilan, Malaysia. This cross-sectional survey was conducted among 380 schoolchildren aged 9-11 years, cluster sampled from six randomly selected schools. Data were collected through a validated self-administered guided questionnaire. Body weight and height were measured. A majority of the schoolchildren had normal body weight (56.6%), moderate whole grains knowledge (42.6%), as well as neutral attitudes (66.1%) and poor practices (58.9%) toward whole grains consumption. Significant positive associations were found between knowledge and attitudes (r = 0.337; p < .01), attitudes and practices (r = 0.150; p < .01) and knowledge and practices (r = 0.190; p < .01). Further, whole grains consumption's practices was associated with BAZ after adjusting for sex, gender, race and area where children lived in (p < .001). Outcome of this present study implies that positive change in whole grain knowledge would help to inculcate positive attitudes and cultivate better practices toward whole grain consumption, which may be useful in lower BAZ among schoolchildren in Negeri Sembilan, Malaysia. This study reveals the importance of KAP toward whole grains among children to assist in identification of specific preventive childhood obesity actions.
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22
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MacNab LR, Davis K, Francis SL, Violette C. Whole Grain Nutrition Education Program Improves Whole Grain Knowledge and Behaviors Among Community-Residing Older Adults. J Nutr Gerontol Geriatr 2017; 36:189-198. [PMID: 29252144 DOI: 10.1080/21551197.2017.1384424] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
U.S. older adults are not meeting the recommendation for whole grain (WG) intake. This pilot study determined the influence that a WG nutrition education program for community-residing adults aged 60 + years has on WG knowledge and behaviors. The program included WG education and discussion, participation in hands-on activities and taste testing. Participants were mostly white, females. Total grain and WG dietary intake frequencies (WG frequency; p ≤ 0.001), and "knowledge score" increased from PRE to POST (p ≤ 0.001). Participants in PowerPoint-based classes had a higher "knowledge scores" at POST (p = 0.002). Nearly all (n = 139, 88.5%) intended to eat more WG foods, with almost two-thirds (n = 93, 59.3%) reporting a "strong" intention to do so. There was a positive association between strength of intention to eat WG foods and "WG frequency" at POST (r = 0.435, p ≤ 0.001). Results suggest that this WG program is an effective strategy for improving WG knowledge and behaviors among older adults.
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Affiliation(s)
| | - Kristin Davis
- b Cardiac Rehabilitation , Southern New Hampshire Health System , Nashua , New Hampshire , USA
| | - Sarah L Francis
- c Food Science and Human Nutrition , Iowa State University , Ames , Iowa , USA
| | - Catherine Violette
- d Cooperative Extension , University of New Hampshire , Durham , New Hampshire , USA
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23
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The effect of a default-based nudge on the choice of whole wheat bread. Appetite 2017; 121:179-185. [PMID: 29155046 DOI: 10.1016/j.appet.2017.11.091] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 10/25/2017] [Accepted: 11/10/2017] [Indexed: 11/22/2022]
Abstract
Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread. A pilot survey (N = 291) examined the strength of combinations of toppings and bread type as carrier to select stimuli for the main study. In the main experimental study consisting of a two (bread type) by two (topping type) between-subjects design, participants (N = 226) were given a free sandwich at a university stand with either a relatively unhealthy deep-fried snack (croquette) or a healthy topping. About half of the participants were offered a whole wheat bun unless they asked for white bun, and the other half were offered a white bun unless they asked for a whole wheat bun. Regardless of the topping, the results show that when the whole wheat bun was the default option, 108 out of 115 participants (94%) decided to stick with this default option. When the default of bread offered was white, 89 out of 111 participants (80%) similarly chose to stick with this default. Across conditions, participants felt equally free to make a choice. The attractiveness of and willingness to pay for the sandwich were not affected by default type of bread. This study demonstrated a strong default effect of bread type. This clearly shows the benefit of steering consumers towards a healthier bread choice, by offering healthier default bread at various locations such as restaurants, schools and work place canteens.
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24
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Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread? Nutrients 2017; 9:nu9111255. [PMID: 29144429 PMCID: PMC5707727 DOI: 10.3390/nu9111255] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 11/07/2017] [Accepted: 11/13/2017] [Indexed: 12/16/2022] Open
Abstract
The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition knowledge and perception of dietary fiber affected the frequency of eating wholemeal bread and white bread fortified with fiber. The data were collected in 2014 through a cross-sectional quantitative survey that was performed under the Bioproduct project among a group of 1013 Polish adults. The associations between variables were investigated using multiple regression analysis. The respondents’ general knowledge on nutrition influenced their knowledge on fiber intake (correlation coefficient r = 0.30). Respondents with a greater knowledge perceived higher benefits of consuming cereal products that were fortified with fiber (r = 0.78), and attached greater importance to the information on the label (r = 0.39) as well. The nutrition knowledge determined the familiarity with fiber-enriched bread and the consumption of this product (r = 0.40) to a greater degree than the frequency of wholemeal bread consumption (r = −0.10). The respondents’ perception of dietary fiber was observed to play a partial mediation role between the knowledge on nutrition and the consumption of both kinds of breads, suggesting that it can be an important predictor of bread consumption. To increase the consumption of bread that is rich in fiber, emphasis should be laid on specific information on fiber, referring to food products as well as on individual’s perception of those products. The said information should be reinforced along with overall communication regarding nutrition to influence the bread-related decisions.
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25
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Neo JE, Brownlee IA. Wholegrain Food Acceptance in Young Singaporean Adults. Nutrients 2017; 9:nu9040371. [PMID: 28397752 PMCID: PMC5409710 DOI: 10.3390/nu9040371] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 04/05/2017] [Accepted: 04/06/2017] [Indexed: 11/16/2022] Open
Abstract
Previous epidemiological evidence suggests that habitual consumption of whole grains is associated with reduction of disease risk. While wholegrain food consumption appears to be increasing in Singapore, it is still low, with more infrequent consumption noted in younger Singaporeans. Therefore, the primary objective of this study is to determine the knowledge of whole grains and barriers to consumption of wholegrain foods. Thirty participants (age range 21–26 year, 19 females) took part in two focus groups separated by a 2-week period in which participants trialled a range of wholegrain foods. Barriers towards whole grain consumption and experiences of products during this familiarization period were discussed during the focus groups and knowledge of whole grains was assessed by questionnaire. Potential barriers such as personal factors, product-specific factors and external factors were identified with sensory and habitual being stronger barriers. The whole grain familiarization period did not alter the taste expectations of the consumers but it did manage to increase acceptance for four of the wholegrain products tested (muesli, cookies, granola bars and wholewheat pasta). These findings suggest existing barriers to wholegrain food consumption should be considered by public health agencies and manufacturing companies.
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Affiliation(s)
- Jia En Neo
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, 172A Ang Mo Kio Ave 8, Singapore 567739, Singapore.
| | - Iain A Brownlee
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, 172A Ang Mo Kio Ave 8, Singapore 567739, Singapore.
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26
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Schaffer-Lequart C, Lehmann U, Ross AB, Roger O, Eldridge AL, Ananta E, Bietry MF, King LR, Moroni AV, Srichuwong S, Wavreille AS, Redgwell R, Labat E, Robin F. Whole grain in manufactured foods: Current use, challenges and the way forward. Crit Rev Food Sci Nutr 2017; 57:1562-1568. [PMID: 25747755 DOI: 10.1080/10408398.2013.781012] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.
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Affiliation(s)
| | | | | | | | | | - Edwin Ananta
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | - Luis R King
- a Nestlé Research Centre , Lausanne , Switzerland
| | | | | | | | | | - Emilie Labat
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
| | - Frederic Robin
- b Nestlé Product Technology Centre Orbe , Orbe , Switzerland
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27
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Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential. Food Chem 2017; 225:77-86. [PMID: 28193436 DOI: 10.1016/j.foodchem.2017.01.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 12/31/2016] [Accepted: 01/02/2017] [Indexed: 01/30/2023]
Abstract
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals and limitation of their main drawbacks.
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Affiliation(s)
- Roberto Ciccoritti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Federica Taddei
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Isabella Nicoletti
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Laura Gazza
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Danilo Corradini
- CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
| | - Maria Grazia D'Egidio
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy
| | - Daniela Martini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
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28
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Kirwan JP, Malin SK, Scelsi AR, Kullman EL, Navaneethan SD, Pagadala MR, Haus JM, Filion J, Godin JP, Kochhar S, Ross AB. A Whole-Grain Diet Reduces Cardiovascular Risk Factors in Overweight and Obese Adults: A Randomized Controlled Trial. J Nutr 2016; 146:2244-2251. [PMID: 27798329 PMCID: PMC5086786 DOI: 10.3945/jn.116.230508] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 03/03/2016] [Accepted: 08/29/2016] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Increased dietary whole-grain intake may protect against cardiovascular disease (CVD). OBJECTIVE The objective was to evaluate the efficacy of whole grains compared with refined grains on body composition, hypertension, and related mediators of CVD in overweight and obese adults. METHODS We conducted a double-blind, randomized, controlled crossover trial in 40 overweight or obese men and women aged <50 y with no known history of CVD. Complete whole-grain and refined-grain diets were provided for two 8-wk periods, with a 10-wk washout between diets. Macronutrient composition was matched, except for the inclusion of either whole grains or refined grains (50 g/1000 kcal in each diet). Measurements included blood pressure, body composition, blood lipids and adiponectin, and markers of inflammation and glycemia. RESULTS Thirty-three participants (6 men and 27 women) completed the trial [mean ± SD age: 39 ± 7 y; mean ± SD body mass index (in kg/m2): 33.1 ± 4.3]. Decreases in diastolic blood pressure were -5.8 mm Hg (95% CI: -7.7, -4.0 mm Hg) after the whole-grain diet and -1.6 mm Hg (95% CI: -4.4, 1.3 mm Hg) after the control diet (between effect, P = 0.01). Decreases in plasma adiponectin were -0.1 (95% CI: -0.9, 0.7) after the whole-grain diet and -1.4 (95% CI: -2.6, -0.3) after the control diet (between effect, P = 0.05). Decreases in diastolic blood pressure correlated with the circulating adiponectin concentration (r = 0.35, P = 0.04). Substantial reductions in body weight, fat loss, systolic blood pressure, total cholesterol, and LDL cholesterol were observed during both diet periods, with no relevant difference between them. CONCLUSIONS The improvement in diastolic blood pressure was >3-fold greater in overweight and obese adults when they consumed a whole-grain compared with a refined-grain diet. Because diastolic blood pressure predicts mortality in adults aged <50 y, increased whole-grain intake may provide a functional approach to control hypertension. This may benefit patients at risk of vascular-related morbidity and mortality. This trial was registered at clinicaltrials.gov as NCT01411540.
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Affiliation(s)
- John P Kirwan
- Department of Pathobiology, Lerner Research Institute,
- Department of Gastroenterology and Hepatology, Digestive Disease Institute, Cleveland Clinic, Cleveland, OH
| | | | | | | | - Sankar D Navaneethan
- Department of Nephrology and Hypertension, Glickman Urological and Kidney Institute, and
| | - Mangesh R Pagadala
- Department of Gastroenterology and Hepatology, Digestive Disease Institute, Cleveland Clinic, Cleveland, OH
| | - Jacob M Haus
- Department of Pathobiology, Lerner Research Institute
| | | | - Jean-Philippe Godin
- Analytical Sciences Department, Nestlé Research Center, Lausanne, Switzerland; and
| | - Sunil Kochhar
- Analytical Sciences Department, Nestlé Research Center, Lausanne, Switzerland; and
| | - Alastair B Ross
- Analytical Sciences Department, Nestlé Research Center, Lausanne, Switzerland; and
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenberg, Sweden
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29
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Neo JE, Binte Mohamed Salleh S, Toh YX, How KYL, Tee M, Mann K, Hopkins S, Thielecke F, Seal CJ, Brownlee IA. Whole-grain food consumption in Singaporean children aged 6-12 years. J Nutr Sci 2016; 5:e33. [PMID: 27547396 PMCID: PMC4976113 DOI: 10.1017/jns.2016.25] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Revised: 06/09/2016] [Accepted: 06/16/2016] [Indexed: 01/11/2023] Open
Abstract
Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6-12 years. Intake of whole grains was evaluated using estimates of portion size and international food composition data. Only 38·3 % of participants reported consuming whole grains during the dietary data collection days. Median intake of whole grains in consumers was 15·3 (interquartile range 5·4-34·8) g/d. The most commonly consumed whole-grain food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole grain consumption patterns and BMI, waist circumference or physical activity but higher whole grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole grain foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-grain food consumption in this population are likely to require input from multiple stakeholders.
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Affiliation(s)
- Jia En Neo
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
| | - Saihah Binte Mohamed Salleh
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
| | - Yun Xuan Toh
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
| | - Kesslyn Yan Ling How
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
| | - Mervin Tee
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
| | - Kay Mann
- Institute of Health and Society, Newcastle University, Newcastle upon Tyne, UK
| | | | - Frank Thielecke
- Cereal Partners Worldwide, Lausanne, Switzerland
- Nestlé Research Centre, Vers-chez-les-Blanc, Lausanne, Switzerland
| | - Chris J. Seal
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne, UK
| | - Iain A. Brownlee
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Singapore
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30
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Kamar M, Evans C, Hugh-Jones S. Factors influencing adolescent whole grain intake: A theory-based qualitative study. Appetite 2016; 101:125-33. [PMID: 26921485 DOI: 10.1016/j.appet.2016.02.154] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 02/09/2016] [Accepted: 02/22/2016] [Indexed: 01/09/2023]
Abstract
Whole grain consumption is associated with reduced risk of chronic disease. One-fifth of UK adults and children do not consume any whole grains, and adolescents have low consumption rates. Factors affecting whole grain intake among adolescents are not well understood. This study examined the socio-economic, environmental, lifestyle and psychological factors likely to influence consumption and explored whether outcomes aligned with behavioural predictors proposed in the Reasoned Action Approach. Five focus groups explored young people's attitudes towards, knowledge and consumption of wholegrain foods, as well as barriers to, and facilitators of, consumption. Participants were male and female adolescents (n = 50) aged 11-16 years from mixed socioeconomic backgrounds and ethnicities, recruited through schools in the city of Leeds, UK. Focus groups were analysed using thematic analysis. Most participants had tried wholegrain food products, with cereal products being the most popular. Many recognised whole grain health benefits related to digestive health but not those related to heart disease or cancers. Several barriers to eating whole grains were identified including: difficulties in identifying wholegrain products and their health benefits; taste and visual appeal; and poor availability outside the home. Suggested facilitators of consumption were advertisements and educational campaigns, followed by improved sensory appeal, increased availability and choice, and tailoring products for young people. All constructs of the Theory of Reasoned Action were identifiable in the data, suggesting that the factors influencing whole grain intake in adolescents are well captured by this model. Study outcomes may inform research and health promotion to increase whole grain intake in this age group.
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Affiliation(s)
- Maya Kamar
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Charlotte Evans
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Siobhan Hugh-Jones
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, LS2 9JT, UK.
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Heiniö R, Noort M, Katina K, Alam S, Sozer N, de Kock H, Hersleth M, Poutanen K. Sensory characteristics of wholegrain and bran-rich cereal foods – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.002] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Laddomada B, Caretto S, Mita G. Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods. Molecules 2015; 20:15666-85. [PMID: 26343624 PMCID: PMC6332213 DOI: 10.3390/molecules200915666] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 08/20/2015] [Accepted: 08/21/2015] [Indexed: 11/18/2022] Open
Abstract
Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.
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Affiliation(s)
- Barbara Laddomada
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Sofia Caretto
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
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Ampatzoglou A, Atwal KK, Maidens CM, Williams CL, Ross AB, Thielecke F, Jonnalagadda SS, Kennedy OB, Yaqoob P. Increased whole grain consumption does not affect blood biochemistry, body composition, or gut microbiology in healthy, low-habitual whole grain consumers. J Nutr 2015; 145:215-21. [PMID: 25644340 DOI: 10.3945/jn.114.202176] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Whole-grain (WG) foods have been suggested to reduce the risk of cardiovascular disease, but studies are inconsistent and effects on cardiovascular risk markers are not clear. OBJECTIVE The objective of this study was to assess the impact of increasing WG consumption to at least 80 g/d on overall dietary intake, body composition, blood pressure (BP), blood lipids, blood glucose, gastrointestinal microbiology, and gastrointestinal symptoms in healthy, middle-aged adults with habitual WG intake <24 g/d. METHODS Eligible subjects [12 men, 21 women, aged 40-65 y, body mass index (BMI): 20-35 kg/m(2)] were identified through use of food frequency questionnaires and subsequently completed 3-day food diaries (3DFDs) to confirm habitual WG consumption. Subjects consumed diets high in WG (>80 g/d) or low in WG [<16 g/d, refined-grain (RG) diet] in a crossover study with 6-wk intervention periods separated by a 4-wk washout. Adherence was achieved by specific dietary advice and provision of a range of cereal food products. The 3DFDs, diet compliance diaries, and plasma alkylresorcinols were used to verify compliance. RESULTS During the WG intervention, consumption increased from 28 g/d to 168 g/d (P < 0.001), accompanied by an increase in plasma alkylresorcinols (P < 0.001) and total fiber intake (P < 0.001), without any effect on energy or other macronutrients. Although there were no effects on studied variables, there were trends toward increased 24-h fecal weight (P = 0.08) and reduction in body weight (P = 0.10) and BMI (P = 0.08) during the WG intervention compared with the RG period. CONCLUSION A combination of dietary advice and provision of commercially available food items enabled subjects with a low-moderate habitual consumption of WG to substantially increase their WG intake, but there was little effect on blood biochemical markers, body composition, BP, fecal measurements, or gut microbiology. This trial was registered at www.controlled-trials.com as ISRCTN36521837.
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Affiliation(s)
- Antonios Ampatzoglou
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom
| | - Kiranjit K Atwal
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom
| | - Catherine M Maidens
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom
| | - Charlotte L Williams
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom
| | - Alastair B Ross
- Department of Chemical and Biochemical Engineering, Chalmers University of Technology, Gothenburg, Sweden; Nestlé Research Centre, Nestec Ltd., Vers-chez-les-Blanc, Lausanne, Switzerland
| | - Frank Thielecke
- Nestlé Research Centre, Nestec Ltd., Vers-chez-les-Blanc, Lausanne, Switzerland; Cereal Partners Worldwide, Lausanne, Switzerland; and
| | | | - Orla B Kennedy
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom
| | - Parveen Yaqoob
- Department of Food and Nutritional Sciences and Institute of Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom;
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Rosa-Sibakov N, Poutanen K, Micard V. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.10.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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The impact of commercially available, seaweed-based food products on α-amylase activity. Proc Nutr Soc 2015. [DOI: 10.1017/s0029665115000609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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37
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Brownlee I. The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.09.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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van Kleef E, Vrijhof M, Polet IA, Vingerhoeds MH, de Wijk RA. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption. BMC Public Health 2014; 14:906. [PMID: 25181935 PMCID: PMC4162963 DOI: 10.1186/1471-2458-14-906] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Accepted: 07/28/2014] [Indexed: 11/10/2022] Open
Abstract
Background Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods In a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast. Results Results of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects. Conclusions Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.
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Affiliation(s)
- Ellen van Kleef
- Wageningen University, Marketing and Consumer Behaviour Group, Hollandseweg 1, Wageningen, The Netherlands.
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39
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Mathers JC, Hill TR, Foster E, Adamson AJ, Valentine R, Rugg-Gunn A. Twenty years of research in the Human Nutrition Research Centre, Newcastle University, 1994-2014. NUTR BULL 2014. [DOI: 10.1111/nbu.12102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. C. Mathers
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
| | - T. R. Hill
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
| | - E. Foster
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
| | - A. J. Adamson
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
| | - R. Valentine
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
| | - A. Rugg-Gunn
- Human Nutrition Research Centre; Newcastle University; Newcastle upon Tyne UK
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40
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Reicks M, Trofholz AC, Stang JS, Laska MN. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2014; 46:259-276. [PMID: 24703245 PMCID: PMC4063875 DOI: 10.1016/j.jneb.2014.02.001] [Citation(s) in RCA: 201] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Revised: 01/29/2014] [Accepted: 02/03/2013] [Indexed: 05/18/2023]
Abstract
OBJECTIVE Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. DESIGN Literature review and descriptive summative method. MAIN OUTCOME MEASURES Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. ANALYSIS Articles evaluating the effectiveness of interventions that included cooking/home food preparation as the primary aim (January, 1980 through December, 2011) were identified via Ovid MEDLINE, Agricola, and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. RESULTS Of 28 studies identified, 12 included a control group with 6 as nonrandomized and 6 as randomized controlled trials. Evaluation was done postintervention for 5 studies, pre- and postintervention for 23, and beyond postintervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, nonrigorous study designs, varying study populations, and the use of nonvalidated assessment tools limited stronger conclusions. CONCLUSIONS AND IMPLICATIONS Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes.
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Affiliation(s)
- Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St Paul, MN.
| | - Amanda C Trofholz
- Division of Epidemiology and Community Health, University of Minnesota, St Paul, MN
| | - Jamie S Stang
- Division of Epidemiology and Community Health, University of Minnesota, St Paul, MN
| | - Melissa N Laska
- Division of Epidemiology and Community Health, University of Minnesota, St Paul, MN
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Ferruzzi MG, Jonnalagadda SS, Liu S, Marquart L, McKeown N, Reicks M, Riccardi G, Seal C, Slavin J, Thielecke F, van der Kamp JW, Webb D. Developing a standard definition of whole-grain foods for dietary recommendations: summary report of a multidisciplinary expert roundtable discussion. Adv Nutr 2014; 5:164-76. [PMID: 24618757 PMCID: PMC3951798 DOI: 10.3945/an.113.005223] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee's call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3-5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable's expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole grains that is nutritionally meaningful and that a food providing at least 8 g of whole grains/30-g serving be defined as a whole-grain food. Having an established whole-grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations.
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Affiliation(s)
- Mario G. Ferruzzi
- Department of Food Science, and,Department of Nutrition Science, Purdue University, West Lafayette, IN
| | - Satya S. Jonnalagadda
- Kerry Ingredients and Flavours, Beloit, WI,To whom correspondence should be addressed. E-mail:
| | - Simin Liu
- Department of Epidemiology, and,Department of Medicine, Brown University, Providence, RI
| | - Len Marquart
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Nicola McKeown
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Nuovo Policlinico, Napoli, Italy
| | - Chris Seal
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK
| | - Joanne Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Frank Thielecke
- Cereal Partners Worldwide, Innovation Centre, Orbe, Switzerland
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Manickavasagan A, Reicks M, Singh V, Sawsana A, Intisar A, Lakshmy R. Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption. FOOD SCIENCE AND HUMAN WELLNESS 2013. [DOI: 10.1016/j.fshw.2013.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ross AB, Godin JP, Minehira K, Kirwan JP. Increasing whole grain intake as part of prevention and treatment of nonalcoholic Fatty liver disease. Int J Endocrinol 2013; 2013:585876. [PMID: 23762052 PMCID: PMC3670556 DOI: 10.1155/2013/585876] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Accepted: 04/03/2013] [Indexed: 02/06/2023] Open
Abstract
In conjunction with the rise in rates of obesity, there has been an increase in the rate of nonalcoholic fatty liver disease (NAFLD). While NAFLD at least partially originates from poor diet, there is a lack of nutritional recommendations for patients with suspected or confirmed diagnosis of NAFLD, beyond eating a healthy diet, increasing physical activity, and emphasising weight loss. The limited current literature suggests that there may be opportunities to provide more tailored dietary advice for people diagnosed with or at risk of NAFLD. Epidemiological studies consistently find associations between whole grain intake and a reduced risk of obesity and related diseases, yet no work has been done on the potential of whole grains to prevent and/or be a part of the treatment for fatty liver diseases. In this review, we examine the potential and the current evidence for whole grains having an impact on NAFLD. Due to their nutrient and phytochemical composition, switching from consuming mainly refined grains to whole grains should be considered as part of the nutritional guidelines for patients diagnosed with or at risk for fatty liver disease.
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Affiliation(s)
- Alastair B. Ross
- Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, Switzerland
- Chalmers University of Technology, 412 96 Gothenburg, Sweden
| | | | - Kaori Minehira
- Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, Switzerland
| | - John P. Kirwan
- Lerner Research Institute, Cleveland Clinic, 9500 Euclid Avenue Cleveland, OH 44195, USA
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McKeown NM, Jacques PF, Seal CJ, de Vries J, Jonnalagadda SS, Clemens R, Webb D, Murphy LA, van Klinken JW, Topping D, Murray R, Degeneffe D, Marquart LF. Whole grains and health: from theory to practice--highlights of The Grains for Health Foundation's Whole Grains Summit 2012. J Nutr 2013; 143:744S-758S. [PMID: 23514771 DOI: 10.3945/jn.112.172536] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The Grains for Health Foundation's Whole Grains Summit, held May 19-22, 2012 in Minneapolis, was the first meeting of its kind to convene >300 scientists, educators, food technologists, grain breeders, food manufacturers, marketers, health professionals, and regulators from around the world. Its goals were to identify potential avenues for collaborative efforts and formulate new approaches to whole-grains research and health communications that support global public health and business. This paper summarizes some of the challenges and opportunities that researchers and nutrition educators face in expanding the knowledge base on whole grains and health and in translating and disseminating that knowledge to consumers. The consensus of the summit was that effective, long-term, public-private partnerships are needed to reach across the globe and galvanize the whole-grains community to collaborate effectively in translating whole-grains science into strategies that increase the availability and affordability of more healthful, grain-based food products. A prerequisite of that is the need to build trust among diverse multidisciplinary professionals involved in the growing, producing, marketing, and regulating of whole-grain products and between the grain and public health communities.
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Affiliation(s)
- Nicola M McKeown
- Nutritional Epidemiology Program, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA
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The impact of a 16-week dietary intervention with prescribed amounts of whole-grain foods on subsequent, elective whole grain consumption. Br J Nutr 2013; 110:943-8. [PMID: 23388208 DOI: 10.1017/s0007114512006034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of whole-grain foods in the diet, forming the basis for public health recommendations to increase whole grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week whole-grain intervention on subsequent, elective whole grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the whole-grain intervention study period. This FFQ included inputs for whole-grain foods commonly consumed in the UK. Whole grain consumption was significantly higher (approximately doubled) in participants who had received whole-grain foods during the intervention (P< 0.001) compared with the control group who did not receive whole-grain foods during the intervention. This increased whole grain consumption was lower than whole grain intake levels required by participants during the intervention period between 60 and 120 g whole grains/d. Aside from a significant increase (P< 0.001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of foods of the intervention group. The results of the present study suggest that a period of direct exposure to whole-grain foods in non-habitual whole-grain food consumers may benefit subsequent, elective dietary patterns of whole grain consumption. These findings may therefore aid the development of future strategies to increase whole grain consumption for public health and/or food industry professionals.
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