Association of whole grain intake with all-cause, cardiovascular, and cancer mortality: a systematic review and dose–response meta-analysis from prospective cohort studies

Zhang, B; Zhao, Qiu; Guo, Wenwen; Bao, Wei; Wang, X

doi:10.1038/ejcn.2017.149

Cited by 108 publications

(57 citation statements)

References 55 publications

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“…According to the Global Burden of Disease study from 2019, a high intake of sodium, and a low intake of whole grains and fruits were the leading dietary risk factors for death and disability-adjusted life years, of which low intake of whole grain was the leading risk among young adults (35) . Dietary fibre and whole-grain products connect to a multitude of health benefits, among them being a lower risk of high blood pressure and a lower concentration of Low-density lipoprotein-cholesterol (LDL), reduced risk of all-cause mortality as well as cardiovascular disease and cancer mortality (36)(37)(38) , of which high blood pressure before pregnancy is considered a risk factor for pre-eclampsia (39) . Milk and dairy products contribute between 60 and 80 % of the iodine intake in the Norwegian diet and are considered its most important source (40) .…”

Section: Discussionmentioning

confidence: 99%

StudentKost: a cross-sectional study assessing college students’ diets: reason for concern?

et al. 2020

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College students constitute a significant proportion of the young adult population in Norway. They are in their reproductive years, which is of interest regarding diet and preconception health. Our objective was to assess young college students’ diet and nutrient intake in relation to national dietary recommendations and assess the probability of inadequate micronutrient intake for both genders using the Nordic Nutrition Recommendations, and also to evaluate its consequences on preconception health and create a groundwork for future interventions on this group. At the University of Agder (UiA), we enrolled 622 students aged 18–40 years for a cross-sectional study of student's diet, StudentKost. The students completed a food frequency questionnaire, including questions of supplement use, over the past 4 weeks. Intake of fruits, vegetables, oily fish, and whole grain was lower than recommended, as were mean intake of folate, iron, and iodine. Our main findings are that students have a somewhat suboptimal diet compared to the Norwegian dietary guidelines. Male students had generally lower diet quality than females. Compared to the Nordic Nutrition Recommendations (NNR), we also saw a relatively high probability of inadequate intake of several micronutrients and a very high probability for some micronutrients in a significant portion of the sample. Public health effort should be directed towards improving students and young adults’ diet in general, and interventions towards improving preconception health should be explored. The low participation rate limits the generalizability of our findings. Our findings encourage further investigation into young adults’ diet.

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Section: Discussionmentioning

confidence: 99%

StudentKost: a cross-sectional study assessing college students’ diets: reason for concern?

et al. 2020

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“…To the best of our knowledge, this would be the first study which was clarified the factors having an influence on "rice change". The novel points of our results were that the factors of changing type of rice were associated with unhealthy laboratory been associated with a lower risk of cardiovascular [1,2], Type 2…”

Section: Discussionmentioning

confidence: 75%

“…Observational epidemiology studies suggest that higher whole grain intake is associated with lower risk of all-cause, cardiovascular, and cancer mortality [1,2], type 2 diabetes [3], and inversely associated with BMI [4], independent of other dietary and lifestyle factors. Moreover, a systematic analysis of dietary risks from studies of 195 countries also reported that 11 million deaths and 255 million in disability-adjusted life-years (DALYs) were attributable to the low intake of whole grain, fruits, and high intake of sodium [5].…”

Section: Introductionmentioning

confidence: 99%

Factors Related to Change Staple Foods in “GENKI Study 2” Population

Kodama¹,

Watanabe²,

Hoshi³

et al. 2019

Act Scie Nutr

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Reducing the risk for diabetes by replacing white rice with brown rice has been reported in interventional studies from various countries, where white rice is their main source of carbohydrate [9-11]. Pre-germinated brown rice in Japanese healthy adults [9], overweight Asian Indians [10], Nigerian Adults served four different types of brown rice's rate [11] were shown above relationships. However, people who eat a polished white rice are almost addicted to it, and it is difficult to substitute an unpolished brown rice for it. Concerning the current public health strategy, notwithstanding, many countries revised their Food-based Dietary Guidelines [12] with the recommendation of whole grain in everyday meals, our Japanese one has not addressed it yet. It is recommended that "Eating enough grains such as rice and other cereals", not to mention about whole grain such as brown rice is very moderate. Background/Aims: Brown rice has health benefits for health, but people who eat polished white rice are almost addicted to it, and it is difficult to substitute or add unpolished brown rice or other types of nutrient enriched rice to it. The purpose of this study was to clarify the factors of staple "rice change" for making evidence for implementation of dietary education. Subjects and Method: The subjects were 5,329 ordinary Japanese residents who participated in the "GENKI Study 2" to clarify the association between rice intake and health in 2016. After six months, a second survey was conducted for asking the changes of dietary habit and health status. A copy of health checkup data were also asked to send to us. The number of correspondences 6 months later were 4,929 (90.3%) for survey and 1,076 provided laboratory data. We focused on the factors related to change staple foods, and analyzed by a logistic regression analysis. Result: The number of rice "changed" group was 48 (8.7%) in males, and 52 (9.9%) in females. Significantly related factors to "rice change" in the second survey by the regression model were "blood triglyceride level≧150 mg/dl" (OR=2.03, 95% CI: 1.15-3.58), "fasting blood glucose level" (OR=1.02, 95% CI: 1.01-1.03), "women" (OR=1.99, 95% CI: 1.12-3.55), and "annual income" (OR=1.37, 95% CI: 1.03-1.82) with positive association, and "levels of physical exercise" were with negative association. Conclusion: A part of the longitudinal study showed that people who changed polished rice to healthier rice were women, having preclinical laboratory data of hyperlipidemia and/or diabetes, and high annual income.

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“…As one of the most widely consumed cereal grains, wheat is an important component of the diet, contributing significantly to the daily dietary fibre intake of both adults and children . Whole grains also play a protective function against chronic disease through the provision of other important nutrients, including protein, resistant starch, vitamins and minerals . The risk of dietary imbalances in individuals choosing to restrict or eliminate wheat, in what could be an unnecessarily restrictive diet, is high …”

Section: Introductionmentioning

confidence: 99%

“…9 Whole grains also play a protective function against chronic disease through the provision of other important nutrients, including protein, resistant starch, vitamins and minerals. [10][11][12] The risk of dietary imbalances in individuals choosing to restrict or eliminate wheat, in what could be an unnecessarily restrictive diet, is high. 13,14 Dietary investigations of those with coeliac disease following a gluten-free -and thus necessarily wheat-free-diet found that many fell short of dietary recommendations including intake of fibre, iron and B vitamins.…”

Section: Introductionmentioning

confidence: 99%

Thinking about going wheat‐free? Evidence of nutritional inadequacies in the dietary practices of wheat avoiders

Golley

Baird

Hendrie

et al. 2019

Nutrition & Dietetics

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Aim To assess dietary intake and nutritional adequacy amongst self‐identified symptomatic wheat‐avoiders. Methods Thirty‐four self‐identified symptomatic avoiders of wheat‐based products without a diagnosis of coeliac disease or wheat allergy were recruited to participate in a dietary assessment study. Dietary intake was assessed via a three‐day weighed food record. Participants were aged 33 to 83 years, were predominantly women (n = 30) and had been avoiding wheat for a mean of six years. Nutrient intakes were compared with Nutrient Reference Values. Food group intakes were assessed and consumption of wheat‐containing and wheat‐free cereal‐based foods described. Results Inadequate intakes of key protective nutrients such as fibre and calcium were common; many participants reported avoiding dairy as well as wheat. Intakes of total and saturated fat exceeded recommendations. Although 85% of the sample reported avoiding all wheat products, at least one third of cereal products and dishes consumed in this group, comprising mostly discretionary‐type foods, were wheat based. Conclusions Dietary intake patterns and resulting nutrient imbalances in individuals restricting or eliminating wheat to manage symptoms are cause for concern. The situation is likely exacerbated by the tendency for many wheat avoiders to report also avoiding other foods, especially dairy products. A bi‐disciplinary approach from medical practitioners and dietitians to individuals experiencing unexplained gastro‐intestinal symptoms and strategies to support informed food choice is needed to combat longer‐term health consequences of a diet with this nutritional profile.

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Association of whole grain intake with all-cause, cardiovascular, and cancer mortality: a systematic review and dose–response meta-analysis from prospective cohort studies

Cited by 108 publications

References 55 publications

StudentKost: a cross-sectional study assessing college students’ diets: reason for concern?

StudentKost: a cross-sectional study assessing college students’ diets: reason for concern?

Factors Related to Change Staple Foods in “GENKI Study 2” Population

Thinking about going wheat‐free? Evidence of nutritional inadequacies in the dietary practices of wheat avoiders

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