Effects of increased wholegrain consumption on immune and inflammatory markers in healthy low habitual wholegrain consumers

Ampatzoglou, Antonios; Williams, Charlotte L.; Atwal, Kiranjit; Maidens, Catherine; Ross, Alastair B.; Thielecke, Frank; Jonnalagadda, Satya S.; Kennedy, Orla B.; Yaqoob, Parveen

doi:10.1007/s00394-015-0836-y

Cited by 27 publications

(28 citation statements)

References 46 publications

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“…These observations were consistent with 2 (30, 31) of 3 (30,31,35) previous studies that investigated the effects of WGs on gut microbiota. We did not observe a difference in the bacterial diversity or phyla between groups, which was in agreement with the other intervention trials that used WG wheat as the main source of WGs (31,67).…”

Section: Discussionsupporting

confidence: 82%

“…In relation to this, we showed a significant difference in the percentage of terminal effector memory T cells between WG and RG groups, which may have implied that there was an enhanced potential in the adaptive immune response to a recall antigen. A similar finding was reported by Ampatzoglou et al (35) who showed a trend toward increased CD4 + terminal central memory cells in a WG group than in a control group. In addition, we showed that the LPSstimulated TNF-a production was significantly better maintained in the WG group that in the RG group.…”

Section: Discussionsupporting

confidence: 76%

“…In doing so, we were able to assess the effect of WGs on gut microbiota and immune and inflammatory markers without the influence of confounding factors. Intervention studies that have not included biomarkers of adherence have consistently report mixed results (29,(32)(33)(34)66) on inflammatory markers, whereas studies that have included markers of WG adherence and observed significant changes in gut microbiota composition have reported beneficial effects on inflammatory markers (30,31,35). Thus, the modest effects that we observed on immune and inflammatory markers and gut microbiota suggest that more-pronounced changes in the gut microbiota, which may require a prolonged intervention period, are needed to observe moredramatic effects on immune and inflammatory responses.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, increased SCFA production after WG consumption may be related to a favorable environment such as lower pH in the colon. Of 3 studies (30,31,35), Martínez et al (30) and Vitaglione et al (31) reported a decrease in systemic inflammatory markers and changes in the gut microbiota composition. The reason for the inconsistent findings in these clinical trials is not completely understood; however, factors such as differences in the composition of WG diets, not having completely controlled for other components of the diets, the extent of adherence to the diets, and the population studied may have contributed to the divergent findings.…”

Section: Discussionmentioning

confidence: 99%

“…The limited interventional trials have reported inconsistent findings of a decrease in inflammatory markers IL-8 (29), , and TNF-a (31) or no change in IL-6 and CRP (32)(33)(34)(35). In addition, none of the studies evaluated cell-mediated immune responses, thereby limiting the ability to assess the overall impact of WG on immune and inflammatory responses.…”

Section: Introductionmentioning

confidence: 99%

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Substituting whole grains for refined grains in a 6-wk randomized trial has a modest effect on gut microbiota and immune and inflammatory markers of healthy adults

Vanegas

Meydani

Barnett

et al. 2017

The American Journal of Clinical Nutrition

222

178

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Background: Observational studies suggest an inverse association between whole-grain (WG) consumption and inflammation. However, evidence from interventional studies is limited, and few studies have included measurements of cell-mediated immunity. Objective: We assessed the effects of diets rich in WGs compared with refined grains (RGs) on immune and inflammatory responses, gut microbiota, and microbial products in healthy adults while maintaining subject body weights. Design: After a 2-wk provided-food run-in period of consuming a Western-style diet, 49 men and 32 postmenopausal women [age range: 40-65 y, body mass index (in kg/m 2 ) ,35] were assigned to consume 1 of 2 provided-food weight-maintenance diets for 6 wk. Results: Compared with the RG group, the WG group had increased plasma total alkyresorcinols (a measure of WG intake) (P , 0.0001), stool weight (P , 0.0001), stool frequency (P = 0.02), and shortchain fatty acid (SCFA) producer Lachnospira [false-discovery rate (FDR)-corrected P = 0.25] but decreased pro-inflammatory Enterobacteriaceae (FDR-corrected P = 0.25). Changes in stool acetate (P = 0.02) and total SCFAs (P = 0.05) were higher in the WG group than in the RG group. A positive association was shown between Lachnospira and acetate (FDR-corrected P = 0.002) or butyrate (FDR-corrected P = 0.005). We also showed that there was a higher percentage of terminal effector memory T cells (P = 0.03) and LPS-stimulated ex vivo production of tumor necrosis factor-a (P = 0.04) in the WG group than in the RG group, which were positively associated with plasma alkylresorcinol concentrations. Conclusion: The short-term consumption of WGs in a weightmaintenance diet increases stool weight and frequency and has modest positive effects on gut microbiota, SCFAs, effector memory T cells, and the acute innate immune response and no effect on other markers of cell-mediated immunity or systemic and gut inflammation. This trial was registered at clinicaltrials.gov as NCT01902394.Am J Clin Nutr 2017;105:635-50.

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