Intake of whole grain and associations with lifestyle and demographics: a cross-sectional study based on the Danish Diet, Cancer and Health—Next Generations cohort

Andersen, Julie Louise Munk; Halkjær, Jytte; Rostgaard-Hansen, Agnetha Linn; Martinussen, Nick; Lund, Anne-Sofie Qvistgaard; Kyrø, Cecilie; Tjønneland, Anne; Olsen, Anja

doi:10.1007/s00394-020-02289-y

Cited by 23 publications

(22 citation statements)

References 14 publications

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“…Effects on body weight and body fatness remain equivocal but slightly favor benefits (Maki et al., 2019; Sadeghi et al., 2019; Schlesinger et al., 2019). However, consuming whole grains may not be the full explanation for the improved health outcomes observed because people who consume whole grains tend also to follow a healthier lifestyle in general, including smoking less, drinking alcohol less, and being more physically active (J. L. M. Andersen et al., 2020; Egeberg et al., 2009).…”

Section: Introductionmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

110

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Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co‐passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole‐grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

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Section: Introductionmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

110

View full text Add to dashboard Cite

show abstract

“…Questionnaires were optically scanned at the study centre to check for errors and missing information. Afterwards, a lab technician clarified all unclear information with participants (15, 16). Relevant ethics committees and the Danish Data Protection Agency approved the study.…”

Section: Methodsmentioning

confidence: 99%

“…Data on lifestyle habits were collected through a self-administered lifestyle questionnaire and included questions on sex, smoking history, educational level, physical activity, and previous history of hypertension and hypercholesterolemia. Information on alcohol intake was assessed through the FFQ (15, 16).…”

Section: Methodsmentioning

confidence: 99%

Adherence to the EAT-Lancet diet and risk of incident type 2 diabetes: the Danish Diet, Cancer and Health cohort

Langmann

Ibsen

Overvad

et al. 2021

Preprint

Self Cite

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ObjectiveIn 2019 the EAT-Lancet Commission proposed a dietary pattern, defined to be globally environmentally sustainable, but untested directly in population studies with regards to health. We investigated adherence to the EAT-Lancet diet and risk of incident type 2 diabetes in a Danish setting.Research design and methodsIn total, 54,232 participants aged 50-64 years at inclusion (1993-1997) with no previous cancer or diabetes diagnoses were included. Dietary data were collected using a validated 192-item food frequency questionnaire, and scored 0 (non-adherence) or 1 (adherence) point for each of the 14 dietary components of the EAT-Lancet diet (range 0-14 points). Incident type 2 diabetes cases were identified using the Danish National Diabetes Register. Hazard ratios and 95% confidence intervals (CI) were estimated using multivariable-adjusted Cox proportional hazards models.ResultsDuring follow-up (median 15 years), 7130 participants developed type 2 diabetes. There was a 22% (95% CI: 14%; 29%) lower risk of type 2 diabetes among those with the greatest adherence to the EAT-Lancet diet (11-14 points) compared to those with the lowest adherence (0-7 points). After further adjusting for potential mediators, the corresponding risk was 17% (95% CI: 8%; 24%) lower.ConclusionAdherence to the EAT-Lancet diet was associated with a lower risk of developing type 2 diabetes in a middle-aged Danish population.

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“…Analyses of national trends in the United States for the period 2001–2010 ( 26 ) showed minimal increases in whole-grain intake. Only Scandinavian countries showed higher consumption of whole grains ( 27–29 ). In the Danish Diet, Cancer and Health–Next Generations cohort, 54% of the participants consumed the recommended 75 g/10 MJ of whole grains ( 27 ), and the median intake was 79 g/10 MJ.…”

Section: Current Status Of Knowledgementioning

confidence: 99%

“…Only Scandinavian countries showed higher consumption of whole grains ( 27–29 ). In the Danish Diet, Cancer and Health–Next Generations cohort, 54% of the participants consumed the recommended 75 g/10 MJ of whole grains ( 27 ), and the median intake was 79 g/10 MJ. Promoting whole-grain consumption is a global challenge ( 30 ).…”

Section: Current Status Of Knowledgementioning

confidence: 99%

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

Drewnowski

McKeown

Kissock

et al. 2021

Advances in Nutrition

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Healthy eating patterns, as described by dietary guidelines, typically favor whole grains, low-fat dairy, vegetables, fruit, legumes, and nuts and seeds. Nutrient-profiling (NP) models capture nutrient density of individual foods and can inform healthier food choices. Although whole grains are prominently featured in most dietary guidelines, they are not included in most NP models. Healthy foods, as identified by most NP models, are those that contain limited amounts of energy, saturated fat, total or added sugar, and sodium. As global dietary guidance turns to foods and food groups as opposed to individual nutrients, future nutrient-density metrics may need to do the same. Potential methods to incorporate whole grains into the overall concept of nutrient density and into selected NP models are outlined in this review. Incorporating whole grains into the Nutri-Score, Health Star Rating, or the Nutrient Rich Food index will require further analyses of dietary nutrient density in relation to health outcomes across diverse population subgroups. We present the rationale for how the inclusion of whole grains in NP models can assist in the implementation of dietary guidance.

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Intake of whole grain and associations with lifestyle and demographics: a cross-sectional study based on the Danish Diet, Cancer and Health—Next Generations cohort

Cited by 23 publications

References 14 publications

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Adherence to the EAT-Lancet diet and risk of incident type 2 diabetes: the Danish Diet, Cancer and Health cohort

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

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