Major Cereal Grain Fibers and Psyllium in Relation to Cardiovascular Health

Bernstein, Adam; Titgemeier, Brigid; Kirkpatrick, Kristin; Golubić, Mladen; Roizen, Michael F.

doi:10.3390/nu5051471

Cited by 94 publications

(55 citation statements)

References 76 publications

(118 reference statements)

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“…The placebo muffin had less total fiber (3.2 g) but a higher proportion of insoluble fiber, due to the added cellulose (2.4 g). Cellulose was added to the placebo muffin to adjust the total fiber content so it more closely resembled that of the whole grain muffins; however, because of its properties (insoluble, poorly fermented), cellulose has no effect on blood lipids or glucose and is, therefore, often used as a placebo in clinical trials [15]. …”

Section: Methodsmentioning

confidence: 99%

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial

et al. 2016

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While dietary fiber plays an important role in the health benefits associated with whole grain consumption, other ingredients concentrated in the outer bran layer, including alkylresorcinols, lignans, phenolic acids, phytosterols, and tocols, may also contribute to these outcomes. To determine the acute bioavailability and pharmacokinetics of the major phytochemicals found in barley and oats, we conducted a randomized, three-way crossover trial in 13 healthy subjects, aged 40–70 years with a body mass index (BMI) of 27–35.9 kg/m2. After a two-day run-in period following a diet low in phytochemicals, subjects were randomized to receive muffins made with either 48 g whole oat flour, whole barley flour, or refined wheat flour plus cellulose (control), with a one-week washout period between each intervention. At the same time, an oral glucose tolerance test was administered. In addition to plasma phytochemical concentrations, glucose and insulin responses, biomarkers of antioxidant activity, lipid peroxidation, inflammation, and vascular remodeling were determined over a 24-h period. There was no significant effect on acute bioavailability or pharmacokinetics of major phytochemicals. Administered concurrently with a glucose bolus, the source of whole grains did not attenuate the post-prandial response of markers of glucoregulation and insulin sensitivity, inflammation, nor vascular remodeling compared to the refined grain control. No significant differences were observed in the bioavailability or postprandial effects between whole-oat and whole-barley compared to a refined wheat control when administered with a glucose challenge. These null results may be due, in part, to the inclusion criteria for the subjects, dose of the whole grains, and concurrent acute administration of the whole grains with the glucose bolus.

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Section: Methodsmentioning

confidence: 99%

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial

et al. 2016

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“…In a study with 55 subjects where an AX oligosaccharide was administered in breakfast cereal at dosage between 2.2 and 4.8 g g −1 over a 3‐week period, there was a significant increase in faecal bifidobacteria and postprandial ferulic acid concentration in the serum (Maki et al ., ). It was recently stated that arabinoxylans may reduce postprandial glycemic response by maintaining viscosity in the gut, thereby reducing the risk of developing type II diabetes, but this was obtained from arabinoxylans of wheat endosperm (Bernstein et al ., ; Prückler et al ., and reference therein; EFSA, ).…”

Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 99%

Composition and functionality of wheat bran and its application in some cereal food products

Onipe

Jideani

Beswa

2015

Int J of Food Sci Tech

325

178

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SummaryProduction of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

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“…It is also believed that DF could reduce fasting plasma cholesterol by increasing bileacid excretion [27]. Furthermore, both soluble and insoluble DF appear to alter secretion of gut hormones which promotes satiety and thus reduce body weight [42]. Several studies in diabetic patients suggest that soluble DF has greater effects on CVD risk [19,27,35,43], but, in the healthy population, insoluble DF was more effective [22].…”

Section: Cvd Risk Factorsmentioning

confidence: 99%

Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

Slurink

Soedamah‐Muthu²

2016

J Clin Nutr Diet

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Patients with type 1 and 2 diabetes have a higher risk of cardiovascular disease compared to non-diabetic populations. Improved dietary quality is essential to control risk factors and can prevent or delay cardiovascular disease in diabetic patients. Higher dietary fibre intake was inversely associated with cardiovascular disease in several general population studies. However, in diabetes mellitus, and especially type 1 diabetes, little information is available. A literature study was performed to summarize the available evidence for a possible relationship between fibre consumption from natural foods and the risk of developing cardiovascular disease in people with type 2 and type 1 diabetes. In November and December 2014, PubMed was searched for relevant articles. The full texts of 15 articles were reviewed. Prospective cohort studies reported an inverse association between dietary fibre intake and all-cause and cardiovascular disease mortality risk in both diabetes types. Randomized controlled trials were inconsistent. For type 2 diabetes, dietary fibre intake was related to lower plasma glucose and plasma lipid levels. In terms of foods, mainly legume and cereal fibre, vegetables and fruits were found to beneficially influence cardiovascular risk in patients with type 2 diabetes. For type 1 diabetes, no foods were investigated, but dietary fibre had some beneficial effects on cardiovascular risk factors from limited trials. To lower CVD risk in people with type 1 diabetes in the future, the potential of raising fibre in the diet should be further explored.

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Major Cereal Grain Fibers and Psyllium in Relation to Cardiovascular Health

Cited by 94 publications

References 76 publications

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial

Composition and functionality of wheat bran and its application in some cereal food products

Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

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