Scientists at the Functional Food Centre at Oxford Brookes University in England fed 8 healthy human subjects chapatis (unleavened Indian flatbreads) made with either 0g, 2g, 4g, 6g or 8g of barley beta-glucan fiber. They found that all amounts of barley beta-glucan lowered the glycemic index of the breads, with 4g or more making a significant difference.
Nutrition Research, July 2009; 29(7):4806
In Quebec, a University of Laval team led by André Tchernof, studied 115 post-menopausal women and found that those with markers showing more consumption of plant lignans had, on average, a BMI 4 points lower than women with the lowest levels of the markers. They also had better blood sugar control and lower blood pressure. Lignans are found in whole grains, as well as in fruits and vegetables.
British Journal of Nutrition, July 2009; 102(2):195-200. Online First View February 2009, DOI:10.1017/S0007114508162092
Canadian researchers examined the diets of 4,451 healthy free-living Canadians and found that those consuming less than 47% of their calories as carbohydrates were more likely to be overweight or obese. Lowest risk of overweight, according to the researchers, may be obtained by consuming 47% to 64% of calories as carbohydrates.
Journal of the American Dietetic Association, July 2009; vol 109, issue 7, 1165-1172
Korean researchers fed raw buckwheat extract and germinated buckwheat extract to hypertensive rats for five weeks then compared the results. The rats fed the germinated buckwheat had lower systolic blood pressure, while both groups exhibited significantly reduced oxidative damage in aortic endothelial cells. The scientists concluded that “these results suggest that germinated buckwheat extra has an atihypertensive effect and may protect arterial endothelial cells from oxidative stress.”
Phytotherapy Research, July 2009; 23(7):993-8.
Researchers at Brigham and Women’s Hospital and the Harvard Medical School followed 31,784 men in the Health Professionals Follow-up Study for 18 years, and found that about one-third developed hypertension, or high blood pressure. The researchers found that men who ate the most whole grains had a 19% reduced risk of developing high blood pressure. Those with higher bran consumption had a 15% reduced risk of hypertension, leading researchers to conclude that bran may play an important role in the prevention of hypertension.
American Journal of Clinical Nutrition, July 1, 2009. DOI:10.3945/ajcn.2009.27460
Italy’s National Research Council (CNR) just published a study showing that healthy middle-age adults lowered total cholesterol by 4.3% and LDL (“bad”) cholesterol by 4.9%, by eating whole grains instead of refined grains. The crossover study randomly assigned the 15 subjects to consume either refined or whole grains, in two equal-calorie diets. After three weeks, both groups took a “washout” break for two weeks, then switched diets. Although researchers reported no changes in blood or fat metabolism, hormones associated with insulin levels, compounds linked to immune response, magnesium levels, or CRP (a marker of inflation) with either diet, the subjects’ fasting cholesterol levels definitely improved on the whole grain diet.
Nutrition, Metabolism, and Cardiovascular Disease, online June 9, 2009. DOI:10.1016/j.numecd.2009.03.025
Italian researchers reviewed existing research about the positive effects of beta glucans on human health. They found that, in addition to reducing cholesterol and blunting glycemic and insulin response, beta glucans boost defenses of the immune system agains bacteria, viruses, fungi, and parasites.
Minerva Medica, June 2009; 100(3):237-45
Researchers in Peru studied kañiwa, a native Andean pseudo-cereal that is a cousin of quinoa, to determine its potential to contribute to health. They found that kañiwa is rich in total dietary fiber and lignins, with high antioxidant activity. Moreover, they found that kañiwa had good functional properties, making it attractive for food processing.
Plant Foods for Human Nutrition, June 2009; 64(2):94-101. (Repo-Carrasco-Valencia et al.)
Children and youth with type 1 diabetes must be especially careful to eat well, but, like other children, have strong likes and dislikes. Researchers at the University of Massachusetts Medical School worked with 128 young people, ages 7 to 17, at a diabetes camp, to gauge acceptability of a range of whole grains and legumes. Whole grain cornbread was the favorite (85% tried it and liked it, with another 11% willing to try it) followed by whole wheat bread (72% tried/liked and 3% more were willing to try). Those living in an urban setting or frequently consuming fast food were less willing to try whole grain foods.
Diabetes Education. May-June 2009; 35(3): 422-7. Epub Mar 16, 2009.
In this study, a group of hospital workers underwent physical examinations to measure weight, blood pressure and cholesterol, all of which are high when a person has metabolic syndrome. The workers were divided into age and gender groups. The youngest group (ages 35-54 years) was the most affected by metabolic syndrome, whereas the elderly — who are expected to have the greater risk of hypertension and abnormal cholesterol — were the least affected by these diseases. One reason for this finding is that the population of Botswana is changing from its traditional lifestyle to more modern, less healthy habits, and younger people are more likely to adopt these changes. In contrast, older people, who are less inclined to change their habits, reflected a higher state of health.
South African Medical Journal, May 2009, Vol. 99, No. 5. (Garrido et al.)
A nationwide poll conducted in 2006 determined that 1.4% of the American population is vegan—they eat no meat, fish, dairy, or eggs. Scientists at Andrews University in Michigan reviewed existing studies about veganism to assess the pros and cons of adopting such a diet. Overall, vegans tend to have lower BMI, lower serum cholesterol, and lower blood pressure, decreasing their risk of developing cardiovascular disease. However, because of the elimination of all animal products, vegans are at greater risk of certain nutritional deficiencies such as vitamins B12 and D, calcium, and omega-3 fatty acids. It is suggested that vegans consume foods that are fortified with these nutrients or that they take appropriate supplements to prevent deficiencies.
American Journal of Clinical Nutrition. May 2009; 89:1627s-33s [Craig WJ]
Researchers from the George Washington University conducted a randomized, controlled trial on 99 participants with type 2 diabetes. 49 participants were randomly selected to follow a low-fat vegan diet, while the remaining 50 were to adopt a diet following the 2003 American Diabetes Association guidelines (“conventional diet”). The groups followed their assigned diets for 74 weeks. By the end of the trial, the researchers found that both diets had resulted in weight loss, improved glycemic control as measured by HbA1C, and a reduction in blood triglycerides. Once the results were controlled for medication adjustments, however, the low-fat vegan diet appeared to improve glycemic control and blood triglycerides more than the conventional diet. This study illustrates the physiological benefits of adopting a plant-based diet.
American Journal of Clinical Nutrition. 2009 May 1;89(suppl):1588S-96S. (Barnard et al.)
