Scientists at the Swedish University of Agricultural Sciences in Uppsala decided to investigate whether whole grains keep people full and satisfied longer than refined grains – and whether specific types of whole grains are more satisfying than others. Working with 22 healthy adults, they fed their subjects either rye porridge or refined wheat bread for breakfast and then whole wheat pasta or refined wheat pasta for lunch. In both cases, the two options offered equal amounts of energy (calories). They found that the two pastas varied little in their subsequent effects on appetite, but that the rye porridge had “prolonged satiating properties up to 8 hours after consumption, compared to refined wheat bread.” (However, even though the rye breakfast made subjects feel full longer, it did not diminish subsequent food consumption.)
Food & Nutrition Research, 2008; 52. Doi 10.3402/fnr.v52i0.1809. Epub Jul 28.

Researchers at Loma Linda University investigated a cohort of peri- and post-menopausal women over a period of 25 years to compare incidences of wrist fracture with diet type. They found that vegetarians who consumed low amounts of protein suffered the most wrist fractures. However, increasing levels of plant-based protein foods decreased risk by 68% and increasing meat intake decreased risk by 80%. These findings suggest that dietary protein plays a significant role in bone health among middle-aged and elderly females.
Public Health Nutrition. 2008 June 1;11(6):564-572. (Thorpe et al.)

Eating an average of 2.5 servings of whole grain foods each day can lower your risk of cardiovascular disease by almost one-quarter. That’s the finding of a seven-study meta-analysis of 285,000 men and women led by Philip Mellen of Wake Forest University. In light of this evidence, Mellen said, policy-makers, scientists and clinicians should “redouble efforts” to get people to eat more whole grains.
Nutrition, Metabolism & Cardiovascular Diseases, May 2008; 18(4):283-90. Epub April 2007.

At the University of Nebraska, researchers examined data from the 1999-2002 National Health and Nutrition Examination Survey (NHANES) to learn whether popcorn consumption was associated with different dietary intake patterns. They found that, on average, those who regularly ate popcorn consumed 250% more whole grain overall (2.5 vs 0.7 servings per day), and about 22% more fiber (18.1g vs 14.9g per day). The popcorn-eaters also consumed fewer meat servings and more carbohydrates.
Journal of the American Dietetic Association. May 2008; 108(5): 853-6.

Scientists at the University of Alberta baked whole wheat bread using the same cultivar of hard red spring wheat grown both conventionally and organically. They then asked 384 consumers to rate the taste – once, with unlabeled samples and no knowledge of the different origins, and again, after the breads had been labeled and the different growing conditions described. Consumers rated the taste of the organic bread higher both in the blind test and the informed test. Their ratings were unaffected by information on the environmental benefits of organic farming, but they liked the organic bread even more after learning of the potential health benefits of organically-grown foods.
Journal of Food Science, May 2008; 73(4): H50-7

At the University of Kuopio in Finland, scientists assigned a group of 47 adults with metabolic syndrome to one of two different 12-week diets. The first group ate a diet with oat, wheat bread and potato (high post-meal insulin response) and the second group ate a diet with rye bread and pasta (low post-meal insulin response). The researchers found that the rye/pasta group showed less inflammation than the oat/wheat/potato group. Since inflammation may raise the risk of type 2 diabetes, the researchers concluded that choosing cereal foods wisely may be important to reduce diabetes risk, especially in those who already have metabolic syndrome.
American Journal of Clinical Nutrition. May 2008; 87(5): 1497-503.

Researchers at the University of Vienna compared the ratio of omega-6:omega-3 polyunsaturated fatty acids (PUFAs) in omnivores, vegetarians, vegans, and semi-omnivores to assess essential fatty acid status as it relates to diet. They found that vegans had the highest average ratio of omega-6:omega3 PUFAs. High ratios are believed to be pro-inflammatory and may also contribute to tissue decline and neurological dysfunction. While the authors emphasize the need for further research on this topic, they also urge vegetarians and especially vegans to increase their intakes of omega-3 fatty acids from non-animal sources such as algae.
Annals of Nutrition & Metabolism. 2008 Apr;52:37-47. (Kornsteiner et al.)

In Japan, six men and five women with impaired fasting glucose (pre-diabetes) or type 2 diabetes were randomly assigned to eat either white rice or sprouted brown rice three times a day. After a two-week washout, subjects switched groups. Researchers reported that “blood concentrations of fasting blood glucose, fructosamine, serum total cholesterol and traicylglycerol were favorably improved on the sprouted brown rice diet but not on the white rice diet” suggesting that diets including sprouted brown rice may help control blood sugar.
Journal of Nutritional Science and Vitaminology, April 2008; 54(2):163-8.

Australian researchers led by Neil Mann recruited 50 young males (age 15-25) with mild to moderate acne for a twelve-week study of the relationship between diet and acne. Half the group ate a typical Western diet, while the other half ate lean meat, poultry, fish, fruits, vegetables and substituted whole grain bread, cereals and rice for refined foods. After twelve weeks, the acne of the group eating more protein and whole grains “improved dramatically, by more than fifty percent.”
Journal of Dermatological Science, April 2008; 50(1):41-52. Epublished January 4, 2008.

A cross-sectional study conducted by the Population Research Center in Austin, Texas used data from the 2000 National Health Interview Survey and its Cancer Control Module to examine the association of diet with country of birth and language acculturation among 1,245 non-pregnant women of Mexican descent living in the US.  The study found that US-born women consumed fewer grams of fiber per day and a larger percentage of energy from fat than Mexican-born women.  Similarly, greater English language use was associated with decreased consumption of fiber. Researchers concluded that English-speaking, US-born women have a greater risk of declining dietary quality compared to Mexican-born women because the latter are more likely to retain some of their cultural (Mexican) eating patterns.
Journal of the American Dietetic Association; March 2008; 108(3):473-80. (Montez et al.)

Swedish researchers at Lund University have determined that certain whole grain products can help control blood sugar for up to ten hours. A team led by Anne Nilsson fed twelve healthy subjects test meals including different whole and refined grains, and found that barley and rye kernels at one meal had a long-lasting effect on controlling blood sugar extending to most of the day after the whole grain breakfast, or overnight with whole grains at dinner.
European Journal of Clinical Nutrition, March 2008; 87(3):645-54

A randomized double-blind study in Japan followed 44 men with high cholesterol for twelve weeks, as the men ate either a standard white-rice diet or one with a mixture of rice and high-beta-glucan pearl barley. Barley intake significantly reduced serum cholesterol and visceral fat, both accepted markers of cardiovascular risk.
Plant Foods and Human Nutrition, March 2008; 63(1):21-5. Epub 2007 Dec 12.