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1 t potential interactions between statins and whole grains.
2 s that do not meet the current definition of whole grains.
3 ical absorption capacity compared with other whole grains.
4 they consumed more than one daily serving of whole grains.
5 t-based diet rich in fruits, vegetables, and whole grains.
6 emic load or with large amounts of fiber and whole grains.
7  and germ should be reported distinctly from whole grains.
8 udents vs 0.75 cup per the NSLP guidelines), whole grains (0.22-oz equivalent for elementary and 0.31
9 nsumption between 1999-2000 and 2011-2012 of whole grains (0.43 servings/d; 95% CI, 0.34-0.53 serving
10 ed with the intake of vegetables (-0.22 lb), whole grains (-0.37 lb), fruits (-0.49 lb), nuts (-0.57
11 equired to report as follows when describing whole grains: 1) quantify the amount of whole grain in t
12 opulation were fruit and vegetables (44.3%), whole grains (17.0%), and coffee (15.1%).
13 ipants, SNAP participants consumed 39% fewer whole grains (95% CI: -57%, -15%), 44% more 100% fruit j
14                     (Fruits, Vegetables, and Whole Grains: A Community-based Intervention; NCT0051662
15 s well as lean protein and carbohydrate from whole grains, all lower CVD risk.
16                                 The data for whole grains alone are limited primarily because of vary
17 , we assessed the literature to test whether whole grains alone had benefits on these diseases.
18 , fruits and vegetables, refined grains, and whole grains, analysis of individual food groups reveale
19                                   Studies of whole grain and chronic disease have often included bran
20 difying the technological parameters of both whole grain and cocoa biscuit-making processes.
21 natives to wheat and corn as ingredients for whole grain and gluten-free products.
22                      This study investigated whole grain and its components cereal fiber, bran, and g
23 etin were predominant flavonoids detected in whole grain and milled fractions.
24 requency questionnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oat
25    Nutrition education to improve intakes of whole grains and animal-source foods may enhance vitamin
26 ich in vegetables, fruit, fish, poultry, and whole grains and being overweight before diagnosis with
27 of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a redu
28  high intakes of cereal fiber or mixtures of whole grains and bran.
29  high intakes of cereal fiber or mixtures of whole grains and bran.
30                        Prudent diets rich in whole grains and dietary fiber are associated with a low
31 t the associations of prudent diets (rich in whole grains and dietary fiber) and Western diets (rich
32 ost whole-grain studies included mixtures of whole grains and foods with >/=25% bran.
33             Associations between CVD and the Whole Grains and Fruit dietary pattern remained strong a
34 intile 1: 1.82; 95% CI: 0.99, 3.35), and the Whole Grains and Fruit dietary pattern was associated wi
35 o carbohydrate quality and quantity, such as whole grains and glycemic load, might interact with tran
36 fficult to precisely explore the relation of whole grains and grain components with health outcomes.
37 endent inverse association between intake of whole grains and incident hypertension in men.
38 uts and legumes, low-fat dairy products, and whole grains and low intake of sodium, sweetened beverag
39                            Higher intakes of whole grains and nuts and legumes were also associated w
40                                              Whole grains and nuts and legumes were positively associ
41            The association between intake of whole grains and risk of myocardial infarction was exami
42 relationship between intake of dietary fiber/whole grains and the incidence of small intestinal cance
43 ng for confounders, including consumption of whole grains and vegetables (which account for 40% of th
44 vestigated this association using intakes of whole grains and whole-grain products measured via FFQs
45                                              Whole-grain and bran intakes were associated with reduce
46                            Diets differed in whole-grain and fiber contents [mean +/- SDs: whole grai
47 kes of vegetables, fruit, fish, poultry, and whole grains) and a Western pattern (characterized by hi
48                          Intakes of legumes, whole grains, and cruciferous vegetables were also assoc
49 cable diseases (increase fruits, vegetables, whole grains, and dietary fibre; decrease fats, sugars,
50 intake of vegetables, fruits, nuts, legumes, whole grains, and fish and moderate intake of alcohol.
51 e either the NND (high in fruit, vegetables, whole grains, and fish) or an average Danish diet (ADD)
52 s in NHANES, including fish, poultry, meats, whole grains, and mustard.
53 prudent (high intakes of fruits, vegetables, whole grains, and poultry) and Western (high intakes of
54 uit, fruit juice, vegetables, nuts, legumes, whole grains, and refined grains), animal food intake (r
55 rized by higher intake of fruit, vegetables, whole grains, and unsaturated fatty acids.
56  high consumption of low-fat dairy products, whole grains, and vegetables in adolescence are associat
57  factor loadings for low-fat dairy products, whole grains, and vegetables.
58 etable oils, yogurt, and minimally processed whole grains; and fewer red meats, processed (eg, sodium
59 uts, legumes, fruits (less sugary ones), and whole grains are healthy choices for the comorbidities o
60                                              Whole grains are recognized for their potential role in
61 er-rich diets high in vegetables, fruit, and whole grains are recommended to prevent cancer and chron
62  may need encouragement to consume fruit and whole grains at other eating episodes.
63 d the softness and volume of wheat bread and whole grain bread, qualities increasingly desired by con
64 eas no significant association was shown for whole-grain bread, crispbread, and wheat.
65 fiber and magnesium intakes increased in the whole-grain but not the refined-grain group (P=0.007 and
66 esh fruits and vegetables, healthy fats, and whole grains by lowering prices and improving availabili
67 cereals and milk, by consumption of leavened whole grains, by soaking dried legumes before cooking an
68 ghest versus the lowest fifths of intakes of whole grain, cereal fiber, bran, and germ were associate
69 reased consumption of fruit, vegetables, and whole grain cereals for prevention of chronic disease.
70 d to evaluate different effects of different whole-grain cereals (e.g., wheat, rye, and oats) has bee
71 uits or vegetables, a recommended portion of whole-grain cereals deliver substantially higher amounts
72 n the evidence for the protective effects of whole-grain cereals.
73 drate does little to alter CVD risk, whereas whole-grain CHO or lean protein substitutions beneficial
74 tive expression of these was much greater in whole grain compared with starchy endosperm, correlating
75 f they were randomized controlled studies of whole-grain compared with a non-whole-grain control in a
76 analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on chang
77                   We assessed the effects of whole-grain compared with non-whole-grain foods on chang
78 from a research project on Nordic health and whole-grain consumption (HELGA, 1992-1998).
79 p explain epidemiologic associations between whole-grain consumption and reduced body weight and adip
80                                              Whole-grain consumption does not decrease body weight co
81                                     Although whole-grain consumption has been associated with a lower
82 ociated with colorectal cancer risk, whereas whole-grain consumption was associated with a modest red
83 ed with meat consumption and negatively with whole-grain consumption.
84 ferent glycemic loads or different fiber and whole-grain content, assessed in 3 randomized trials of
85 glycerides, compared with consumption of non-whole-grain control diets.
86 d studies of whole-grain compared with a non-whole-grain control in adults.
87 parisons between whole-grain foods and a non-whole-grain control in adults.
88                                The intake of whole grain correlated inversely with insulin resistance
89  P < 0.001) than in those who consumed <16 g whole grains/d (difference = 20 mg/d; P < 0.001) (P-inte
90 greater in participants who consumed >/=16 g whole grains/d (difference: 31 mg/dL; P < 0.001) than in
91  of participants (n = 1327) consumed >/=16 g whole grains/d.
92  component scores in the HEI-2010, including whole grains, dairy, seafood and plant proteins, and rat
93 grams on a dry-weight basis, 2) describe the whole-grain definition used, 3) report and separate the
94 fetime consumption of fruit, vegetables, and whole grains-deleterious associations that could be expl
95 and prudent (high in fruits, vegetables, and whole grains) dietary patterns were identified using pri
96                                              Whole-grain diets are linked to reduced risk of several
97                               Consumption of whole-grain diets lowers LDL cholesterol and TC, but not
98 gression analysis was performed by using the whole-grain dose (g/d).
99             No association was found between whole-grain dose or baseline TC concentration and any of
100  meta-regression analyses were performed for whole-grain dose, study duration, and baseline TC concen
101 ng refined grains/d with an equal serving of whole grains during pregnancy was related to a 10% reduc
102 nents (primary: total fruits and vegetables, whole grains, fish and shellfish, sugar-sweetened bevera
103 he role of a diet rich in fruit, vegetables, whole grains, fish, and olive oil in the promotion of id
104 to score adherence (e.g., fruit, vegetables, whole grains, fish, and unsaturated fat).
105 dy-specific quartile rankings for intakes of whole grains, fish, fruits, vegetables, and nuts/seeds (
106 calculated based on self-reported intakes of whole grains, fish, fruits, vegetables, nuts/seeds (favo
107 intakes of fruit, vegetables, nuts, legumes, whole grains, fish, red meat, the monounsaturated fat:sa
108 omposition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyz
109 tify PCs extracted from red or white sorghum whole grain flour.
110 id composition in durum wheat and tritordeum whole-grain flours.
111  slower carotenoid degradation in tritordeum whole-grain flours.
112 for better utilization of bran starch during whole grain food processing.
113  on the effects of dietary glycemic load and whole grain foods on systemic inflammation in diabetic p
114 cond cancer for both organs, grain fiber and whole grain foods seem to protect against lower gastroin
115 ains, and 0.59 (0.33-1.05; P trend, .06) for whole grain foods.
116 ffects of consumption of 3 daily portions of whole-grain foods (provided as only wheat or a mixture o
117 re randomized controlled comparisons between whole-grain foods and a non-whole-grain control in adult
118                                              Whole-grain foods are associated in observational studie
119           Daily consumption of 3 portions of whole-grain foods can significantly reduce cardiovascula
120                      Three daily portions of whole-grain foods could lower cardiovascular disease ris
121 duced by 6 and 3 mm Hg, respectively, in the whole-grain foods groups compared with the control group
122 his study was to determine whether including whole-grain foods in a hypocaloric (reduced by 500 kcal/
123 the effects of whole-grain compared with non-whole-grain foods on changes in body weight, percentage
124  the effect of whole-grain compared with non-whole-grain foods on changes in total cholesterol (TC),
125                                 No effect of whole-grain foods on HDL cholesterol was seen, whereas w
126 ed to receive dietary advice either to avoid whole-grain foods or to obtain all of their grain servin
127 ts that target improvements in the amount of whole-grain foods selected by adolescents.
128 n foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared
129              Intake of fiber from grains and whole-grain foods was inversely associated with small in
130 e-grain oat appears to be the most effective whole grain for lowering cholesterol.
131 r to obtain all of their grain servings from whole grains for 12 wk.
132 med to determine the effects of substituting whole grains for refined grains, independent of body wei
133 hier options, such as fruit, vegetables, and whole grains, for SNAP participants when their benefits
134                                    Intake of whole grains, fruit and vegetables, low-fat dairy, nuts
135 at dairy foods and a dietary pattern rich in whole grains, fruit, and low-fat dairy foods were both a
136 thy Dietary Pattern composed of 3 favorable (whole grains, fruit, and seeds and nuts) and 3 unfavorab
137  DASH diet (which involves higher intakes of whole grains, fruit, and vegetables; moderate amounts of
138 pattern characterized by high consumption of whole grains, fruit, vegetables, and low-fat dairy foods
139 ncome adults consumed recommended amounts of whole grains, fruit, vegetables, fish, and nuts/seeds/le
140 stigated the association of fiber intake and whole-grain, fruit, and vegetable consumption with all-c
141 iet index (hPDI), where healthy plant foods (whole grains, fruits, vegetables, nuts, legumes, vegetab
142 diet index (hPDI) where healthy plant foods (whole grains, fruits/vegetables, nuts/legumes, oils, tea
143 -reactive protein (CRP) decreased 38% in the whole-grain group independent of weight loss but was unc
144 tage body fat in the abdominal region in the whole-grain group than in the refined-grain group.
145                           A higher intake of whole grain (&gt;59.1 compared with <30.6 g/d) was associat
146                               High intake of whole grains has been associated with lower risk of coro
147     The finding that people who eat the most whole grains have a lower risk of cardiovascular disease
148                    Calcium, fiber, milk, and whole grains have been associated with a lower risk of c
149                                      Dietary whole grains have been reported to improve plasma lipid
150                                              Whole grains have received increased attention for their
151  p trend <0.0001) and for carbohydrates from whole grains (HR: 0.90, 95% CI: 0.83 to 0.98; p trend =
152 : 0.74 to 0.97; p = 0.02; carbohydrates from whole grains, HR: 0.91, 95% CI: 0.85 to 0.98; p = 0.01).
153 bing whole grains: 1) quantify the amount of whole grain in the food or product in grams on a dry-wei
154 -eat breakfast cereals were major sources of whole grains in 1999 and 2004.
155 was found only for the intake of alcohol and whole grains in relation to colorectal cancer risk.
156 have quantitatively estimated total grams of whole grains in relation to risk of hypertension.
157     Prospective data on the relation between whole grain intake and incident hypertension in men are
158                                Dietary fiber/whole grain intake was generally associated with a lower
159 Diet score components, vegetables, nuts, and whole grain intake, were inversely associated with morta
160 als (CIs) for quintiles of dietary fiber and whole grain intake.
161 his study was to estimate the association of whole-grain intake (g/d) and risk of incident hypertensi
162 ngitudinal and secular trends (1999-2004) in whole-grain intake among 2 cohorts of Minnesota adolesce
163          No association was observed between whole-grain intake and any colorectal cancer (colon, pro
164 cant interactions were also observed between whole-grain intake and statin use in relation to the tot
165  used to investigate the association between whole-grain intake and the incidence of colorectal cance
166 rkers to investigate the association between whole-grain intake and the risk of developing type 2 dia
167          Baseline and updated measurement of whole-grain intake as well as important covariates were
168        An examination of the impact of daily whole-grain intake could predict differences between gro
169                                              Whole-grain intake did not show any effect on body weigh
170                           This suggests that whole-grain intake dominated by rye may be favorable for
171                                Analyses with whole-grain intake estimated from FFQs yielded similar r
172                                         High whole-grain intake has been reportedly associated with r
173              However, criteria for reporting whole-grain intake have varied widely, making it difficu
174                 Of these measures, reporting whole-grain intake in grams is essential for future rese
175 hese findings suggest a potential benefit of whole-grain intake in reducing mortality and cardiovascu
176 ssess the interaction between statin use and whole-grain intake in relation to serum lipid concentrat
177      We investigated the association between whole-grain intake in terms of total intake and intakes
178            For both men and women with total whole-grain intake in the highest quartile, lower risks
179  transition from middle to late adolescence, whole-grain intake increased by a mean of 0.14 daily ser
180                                   Increasing whole-grain intake is associated with lower VAT in adult
181 , we provide support for the hypothesis that whole-grain intake is related to lower risk of myocardia
182                                     Overall, whole-grain intake lowered LDL cholesterol (weighted dif
183 poprotein profiles when combined with higher whole-grain intake relative to low whole-grain intake.
184 recommend the incorporation of biomarkers of whole-grain intake to check compliance to intervention d
185           The results suggest that assessing whole-grain intake using a combination of FFQs and bioma
186                                        Usual whole-grain intake was estimated from two 24-h diet reca
187                                     Baseline whole-grain intake was estimated on the basis of intake
188                                              Whole-grain intake was inversely associated with CCA IMT
189                                              Whole-grain intake was inversely associated with colorec
190           In multivariate-adjusted analyses, whole-grain intake was inversely associated with risk of
191                                              Whole-grain intake was inversely associated with SAT (28
192                                              Whole-grain intake was lowest among youth of the Native
193                                The impact of whole-grain intake was undetectable in men who harbored
194                    No significant changes in whole-grain intake were shown among either sex during th
195        Improving reporting and estimation of whole-grain intake will enable easier comparison between
196 ma alkylresorcinols, which are biomarkers of whole-grain intake, increased in the whole grain-rich di
197  dysfunction in obesity may be attenuated by whole-grain intake, which has been attributed to synergi
198 lp attenuate for errors in dietary recall of whole-grain intake.
199 th higher whole-grain intake relative to low whole-grain intake.
200  an FFQ as the measure/exposure variable for whole-grain intake.
201 e used to examine demographic differences in whole-grain intake.
202  lower risk of T2D in a population with high whole-grain intake.
203 tary exposures (fiber, fruit, vegetable, and whole-grain intakes).
204 cal trials have tested whether incorporating whole grains into a hypocaloric diet increases weight lo
205                           A higher intake of whole grain is associated with decreased risk of deterio
206 t-based foods such as vegetables and fruits, whole grains, legumes, and nuts will markedly blunt the
207 creased consumption of fruit and vegetables, whole grains, low-fat dairy, nuts, and poultry and fish
208 ogical) were employed for the development of whole-grain-maize-based noodles using Dent and Flint mai
209 high intakes of fruit, vegetables, fish, and whole grains may be associated with a reduced depression
210       Diets low in glycemic load and high in whole grains may have a protective effect against system
211 placement of refined grains in the diet with whole grains may help prevent chronic disease and excess
212  patterns [Prudent (higher intakes of fruit, whole grains, milk, and nuts and seeds; n = 1778) and We
213 nation, steaming and microwave treatments of whole grain millets (barnyard, foxtail and proso) on the
214 a high intake of fruit, vegetables, legumes, whole grains, nuts, fish, and poultry and a low intake o
215 idual intakes of vegetables, fruit, legumes, whole grains, nuts, fish, red and processed meats, alcoh
216                                              Whole-grain oat appears to be the most effective whole g
217                                              Whole-grain oat had the greatest effect on TC (weighted
218                                The effect of whole grains on the regulation of energy balance remains
219 ion of bran or cereal fiber on the impact of whole grains on the risk of type 2 diabetes (T2D), obesi
220 t.These findings suggest positive effects of whole grains on the RMR and stool energy excretion that
221  New Nordic Diet, which is high in fiber and whole grains, or a control diet.
222 ber derived from fruits; fiber from cereals, whole grains, or legumes did not modify risk.
223 ), whereas VAT remained associated with both whole grains (P < 0.001) and refined grains (P < 0.001).
224 P value for SAT was attenuated (P = 0.28 for whole grains, P = 0.60 for refined grains), whereas VAT
225 s of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day
226 etary fiber/d; refined grain-based diet: 0 g whole grains plus 21 +/- 3 g dietary fiber/d] but were o
227 +/- SDs: whole grain-rich diet: 207 +/- 39 g whole grains plus 40 +/- 5 g dietary fiber/d; refined gr
228 ssociation using intakes of whole grains and whole-grain products measured via FFQs and plasma alkylr
229      Detailed information on daily intake of whole-grain products was available from a self-administe
230  a prudent pattern (fruit, vegetables, fish, whole-grain products) and a Western pattern (refined gra
231 eat than the Average Danish Diet (ADD); more whole-grain products, nuts, fruit, and vegetables; local
232                                    For total whole-grain products, significantly lower myocardial inf
233 , we investigated whether a higher intake of whole grain protects against the development of prediabe
234                                        Thus, whole grain quinoa and its milled fractions may serve as
235                                              Whole grain quinoa and its milled fractions were evaluat
236           There has been growing interest in whole grain quinoa flour for new product development due
237                                   Milling of whole grain quinoa resulted in about 30% loss of total p
238  intake of vegetables, legumes, fruit, nuts, whole grains, red and processed meat, fish, and alcohol
239 getables, beans and legumes, nuts and seeds, whole grains, red and processed meats, fish and seafood,
240 bjective was to examine associations between whole grains, refined grains, and cereal fiber and chron
241  and a prudent dietary pattern or intakes of whole grains, refined grains, fruits and vegetables, nut
242 en intake of 12 major food groups, including whole grains, refined grains, vegetables, fruits, nuts,
243 r of prospective studies on cereal fiber and whole grains reported small but significant reductions i
244 concentrations of lipophilic antioxidants in whole grain rice but decreased the concentrations of tot
245 und phenolics, and antioxidant capacities in whole grain rice from six cultivars having different bra
246                   The redness value a( *) of whole grain rice measured in CIE L( *)a( *)b( *) color s
247 icipants were randomly assigned to consume a whole grain-rich (WG) or a refined grain-based (RG) diet
248 kers of whole-grain intake, increased in the whole grain-rich diet group (WG) but not in the refined
249 hole-grain and fiber contents [mean +/- SDs: whole grain-rich diet: 207 +/- 39 g whole grains plus 40
250 tter understanding of the health benefits of whole grain-rich diets, we propose that both observation
251 ncreasing intake (for each daily serving) of whole grains (RR: 0.92; 95% CI: 0.89, 0.95), vegetables
252 hole-grain wheat and rye intake and relative whole-grain rye over whole-grain wheat intake, respectiv
253               In contrast, the proportion of whole-grain rye to whole-grain wheat intake, indicated b
254 sumed 0.5 to <1, 1 to <2, 2 to <4, and >or=4 whole-grain servings/d had multivariate RRs (95% CIs) of
255 ively, compared with those who consumed <0.5 whole-grain servings/d.
256 nnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oats) were estimate
257                                         Most whole-grain studies included mixtures of whole grains an
258 nary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon,
259                                              Whole grain teff flour becomes increasingly important in
260 e abdominal region in participants consuming whole grains than in those consuming refined grains.
261 iologic studies have found dietary fiber and whole grains to be inversely associated with colorectal
262 tional studies have linked higher intakes of whole grains to lower abdominal adiposity; however, the
263 higher intake of vegetables, legumes, fruit, whole grains, tomatoes, and seafood.
264 d with HEI-2005 scores and fruit, vegetable, whole-grain, total sugar, fiber, potassium, calcium, and
265 ise, in detail, SAGE tags generated from the whole grain transcriptome of hexaploid wheat.
266 ic diseases: fruits, vegetables, nuts/seeds, whole grains, unprocessed red meats, processed meats, su
267 um exposure similarly within each tertile of whole grain/vegetable consumption and decreased with inc
268 ns, processed meat, and sweets) and prudent (whole grains, vegetables, fruit, and fish).
269 and decreased with increasing consumption of whole grain/vegetables within each tertile of cadmium ex
270 saturated fatty acids, or carbohydrates from whole grains was associated with a 25%, 15%, and 9% lowe
271 Greater spending on nuts, soy and beans, and whole grains was associated with a higher AHEI score.
272 higher consumption of fruit, vegetables, and whole grains was associated with lower risk of IHD death
273 ic extracts of brown, red, and white sorghum whole grains were analysed by LC-MS(n) in negative ESI m
274                  Higher intakes of fruit and whole grains were associated with higher levels of hippu
275 ber of energy-adjusted servings of fruit and whole grains were reported on the breakfast day, but the
276 d fatty acids (PUFAs) and carbohydrates from whole grains were significantly associated with a lower
277               This study aimed to assess the whole grain (WG) content of foods consumed in the UK whi
278                              Definitions for whole grain (WG) have been published by governments, the
279     Current findings on associations between whole grain (WG) intake and mortality are inconsistent a
280              Mounting evidence suggests that whole grain (WG) intake plays an important role in chron
281 nol (AR) concentrations may be biomarkers of whole grain (WG) wheat and rye intakes.
282 udies suggest an inverse association between whole-grain (WG) consumption and inflammation.
283                      Epidemiology associates whole-grain (WG) consumption with several health benefit
284                                       Higher whole-grain (WG) intake is associated with a lower preva
285                        More Bx were found in whole grain wheat (57-449microg/g DM) compared to refine
286                                              Whole grain wheat and related fractions were the best ov
287              AR may serve as a biomarker for whole grain wheat and rye intake.
288   A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total
289 were compared between malted-wheat (MLT) and whole-grain wheat (CON) breakfast cereals.
290 sorcinol C17:0-to-C21:0 ratio, biomarkers of whole-grain wheat and rye intake and relative whole-grai
291                     Additional analyses with whole-grain wheat and rye intake estimated from food-fre
292 kylresorcinol concentrations, a biomarker of whole-grain wheat and rye intake, both separately and in
293                                        Total whole-grain wheat and rye intake, reflected by alkylreso
294 -raw < 0.001), alkylresorcinols C17 and C19 (whole-grain wheat and rye) (P-raw = 0.003 and 0.011), ei
295 ntrast, the proportion of whole-grain rye to whole-grain wheat intake, indicated by the plasma C17:0-
296 rye intake and relative whole-grain rye over whole-grain wheat intake, respectively, and the risk of
297 getables, fruit, legumes, fish, poultry, and whole grains, whereas high Western pattern scores reflec
298 se risk factors by dietary intervention with whole grains, which included lipid and inflammatory mark
299 tary intakes by 74.5% (vegetables) and 270% (whole grains) while underestimating beans and legumes (-
300 n the general population, the association of whole grain with mortality in diabetic patients remains

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