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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
13 ipants, SNAP participants consumed 39% fewer whole grains (95% CI: -57%, -15%), 44% more 100% fruit j
18 , fruits and vegetables, refined grains, and whole grains, analysis of individual food groups reveale
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
31 t the associations of prudent diets (rich in whole grains and dietary fiber) and Western diets (rich
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.
38 uts and legumes, low-fat dairy products, and whole grains and low intake of sodium, sweetened beverag
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
47 kes of vegetables, fruit, fish, poultry, and whole grains) and a Western pattern (characterized by hi
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)
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
56 high consumption of low-fat dairy products, whole grains, and vegetables in adolescence are associat
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
61 er-rich diets high in vegetables, fruit, and whole grains are recommended to prevent cancer and chron
63 d the softness and volume of wheat bread and whole grain bread, qualities increasingly desired by con
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
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
79 p explain epidemiologic associations between whole-grain consumption and reduced body weight and adip
82 ociated with colorectal cancer risk, whereas whole-grain consumption was associated with a modest red
84 ferent glycemic loads or different fiber and whole-grain content, assessed in 3 randomized trials of
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
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
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
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
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
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
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),
126 ed to receive dietary advice either to avoid whole-grain foods or to obtain all of their grain servin
128 n foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared
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
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
147 The finding that people who eat the most whole grains have a lower risk of cardiovascular disease
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
155 was found only for the intake of alcohol and whole grains in relation to colorectal cancer risk.
157 Prospective data on the relation between whole grain intake and incident hypertension in men are
159 Diet score components, vegetables, nuts, and whole grain intake, were inversely associated with morta
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
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
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
179 transition from middle to late adolescence, whole-grain intake increased by a mean of 0.14 daily ser
181 , we provide support for the hypothesis that whole-grain intake is related to lower risk of myocardia
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
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
204 cal trials have tested whether incorporating whole grains into a hypocaloric diet increases weight lo
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
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
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
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
233 , we investigated whether a higher intake of whole grain protects against the development of prediabe
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
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
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
256 nnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oats) were estimate
258 nary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon,
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
264 d with HEI-2005 scores and fruit, vegetable, whole-grain, total sugar, fiber, potassium, calcium, and
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
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
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
279 Current findings on associations between whole grain (WG) intake and mortality are inconsistent a
288 A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total
290 sorcinol C17:0-to-C21:0 ratio, biomarkers of whole-grain wheat and rye intake and relative whole-grai
292 kylresorcinol concentrations, a biomarker of whole-grain wheat and rye intake, both separately and in
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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