ライフサイエンスコーパス: whole grain

1 oking volume and time, rinsing, pasta shape, whole grain.

2 emic load or with large amounts of fiber and whole grains.

3 and germ should be reported distinctly from whole grains.

4 t potential interactions between statins and whole grains.

5 s that do not meet the current definition of whole grains.

6 ical absorption capacity compared with other whole grains.

7 udents vs 0.75 cup per the NSLP guidelines), whole grains (0.22-oz equivalent for elementary and 0.31

8 nsumption between 1999-2000 and 2011-2012 of whole grains (0.43 servings/d; 95% CI, 0.34-0.53 serving

9 ed with the intake of vegetables (-0.22 lb), whole grains (-0.37 lb), fruits (-0.49 lb), nuts (-0.57

10 equired to report as follows when describing whole grains: 1) quantify the amount of whole grain in t

11 opulation were fruit and vegetables (44.3%), whole grains (17.0%), and coffee (15.1%).

12 ables (19% for females and 8% for males) and whole grains (23% for females and 17% for males).

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 .97 (95% CI: 0.95, 0.99) for intake of total whole grain and 0.96 (95% CI: 0.94, 0.98) for intake of

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 azard models to estimate HRs and 95% CIs for whole grain and dietary fiber intake and risk of CRC amo

22 We evaluated associations of whole grain and dietary fiber intake with CRC risk in th

23 natives to wheat and corn as ingredients for whole grain and gluten-free products.

24 etin were predominant flavonoids detected in whole grain and milled fractions.

25 Higher intakes of total whole grain and total dietary fiber are associated with

26 requency questionnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oat

27 Nutrition education to improve intakes of whole grains and animal-source foods may enhance vitamin

28 ich in vegetables, fruit, fish, poultry, and whole grains and being overweight before diagnosis with

29 of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a redu

30 high intakes of cereal fiber or mixtures of whole grains and bran.

31 high intakes of cereal fiber or mixtures of whole grains and bran.

32 Prudent diets rich in whole grains and dietary fiber are associated with a low

33 Higher intakes of whole grains and dietary fiber have been associated with

34 t the associations of prudent diets (rich in whole grains and dietary fiber) and Western diets (rich

35 ost whole-grain studies included mixtures of whole grains and foods with >/=25% bran.

36 fficult to precisely explore the relation of whole grains and grain components with health outcomes.

37 Higher intakes of whole grains and nuts and legumes were also associated w

38 Whole grains and nuts and legumes were positively associ

39 Whole grains and other foods containing fiber are though

40 Whole grains and pulses are rich in nutrients but often

41 The association between intake of whole grains and risk of myocardial infarction was exami

42 ng for confounders, including consumption of whole grains and vegetables (which account for 40% of th

43 prevalence of meeting dietary guidelines for whole grains and vegetables, and daily servings of veget

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 ified "healthy" AHEI components (e.g., nuts, whole grains) and metabolites (n = 27 in the NHS and 33

49 Intakes of legumes, whole grains, and cruciferous vegetables were also assoc

50 cable diseases (increase fruits, vegetables, whole grains, and dietary fibre; decrease fats, sugars,

51 is vegetables, fruits, nuts, seeds, legumes, whole grains, and extra-virgin olive oil with fish/seafo

52 intake of vegetables, fruits, nuts, legumes, whole grains, and fish and moderate intake of alcohol.

53 e either the NND (high in fruit, vegetables, whole grains, and fish) or an average Danish diet (ADD)

54 ing a diet rich in fruits, vegetables, fish, whole grains, and legumes may be related to decreased ra

55 However, a diet based on vegetables, fruits, whole grains, and legumes, supplemented with vitamin B-1

56 s in NHANES, including fish, poultry, meats, whole grains, and mustard.

57 sical activity; and dietary intake of fiber, whole grains, and red and processed meat.

58 rized by higher intake of fruit, vegetables, whole grains, and unsaturated fatty acids.

59 high consumption of low-fat dairy products, whole grains, and vegetables in adolescence are associat

60 factor loadings for low-fat dairy products, whole grains, and vegetables.

61 etable oils, yogurt, and minimally processed whole grains; and fewer red meats, processed (eg, sodium

62 Whole grains are recognized for their potential role in

63 er-rich diets high in vegetables, fruit, and whole grains are recommended to prevent cancer and chron

64 for CRC prevention should focus on intake of whole grains as a source of fiber.

65 may need encouragement to consume fruit and whole grains at other eating episodes.

66 d the softness and volume of wheat bread and whole grain bread, qualities increasingly desired by con

67 eas no significant association was shown for whole-grain bread, crispbread, and wheat.

68 Quinoa is consumed as whole grain, but it is also milled to produce high-value

69 esh fruits and vegetables, healthy fats, and whole grains by lowering prices and improving availabili

70 cereals and milk, by consumption of leavened whole grains, by soaking dried legumes before cooking an

71 Nordic diet (HND) group increased intakes of whole grains, canola oil, berries, and fish, whereas the

72 reased consumption of fruit, vegetables, and whole grain cereals for prevention of chronic disease.

73 f the foods associated with improved health (whole grain cereals, fruits, vegetables, legumes, nuts,

74 d to evaluate different effects of different whole-grain cereals (e.g., wheat, rye, and oats) has bee

75 uits or vegetables, a recommended portion of whole-grain cereals deliver substantially higher amounts

76 n the evidence for the protective effects of whole-grain cereals.

77 drate does little to alter CVD risk, whereas whole-grain CHO or lean protein substitutions beneficial

78 tive expression of these was much greater in whole grain compared with starchy endosperm, correlating

79 f they were randomized controlled studies of whole-grain compared with a non-whole-grain control in a

80 analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on chang

81 We assessed the effects of whole-grain compared with non-whole-grain foods on chang

82 from a research project on Nordic health and whole-grain consumption (HELGA, 1992-1998).

83 p explain epidemiologic associations between whole-grain consumption and reduced body weight and adip

84 Whole-grain consumption does not decrease body weight co

85 Although whole-grain consumption has been associated with a lower

86 ed with meat consumption and negatively with whole-grain consumption.

87 ferent glycemic loads or different fiber and whole-grain content, assessed in 3 randomized trials of

88 glycerides, compared with consumption of non-whole-grain control diets.

89 parisons between whole-grain foods and a non-whole-grain control in adults.

90 d studies of whole-grain compared with a non-whole-grain control in adults.

91 The intake of whole grain correlated inversely with insulin resistance

92 P < 0.001) than in those who consumed <16 g whole grains/d (difference = 20 mg/d; P < 0.001) (P-inte

93 greater in participants who consumed >/=16 g whole grains/d (difference: 31 mg/dL; P < 0.001) than in

94 of participants (n = 1327) consumed >/=16 g whole grains/d.

95 d with age, improving intake of whole fruit, whole grains, dairy, and vegetables remains key during t

96 component scores in the HEI-2010, including whole grains, dairy, seafood and plant proteins, and rat

97 grams on a dry-weight basis, 2) describe the whole-grain definition used, 3) report and separate the

98 fetime consumption of fruit, vegetables, and whole grains-deleterious associations that could be expl

99 ects on metabolic profiles of a low-glycemic whole-grain dietary pattern (WG) compared with a dietary

100 and prudent (high in fruits, vegetables, and whole grains) dietary patterns were identified using pri

101 Whole-grain diets are linked to reduced risk of several

102 Consumption of whole-grain diets lowers LDL cholesterol and TC, but not

103 gression analysis was performed by using the whole-grain dose (g/d).

104 No association was found between whole-grain dose or baseline TC concentration and any of

105 meta-regression analyses were performed for whole-grain dose, study duration, and baseline TC concen

106 ng refined grains/d with an equal serving of whole grains during pregnancy was related to a 10% reduc

107 ounds was found in bran (3 times higher than whole grains), emphasizing the good nutritional profile

108 nents (primary: total fruits and vegetables, whole grains, fish and shellfish, sugar-sweetened bevera

109 0-50; based on total fruits and vegetables, whole grains, fish and shellfish, sugar-sweetened bevera

110 he role of a diet rich in fruit, vegetables, whole grains, fish, and olive oil in the promotion of id

111 to score adherence (e.g., fruit, vegetables, whole grains, fish, and unsaturated fat).

112 dy-specific quartile rankings for intakes of whole grains, fish, fruits, vegetables, and nuts/seeds (

113 calculated based on self-reported intakes of whole grains, fish, fruits, vegetables, nuts/seeds (favo

114 intakes of fruit, vegetables, nuts, legumes, whole grains, fish, red meat, the monounsaturated fat:sa

115 omposition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyz

116 tify PCs extracted from red or white sorghum whole grain flour.

117 e compounds in pearled fractions, the use of whole-grain flours seems the best way to exploit the ant

118 id composition in durum wheat and tritordeum whole-grain flours.

119 slower carotenoid degradation in tritordeum whole-grain flours.

120 for better utilization of bran starch during whole grain food processing.

121 re randomized controlled comparisons between whole-grain foods and a non-whole-grain control in adult

122 duced by 6 and 3 mm Hg, respectively, in the whole-grain foods groups compared with the control group

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 n foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared

127 e-grain oat appears to be the most effective whole grain for lowering cholesterol.

128 med to determine the effects of substituting whole grains for refined grains, independent of body wei

129 hier options, such as fruit, vegetables, and whole grains, for SNAP participants when their benefits

130 rovides an extensive review of the available whole-grain fortification technologies conducted at the

131 DASH diet (which involves higher intakes of whole grains, fruit, and vegetables; moderate amounts of

132 ncome adults consumed recommended amounts of whole grains, fruit, vegetables, fish, and nuts/seeds/le

133 stigated the association of fiber intake and whole-grain, fruit, and vegetable consumption with all-c

134 that unhealthy diets (those that are low in whole grains, fruits and vegetables, and high in sugar,

135 was revised in October 2009 to include more whole grains, fruits, vegetables, and low-fat milk.

136 greater consumption of healthy plant foods (whole grains, fruits, vegetables, nuts, legumes, tea and

137 iet index (hPDI), where healthy plant foods (whole grains, fruits, vegetables, nuts, legumes, vegetab

138 diet index (hPDI) where healthy plant foods (whole grains, fruits/vegetables, nuts/legumes, oils, tea

139 ion of a plant-based diet index (emphasizing whole grains, fruits/vegetables, nuts/legumes, vegetable

140 A higher intake of whole grain (>59.1 compared with <30.6 g/d) was associat

141 High intake of whole grains has been associated with lower risk of coro

142 The finding that people who eat the most whole grains have a lower risk of cardiovascular disease

143 Calcium, fiber, milk, and whole grains have been associated with a lower risk of c

144 Dietary whole grains have been reported to improve plasma lipid

145 Whole grains have received increased attention for their

146 I, total and whole fruits (HEI 1 and HEI 2), whole grains (HEI 6), milk products and soy beverages (H

147 p trend <0.0001) and for carbohydrates from whole grains (HR: 0.90, 95% CI: 0.83 to 0.98; p trend =

148 : 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).

149 bserved an inverse association for intake of whole grains (HRQ5 vs.Q1 : 0.84; 95% CI: 0.79, 0.90; P-t

150 bing whole grains: 1) quantify the amount of whole grain in the food or product in grams on a dry-wei

151 was found only for the intake of alcohol and whole grains in relation to colorectal cancer risk.

152 Diet score components, vegetables, nuts, and whole grain intake, were inversely associated with morta

153 No association was observed between whole-grain intake and any colorectal cancer (colon, pro

154 cant interactions were also observed between whole-grain intake and statin use in relation to the tot

155 used to investigate the association between whole-grain intake and the incidence of colorectal cance

156 rkers to investigate the association between whole-grain intake and the risk of developing type 2 dia

157 An examination of the impact of daily whole-grain intake could predict differences between gro

158 Whole-grain intake did not show any effect on body weigh

159 This suggests that whole-grain intake dominated by rye may be favorable for

160 Analyses with whole-grain intake estimated from FFQs yielded similar r

161 High whole-grain intake has been reportedly associated with r

162 However, criteria for reporting whole-grain intake have varied widely, making it difficu

163 Of these measures, reporting whole-grain intake in grams is essential for future rese

164 ssess the interaction between statin use and whole-grain intake in relation to serum lipid concentrat

165 We investigated the association between whole-grain intake in terms of total intake and intakes

166 For both men and women with total whole-grain intake in the highest quartile, lower risks

167 , we provide support for the hypothesis that whole-grain intake is related to lower risk of myocardia

168 Overall, whole-grain intake lowered LDL cholesterol (weighted dif

169 poprotein profiles when combined with higher whole-grain intake relative to low whole-grain intake.

170 recommend the incorporation of biomarkers of whole-grain intake to check compliance to intervention d

171 The results suggest that assessing whole-grain intake using a combination of FFQs and bioma

172 Usual whole-grain intake was estimated from two 24-h diet reca

173 The impact of whole-grain intake was undetectable in men who harbored

174 Improving reporting and estimation of whole-grain intake will enable easier comparison between

175 ma alkylresorcinols, which are biomarkers of whole-grain intake, increased in the whole grain-rich di

176 dysfunction in obesity may be attenuated by whole-grain intake, which has been attributed to synergi

177 lower risk of T2D in a population with high whole-grain intake.

178 lp attenuate for errors in dietary recall of whole-grain intake.

179 th higher whole-grain intake relative to low whole-grain intake.

180 an FFQ as the measure/exposure variable for whole-grain intake.

181 tary exposures (fiber, fruit, vegetable, and whole-grain intakes).

182 results with the introduction of more fiber, whole grain, intrinsic sugars, and starch in the diet.

183 New Nordic Diet (NND) high in dietary fiber, whole grain, intrinsic sugars, and starch or an Average

184 A higher intake of whole grain is associated with decreased risk of deterio

185 ry patterns, characterized by consumption of whole grains, legumes, fruits, and vegetables, are assoc

186 ycemic load dietary pattern characterized by whole grains, legumes, fruits, and vegetables, compared

187 from different sources (fruits, vegetables, whole grains, legumes, potatoes and tubers) and the risk

188 creased consumption of fruit and vegetables, whole grains, low-fat dairy, nuts, and poultry and fish

189 These patterns emphasize fruits, vegetables, whole grains, low-fat or fat-free dairy products, lean p

190 the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-st

191 ogical) were employed for the development of whole-grain-maize-based noodles using Dent and Flint mai

192 high intakes of fruit, vegetables, fish, and whole grains may be associated with a reduced depression

193 patterns [Prudent (higher intakes of fruit, whole grains, milk, and nuts and seeds; n = 1778) and We

194 nation, steaming and microwave treatments of whole grain millets (barnyard, foxtail and proso) on the

195 Also, higher intakes of dietary fiber, whole grains, nonjuice fruit, and vegetables were signif

196 and specific carbohydrate-containing foods (whole grains, nonwhole/refined grains, nonjuice fruits,

197 idual intakes of vegetables, fruit, legumes, whole grains, nuts, fish, red and processed meats, alcoh

198 y patterns are higher in vegetables, fruits, whole grains, nuts, legumes, and fish and lower in red a

199 nancy that are higher in vegetables, fruits, whole grains, nuts, legumes, fish, and vegetable oils an

200 dy on broader healthful foods including F&V, whole grains, nuts/seeds, seafood, and plant oils ("heal

201 y patterns are higher in vegetables; fruits; whole grains; nuts, legumes, and seeds; and seafood (pre

202 Whole-grain oat appears to be the most effective whole g

203 Whole-grain oat had the greatest effect on TC (weighted

204 The effect of whole grains on the regulation of energy balance remains

205 ion of bran or cereal fiber on the impact of whole grains on the risk of type 2 diabetes (T2D), obesi

206 t.These findings suggest positive effects of whole grains on the RMR and stool energy excretion that

207 New Nordic Diet, which is high in fiber and whole grains, or a control diet.

208 ber derived from fruits; fiber from cereals, whole grains, or legumes did not modify risk.

209 ), whereas VAT remained associated with both whole grains (P < 0.001) and refined grains (P < 0.001).

210 P value for SAT was attenuated (P = 0.28 for whole grains, P = 0.60 for refined grains), whereas VAT

211 sa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat f

212 Compared to whole grain, pearled oats not only contained lower AVAs,

213 s of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day

214 etary fiber/d; refined grain-based diet: 0 g whole grains plus 21 +/- 3 g dietary fiber/d] but were o

215 +/- SDs: whole grain-rich diet: 207 +/- 39 g whole grains plus 40 +/- 5 g dietary fiber/d; refined gr

216 Vitamin B-6, whole grains, processed meats, and foods fried at home a

217 ssociation using intakes of whole grains and whole-grain products measured via FFQs and plasma alkylr

218 Detailed information on daily intake of whole-grain products was available from a self-administe

219 eat than the Average Danish Diet (ADD); more whole-grain products, nuts, fruit, and vegetables; local

220 For total whole-grain products, significantly lower myocardial inf

221 , we investigated whether a higher intake of whole grain protects against the development of prediabe

222 Thus, whole grain quinoa and its milled fractions may serve as

223 Whole grain quinoa and its milled fractions were evaluat

224 There has been growing interest in whole grain quinoa flour for new product development due

225 Milling of whole grain quinoa resulted in about 30% loss of total p

226 intake of vegetables, legumes, fruit, nuts, whole grains, red and processed meat, fish, and alcohol

227 getables, beans and legumes, nuts and seeds, whole grains, red and processed meats, fish and seafood,

228 ess associations with BC risk for intakes of whole grains, refined grains, and dietary fiber.

229 en intake of 12 major food groups, including whole grains, refined grains, vegetables, fruits, nuts,

230 r of prospective studies on cereal fiber and whole grains reported small but significant reductions i

231 concentrations of lipophilic antioxidants in whole grain rice but decreased the concentrations of tot

232 to carry out research-based developments in whole grain rice fortification and making further innova

233 und phenolics, and antioxidant capacities in whole grain rice from six cultivars having different bra

234 The redness value a( *) of whole grain rice measured in CIE L( *)a( *)b( *) color s

235 Whole grain rice samples from the USDA mini-core collect

236 Whole grain rice, which has the bran layer intact, conta

237 sulting in a relatively short shelf life for whole grain rice.

238 aterials to improve the storage stability of whole grain rice.

239 icipants were randomly assigned to consume a whole grain-rich (WG) or a refined grain-based (RG) diet

240 kers of whole-grain intake, increased in the whole grain-rich diet group (WG) but not in the refined

241 hole-grain and fiber contents [mean +/- SDs: whole grain-rich diet: 207 +/- 39 g whole grains plus 40

242 tter understanding of the health benefits of whole grain-rich diets, we propose that both observation

243 ay a role in health effects in relation to a whole-grain-rich diet.

244 ncreasing intake (for each daily serving) of whole grains (RR: 0.92; 95% CI: 0.89, 0.95), vegetables

245 fiber (r = 0.376) and a biomarker related to whole-grain rye intake, namely the ratio of alkylresorci

246 hole-grain wheat and rye intake and relative whole-grain rye over whole-grain wheat intake, respectiv

247 In contrast, the proportion of whole-grain rye to whole-grain wheat intake, indicated b

248 r the determination of the two mycotoxins in whole grain samples (wheat and maize).

249 ng; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antiox

250 nnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oats) were estimate

251 riodontitis suggested a protective effect of whole grain starches (SDS).

252 Most whole-grain studies included mixtures of whole grains an

253 nary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon,

254 Whole grain teff flour becomes increasingly important in

255 ourished by vegetables, fruits, legumes, and whole grains than by striated muscle and cow milk.

256 higher intake of vegetables, legumes, fruit, whole grains, tomatoes, and seafood.

257 d with HEI-2005 scores and fruit, vegetable, whole-grain, total sugar, fiber, potassium, calcium, and

258 (total dietary fiber intake, glycemic index, whole grain/total grain ratio, and solid carbohydrate/to

259 food groups (fruits, vegetables, nuts/seeds, whole grains, unprocessed red meats, processed meats, su

260 ic diseases: fruits, vegetables, nuts/seeds, whole grains, unprocessed red meats, processed meats, su

261 um exposure similarly within each tertile of whole grain/vegetable consumption and decreased with inc

262 and decreased with increasing consumption of whole grain/vegetables within each tertile of cadmium ex

263 ey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt),

264 We found that higher intake of total whole grain was associated with lower risk of BC (compar

265 saturated fatty acids, or carbohydrates from whole grains was associated with a 25%, 15%, and 9% lowe

266 % calorie replacement with carbohydrate from whole grains was associated with a 7% lower risk of T2D

267 higher consumption of fruit, vegetables, and whole grains was associated with lower risk of IHD death

268 Replacing dairy fat with carbohydrates from whole grains was associated with lower risk of T2D.

269 Dietary intake of vitamin B-6 and whole grains was directly associated with better cogniti

270 Intake of whole grains was inversely associated with all CRC cance

271 ic extracts of brown, red, and white sorghum whole grains were analysed by LC-MS(n) in negative ESI m

272 Higher intakes of fruit and whole grains were associated with higher levels of hippu

273 ber of energy-adjusted servings of fruit and whole grains were reported on the breakfast day, but the

274 d fatty acids (PUFAs) and carbohydrates from whole grains were significantly associated with a lower

275 This study aimed to assess the whole grain (WG) content of foods consumed in the UK whi

276 Definitions for whole grain (WG) have been published by governments, the

277 Current findings on associations between whole grain (WG) intake and mortality are inconsistent a

278 Mounting evidence suggests that whole grain (WG) intake plays an important role in chron

279 nol (AR) concentrations may be biomarkers of whole grain (WG) wheat and rye intakes.

280 udies suggest an inverse association between whole-grain (WG) consumption and inflammation.

281 Epidemiology associates whole-grain (WG) consumption with several health benefit

282 Higher whole-grain (WG) intake is associated with a lower preva

283 More Bx were found in whole grain wheat (57-449microg/g DM) compared to refine

284 Whole grain wheat and related fractions were the best ov

285 AR may serve as a biomarker for whole grain wheat and rye intake.

286 A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total

287 were compared between malted-wheat (MLT) and whole-grain wheat (CON) breakfast cereals.

288 sorcinol C17:0-to-C21:0 ratio, biomarkers of whole-grain wheat and rye intake and relative whole-grai

289 Additional analyses with whole-grain wheat and rye intake estimated from food-fre

290 kylresorcinol concentrations, a biomarker of whole-grain wheat and rye intake, both separately and in

291 Total whole-grain wheat and rye intake, reflected by alkylreso

292 -raw < 0.001), alkylresorcinols C17 and C19 (whole-grain wheat and rye) (P-raw = 0.003 and 0.011), ei

293 ntrast, the proportion of whole-grain rye to whole-grain wheat intake, indicated by the plasma C17:0-

294 rye intake and relative whole-grain rye over whole-grain wheat intake, respectively, and the risk of

295 Choose whole grains where possible" (84%) and "Choose unsaturat

296 se risk factors by dietary intervention with whole grains, which included lipid and inflammatory mark

297 tary intakes by 74.5% (vegetables) and 270% (whole grains) while underestimating beans and legumes (-

298 n the general population, the association of whole grain with mortality in diabetic patients remains

299 When considered jointly, highest intake of whole grains with the highest intake of dietary fiber sh

300 with 1 serving/d of nuts (women and men) or whole grains (women) was associated with a lower risk of