Funded in part by Cereal Partners Worldwide
Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom
Mann KD, Pearce MS, Seal CJ
The Proceedings of the Nutrition Society · 15 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Industry funded
- Nonprofit
- British Nutrition Foundation
- University or hospital
- University College London
- Company
- Cereal Partners Worldwide
- Government
- Medical Research Council
Based on 4 listed funder(s).
Publication
- Published
- 2016-10-21 · Proc Nutr Soc · vol. 76 · issue 3 · pp. 369–377
- Publisher
- Cambridge University Press
- Cited
- 22 citations · more than 87% of similar papers · 2.3× the field average
- References
- 59 works
- Access
- Free to read
- Research areas
- Food composition and properties · Nutritional Studies and Diet · Nutrition and Health in Aging
- Keywords
- Medicine, Environmental health, Observational study, Obesity, Whole grains, Food intake, Public health, Gerontology, Biology, Pathology, Food science, Internal medicine
- MeSH
- humans, chronic disease, risk, dietetics, evidence-based medicine, biomedical research, adult, child, health promotion, societies, scientific, nutritional sciences, congresses as topic, randomized controlled trials as topic, child nutritional physiological phenomena, observational studies as topic, whole grains, united kingdom, diet, healthy
3 authors
From GB
- Kay D. Mann · correspondingNIHR Newcastle Biomedical Research Centre; Newcastle University
- Mark Stephen PearceNewcastle University
- Chris J. SealNIHR Newcastle Biomedical Research Centre; Newcastle University
Abstract
Observational evidence suggests that increased whole grain (WG) intake reduces the risks of many non-communicable diseases, such as CVD, type 2 diabetes, obesity and certain cancers. More recently, studies have shown that WG intake lowers all-cause and cause-specific mortality. Much of the reported evidence on risk reduction is from US and Scandinavian populations, where there are tangible WG dietary recommendations. At present there is no quantity-specific WG dietary recommendation in the UK, instead we are advised to choose WG or higher fibre versions. Despite recognition of WG as an important component of a healthy diet, monitoring of WG intake in the UK has been poor, with the latest intake assessment from data collected in 2000-2001 for adults and in 1997 for children. To update this information we examined WG intake in the National Diet and Nutrition Survey rolling programme 2008-2011 after developing our database of WG food composition, a key resource in determining WG intake accurately. The results showed median WG intakes remain low in both adults and children and below that of countries with quantity-specific guidance. We also found a reduction in C-reactive protein concentrations and leucocyte counts with increased WG intake, although no association with other markers of cardio-metabolic health. The recent recommendations by the UK Scientific Advisory Committee on Nutrition to increase dietary fibre intake will require a greater emphasis on consuming more WG. Specific recommendations on WG intake in the UK are warranted as is the development of public health policy to promote consumption of these important foods.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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