The Association between Whole Grain Products Consumption and Successful Aging: A Combined Analysis of MEDIS and ATTICA Epidemiological Studies
Foscolou A, D'Cunha NM, Naumovski N, Tyrovolas S, Chrysohoou C, Rallidis L, Matalas AL, Sidossis LS, Panagiotakos D
Nutrients · 8 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 (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Rutgers, The State University of New Jersey
- Government
- European Commission
- Nonprofit
- Foundation for Education and European Culture
- Nonprofit
- Hellenic Cardiological Society
- University or hospital
- Harokopio University
- Nonprofit
- Hellenic Atherosclerosis Society
- Government
- Horizon 2020 Framework Programme
- Government
- Instituto de Salud Carlos III
- Government
- Horizon 2020
- Grants
- Instituto de Salud Carlos III (CD15/00019); Hellenic Cardiological Society (HCS2002); Horizon 2020 Framework Programme (635316); Hellenic Atherosclerosis Society (HAS2003); European Commission (635316); Hellenic Atherosclerosis Society (HCS2002); Foundation for Education and European Culture (CD15/00019); Rutgers, The State University of New Jersey (GA #5884)
Based on 9 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2019-05-29 · Nutrients · vol. 11 · issue 6 · p. 1221
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 19 citations · more than 90% of similar papers · 2.8× the field average
- References
- 45 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Nutrition and Health in Aging · Obesity, Physical Activity, Diet
- Keywords
- Whole grains, Environmental health, Epidemiology, Medicine, Successful aging, Consumption (sociology), Population ageing, Ageing, Refined grains, Cross-sectional study, Gerontology, Population, Food science, Biology, Internal medicine, Pathology
- MeSH
- humans, cross-sectional studies, feeding behavior, age factors, nutritive value, aged, aged, 80 and over, middle aged, greece, female, male, recommended dietary allowances, whole grains, healthy aging, diet, healthy
9 authors
From GR, AU, ES, US
- Alexandra FoscolouHarokopio University of Athens
- Nathan Martin D'CunhaUniversity of Canberra
- Nenad NaumovskiUniversity of Canberra
- Stefanos TyrovolasHarokopio University of Athens; Parc Sanitari Sant Joan de Déu; Universitat de Barcelona
- Christina A. ChrysohoouNational and Kapodistrian University of Athens
- Lοukianos S. RallidisNational and Kapodistrian University of Athens
Abstract
The quality of carbohydrates in the diet, including whole grains, matters greatly to health. There is emerging evidence supporting various protective effects from whole grain consumption against certain chronic diseases. However, being free of disease is not a requirement for healthy ageing, as many older adults have one or more health conditions but, when well controlled, have little influence on their wellbeing. The present study aimed to evaluate the association between whole grain consumption on successful aging, through an analysis of a sample of n = 3349, over-50-years-old men and women participating in the ATTICA and MEDIS population-based cross-sectional studies. Successful aging was evaluated using the validated successful aging index (SAI, range 0-10) comprising of health-related social, lifestyle and clinical components. High whole grain intake was positively associated with SAI as compared with low (b ± SE: 0.278 ± 0.091, p = 0.002), whereas no significant associations were observed between moderate whole grain consumption and SAI (p > 0.05). Increased whole grain intake has been associated with several health benefits, and, as is shown here, with higher successful aging levels. Therefore, consumption of whole grains should be encouraged, especially by replacing refined grains, without increasing total energy intake.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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