Study Confirms Beneficial Properties Of Whole Grain

The National Food Institute, Technical University of Denmark has confirmed the health benefits of including whole grains in your everyday diet. For the purposes of the study, researchers substituted the refined grains in pasta and white bread in favor of whole grains. The institute collaborated with the Exercise and Sports at the University of Copenhagen, Department of Nutrition, and DTU Bioinformatics. They also solicited the help of university researchers and hospitals to contribute to the study. As a result, they managed to complete the most research to date in relation to the benefits of whole grains.

A whole grain consists of the germ, bran, and the endosperm. The bran refers to the outer skin of the kernel which contains a lot of vitamin B, fiber, and antioxidants. The germ refers to the embryo, which also contains healthy fats, vitamin B, and protein. The endosperm, meanwhile, is the conduit where essential food and energy pass into the embryo so the plant can grow. This is differentiated from the refined grain, which refers to the state when one or two of the major components of the whole grain is missing.

Fifty overweight respondents – described as “at risk” of type 2 diabetes and cardiovascular diseases – participated in the study. After the controlled experiment, the blood tests showed a reduced amount of inflammation in their systems. The participants also reported eating less because their hunger was satiated. Over time, this will allow them to shed weight. In fact, some of the participants were already reporting that they lost some pounds while on the whole grain diet.

These results only confirm the various studies on the benefits of whole grains, says Professor Tine Rask Licht, head of the research group at the National Food Institute. “This may particularly apply to people who are at an increased risk of developing cardiovascular disease or type 2 diabetes. A good idea for future studies would be to examine the effect of various grain types.”

The professor also said that another study should be conducted to determine if the consumption of whole grain types will have an impact on the composition of the gut bacteria. The human gut actually contains more than 100 trillion bacteria and has countless functions to prevent inflammation and make sure the body is healthy.

A 2013 study by the Cedars-Sinai Medical Center in Los Angeles revealed the role played by Methanobrevibacter smithii, which is a microbe that produces methane, on obesity. The research posted that this microbe consumes the hydrogen in the gut and this deficiency is what’s causing the body to absorb more calories from the food.

Ruchi Mathur, director of the Cedars-Sinai Diabetes Outpatient Treatment and Education Center, previously said that if there’s a glut of M.smithii in the gut, it will create an imbalance in the conversion of food into energy, which will cause individuals to gain more weight compared to others. The research by the National Food Institute was published in the study called “Gut: A wholegrain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: Arandomised cross-over trial.”

Study Confirms Beneficial Properties Of Whole Grain
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Study Confirms Beneficial Properties Of Whole Grain
The National Food Institute, Technical University of Denmark has confirmed the health benefits of including whole grains in your everyday diet.
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