Renee Korczak

Bran fibers and satiety in women who do not exhibit restrained eating

BACKGROUND Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. OBJECTIVE The objective was to determine differences in satiety response to three conditions (10 g oat bran, 10 g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. DESIGN Randomized, double-blind crossover study. PARTICIPANTS/SETTING 42 normal weight women. INTERVENTION Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. PRIMARY OUTCOMES Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. STATISTICAL ANALYSES Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. RESULTS There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. CONCLUSIONS Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: An Overview. Part I. Role of Carbohydrates in Health1,2

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, even whole grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write this series of reviews. Where data exist, cereal grains and wheat as a source of CHOs and other important nutrients will be the focus. CHO-rich staple foods, including those from a wide array of whole and refined grains, are inexpensive sources of energy, protein, and other nutrients. Grain-based staple ingredients have been incorporated into an enormous variety of foods, becoming cultural icons and national dishes that are accepted by populations around the world and adapted to specific agricultural necessities and cultural preferences. Dietary guidance by health promotion bodies around the world recommends that 45–65% of total calories be from CHOs and reinforces the mess...

High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal, Nor Does it Decrease Mid-Afternoon Snacking in Healthy Men and Women

This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo-controlled, double-blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions.

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: An Overview. Part II. Grain Terminology and Nutritional Contributions1,2

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. Where data exist, cereal grains and wheat as a source of CHOs and other important nutrients are the focus. In this second review, grain- and wheat-based staples are shown to be important contributors of CHOs (including cereal fiber), as well as necessary proteins, vitamins, and minerals, as part of a balanced diet for most healthy individuals. The terminology associated with grains and whole grains and their processing also is discussed and defined. Dietary fiber and resistant starch are defined, and a whole grain food characterization is provided. Clear delineation of terms is critical because they differ from country to country and are a source of consumer confusion in ...

Dietary fiber and digestive health in children

Digestive health is an expanding area in nutrition research due to the interest in how food components such as fiber affect gastrointestinal tolerance, stool form, defecation frequency, transit time, and gut microbial composition and metabolic activity. In children, however, digestive health studies that intervene with dietary fiber are limited due to legal and ethical concerns. To better understand if fiber improves digestive health in children, a literature review was conducted to answer the following research question: What are the effect(s) of fiber-containing foods and/or supplements on digestive health outcomes in children? A search of the PubMed database identified a total of 12 studies that fit the inclusion criteria established for this review. Most of the evidence in children shows beneficial effects of partially hydrolyzed guar gum, glucomannan, and bran on digestive health outcomes; however, the existing evidence is not conclusive. Furthermore, limited data exists on the effect of whole-grain sources of dietary fiber, such as oats. Additional well-designed intervention trials are needed to determine whether outcomes of digestive health such as stool form, gastrointestinal tolerance, and stool frequency are improved by increasing the fiber content of childrens diets with whole-grain sources.

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: Their Relation to Digestion, Digestive Disorders, Blood Glucose, and Inflammation1,2

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. This third review of CHOs, grains, and whole grains looks at their digestion and absorption, their impact on the microbiome, and how they influence gut function and health and gut-related diseases such as irritable bowel syndrome. Their impact on glycemic response, insulin resistance and inflammation, and the immune system is discussed, and wheat, gluten and grain allergies, and gluten-related disorders, including celiac disease, are addressed. Much of the information on inflammation, glycemic response, and immunity provides a basis for assessing the relationship between CHOs, including starch, dietary fiber, and resistant starch, provided by grains and whole grains and l...

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Whole Grains and Disease Prevention. Part IV. Cancer Risk: Lung, Prostate, and Stomach1,2

To address current claims that discourage ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The eighth review in this series examines scientific research findings on the impact of whole and refined grains and the CHOs they contain on three common cancers: lung, prostate, and stomach. The totality of the data indicates total CHO intake is not related in most cohorts to risk for these cancers. The few studies conducted on the role of dietary fiber in lung cancer show that low CHO and dietary fiber intakes may increase risk. For prostate and stomach cancers, cereal fiber intake specifically has been associated with reduced risk. The effects of refined grains or specific grain-based foods on lung cancer are unclear. For prostate cancer there may be a weak association between increased ris...

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Impact of Minerals, Phytochemicals, Specific Grain-Based Foods, and Dietary Patterns on Mild Cognitive Impairment, Alzheimer's Disease, and Parkinson's Disease1,2

Incidence of mild cognitive impairment (MCI), Alzheimers disease, and Parkinsons disease is increasing as the mean age of Western populations rises. This article, the second article of a two-part review, assesses the existing scientific literature addressing the role of minerals, phytochemicals, specific grain-based foods, and dietary patterns, with and without grains, to determine whether these foods and their constituents affect the onset or course of these common dementias, as has been alleged in various books, blogs, and other media. Intakes and serum markers of mineral and phytonutrient intakes in many cases have been documented as low or below recommended levels in elderly individuals and patients with MCI, Alzheimers disease, or Parkinsons disease. However, it is not clear whether adequate intake of these minerals and phytonutrients from all sources, including grains, can impact the onset or course of these dementias. There are few published studies on specific grain-based foods and their relat...

Carbohydrates and vitamins from grains and their relationships to mild cognitive impairment, Alzheimer's disease, and Parkinson's disease

Grain-based foods are alleged in the popular media to cause various neurodegenerative conditions, such as mild cognitive impairment (MCI), Alzheimers disease, and Parkinsons disease. The scientific literature shows that diets containing the right balance of foods, including grain-based foods with an optimal mix of whole and enriched (or fortified) grains, are associated with lower risk for developing a number of neurological conditions. This article, the first of a two-part review, examines the literature on the role of macronutrients, particularly carbohydrates (CHOs), dietary fiber, and vitamins provided by grain-based foods, in the development of various dementias. Studies suggest that grain-based foods and their CHOs and vitamins when incorporated in diets that meet calorie and nutrient needs are important for maintaining brain health and reducing the risk for various dementias. In contrast, excess CHO, fat, or calorie intake from any source, including grain-based foods, may lead to impairment of gl...

CIMMYT series on carbohydrates, wheat, grains, and health: Role of carbohydrates and grains in nutrition and neurological disorders: Headache, attention deficit hyperactivity disorder, and depression

Claims made in the popular press allege that grain-based foods, and the carbohydrates (CHOs) they contain, cause or worsen various neurological disorders, including headache, attention deficit hyperactivity disorder (ADHD), and depression. This article reviews the scientific literature to assess the role of these foods in nutrition and their impact on headache, ADHD, and depression. The bulk of the scientific literature shows that nearly all grain-based products are listed as nonoffending foods and are not thought to increase the risk of most types of headaches. When grain-based foods, and their CHOs, are consumed as part of balanced dietary patterns emphasizing an optimal mix of whole and refined grains, such as DASH (Dietary Approaches to Stop Hypertension) or Mediterranean Diets, they are associated with reduced headache risk. Although there are a number of food triggers for headache, grain-based foods are not listed as likely triggers. Evidence linking specific grain-based foods to headache is either ...