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Whole‐grain foods and gastrointestinal and immune health in adolescents: A randomized intervention
Author(s) -
Langkamp-Henken Bobbi,
Nieves Carmelo,
Girard Stephanie-Anne,
Hughes Christine,
Christman Mary C,
Dahl Wendy J,
Mai Volker,
Boileau Thomas,
Jonnalagadda Satya,
Thielecke Frank
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.115.4
Subject(s) - medicine , immune system , whole grains , randomized controlled trial , zoology , gastroenterology , immunology , food science , biology
Intake of whole‐grain (WG) foods by adolescents is reported to be 1 oz eq or one‐third the recommended intake of 48 g/d. This study determined the effect of providing refined‐grain (RG, n=42) or WG (n=41) foods on gastrointestinal (GI) and immune health in adolescents (12.7±0.1 y). Students were recruited from a local middle school and randomized to receive RG or WG foods for 6 wk. Grain‐based foods (e.g., bread, cereals, snacks) were delivered weekly to subjects and their families. Two baseline and 6 weekly intervention dietary recalls were obtained. Stool output was recorded daily. Blood was drawn at baseline and final visits for immune markers. Across groups, total grain intake increased by 1 oz eq during the intervention. Intake of WG was similar at baseline (18±3 g) between groups but increased to 60±5 g and decreased to 4±1 g in the WG and RG groups. Number of daily stools increased by 0.0034 (P=0.08) per g WG, or an average of 0.2 stools/d increase for the WG group. LPS‐stimulated peripheral blood mononuclear cell production of TNF‐α, IL‐1β, and IL‐6 decreased and serum antioxidant concentrations increased from baseline in both groups (P<0.01) with no differences between groups. These data suggest that dietary changes associated with increased grain intake in general may affect inflammatory processes and WG in particular may impact GI function in adolescents. Support: General Mills Bell Institute of Health and Nutrition