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Higher Carbs, Less Risk of Overweight

Canadian researchers examined the diets of 4,451 healthy free-living Canadians and found that those consuming less than 47% of their calories as carbohydrates were more likely to be overweight or obese. Lowest risk of overweight, according to the researchers, may be obtained by consuming 47% to 64% of calories as carbohydrates.
Journal of the American Dietetic Association, July 2009; vol 109, issue 7, 1165-1172
 

Sprouted Buckwheat Extract Decreases Blood Pressure

Korean researchers fed raw buckwheat extract and germinated buckwheat extract to hypertensive rats for five weeks then compared the results. The rats fed the germinated buckwheat had lower systolic blood pressure, while both groups exhibited significantly reduced oxidative damage in aortic endothelial cells. The scientists concluded that “these results suggest that germinated buckwheat extra has an atihypertensive effect and may protect arterial endothelial cells from oxidative stress.”
Phytotherapy Research, July 2009; 23(7):993-8.

Whole Grains Cut Cholesterol

Italy’s National Research Council (CNR) just published a study showing that healthy middle-age adults lowered total cholesterol by 4.3% and LDL (“bad”) cholesterol by 4.9%, by eating whole grains instead of refined grains. The crossover study randomly assigned the 15 subjects to consume either refined or whole grains, in two equal-calorie diets. After three weeks, both groups took a “washout” break for two weeks, then switched diets. Although researchers reported no changes in blood or fat metabolism, hormones associated with insulin levels, compounds linked to immune response, magnesium levels, or CRP (a marker of inflation) with either diet, the subjects’ fasting cholesterol levels definitely improved on the whole grain diet.
Nutrition, Metabolism, and Cardiovascular Disease, online June 9, 2009. DOI:10.1016/j.numecd.2009.03.025

Oat Beta Glucans Improve Immune System Defenses

Italian researchers reviewed existing research about the positive effects of beta glucans on human health. They found that, in addition to reducing cholesterol and blunting glycemic and insulin response,  beta glucans boost defenses of the immune system agains bacteria, viruses, fungi, and parasites.
Minerva Medica, June 2009; 100(3):237-45

Kañiwa's Healthy Components

Researchers in Peru studied kañiwa, a native Andean pseudo-cereal that is a cousin of quinoa, to determine its potential to contribute to health. They found that kañiwa is rich in total dietary fiber and lignins, with high antioxidant activity. Moreover, they found that kañiwa had good functional properties, making it attractive for food processing.
Plant Foods for Human Nutrition, June 2009; 64(2):94-101. (Repo-Carrasco-Valencia et al.)

Cornbread ranks high as whole grain source

Children and youth with type 1 diabetes must be especially careful to eat well, but, like other children, have strong likes and dislikes. Researchers at the University of Massachusetts Medical School worked with 128 young people, ages 7 to 17, at a diabetes camp, to gauge acceptability of a range of whole grains and legumes. Whole grain cornbread was the favorite (85% tried it and liked it, with another 11% willing to try it) followed by whole wheat bread (72% tried/liked and 3% more were willing to try). Those living in an urban setting or frequently consuming fast food were less willing to try whole grain foods.
Diabetes Education. May-June 2009; 35(3): 422-7. Epub Mar 16, 2009.

Whole Grain Cereal for Muscle Recovery

Athletes often choose sports drinks to aid with muscle recovery after endurance exercise. A recent study by Lynne Kammer and her team at the University of Texas compared the effects of ingesting a popular carbohydrate-electrolyte sports drink to those from eating whole grain cereal with low-fat milk, and concluded that the whole grain cereal and milk choice was equal to the sports drink in initiating post-exercise muscle recovery.
Journal of the International Society of Sports Nutrition, May 2009; 6:11. DOI:10.1186/1550-2783-6-11

Insulin Response better with Barley Beta-Glucan

In a crossover study involving 17 obese women at increased risk for insulin resistance, USDA scientists studied the effects of 5 different breakfast cereal test meals on subjects’ insulin response. They found that consumption of 10g of barley beta-glucan significantly reduced insulin response.
European Journal of Nutrition, April 2009; 48(3):170-5. Epub 2009 Feb 5.

Buckwheat Starch is A Good Energy Source

In a study found via the China National Knowledge Infrastructure (CNKI), researchers at the Graduate University of the Chinese Academy of Sciences explored the digestibility of starch derived from oats, wheat, buckwheat, and sweet potatoes. The goal of this study was to determine which of the four starch sources might prove useful in high-energy diets. Pigs were fed diets containing vitamins, minerals, and starch from one of the four sources, and after 15 days, it was determined that buckwheat, along with oats and wheat, provided a better source of dietary energy than sweet potatoes.
China’s Research of Agricultural Modernization Journal, April 2009

Barley Lowers Serum Lipids

University of Connecticut researchers reviewed 8 studies evaluating the lipid-reducing effects of barley. They found that eating barley significantly lowered total cholesterol, LDL (“bad”) cholesterol, and triglycerides, but did not appear to significantly alter HDL (“good”) cholesterol.
Annals of Family Medicine, March-April 2009; 7(2):157-63

Sorghum May Inhibit Cancer Tumor Growth

Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.
Journal of Agricultural & Food Chemistry. 2009 Mar 11;57(5):1797-804

Whole Grains Lower Risk of Colon Cancer

Researchers in Brazil conducted a meta-analysis of 11 cohort studies including 1,719,590 participants, who were followed from 6 to 16 years. Their overall conclusion was that “consumption of whole grains was inversely associated with the risk of developing colorectal cancer.”
International Journal of Food Sciences and Nutrition, March 2009; 21:1-13

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