SEARCH HEALTH STUDIES

Sprouted Rice Reduces Common Allergens

While very few people are allergic to rice, when allergies do occur they are usually linked to specific proteins. Japanese researchers found that sprouted brown rice was much lower in two abundant allergens, when compared to non-sprouted brown rice, and that the reduction was probably caused by protease (enzyme) activity during germination.
Bioscience, Biotechnology, and Biochemistry, October 2005; 69(10):1877-83.

Sorghum May Help Manage Cholesterol

Scientists at the University of Nebraska observed that sorghum is a rich source of phytochemicals, and decided to study sorghum’s potential for managing cholesterol. They fed different levels of sorghum lipids to hamsters for four weeks, and found that the healthy fats in sorghum significantly reduced “bad” (non-HDL) cholesterol.  Reductions ranged from 18% in hamsters fed a diet including 0.5% sorghum lipids, to 69% in hamsters fed a diet including 5% sorghum lipids.  “Good” (HDL) cholesterol was not affected. Researchers concluded that “grain sorghum contains beneficial components that could be used as food ingredients or dietary supplements to manage cholesterol levels in humans.”
Journal of Nutrition. 2005 Sep;135(9):2236-40

Whole Grains Slow Buildup of Plaque

Following up on studies that show a relationship between whole grain consumption and heart health, researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, led by Alice Lichtenstein, have found one reason why. Over 3 years, they studied the diet habits and artery-diameter measurements of 229 post-menopausal women already diagnosed with a heart condition, and found that eating 6 servings or more per week of whole grains was associated with slower buildup of artery-narrowing plaque.
American Heart Journal, July 2005; vol 150(1):94-101

Barley Beats Oats in Glucose Response Study

USDA researchers fed barley flakes, barley flour, rolled oats, oat flour, and glucose to 10 overweight middle-aged women, then studied their bodies’ responses. They found that peak glucose and insulin levels after barley were significantly lower than those after glucose or oats. Particle size did not appear to be a factor, as both flour and flakes had similar effects.
Journal of the American College of Nutrition, June 2005; 24(3):182-8

Less Allergenic Wheats Identified

Scientists in Shizuoka, Japan screened 324 varieties of wheat from around the world, in an effort to find varieties less likely to trigger allergies to gluten, gliadin, and alpha-amylase inhibitor. Einkorn, along with rare varieties from Mexico, Ecuador, China, and Italy, were found to be among the least allergenic.
Journal of Nutritional Science and Vitaminology (Tokyo), June 2005; 51(3): 204-6

Magnesium May Explain Diabetes Benefits of Whole Wheat

It’s thought that foods with a lower glycemic index may improve insulin sensitivity. Yet whole wheat bread, with a glycemic index almost identical to bread made with refined wheat, has been found to promote insulin sensitivity when compared to the “white bread.” Researchers at Pantox Laboratories in San Diego, California, hypothesize that magnesium may be responsible, and urged “the strong desirability of choosing whole grain products in preference to refined grains.”
Medical Hypotheses, 2005; 64(3): 619-27

Advantages of Sorghum over Maize in South African Diets

Sorghum has been widely consumed as a staple food and in beverages throughout Africa. More recently, corn has replaced sorghum in some areas. Researchers from the University of Witwatersrand Medical School in South Africa believe that “the change of the staple diet of Black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the esophagus.” They link the cancers to Fusarium fungi that grow freely on maize but are far less common on sorghum and note that “countries in Africa, in which the staple food is sorghum, have a low incidence of squamous carcinoma of the esophagus.”
Medical Hypotheses. 2005;64(3):658-60

Whole Grains Help Your Heart

Yet another study documents the relationship between whole grain consumption and heart health. Dr. Majken Jensen and fellow professionals at the Harvard School of Public Health analyzed diet and health records of over 27,000 men aged 40-75, over a period of 14 years, and found that those with the highest whole grain intake (about 40g per day) cut heart disease risk by almost 20% – but even those eating just 25g cut their CHD risk by 15%.
American Journal of Clinical Nutrition, December 2004; vol 80(6):1492-1499

Barley Significantly Improves Lipids

25 adults with mildly high cholesterol were fed whole grain foods containing 0g, 3g or 6g of barley beta-glucan per day for five weeks, with blood samples taken twice weekly. Total cholesterol and LDL (“bad”) cholesterol significantly decreased with the addition of barley to the diet.
American Journal of Clinical Nutrition, November 2004; 80(5):1185-93

Whole Grains High In Antioxidants

Dr. Rui Hai Liu of Cornell and his colleagues discovered that whole grains contain protective antioxidants in quantities rivalling or exceeding those in fruits and vegetables. Corn, for instance, has almost twice the antioxidant activity of apples, while wheat and oats almost equal broccoli and spinach in antioxidant activity.
American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer, November 2004

Whole Grains Help You Weigh Less

A team led by Dr. Pauline Koh-Banerjee studied diet and health records of 72,000 men and found that those who ate 40 grams of whole grains per day cut middle-age weight gain by up to 3.5 pounds. Just one cup of cooked oatmeal or two slices of whole-wheat bread would provide this amount of whole grain.
American Journal of Clinical Nutrition, November 2004; vol 80(5):1237-45

Better Lipid Effects from Quinoa

At the University of Milan, researchers compared the digestibility of various gluten-free foods in the lab (in vitro) and then with a group of healthy volunteers (in vivo). Their goal was to gauge the effect of the different foods on postprandial glucose and insulin response, as well as to measure triglycerides and free fatty acids after eating.  Quinoa stood out in the study, for producing lower free fatty acid levels and triglyceride concentrations than other GF pastas and breads studied.
European Journal of Nutrition, August 2004; 43 (4):198-204. Epub 2004 Jan 6.

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