TY - JOUR
T1 - Markers of cardiovascular risk are not changed by increased whole-grain intake
T2 - The WHOLEheart study, a randomised, controlled dietary intervention
AU - Brownlee, Iain A.
AU - Moore, Carmel
AU - Chatfield, Mark
AU - Richardson, David P.
AU - Ashby, Peter
AU - Kuznesof, Sharron A.
AU - Jebb, Susan A.
AU - Seal, Chris J.
PY - 2010/7/1
Y1 - 2010/7/1
N2 - Recommendations for whole-grain (WG) intake are based on observational studies showing that higher WG consumption is associated with reduced CVD risk. No large-scale, randomised, controlled dietary intervention studies have investigated the effects on CVD risk markers of substituting WG in place of refined grains in the diets of non-WG consumers. A total of 316 participants (aged 18-65 years; BMI>25kg/m2) consuming <30g WG/d were randomly assigned to three groups: control (no dietary change), intervention 1 (60g WG/d for 16 weeks) and intervention 2 (60g WG/d for 8 weeks followed by 120g WG/d for 8 weeks). Markers of CVD risk, measured at 0 (baseline), 8 and 16 weeks, were: BMI, percentage body fat, waist circumference; fasting plasma lipid profile, glucose and insulin; and indicators of inflammatory, coagulation, and endothelial function. Differences between study groups were compared using a random intercepts model with time and WG intake as factors. Although reported WG intake was significantly increased among intervention groups, and demonstrated good participant compliance, there were no significant differences in any markers of CVD risk between groups. A period of 4 months may be insufficient to change the lifelong disease trajectory associated with CVD. The lack of impact of increasing WG consumption on CVD risk markers implies that public health messages may need to be clarified to consider the source of WG and/or other diet and lifestyle factors linked to the benefits of whole-grain consumption seen in observational studies.
AB - Recommendations for whole-grain (WG) intake are based on observational studies showing that higher WG consumption is associated with reduced CVD risk. No large-scale, randomised, controlled dietary intervention studies have investigated the effects on CVD risk markers of substituting WG in place of refined grains in the diets of non-WG consumers. A total of 316 participants (aged 18-65 years; BMI>25kg/m2) consuming <30g WG/d were randomly assigned to three groups: control (no dietary change), intervention 1 (60g WG/d for 16 weeks) and intervention 2 (60g WG/d for 8 weeks followed by 120g WG/d for 8 weeks). Markers of CVD risk, measured at 0 (baseline), 8 and 16 weeks, were: BMI, percentage body fat, waist circumference; fasting plasma lipid profile, glucose and insulin; and indicators of inflammatory, coagulation, and endothelial function. Differences between study groups were compared using a random intercepts model with time and WG intake as factors. Although reported WG intake was significantly increased among intervention groups, and demonstrated good participant compliance, there were no significant differences in any markers of CVD risk between groups. A period of 4 months may be insufficient to change the lifelong disease trajectory associated with CVD. The lack of impact of increasing WG consumption on CVD risk markers implies that public health messages may need to be clarified to consider the source of WG and/or other diet and lifestyle factors linked to the benefits of whole-grain consumption seen in observational studies.
KW - CVD risk
KW - Dietary intervention
KW - LDL-cholesterol
KW - Wholegrain foods
UR - http://www.scopus.com/inward/record.url?scp=77954687438&partnerID=8YFLogxK
U2 - 10.1017/S0007114510000644
DO - 10.1017/S0007114510000644
M3 - Article
C2 - 20307353
AN - SCOPUS:77954687438
SN - 0007-1145
VL - 104
SP - 125
EP - 134
JO - British Journal of Nutrition
JF - British Journal of Nutrition
IS - 1
ER -