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PubMed2006

A Paleolithic diet confers higher insulin sensitivity, lower C-reactive protein and lower blood pressure than a cereal-based diet in domestic pigs.

BACKGROUND: A Paleolithic diet has been suggested to be more in concordance with human evolutionary legacy than a cereal based diet. This might explain the lower incidence among hunter-gatherers of diseases of affluence such as type 2 diabetes, obesity and cardiovascular disease. The aim of this study was to experimentally study the long-term effect of a Paleolithic diet on risk factors for these diseases in domestic pigs. We examined glucose tolerance, post-challenge insulin response, plasma C-reactive protein and blood pressure after 15 months on Paleolithic diet in comparison with a cereal based swine feed. METHODS: Upon weaning twenty-four piglets were randomly allocated either to cereal based swine feed (Cereal group) or cereal free Paleolithic diet consisting of vegetables, fruit, meat and a small amount of tubers (Paleolithic group). At 17 months of age an intravenous glucose tolerance test was performed and pancreas specimens were collected for immunohistochemistry. Group comparisons of continuous variables were made by use of the t-test. P < 0.05 was chosen for statistical significance. Simple and multivariate correlations were evaluated by use of linear regression analysis. RESULTS: At the end of the study the Paleolithic group weighed 22% less and had 43% lower subcutaneous fat thickness at mid sternum. No significant difference was seen in fasting glucose between groups. Dynamic insulin sensitivity was significantly higher (p = 0.004) and the insulin response was significantly lower in the Paleolithic group (p = 0.001). The geometric mean of C-reactive protein was 82% lower (p = 0.0007) and intra-arterial diastolic blood pressure was 13% lower in the Paleolithic group (p = 0.007). In evaluations of multivariate correlations, diet emerged as the strongest explanatory variable for the variations in dynamic insulin sensitivity, insulin response, C-reactive protein and diastolic blood pressure when compared to other relevant variables such as weight and subcutaneous fat thickness at mid sternum. There was no obvious immunohistochemical difference in pancreatic islets between the groups, but leukocytes were clearly more frequent in sampled pancreas from the Cereal group. CONCLUSION: This study in domestic pigs suggests that a Paleolithic diet conferred higher insulin sensitivity, lower C-reactive protein and lower blood pressure when compared to a cereal based diet.

Journal Article↗
PubMed1997

Mothers' milk enhances the acceptance of cereal during weaning.

Although baby food manufacturers and child care manuals often advise parents to prepare their infant's cereal with water or either mother's milk or formula, depending on the feeding regimen of the infant, little is known about the infant's acceptance of differently flavored cereals. The present study demonstrates that breast-fed infants, who had been fed cereal for approximately 2 wk but had experienced cereal prepared only with water, consumed more of the cereal-mother's milk mixture compared with cereal water mixture and displayed a series of behaviors signaling their preferences for the former. Moreover, the infants' willingness to accept the flavored cereal is correlated with their mothers' reported willingness to try novel foods and flavors.

Adult↗
PubMed2006

Diuraphis noxia and Rhopalosiphum padi (Hemiptera: Aphididae) interactions and their injury on resistant and susceptible cereal seedlings.

Interspecific interactions between the symptomatic (chlorosis-eliciting) Russian wheat aphid, Diuraphis noxia (Mordvilko), and the asymptomatic (nonchlorosis-eliciting) bird cherry-oat aphid, Rhopalosiphum padi (L.), on four cereal genotypes were examined by simultaneous infestations. Four cereals (i.e., Diuraphis noxia-susceptible 'Arapahoe' wheat and 'Morex' barley, and D. noxia-resistant 'Halt' wheat and 'Border' oat) and four infestations (i.e., control, D. noxia, R. padi, and D. noxia/R. padi) were used in the research. Whereas D. noxia biomass confirmed D. noxia resistance among the cereals, R. padi biomass indicated that the D. noxia-resistant cereals did not confer R. padi resistance. D. noxia biomass was significantly lower in D. noxia/R. padi infestation than that in D. noxia infestation on all cereals, except Border oat, which indicated an antagonistic effect of R. padi on D. noxia. All aphid infestations caused a significant plant biomass reduction in comparison with the control. In comparison with D. noxia infestation, D. noxia/R. padi caused a significant plant biomass reduction on all cereals, except Morex barley. Although D. noxia biomass in D. noxia/R. padi infestation was significantly less than that in D. noxia infestation, leaf chlorophyll reduction was the same between D. noxia/R. padi and D. noxia infestations, which suggested that the asymptomatic R. padi enhanced the D. noxia-elicited leaf chlorophyll loss. The regression between chlorophyll content and aphid biomass indicated that the asymptomatic R. padi in the D. noxia/R. padi infestation enhanced chlorophyll loss, but interspecific aphid interaction on plant biomass varied among the cereals.

Animals↗
PubMed2004

Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons.

UNLABELLED: The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech Republic) by means of the glucometer Optium (Abbott/Medisense); (2) to compare the GI of tested foods determined in the morning and in the evening hours; (3) to compare the GI of tested foods in men and women and (4) to assess the variability of the GI. METHODS: To determine the GI, measured portions of food containing 50 g of carbohydrates were eaten by 11 healthy volunteers. B-glucose curves were constructed from B-glucose values at time 0, 15, 30, 45, 60, 60, 120 min after the meal. The GI was calculated by dividing the incremental area under the curve (IAUC) for the tested food by that for the standard food (IAUCS). In each volunteer each food was tested 5 times so that 5 GI's was obtained and the average was calculated. The GI for each tested food was calculated as the mean from the respective average GI's of the 11 volunteers. MS Excel and the statistical program SPSS v. 10.1 were used to analyze the data. RESULTS: (1) The mean values of the GI for white bread was 70.3 % and for juicy cereal bars was 101.0 %, as determined in a total of 139 tests in the whole group of 11 volunteers. There was a difference when comparing white bread vs. glucose (p = 0.012) and white bread vs. cereal bars (p = 0.026) but no difference between glucose and cereal bars. (2) There was no significant difference between the GI determined in the morning and in the evening hours either for the total of 139 tests or for the individual tested foods. (3) No significant difference could be seen between the GI in men and women when comparing glucose, cereal bars and white bread. (4) There was a wide variability of GI in all tested foods: the standard deviation of GI for white bread was 30.7 %, for juicy cereal bars 38.0 %. CONCLUSIONS: The GI's for white bread and juicy cereal bars were determined. There was no difference either between the GI values determined in the morning vs. the evening hours or between the values in men vs. women. The results show wide variability. An accurate standard method for the determination of GI needs to be defined, carefully used and re-evaluated to enable a comparison of the results with various methods of other working groups.

Adult↗
PubMed1999

Iron intake and iron status of preschool children: associations with breakfast cereals, vitamin C and meat.

OBJECTIVE: To examine associations between breakfast cereal consumption and iron status and identify dietary patterns that might improve iron status in this vulnerable group. DESIGN: Analysis of data from the UK National Diet and Nutrition Survey (NDNS) of children aged 1.5-4.5 years, including dietary intakes calculated from 4-day weighed records. SUBJECTS: Data were used from 904 children with haematological measurements, excluding those taking iron supplements; 20% had low iron stores (ferritin < 10 microgl-1) while 8% were anaemic (Hb < 11 g dl-1). RESULTS: High cereal consumers had significantly higher iron intakes than low cereal consumers (classified by tertiles) but the 10% difference in mean ferritin levels was not significant (P= 0.067). Lower intakes of vitamin C and meat among high consumers of cereal may have diluted the impact of cereal iron on iron status. When children were reclassified according to their intakes of vitamin C and iron from meat and breakfast cereals, the group with high (above median) intakes of two or more factors had a higher mean haemoglobin (Hb) level and a lower prevalence of anaemia compared with the group with low (below median) intakes of all three dietary constituents. CONCLUSIONS: Nutritional advice that aims to improve iron status should emphasize not only rich sources of iron but also factors that may enhance or inhibit absorption. Strategies to optimize iron status in this vulnerable age group include consuming an iron-fortified breakfast cereal, vitamin C-rich fruit or drink at breakfast, and avoiding tea with (or after) meals.

Anemia, Iron-Deficiency↗
PubMedDate not supplied

Capillary electrophoresis of cereal proteins: an overview.

Cereal grains are important both nutritionally and economically in virtually every country in the world. Cereal grains can be made into a wide range of human foods and are also important animal feed components. Although all of the biochemical components of cereal grains are important, cereal proteins play major functional, as well as nutritional, roles in foods. Cereal proteins are complex mixtures of proteins that are often difficult to solubilize and separate. Because of this, a wide range of analytical techniques have been used to separate and characterize cereal proteins. One of the new techniques used to separate these challenging proteins is high-performance capillary electrophoresis (HPCE). This review covers methods developed to separate cereal proteins by HPCE.

Complex Mixtures↗
PubMed2003

Cereal, fruit, and vegetable fiber intake and the risk of cardiovascular disease in elderly individuals.

CONTEXT: People older than 65 years are the fastest-growing segment of the population and account for the majority of cardiovascular disease (CVD) morbidity, mortality, and health care expenditures. Additionally, the influence of dietary habits on risk may be less pronounced in elderly persons, when atherosclerosis is more advanced. However, few data address the influence of diet on CVD risk in this population. OBJECTIVE: To determine whether fiber consumption from fruit, vegetable, and cereal sources (including whole grains and bran) is associated with incident CVD in elderly persons. DESIGN: Prospective cohort study conducted from 1989 to June 2000. SETTING AND PARTICIPANTS: Population-based, multicenter study among 3588 men and women aged 65 years or older and free of known CVD at baseline in 1989-1990. Usual dietary fiber consumption was assessed at baseline (mean participant age, 72 years) using a 99-item food frequency questionnaire. MAIN OUTCOME MEASURE: Incident CVD (combined stroke, ischemic heart disease death, and nonfatal myocardial infarction). RESULTS: During 8.6 years mean follow-up, there were 811 incident CVD events. After adjustment for age, sex, education, diabetes, ever smoking, pack-years of smoking, daily physical activity, exercise intensity, alcohol intake, and fruit and vegetable fiber consumption, cereal fiber consumption was inversely associated with incident CVD (P for trend =.02), with 21% lower risk (hazard ratio [HR], 0.79; 95% confidence interval [CI], 0.62-0.99) in the highest quintile of intake, compared with the lowest quintile. In similar analyses, neither fruit fiber intake (P for trend =.98) nor vegetable fiber intake (P for trend =.95) were associated with incident CVD. When CVD events were separately evaluated, higher cereal fiber intake was associated with lower risk of total stroke and ischemic stroke and a trend toward lower risk of ischemic heart disease death. In a post hoc analysis, dark breads such as wheat, rye, or pumpernickel were associated with a lower risk of incident CVD (HR, 0.76; 95% CI, 0.64-0.90) rather than cereal fiber from other sources. CONCLUSIONS: Cereal fiber consumption late in life is associated with lower risk of incident CVD, supporting recommendations for elderly individuals to increase consumption of dietary cereal fiber.

Aged↗
PubMed1999

Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.

The present series of studies aimed to investigate whether experience with a flavor in mothers' milk modifies the infants' acceptance of similarly flavored foods at weaning. First, we established, using methods developed in our laboratory, that the ingestion of carrot juice by lactating women produced a sensory change in their milk approximately 2 to 3 hr after the ingestion of the beverage. Second, we randomly formed two groups of breast-fed infants who had been fed cereal for a few weeks but had only experienced cereal prepared with water. Their mothers were asked to consume one of two types of beverages (i.e., carrot juice, water) during the exposure period. Each mother was observed feeding her infant cereal during four test sessions. The first two sessions occurred during the 2 days before the exposure period; in counterbalanced order, infants were fed cereal prepared with water on 1 testing day and cereal prepared with carrot juice on the other. These two test sessions were then repeated following the exposure period. The results demonstrated that the infants who had exposure to the flavor of carrots in their mothers' milk during the exposure period consumed less of the carrot-flavored cereal and spent less time feeding when compared to the control infants whose mothers consumed the water. This may be a form of sensory-specific satiety such that the infants become less responsive to a flavor that they have been extensively exposed to in the very recent past.

Adult↗
PubMed1978

Methods for improving cereal protein quality.

Three methods for improving cereal protein quality are discussed. Two older methods are supplementation with limiting essential amino acids and with protein concentrates high in those amino acids. The most recent method (since 1964) is the replacement of the normal cereal grain with its high lysine mutant counterpart. Three high lysine cereals are now available, corn, barley, and sorghum. In animal feeding, least cost formulas will determine which of the three improvement methods will be used. In human nutrition, cost, availability, palatability and acceptance are all equally important factors. In animals, pounds of gain per pound of feed will be the final measure of cereal protein quality. In humans, especially preschool children, the most important criterion will be the ability of the improved cereal protein to build a strong immune defense system. Animal studies show that protein quality is more important than calories when calories are restricted to less than ad libitum consumption. It is therefore essential that children restricted in their total energy intake have the best cereal protein quality possible to protect their immune system.

Age Factors↗
PubMed2006

Unigene derived microsatellite markers for the cereal genomes.

Unigene derived microsatellite (UGMS) markers have the advantage of assaying variation in the expressed component of the genome with unique identity and positions. We characterized the microsatellite motifs present in the unigenes of five cereal species namely, rice, wheat, maize, Sorghum and barley and compared with those in Arabidopsis. The overall UGMS frequency in the five cereal species was 1/7.6 kb. The maximum UGMS frequency was in rice (1/3.6 kb) and the lowest in wheat (1/10.6 kb). GC-rich trinucleotide repeat motifs coding for alanine followed by arginine and the dinucleotide repeat motif GA were found to be abundant UGMS classes across all the five cereal species. Primers could be designed for 95% (wheat and barley) to 97% (rice) of the identified microsatellites. The proportion and frequency of occurrence of long hypervariable class I (> or = 20 nucleotides) and potentially variable class II (12-20 nucleotides) UGMS across five cereal species were characterized. The class I UGMS markers were physically mapped in silico on to the finished rice genome and bin-mapped in wheat. Comparative mapping based on class I UGMS markers in rice and wheat revealed syntenic relationships between the two genomes. High degree of conservation and cross-transferability of the class I UGMS markers were evident among the five cereal species, which was validated experimentally. The class I UGMS-conserved orthologous set (COS) markers identified in this study would be useful for understanding the evolution of genes and genomes in cereals.

Arabidopsis↗
PubMed2006

Intestinal T cell responses to cereal proteins in celiac disease.

Celiac disease is caused by sensitivity to wheat gluten in genetically susceptible individuals. The etiological role of the other wheat-related cereals, barley, rye, and oats, is still debated. In order to investigate this issue further, in this study we examined the immune response of celiac mucosal T cell lines to fractions from all four cereals. Cell stimulation was assessed by measuring proliferation (employing (3)H-thymidine incorporation) or cytokine (IL-2, IFN-gamma) production. All five T cell lines demonstrated immunoreactivity to protein fractions from the four related cereals. In some cell lines, reactivity to wheat, barley, and rye was only evident when these cereal fractions had been pretreated with tissue transglutaminase. This study confirms the similar T cell antigenic reactivity of these four related cereals and has implications for their exclusion in the gluten-free diet. However, despite oats stimulation of T cell lines, this cereal does not activate a mucosal lesion in most celiac patients.

Adult↗
PubMed1992

Comparison of cereal-based diet with purified diet by short-term feeding studies in rats, mice and hamsters, with emphasis on toxicity characteristics.

Animal diets used in toxicity studies are prepared either from natural ingredients (cereal-based diet) or from more refined products (purified diet). The type of diet may influence both the outcome of the study and the values obtained with the various parameters in test and control animals. To detect the parameters sensitive to changes in diet composition, short-term (4-wk) studies were conducted in rats, mice and hamsters fed either a cereal-based diet or the AIN-76A purified diet supplemented with vitamins and minerals at the highest recommended levels for each of the species used. Although the purified diet was more palatable to rats and showed a higher protein quality, growth rate and food intake were generally slightly higher with the cereal-based diet in each of the species examined. The haematological values of the two diet groups were generally comparable. On the cereal-based diet the production of faeces was considerably higher than on the purified diet and was accompanied by a higher weight of the caecum. These findings were attributed to the relatively high level and mixed composition of the fibre fraction in the cereal-based diet. Blood levels of cholesterol and phospholipids were clearly lower on the cereal-based diet than on the purified diet. Because the differences were probably due to the level and composition of the fibre fraction, they support the suggestion to replace the 5% cellulose of the AIN-76A diet by a higher level of a more composite but well defined source of dietary fibre.

Administration, Oral↗
PubMed2006

Effect of gamma-irradiation on the occurrence of pathogenic microorganisms and nutritive value of four principal cereal grains.

The effects of (60)Co gamma-photon-irradiation on the natural occurrence of pathogenic microorganisms in four principal cereal grains and on amino acids and vitamins in these cereals were investigated. The total numbers of aerobic bacteria were reduced by three logarithmic decades when grains were given a dose of 10kGy. Coliforms and "coagulase- positive" staphylococci were inhibited by a dose of 1kGy, whereas fungi were inhibited by a dose of 5kGy. The 15kGy dose eliminated viable microorganisms in cereal grains, and about 10-30 colony-forming units of Clostridium sp. per gram of grain survived after this dose. The dose of 10kGy did not cause any measurable destruction of total amino acids. Thiamin was reduced by 22-33% and riboflavin by 10-16% after a dose of 10kGy. Irradiation did not increase the acid values significantly, but did increase the peroxide values, which was not accompanied by the off-odors of cereals. We conclude that the overall dose of 10kGy is very effective for microbial decontamination of cereal grains, and does not adversely affect the nutritional quality of cereal grains.

Amino Acids↗
PubMed2003

Ready-to-eat cereal consumption: its relationship with BMI and nutrient intake of children aged 4 to 12 years.

OBJECTIVE: To examine the relationship between ready-to-eat cereal consumption habits and body mass index of a sample of children aged 4 to 12 years. DESIGN: Fourteen-day self-reported food diary records were obtained from a sample of 2,000 American households from February 1998 through February 1999. Height and weight of the family members were also self-reported. SUBJECTS/SETTING: The sample population of 603 children, aged 4 to 12 years, was broken into tertiles based on cereal consumption over the 14 days: (three or fewer, four to seven, or eight or more servings). STATISTICAL ANALYSIS: Logistic regression and analysis of variance were used to determine associations between frequency of ready-to-eat cereal consumption and body mass index or nutrient intakes. RESULTS: More than 90% of children aged 4 to 12 years consumed ready-to-eat cereal at least once in the two-week collection period. Within tertiles of consumption, children in the upper tertile had lower mean body mass indexes than those in the lowest tertile consistently across all age groups (P<.01). Additionally, the proportion of children aged 4 to 12 years who were at risk for overweight/overweight was significantly lower in the upper tertile of cereal consumption (P<.05). Children in the upper tertile also had lower fat intakes and higher intakes of many micronutrients. APPLICATIONS: The consumption of ready-to-eat cereals at breakfast should be encouraged as a component of an eating pattern that promotes the maintenance of healthful body weights and nutrient intakes in children.

Analysis of Variance↗
PubMed2005

Cholesterol-lowering benefits of oat-containing cereal in Hispanic americans.

This randomized, controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks. One-hundred fifty-two men and women, ages 30 to 70 years, with baseline low-density lipoprotein cholesterol (LDL-C) levels between 120 and 190 mg/dL and triglycerides <400 mg/dL were included. After eating a National Cholesterol Education Program Step 1 diet for 5 weeks, subjects were randomly assigned to the corn or the oat cereal for the next 6 weeks. The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol (-10.9+/-21.6 mg/dL; -4.5%) and LDL-C (-9.4+/-20.3 mg/dL; -5.3%). Consumption of corn cereal did not affect either total cholesterol (+1.2+/-18.3 mg/dL; 1.1%) or LDL-C (+1.2+/-17.5 mg/dL; 2.2%). Differences between the effects of the two cereals on total cholesterol and LDL-C were significant, P =.0003 and P =.0007, respectively.

Adult↗
PubMed1998

Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal.

Factors affecting the ability of Escherichia coli O157:H7 to survive in foods with a(w) less than required for growth have not been fully defined. This study was undertaken to determine the ability of E. coli O157:H7 to survive in a commercial dry infant rice cereal as affected by a(w) (0.35+/-0.04, 0.52+/-0.03 and 0.73+/-0.03), pH (4.0 and 6.8), and temperature (5, 25, 35 and 45 degrees C), and in nine other reduced-a(w) foods. Death of E. coli O157:H7 in cereal was enhanced with increased temperature and decreased pH during a 16- to 24-week storage period. Survival was enhanced at pH 6.8 compared to pH 4.0 in cereal at a(w) 0.34+/-0.04 during initial storage at 5 and 25 degrees C. The effect of temperature (8, 15, 21 and 30 degrees C) on survival and growth of acid-adapted cells of E. coli O157:H7 inoculated into cereal reconstituted with milk or apple juice at two inoculum levels (8.2-12.3 cfu/ml and 82-123 cfu/ml of slurry) was also studied. Growth occurred in cereal reconstituted with milk at all test temperatures and in cereal reconstituted with apple juice at 15, 21 and 30 degrees C. Populations increased by >1 log10 cfu/ml within 3-6 h at 21 and 30 degrees C. Acid-adapted and unadapted cells had similar growth patterns. The effects of temperature and acid adaptation on survival of E. coli O157:H7 in nine commercial foods and food ingredients with pH 4.07-6.49 and a(w) 0.17-0.82 were determined. The pathogen survived in these foods for various lengths of time, depending the storage temperature, with an order of survival of 5 degrees C >21 degrees C >37 degrees C. Survival appeared to be enhanced in foods with highest pH, and acid-adapted cells retained higher viability than unadapted cells in only two of the nine test foods. Of particular importance is the ability of E. coli O157:H7 to survive well in dry foods with a wide range in a(w) and pH, particularly at refrigeration temperature.

Animals↗
PubMed2003

Starch synthesis in the cereal endosperm.

The pathway of starch synthesis in the cereal endosperm is unique, and requires enzyme isoforms that are not present in other cereal tissues or non-cereal plants. Recent information on the functions of individual enzyme isoforms has provided insight into how the linear chains and branch linkages in cereal starch are synthesized and distributed. Genetic analyses have led to the formulation of models for the roles of de-branching enzymes in cereal starch production, and reveal pleiotropic effects that suggest that certain enzymes may be physically associated. For the first time, tools for global analyses of starch biosynthesis are available for cereal crops, and are heralded by the draft sequence of the rice genome.

1,4-alpha-Glucan Branching Enzyme↗
PubMed2003

Absorption of hydroxycinnamates in humans after high-bran cereal consumption.

Hydroxycinnamic acids are a group of phenolic compounds that exhibit a wide range of in vitro chemoprotective and antioxidant properties. Cereals containing a high proportion of the bran layers are rich in ester-linked hydroxycinnamic acids, such as ferulic and diferulic acids. The present work investigated the absorption in humans of hydroxycinnamic acids from high-bran breakfast cereal (wheat). Plasma and urine samples from six volunteers were collected before and after cereal consumption and analyzed for total hydroxycinnamic acids content after beta-glucuronidase/sulfatase treatment both by HPLC-DAD and by LC-MS (SIM monitoring). High-bran cereal administration resulted in increased plasma ferulic and sinapic acid concentrations (maximum levels detected of approximately 200 and approximately 40 nM, respectively) with absorption peaks between 1 and 3 h. Increases of approximately 4-fold in ferulic acid and approximately 5-fold in feruloylglycine were detected in 24-h urine after consumption of the cereal. Most of the ferulic acid detected in urine and plasma was present as conjugates (feruloylglycine and/or glucuronides). Diferulic acids were undetectable. The data show that ferulic and sinapic acids are taken up in humans from dietary high bran wheat but that absorption is limited and may originate only from the free and soluble portions present in the cereal.

Absorption↗