Tuesday, February, 14th, 2017 Researchers in the News
Sister studies led by researchers from the HNRCA quantified some of the benefits of a whole-grain diet. Published in the American Journal of Clinical Nutrition, the first found that those who ate a controlled, weight-maintaining diet rich in whole grains lost an extra 100 calories per day through a higher resting metabolic rate and greater fecal losses. The second study found that people who ate whole grains had modest improvements in gut and immune health.
A new study found that people who eat whole grains instead of white bread and white rice absorbed fewer calories from their food — almost the equivalent of a cookie a day.
It wasn’t much of a change — just swapping out 100 percent whole wheat bread for white bread, brown rice for white rice and whole grain cereal for the more processed stuff.
Just those tweaks added up, however, the team at Tufts University on Boston found. Over six weeks, men and women who ate whole grains took in 92 fewer calories a day than people who ate the precisely same diet with American-style processed grains.
That could add up to 5 pounds a year, although the team stresses they did not measure weight loss in the group they studied.
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Switching from a diet of refined to whole grains may help to achieve weight loss goals and bolster health, according to a new study published Wednesday.
The findings, released in the American Journal of Clinical Nutrition, suggest that eating whole grains is connected with an increase in calorie loss because it boosts metabolism and reduces the amount of calories that are retained during digestion.
“This study helps to quantify how whole grains and fiber work to benefit weight management, and lend credibility to previously reported associations between increased whole grains and fiber consumption, lower body weight and better health,” said Phil J. Karl, the lead author of the study and a nutrition scientist at the U.S. Army Research Institute of Environmental Medicine, in a statement.
Whole grain foods — which include wheat, rice, oat and barley products — are the type of food that includes the outermost, nutrient-rich layer of grains. Often, this fiber heavy layer is removed during the refining process.
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