Sentences with phrase «cereal fiber intake»

The relative risk between the extreme quartiles of cereal fiber intake was 0.39; p = 0.01.

388 DIETARY REFERENCE INTAKES tive correlation between cereal fiber intake and risk of CHD, whereas the correlation was weak or nonexistent for fruit and vegetable fibers.

Compared with the lowest quintile of cereal fiber intake (2.2 g / d), women in the highest quintile (7.7 g / d) had a 34 percent lower risk of total CHD.

Similarly, Morris and coworkers (1977) followed 337 men in London, England for 10 to 20 years and found that men with a high intake of cereal fiber had a lower rate of CHD than men with a low cereal fiber intake.

In addition, an inverse relationship between cereal and cereal fiber intake and colon cancer incidence was reported in 24 studies although 7 other studies did not see this effect (Jacobs et al., 1998).

Similarly, in the Finnish Mobile Clinic Survey (Montonen et al., 2003), cereal fiber intake also was associated with a reduced risk of type 2 diabetes.

Vegetable, fruit, and cereal fiber intake and risk of coronary heart dis - ease among men.

For fixed total cereal fiber intake, the total mortality rate was 17 % lower if the fiber came from whole - grain foods than from refined - grain foods.

Furthermore, «associations did not differ substantially by obesity status, family history of diabetes, physical activity level, cereal fiber intake, trans - fat intake, or ratio of polyunsaturated to saturated fat.»

Whole - Grain, Bran, and Cereal Fiber Intakes and Markers of Systemic Inflammation in Diabetic Women

Not exact matches

Many people could raise their general level of wellness at the same time they enhance their appearance and self - image, by doing two things — drastically reducing or eliminating the intake of junk food, refined sugar, and other carbohydrates, saturated fats, alcohol, and nicotine; and adding more healthful foods to their diets including vegetable proteins, whole - grain cereals and bread, raw vegetables and fruits, and high fiber foods.

A higher score indicated a healthier overall diet — one with lower intake of saturated and trans fats, sugar - sweetened beverages, and red and processed meats; lower glycemic index foods; and higher intakes of cereal fiber, polyunsaturated fats, coffee, and nuts.

In contrast, higher intake of cereal fiber (grams / day) and each cup of coffee per day were associated with reduced diabetes risk in both groups.

To help bridge this intake gap, food companies market processed breakfast cereals, granola bars and even brownies with added fiber.

Conversely, the risk reductions observed with higher intakes of total and cereal fibers were largely explained by the dietary GI.

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

The researchers concluded, «Given that both a high cereal fiber content and lower glycemic index are attributes of wholegrain foods, recommendation to increase wholegrain intake may reduce the risk of developing the metabolic syndrome.»

Cereal fiber and whole - grain intake are associated with reduced progression of coronary - artery atherosclerosis in postmenopausal women with coronary artery disease.

Boost your fiber intake by adding almonds to your bran cereal.

A 2011 study published in the BMJ found total fiber intake, as well as fiber from whole grains and from cereals, was strongly associated with a reduction in colon cancer.

It turns out cereal is where the magic's at: Cereals high in fiber had the strongest correlation between fiber intake and reduced diabetes risk, even more so than fruit.

Conversely, a higher intake of cereal fiber has been consistently associated with lower diabetes risk.

Dietary Fiber and Protection Against Breast Cancer A growing number of studies have reported on the relationship of Dietary Fiber intake and breast cancer incidence, and the strongest case can be made for cereal consumption rather than consumption of Dietary Fiber per se (for an excellent review see Gerber [1998]-RRB-.

Summary On the basis of the evidence provided on fiber intake and CHD, certain sources of Dietary Fiber (cereal foods) and certain Functional Fibers (viscous) are associated with reduced risk offiber intake and CHD, certain sources of Dietary Fiber (cereal foods) and certain Functional Fibers (viscous) are associated with reduced risk ofFiber (cereal foods) and certain Functional Fibers (viscous) are associated with reduced risk of CHD.

Taken collectively and averaging to the nearest gram, these data suggest an intake of 14 g of Dietary Fiber / 1, 000 kcal, particularly from cereals, to promote heart health.

In the Health Professionals Follow - Up Study (Hu et al., 2001), the risk of developing diabetes did not decrease with higher total fiber intakes, but a risk reduction of 30 percent was observed in the highest quintile of cereal - fiber intake (median 10.2 g per day) compared to the lowest quintile (median intake 1.14 g per day).

Again, as in the Nurses» cohort, cereal fiber but not fruit or vegetable fiber intake was associated with the protective effect.

342 DIETARY REFERENCE INTAKES Resistant starch that is naturally occurring and inherent in a food or created during normal processing of a food, as is the case for flaked corn cereal, would be categorized as Dietary Fiber.

It should be kept in mind that although high Dietary Fiber intake is associated with decreased risk or improvements in several chronic diseases, a report of the National Academy of Sciences states â $ there is no conclusive evidence that it is dietary fiber rather than the other components of vegetables, fruits, and cereal products that reduces the risk of those diseasesâ $ (NRC, 1Fiber intake is associated with decreased risk or improvements in several chronic diseases, a report of the National Academy of Sciences states â $ there is no conclusive evidence that it is dietary fiber rather than the other components of vegetables, fruits, and cereal products that reduces the risk of those diseasesâ $ (NRC, 1fiber rather than the other components of vegetables, fruits, and cereal products that reduces the risk of those diseasesâ $ (NRC, 1989).

The researchers proposed an Alternate Healthy Eating Index (AHEI) to reflect different types of fats; the level of cereal fiber (to represent whole grain intake); the ratio of white meat to red meat in the diet; consumption of nuts, legumes, and soy; and moderate alcohol consumption.

Wolk and coworkers (1999) examined the relationship between intake of Dietary Fiber and risk of CHD in the Nursesâ $ ™ Health Study and found a significant inverse asso - ciation, which was confined to Dietary Fiber from cereal sources (Table 7 - 2).

However, the source of fiber appears to be important, as cereal fiber but not fruit or vegetable fiber intake has been inversely associated with risk for diabetes in several studies (Salmeron et al., 1997b).

Therefore, a recommended intake level can be set for Total Fiber based on prevention of CHD and recognizing that the greatest benefit comes from the ingestion of cereal fibers and viscous Functional Fibers, including gums and pefibers and viscous Functional Fibers, including gums and peFibers, including gums and pectins.

A Canadian study showed a significant protective trend for the intake of cereals, with borderline significance for Dietary Fiber (Rohan et al., 1993).

These individuals were encouraged to increase grain fiber intake by increasing consumption of whole meal bread, high fiber breakfast cereals, and wheat bran, which resulted in an increased grain fiber intake from 9 to 17 g / d in the intervention group.

Therefore, the overall benefits of whole - grain intake or any of its constituents (such as cereal fiber or fiber per se) and the incidence of colon cancer remain an unresolved issue and further research is needed.