Whole-grain intake as a marker of healthy body weight and adiposity
Whole-grain intake as a marker of healthy body weight and adiposity
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DOI：
10.1017/s1368980007001279
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发表时间：
2008-06-01
影响因子：
3.2
通讯作者：
Garton, Lynne E.
中科院分区：
文献类型：
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作者：
Harland, Janice I.;Garton, Lynne E.
目的：回顾与全谷物消费和健康体重 (BW) 相关的证据。设计：对报告全谷物消费以及 BW 和肥胖测量的观察性研究进行系统回顾和分析，包括对宏量营养素摄入量和生活方式因素的影响。背景：检索 1990 年至 2006 年期间的 Medline 和其他数据库，以生成完整的参考列表；如果观察性研究包括适当的对照组并报告全谷物摄入量和体重指数 (BMI) 或肥胖指标，则保留观察性研究以供进一步分析。 受试者：确定了 15 项试验，其中包括来自 119 829 名 13 岁及以上男性和女性受试者的数据。 结果：使用随机效应模型，代表 20 个治疗组 (n = 119 829) 的 15 项研究的 BMI 的组合和加权平均差异为当比较高与低全谷物摄入量时，降低了 0.630 kg/m(2)，P< 0.0001（95% 置信区间 (CI) 0.460, 0.800 kg/m(2)）。在高消费人群中，肥胖评估为腰围减少 2.7 (95% CI 0.2, 5.2) cm，P= 0.03（六个数据集，n = 4178）或腰臀比减少 0.023（95% CI 0.016，0-030），P< 0.0001（四个数据集，n = 20 147）。较高的全谷物摄入量导致膳食纤维摄入量增加（9g，P
Objective: To review evidence relating to the consumption of whole grains and healthy body weight (BW).Design: Systematic review and analysis of observational studies reporting whole-grain consumption and measures of BW and adiposity, including the effect on macronutrient intakes and lifestyle factors.Setting: Medline and other databases were searched for the period 1990 to 2006 to produce a full reference list; observational studies were retained for further analysis if they included an appropriate control group and reported whole-grain intake and body mass index (BMI) or a measure of adiposity.Subjects: Fifteen trials were identified which included data from 119 829 male and female subjects aged 13 years and over.Results: The combined and weighted mean difference in BMI from 15 studies representing 20 treatment groups (n = 119 829) using a random-effects model was 0.630 kg/m(2) lower when high versus low whole-grain intake was compared, P< 0.0001 (95 % confidence interval (CI) 0.460, 0.800 kg/m(2)). In high consumers, adiposity assessed as waist circumference was reduced by 2.7 (95% CI 0.2, 5.2) cm, P= 0.03 (six data sets, n = 4178) or as waist:hip ratio by 0.023 (95 % CI 0.016, 0-030), P< 0.0001 (four data sets, n = 20 147). Higher intake of whole grains led to increased dietary fibre intake (9g, P