my personal edition > nutritional / metabolic other > news


  E-Mail this DGDispatch to a colleague

DGDispatch

Whole-Grain, Low-Calorie Diet Reduced Body Fat Compared With Refined-Wheat Low-Calorie Diet: Presented at ECO

By Shazia Qureshi

AMSTERDAM, Netherlands -- May 14, 2009 -- Postmenopausal women consuming a whole-grain low-calorie diet for 12 weeks had their body fat percentage reduced significantly more than those who had eaten a refined-wheat low-calorie diet, researchers reported here during the 17th European Congress on Obesity (ECO).

In addition, the changes in total cholesterol and low-density lipoprotein (LDL) cholesterol levels were significantly different between the 2 groups, rising by 5% in the refined-wheat group but remaining unchanged in the wholemeal-foods group.

Lead author Mette Kristensen, Department of Human Nutrition and Centre for Advanced Food Studies (LMC), Copenhagen University, Frederiksberg, Denmark, presented the results of this open-label, randomised study on May 8.

The study included 79 overweight postmenopausal women who had features of the metabolic syndrome. At baseline, their mean blood pressure was 132/84 mm Hg and total cholesterol level was 5.6 mmol/L.

All patients first went through a 2-week run-in period during which they followed a low-calorie diet (reducing their daily intake by 1,250 kJ) that included 2,000 kJ/day of refined-wheat products.

Then they were randomised to consume either refined-wheat (n = 37) or wholemeal-wheat (n = 42) products corresponding to 25% of their daily energy requirements or 2,000 kJ/day for 12 weeks. All patients continued following a low-calorie diet. In addition, they kept a self-reported food diary and met with a dietician 5 times during the course of the study.

The mean age of the women consuming the refined foods was 60.3 years and their mean body mass index (BMI) at baseline was 30.4 kg/m². For the women eating whole-grain foods, the corresponding values were 59.1 years and 30.0 kg/m².

The refined-wheat foods provided 4.5 g fibre/day while the wholemeal-wheat foods contained 11.0 g fibre/day.

The researchers found that at the end of the study, patients in both groups experienced significant weight loss, but this did not differ between the groups. The mean weight loss was 2.8 +- 0.3 kg in the refined-food group and 3.6 +- 0.5 kg in the whole-grain group (both P < .01 vs baseline).

Patients consuming whole-grain foods had a significantly larger drop in body fat percentage (assessed by dual-energy x-ray absorptiometry scanning) compared with patients who had eaten refined foods (-6.8% vs -4.8%; P = .03).

Total cholesterol and LDL cholesterol levels rose by 5% in the refined-wheat group but remained unchanged in the wholemeal-wheat group (P < .05).

Insulin, glucose, and C-reactive protein levels did not change significantly in either group.

"Both hypo-caloric diets were effective in inducing weight loss, but whole-grain foods were more effective at reducing body fat and LDL cholesterol, 2 important risk factors of cardiovascular disease," Ms. Kristensen concluded.

Funding for this study was provided by the European Union's 6th Framework Programme, Project HEALTHGRAIN, the Faculty of Life Sciences of the University of Copenhagen, and the LMC Food Research School.

[Presentation title: Effect of a Hypo-Caloric Diet Rich in Whole Grain Foods on Weight Loss, Body Composition and Cardiovascular Risk in Postmenopausal Women: A 12 Weeks Randomised Clinical Trial. Abstract T5:OS1.1]

E-Mail this DGDispatch to a colleague

To print, use this version