Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: A randomised cross-over trial
Journal article, 2019
Objective T o investigate whether a whole grain diet alters the gut microbiome and insulin sensitivity, as well as biomarkers of metabolic health and gut functionality.
Design 60 Danish adults at risk of developing metabolic syndrome were included in a randomised cross-over trial with two 8-week dietary intervention periods comprising whole grain diet and refined grain diet, separated by a washout period of =6 weeks. The response to the interventions on the gut microbiome composition and insulin sensitivity as well on measures of glucose and lipid metabolism, gut functionality, inflammatory markers, anthropometry and urine metabolomics were assessed.
Results 50 participants completed both periods with a whole grain intake of 179±50 g/day and 13±10 g/day in the whole grain and refined grain period, respectively. Compliance was confirmed by a difference in plasma alkylresorcinols (p<0.0001). Compared with refined grain, whole grain did not significantly alter glucose homeostasis and did not induce major changes in the faecal microbiome. Also, breath hydrogen levels, plasma short-chain fatty acids, intestinal integrity and intestinal transit time were not affected. The whole grain diet did, however, compared with the refined grain diet, decrease body weight (p<0.0001), serum inflammatory markers, interleukin (IL)-6 (p=0.009) and C-reactive protein (p=0.003). The reduction in body weight was consistent with a reduction in energy intake, and IL-6 reduction was associated with the amount of whole grain consumed, in particular with intake of rye. Conclusion C ompared with refined grain diet, whole grain diet did not alter insulin sensitivity and gut microbiome but reduced body weight and systemic lowgrade inflammation.
Design 60 Danish adults at risk of developing metabolic syndrome were included in a randomised cross-over trial with two 8-week dietary intervention periods comprising whole grain diet and refined grain diet, separated by a washout period of =6 weeks. The response to the interventions on the gut microbiome composition and insulin sensitivity as well on measures of glucose and lipid metabolism, gut functionality, inflammatory markers, anthropometry and urine metabolomics were assessed.
Results 50 participants completed both periods with a whole grain intake of 179±50 g/day and 13±10 g/day in the whole grain and refined grain period, respectively. Compliance was confirmed by a difference in plasma alkylresorcinols (p<0.0001). Compared with refined grain, whole grain did not significantly alter glucose homeostasis and did not induce major changes in the faecal microbiome. Also, breath hydrogen levels, plasma short-chain fatty acids, intestinal integrity and intestinal transit time were not affected. The whole grain diet did, however, compared with the refined grain diet, decrease body weight (p<0.0001), serum inflammatory markers, interleukin (IL)-6 (p=0.009) and C-reactive protein (p=0.003). The reduction in body weight was consistent with a reduction in energy intake, and IL-6 reduction was associated with the amount of whole grain consumed, in particular with intake of rye. Conclusion C ompared with refined grain diet, whole grain diet did not alter insulin sensitivity and gut microbiome but reduced body weight and systemic lowgrade inflammation.
Author
Henrik Munch Roager
Technical University of Denmark (DTU)
Josef K. Vogt
Technical University of Denmark (DTU)
M. Kristensen
University of Copenhagen
Lea B.S. Hansen
Technical University of Denmark (DTU)
Sabine Ibrügger
University of Copenhagen
Rasmus B. Mærkedahl
University of Copenhagen
Martin I. Bahl
Technical University of Denmark (DTU)
Mads Vendelbo Lind
University of Copenhagen
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Rikke L. Nielsen
Technical University of Denmark (DTU)
Hanne Frøkiær
University of Copenhagen
Rikke J. Gøbel
University of Copenhagen
Rikard Landberg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Alastair Ross
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Susanne Brix
Technical University of Denmark (DTU)
Jesper Holck
Technical University of Denmark (DTU)
Anne S. Meyer
Technical University of Denmark (DTU)
Morten H. Sparholt
Bispebjerg Hospital
Anders F. Christensen
Bispebjerg Hospital
Vera Carvalho
Technical University of Denmark (DTU)
Bolette Hartmann
University of Copenhagen
Jens Juul Holst
University of Copenhagen
Jüri J. Rumessen
Amtssygehuset i Gentofte
Allan Linneberg
Research Centre for Prevention and Health
Rigshospitalet
University of Copenhagen
T. Sicheritz-Pontén
Technical University of Denmark (DTU)
Marlene D. Dalgaard
Technical University of Denmark (DTU)
Andreas Blennow
University of Copenhagen
Henrik L. Frandsen
Technical University of Denmark (DTU)
S.G.R. Villas-Bôas
University of Auckland
Karsten Kristiansen
University of Copenhagen
H. Vestergaard
Steno Diabetes Center
University of Copenhagen
T. Hansen
University of Copenhagen
Claus T. Ekstrøm
University of Copenhagen
Christian Ritz
University of Copenhagen
Henrik Bjørn Nielsen
Technical University of Denmark (DTU)
Clinical-Microbiomics A/S
O. B. Pedersen
University of Copenhagen
Ramneek Gupta
Technical University of Denmark (DTU)
L. Lauritzen
University of Copenhagen
Tine Rask Licht
Technical University of Denmark (DTU)
Gut
0017-5749 (ISSN) 1468-3288 (eISSN)
Vol. 68 1 83-93Subject Categories
Other Clinical Medicine
Food Science
Nutrition and Dietetics
DOI
10.1136/gutjnl-2017-314786