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    Effects of whole grain food consumption in older Australian women

    Access Status
    Fulltext not available
    Authors
    Solah, V.
    Meng, X.
    Kerr, Deborah
    Zhu, K.
    Devine, A.
    Prince, R.
    Binns, C.
    Date
    2016
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Solah, V. and Meng, X. and Kerr, D. and Zhu, K. and Devine, A. and Prince, R. and Binns, C. 2016. Effects of whole grain food consumption in older Australian women. Cereal Foods World. 61 (2): pp. 51-58.
    Source Title
    Cereal Foods World
    DOI
    10.1094/CFW-61-2-0051
    ISSN
    0146-6283
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/34234
    Collection
    • Curtin Research Publications
    Abstract

    The effects of whole grain food consumption on energy and fiber intake and on blood pressure were investigated in a cohort study of women 70-80 years of age who volunteered to participate in a dietary protein intervention study. Intention-to-treat analysis was used. Subjects were classified into three whole grain food consumption groups using tertile cut-off points: <47 g/day (low), 47-83 g/day (medium), and >83 g/day (high). At baseline, subjects with high and medium whole grain consumption had significantly lower systolic blood pressure (10 and 9 mmHg lower, respectively [P < 0.01]) compared with subjects with low whole grain consumption. Both systolic and diastolic blood pressure dropped in all groups over the 1 year study period (baseline - year one) (P < 0.05); however, whole grain consumption was not related to systolic or diastolic pressure at year one. Consumption of whole grains and cereals, in general, was positively correlated with both energy and fiber intake without corresponding increases in body weight.

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