Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies

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Whole-grain and blood lipid changes in apparently healthy adults : a systematic review and meta-analysis of randomized controlled studies. / Hollænder, Pernille Lærke Bjørndal; Ross, Alastair B; Kristensen, Mette Bredal.

In: American Journal of Clinical Nutrition, Vol. 102, No. 3, 2015, p. 556-572.

Research output: Contribution to journalReviewResearchpeer-review

Harvard

Hollænder, PLB, Ross, AB & Kristensen, MB 2015, 'Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies', American Journal of Clinical Nutrition, vol. 102, no. 3, pp. 556-572. https://doi.org/10.3945/ajcn.115.109165

APA

Hollænder, P. L. B., Ross, A. B., & Kristensen, M. B. (2015). Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies. American Journal of Clinical Nutrition, 102(3), 556-572. https://doi.org/10.3945/ajcn.115.109165

Vancouver

Hollænder PLB, Ross AB, Kristensen MB. Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies. American Journal of Clinical Nutrition. 2015;102(3):556-572. https://doi.org/10.3945/ajcn.115.109165

Author

Hollænder, Pernille Lærke Bjørndal ; Ross, Alastair B ; Kristensen, Mette Bredal. / Whole-grain and blood lipid changes in apparently healthy adults : a systematic review and meta-analysis of randomized controlled studies. In: American Journal of Clinical Nutrition. 2015 ; Vol. 102, No. 3. pp. 556-572.

Bibtex

@article{4a4d16aec60f497592dd93424efa265e,
title = "Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies",
abstract = "BACKGROUND: Whole grains are recognized for their potential role in preventing cardiovascular diseases; however, results from randomized controlled studies on blood lipids are inconsistent, potentially because of compositional differences between individual grain types for some nutrients, including dietary fiber.OBJECTIVE: Using a meta-analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on changes in total cholesterol (TC), LDL cholesterol, HDL cholesterol, and triglycerides.DESIGN: We conducted a systematic literature search in selected databases. Studies were included if they were randomized controlled comparisons between whole-grain foods and a non-whole-grain control in adults. A total of 6069 articles were screened for eligibility, and data were extracted from 24 studies. Weighted mean differences were calculated, and meta-regression analyses were performed for whole-grain dose, study duration, and baseline TC concentration.RESULTS: Overall, whole-grain intake lowered LDL cholesterol (weighted difference: -0.09 mmol/L; 95{\%} CI: -0.15, -0.03 mmol/L; P < 0.01) and TC (weighted difference: -0.12 mmol/L; 95{\%} CI: -0.19, -0.05 mmol/L; P < 0.001) compared with the control. Whole-grain oat had the greatest effect on TC (weighted difference: -0.17 mmol/L; 95{\%} CI: -0.10, -0.25 mmol/L; P < 0.001). No effect of whole-grain foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared with the control (weighted difference: -0.04 mmol/L; 95{\%} CI: -0.08, 0.01; P = 0.10). No association was found between whole-grain dose or baseline TC concentration and any of the outcomes, whereas study duration was positively associated with changes in TC and LDL cholesterol.CONCLUSIONS: Consumption of whole-grain diets lowers LDL cholesterol and TC, but not HDL cholesterol or triglycerides, compared with consumption of non-whole-grain control diets. Whole-grain oat appears to be the most effective whole grain for lowering cholesterol.",
author = "Holl{\ae}nder, {Pernille L{\ae}rke Bj{\o}rndal} and Ross, {Alastair B} and Kristensen, {Mette Bredal}",
note = "CURIS 2015 NEXS 327",
year = "2015",
doi = "10.3945/ajcn.115.109165",
language = "English",
volume = "102",
pages = "556--572",
journal = "American Journal of Clinical Nutrition",
issn = "0002-9165",
publisher = "American Society for Nutrition",
number = "3",

}

RIS

TY - JOUR

T1 - Whole-grain and blood lipid changes in apparently healthy adults

T2 - a systematic review and meta-analysis of randomized controlled studies

AU - Hollænder, Pernille Lærke Bjørndal

AU - Ross, Alastair B

AU - Kristensen, Mette Bredal

N1 - CURIS 2015 NEXS 327

PY - 2015

Y1 - 2015

N2 - BACKGROUND: Whole grains are recognized for their potential role in preventing cardiovascular diseases; however, results from randomized controlled studies on blood lipids are inconsistent, potentially because of compositional differences between individual grain types for some nutrients, including dietary fiber.OBJECTIVE: Using a meta-analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on changes in total cholesterol (TC), LDL cholesterol, HDL cholesterol, and triglycerides.DESIGN: We conducted a systematic literature search in selected databases. Studies were included if they were randomized controlled comparisons between whole-grain foods and a non-whole-grain control in adults. A total of 6069 articles were screened for eligibility, and data were extracted from 24 studies. Weighted mean differences were calculated, and meta-regression analyses were performed for whole-grain dose, study duration, and baseline TC concentration.RESULTS: Overall, whole-grain intake lowered LDL cholesterol (weighted difference: -0.09 mmol/L; 95% CI: -0.15, -0.03 mmol/L; P < 0.01) and TC (weighted difference: -0.12 mmol/L; 95% CI: -0.19, -0.05 mmol/L; P < 0.001) compared with the control. Whole-grain oat had the greatest effect on TC (weighted difference: -0.17 mmol/L; 95% CI: -0.10, -0.25 mmol/L; P < 0.001). No effect of whole-grain foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared with the control (weighted difference: -0.04 mmol/L; 95% CI: -0.08, 0.01; P = 0.10). No association was found between whole-grain dose or baseline TC concentration and any of the outcomes, whereas study duration was positively associated with changes in TC and LDL cholesterol.CONCLUSIONS: Consumption of whole-grain diets lowers LDL cholesterol and TC, but not HDL cholesterol or triglycerides, compared with consumption of non-whole-grain control diets. Whole-grain oat appears to be the most effective whole grain for lowering cholesterol.

AB - BACKGROUND: Whole grains are recognized for their potential role in preventing cardiovascular diseases; however, results from randomized controlled studies on blood lipids are inconsistent, potentially because of compositional differences between individual grain types for some nutrients, including dietary fiber.OBJECTIVE: Using a meta-analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on changes in total cholesterol (TC), LDL cholesterol, HDL cholesterol, and triglycerides.DESIGN: We conducted a systematic literature search in selected databases. Studies were included if they were randomized controlled comparisons between whole-grain foods and a non-whole-grain control in adults. A total of 6069 articles were screened for eligibility, and data were extracted from 24 studies. Weighted mean differences were calculated, and meta-regression analyses were performed for whole-grain dose, study duration, and baseline TC concentration.RESULTS: Overall, whole-grain intake lowered LDL cholesterol (weighted difference: -0.09 mmol/L; 95% CI: -0.15, -0.03 mmol/L; P < 0.01) and TC (weighted difference: -0.12 mmol/L; 95% CI: -0.19, -0.05 mmol/L; P < 0.001) compared with the control. Whole-grain oat had the greatest effect on TC (weighted difference: -0.17 mmol/L; 95% CI: -0.10, -0.25 mmol/L; P < 0.001). No effect of whole-grain foods on HDL cholesterol was seen, whereas whole-grain foods tended to lower triglycerides compared with the control (weighted difference: -0.04 mmol/L; 95% CI: -0.08, 0.01; P = 0.10). No association was found between whole-grain dose or baseline TC concentration and any of the outcomes, whereas study duration was positively associated with changes in TC and LDL cholesterol.CONCLUSIONS: Consumption of whole-grain diets lowers LDL cholesterol and TC, but not HDL cholesterol or triglycerides, compared with consumption of non-whole-grain control diets. Whole-grain oat appears to be the most effective whole grain for lowering cholesterol.

U2 - 10.3945/ajcn.115.109165

DO - 10.3945/ajcn.115.109165

M3 - Review

C2 - 26269373

VL - 102

SP - 556

EP - 572

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

SN - 0002-9165

IS - 3

ER -

ID: 143888429