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Related Experiment Videos

Whole grain food intake elevates serum enterolactone.

David R Jacobs1, Mark A Pereira, Katariina Stumpf

  • 1Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, USA. jacobs@epi.umn.edu

The British Journal of Nutrition
|July 30, 2002
PubMed
Summary

Eating whole grains significantly increases serum enterolactone levels, a compound linked to reduced risks of heart disease and cancer. This effect was observed consistently throughout the 6-week study period.

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Area of Science:

  • Nutrition Science
  • Human Physiology
  • Dietary Studies

Background:

  • Dietary lignans, found in whole grains, are associated with reduced risks of coronary heart disease (CHD) and certain cancers.
  • Higher serum enterolactone levels, a biomarker for lignan intake, correlate with these reduced health risks.

Purpose of the Study:

  • To investigate the impact of consuming whole grain foods versus refined grain foods on serum enterolactone concentrations.
  • To determine the time course of changes in serum enterolactone levels in response to dietary interventions.

Main Methods:

  • A randomized crossover feeding study was conducted with overweight, hyperinsulinemic, non-diabetic men and women.
  • Participants consumed either a whole grain diet or a refined grain diet for 6 weeks, followed by a 6-9 week washout period.

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  • Serum enterolactone levels were measured throughout the study.

    • Main Results:

    • Serum enterolactone concentrations were significantly higher (6.2 nmol/l) in participants consuming the whole grain diet compared to the refined grain diet (P=0.0008).
    • The increase in serum enterolactone was rapid, with most occurring within 2 weeks, and continued to rise over the 6-week intervention.
    • The primary whole grains included wheat, oats, and rice.

    Conclusions:

    • A diet rich in whole grains effectively increases serum enterolactone concentrations.
    • Dietary interventions focusing on whole grains can modulate enterolactone levels, potentially contributing to observed health benefits.