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Effects of Dietary Grains on Human Health
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Effects of Dietary Grains on Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Carbohydrates".

Deadline for manuscript submissions: 25 October 2025 | Viewed by 2963

Special Issue Editor

Prof. Dr. Qun Shen

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: whole grain; phytochemicals; obesity; diabetes; health benefits; synergistic or antagonistic action
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chronic non-communicable diseases are the major causes of death globally. Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In general, cereals exert positive effects in the following ways: (1) restoring intestinal flora diversity and increasing beneficial gut microbiota metabolites; (2) regulating plasma glucose and lipid metabolism via the regulation of classical signaling pathways, thereby improving obesity, cardiovascular and cerebrovascular diseases, diabetes, and other chronic metabolic diseases; and (3) exhibiting antioxidant activity by scavenging free radicals. Whole grains provide health-protecting components such as phytochemicals and fermentable carbohydrates (dietary fiber, resistant starch, and oligosaccharides). They are important biologically active ingredients found in whole grains that are largely responsible for these health advantages.

Prof. Dr. Qun Shen
Guest Editor

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Keywords

  • whole grains
  • obesity
  • diabetes
  • health benefits
  • intestinal flora
  • fermentable carbohydrates
  • phytochemicals

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Published Papers (4 papers)

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Research

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12 pages, 264 KiB  
Article
Consumption of Barley, Buckwheat and Quinoa in the United States: Associations with Diet and Metabolic Health
by Namrata Sanjeevi, Sarah Elizabeth Stella and Pablo Monsivais
Nutrients 2025, 17(14), 2335; https://doi.org/10.3390/nu17142335 - 17 Jul 2025
Viewed by 274
Abstract
Background/Objectives: Despite the health benefits of fiber intake, most Americans do not meet the dietary recommendations for this nutrient. With barley, buckwheat and quinoa containing several nutrients, including fiber, the integration of these foods into the American diet could improve diet quality [...] Read more.
Background/Objectives: Despite the health benefits of fiber intake, most Americans do not meet the dietary recommendations for this nutrient. With barley, buckwheat and quinoa containing several nutrients, including fiber, the integration of these foods into the American diet could improve diet quality and health. The purpose of this study is to examine the consumption patterns of barley, buckwheat and quinoa and its association with diet and metabolic health markers. Methods: We used National Health and Nutrition Examination Survey (NHANES) 2013–2018 data. Adults who had consumed barley, buckwheat and quinoa, as determined by food codes representing these foods, in at least one of the two 24 h recalls were categorized as consumers. Due to the very low prevalence of buckwheat consumption, the associations of consumption with diet and health markers were examined only for barley and quinoa. Results: The prevalence of barley, buckwheat and quinoa consumption among US adults were 0.36%, 0.04% and 1.07%, respectively. Compared with non-consumers, barley and quinoa consumers had significantly greater diet quality and higher intakes of potassium and fiber. While barley consumption was associated with a lower body mass index, waist circumference and glycohemoglobin, quinoa consumption was associated with a lower body mass index, waist circumference, triglycerides and total cholesterol. Conclusions: In this study, we found an overall low prevalence of the consumption of barley, buckwheat and quinoa among US adults. The consumers of barley and quinoa had better dietary intake compared with non-consumers. Although better metabolic health in consumers may be explained by their overall healthier dietary patterns, understanding the barriers and facilitators to the intake of these foods could inform efforts to improve diet quality and health. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
14 pages, 1480 KiB  
Article
Purple-Grain Wheat Regulation of Blood Lipids and Blood Glucose in Diet-Induced Hyperlipidemic Mice and Type 2 Diabetic Mice
by Dong Hu, Shasha Cheng, Xiaoyan Wei and Chaoxin Man
Nutrients 2025, 17(8), 1310; https://doi.org/10.3390/nu17081310 - 9 Apr 2025
Viewed by 515
Abstract
Background/Objectives: Disorders of glucose and lipid metabolism can easily lead to metabolic diseases such as hyperlipidemia and diabetes mellitus, with multiple complications. This study evaluated the regulatory effect of purple-grain wheat on glycolipid metabolism. Methods: In this study, we established a hyperlipidemic mouse [...] Read more.
Background/Objectives: Disorders of glucose and lipid metabolism can easily lead to metabolic diseases such as hyperlipidemia and diabetes mellitus, with multiple complications. This study evaluated the regulatory effect of purple-grain wheat on glycolipid metabolism. Methods: In this study, we established a hyperlipidemic mouse model by means of a high-fat diet and a type 2 diabetic mouse model using a high-fat and high-sugar diet combined with streptozotocin, and the mice were intervened with 15 g/(kg·d), 7.5 g/(kg·d), and 3.75 g/(kg·d) doses of purple-grain wheat paste (PWP) for 4 and 5 weeks, respectively. Results: The results revealed that PWP reversed the increase in body weight; increased serum high-density lipoprotein cholesterol; and decreased serum total cholesterol, triglycerides, and low-density lipoproteins. In addition, PWP reversed the decrease in body weight and alleviated the sustained increase in blood glucose in type 2 diabetic mice. Conclusions: PWP shows a significant ability to regulate glycolipid levels, which is related to its functional composition and its ability to act as a prebiotic. In conclusion, PWP can be considered a potential functional food for lowering blood glucose and blood lipids. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
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19 pages, 2160 KiB  
Article
Moderate Highland Barley Intake Affects Anti-Fatigue Capacity in Mice via Metabolism, Anti-Oxidative Effects and Gut Microbiota
by Liangxing Zhao, Qingyu Zhao, Sameh Sharafeldin, Luman Sang, Chao Wang, Yong Xue and Qun Shen
Nutrients 2025, 17(4), 733; https://doi.org/10.3390/nu17040733 - 19 Feb 2025
Cited by 1 | Viewed by 1194
Abstract
Objectives: this study aimed to explore the effects of different intake levels (20–80%) of highland barley on the anti-fatigue capacity of ICR mice, focusing on energy metabolism, metabolite accumulation, oxidative stress, and changes in the gut microbiota. Methods: male ICR mice were assigned [...] Read more.
Objectives: this study aimed to explore the effects of different intake levels (20–80%) of highland barley on the anti-fatigue capacity of ICR mice, focusing on energy metabolism, metabolite accumulation, oxidative stress, and changes in the gut microbiota. Methods: male ICR mice were assigned to five groups: control (normal diet) and four experimental groups with highland barley supplementation at 20%, 40%, 60%, and 80% of total dietary energy. Anti-fatigue performance was assessed by behavioral experiments (rotarod, running, and exhaustive swimming tests), biochemical markers, and gut microbiota analysis. Results: the results showed that moderate supplementation (20%) significantly enhanced exercise endurance and anti-fatigue capacity, as evidenced by increased liver glycogen (134.48%), muscle glycogen (87.75%), ATP content (92.07%), Na+-K+-ATPase activity (48.39%), and antioxidant enzyme activities (superoxide dismutase (103.31%), catalase (87.75%), glutathione peroxidase (81.14%). Post-exercise accumulation of blood lactate, quadriceps muscle lactate, serum urea nitrogen, and the oxidative stress marker malondialdehyde was significantly reduced, with differences of 31.52%, 21.83%, 21.72%, and 33.76%, respectively. Additionally, 20% supplementation promoted the growth of beneficial gut microbiota associated with anti-fatigue effects, including unclassified_f_Lachnospiraceae, g_norank_f_Peptococcaceae, Lachnospiraceae NK4A136, Colidextribacter, and Turicibacter. However, when intake reached 60% or more, anti-fatigue effects diminished, with decreased antioxidant enzyme activity, increased accumulation of metabolic waste, and a rise in potentially harmful microbiota (Allobaculum, Desulfovibrio, and norank_f_norank_o_RF39). Conclusions: moderate highland barley supplementation (20% of total dietary energy) enhances anti-fatigue capacity, while excessive intake (≥60%) may have adverse effects. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
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Review

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29 pages, 1867 KiB  
Review
Should Grain-Based Staple Foods Be Included in Admonitions to “Avoid Processed and Ultra-Processed Food”?
by Julie Miller Jones
Nutrients 2025, 17(13), 2188; https://doi.org/10.3390/nu17132188 - 30 Jun 2025
Viewed by 528
Abstract
Background/Objectives: The nutritional importance of grain-based foods (GBFs) and whole grains (WGs) is underscored by their central position in dietary guidance worldwide. Many jurisdictions recommend consumers increase WG intake because they are associated with multiple health benefits, with evidence quality rated as moderate [...] Read more.
Background/Objectives: The nutritional importance of grain-based foods (GBFs) and whole grains (WGs) is underscored by their central position in dietary guidance worldwide. Many jurisdictions recommend consumers increase WG intake because they are associated with multiple health benefits, with evidence quality rated as moderate to high. High intakes of ultra-processed foods (UPFs), as defined by NOVA that classifies food by level of processing, are associated with numerous negative health outcomes, with evidence less convincing than for WGs. Yet, some dietary guidance recommends consumers to avoid UPFs. This creates two divergent guidelines since NOVA designates most commonly eaten grain-based foods (GBFs) as UPFs. These contradictory guidelines fail to comply with recommended principles of dietary guidance and generate questions about underlying assumptions and definitions that classify WG staples and colas together. Methods: Definitions and assumptions for systems ostensibly categorizing foods by level of processing were evaluated for validity by various methods. Special attention was paid to the ability of different classifications to differentiate between WGs, RGs staples, and indulgent GBFs. Findings from meta-analyses associating high intakes of WGs with numerous health benefits were compared with those associating high intakes of UPFs. Menus and modeling studies were assessed for ability to meet recommendations for WGs and the grain food group with customary GBFs while avoiding UPFs. Advice to “avoid UPFs” was tested against principles for effective dietary guidance. Results: Definitions and categorizations of foods by levels of processing vary markedly. Assumptions for NOVA and other systems are questionable. While meta-analyses consistently show high intakes of UPFs are associated with adverse health outcomes, high intake of WG foods, nearly all designated as UPFs, are associated with better health outcomes, although evidence quality for the latter is rated stronger. These findings add to the body of evidence suggesting flawed assumptions behind categorizing WG staples in terms of level of processing. Conclusions: NOVA deems 90% of WGs as UPFs. Adding statements to dietary guidance to “Avoid UPFs”, while asking consumers to increase WG intakes, confuses. Further, it jeopardizes efforts to increase intake of fiber and WG foods because it excludes top sources of fiber and WG-based breads, rolls, tortillas, or cold cereals in Western diets. NOVA advice to avoid UPFs challenges principles for usable dietary guidance and the construction of culturally appropriate, healthy dietary patterns containing WG staples from all levels of processing. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
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