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Journal of Nutrition and Human Health | Volume 3
May 23-24, 2019 | Vienna, Austria
Joint Event
2nd International Conference on Gastroenterology and Digestive Disorders
17th International Conference on Nutrition and Fitness
&
Promoting gastrointestinal health and reducing subclinical inflammation in
overweight and obese individuals though intake of whole grain products in
comparison with fruits and vegetables
Julianne Kopf and Devin Rose
University of Nebraska-Lincoln, USA
T he importance of fruits and vegetables (FV) in a
healthy diet is well accepted; however, the importance
of whole grains (WG) is less recognized. This purpose of
this trial was to determine the impact of either a FV or
a WG intervention on markers of inflammation and gut
microbiota composition in overweight or obese individuals
that have low intakes of these food groups. Forty-nine
overweight or obese subjects with low intake of FV (<2
servings/d) and WG (<1 serving/d) were randomized into
three groups: WG (3 servings/d), FV (5 servings/d), and
refined grains (RG) (3 servings/d) for 6 weeks. The WG
diet resulted in a significant decrease in TNF-α, a pro-
inflammatory cytokine, whereas no significant effects were
found on the other diets. There was a significant decrease
in LBP on both the WG and FV diets, with no change on
the RG diet. A decrease in LBP is a marker of improved gut
barrier function. The FV diet had a significant change in
IL-6, but no significant change in the other treatments.
The FV intervention induced a significant increase in
alpha diversity. The WG intervention did not result in any
significant differences in microbiota composition. These
data support the positive impact that WG and FV intake
can have on metabolic health in overweight or obese
individuals with normally low intake of WG and FV.
Speaker Biography
Julianne Kopf completed her master’s in Food Science and Technology
at the University of Nebraska. Her research has one publication and
received 1st in the 2017 IFT Nutrition Poster Competition. During her
master’s she also ran Bug eater Foods, an edible insect company for
human consumption. This was a food start up that sells cricket-based
protein shakes and pasta. In 2016 she was awarded an USDA SBIR Phase 1
Grant for research in extrusion of edible insects. Currently she is running
Bug eater Foods and works at Natures Variety as a Quality Lead and
Practitioner.
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