Friday, April 28, 2017

Antibiotics counteract the beneficial effect of whole grain

Public Release: 28-Apr-2017
Antibiotics counteract the beneficial effect of whole grain
Aarhus University

According to recommendations from the Danish Veterinary and Food Administration, adult Danes should consume at least 75 g whole meal a day. However, it is not only the contents of vitamins, minerals and fibers that make whole grain products such as rye bread and oatmeal healthy.

Several studies have demonstrated an inverse relationship between intake of whole grain and the risk of developing lifestyle diseases, including cancer, cardiovascular diseases and type 2 diabetes. This concerns specifically lignans, which are diphenolic compounds found in all grain types. The content of lignans are higher in whole grains than in refined grains. Rye, in particular, has a high content of lignans.

Once ingested, our intestinal bacteria metabolize the plant lignans into enterolignans, which have a chemical structure similar to oestrogen. The structure of enterolignans is the most likely reason why enterolignans have a positive effect in relation to the development of breast cancer.


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