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Whole grains increase metabolism, may help promote weight loss

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Islamabad, Whole grains increased calorie loss by decreasing the number of calories retained during digestion, while simultaneously speeding up metabolism. “We provided all food to ensure that the composition of the diets differed only in grain source,” says senior author Susan B. Roberts, Ph.D., senior scientist and director of the Energy Metabolism Laboratory at the USDA Human Nutrition Research Center on Aging The researchers compared the effects of whole grains and refined grains on resting metabolic rate and fecal energy losses, in addition to how full or how hungry the participants felt. Measures of the study included weight, metabolic rate, blood glucose, fecal calories, hunger, and fullness.
Results showed that the group that ate whole grains had increased resting metabolic rate and greater fecal losses compared with the refined grain group. Furthermore, the increases in fecal energy losses were not because of the extra fiber, but from the effect of the fiber on the digestibility of other food calories.
Participants who consumed whole grains – an amount that matched the recommended daily allowance for fiber – lost almost an extra 100 calories per day than the participants who consumed refined grains without much fiber.
“The extra calories lost by those who ate whole grains was equivalent of a brisk 30-minute walk – or enjoying an extra small cookie every day in terms of its impact,” says Roberts.
Roberts’ colleagues included Phil J. Karl, Ph.D., first author of the study, an alumnus of the
Friedman School of Nutrition Science and Policy at Tufts, and a nutrition scientist at the United States Army Research Institute of Environmental Medicine in Natick, MA.
Phil J. Karl said that “Many previous studies have suggested benefits of whole grains and dietary fiber on chronic disease risk. This study helps to quantify how whole grains and fiber work to benefit weight management, and lend credibility to previously reported associations between increased whole grains and fiber consumption, lower body weight and better health.”
The study used commercially available products that used whole-grain flour. The team hypothesizes that using foods with whole-grain kernels might affect metabolic rate and fecal loss further. Fullness, hunger, and diet satisfaction did not appear to differ significantly between the two diets.

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