2024
Effects of a dietary intervention on cardiometabolic risk and food consumption in a workplace
Shrestha A, Tamrakar D, Ghinanju B, Shrestha D, Khadka P, Adhikari B, Shrestha J, Waiwa S, Pyakurel P, Bhandari N, Karmacharya B, Shrestha A, Shrestha R, Bhatta R, Malik V, Mattei J, Spiegelman D. Effects of a dietary intervention on cardiometabolic risk and food consumption in a workplace. PLOS ONE 2024, 19: e0301826. PMID: 38656951, PMCID: PMC11042715, DOI: 10.1371/journal.pone.0301826.Peer-Reviewed Original ResearchConceptsConsumption of whole grainsHealthy foodPre-post intervention studyWhole grainsMedian consumptionCardiovascular risk factor profileRisk factor profileBlood pressureWorksite settingWorksite interventionsUnhealthy foodsHealth programsMeasured blood pressurePre-hypertensionCardiometabolic riskDiastolic blood pressureIntervention studiesFactors dietPaired-t testFactor profileFasting glucose levelsDhulikhel HospitalHospital premisesEmployee healthHospital employees
2019
Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods
RamyaBai M, Wedick N, Shanmugam S, Arumugam K, Nagarajan L, Vasudevan K, Gunasekaran G, Rajagopal G, Spiegelman D, Malik V, Anjana R, Hu F, Unnikrishnan R, Willett W, Malleshi N, Njelekela M, Gimbi D, Krishnaswamy K, Henry C, Mohan V, Sudha V. Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal Of Food Science 2019, 84: 3373-3382. PMID: 31762024, DOI: 10.1111/1750-3841.14945.Peer-Reviewed Original ResearchConceptsGlycemic indexMedium glycemic indexTest foodGrain foodsCapillary blood samplesHigh glycemic indexCereal grain foodsWhole grain foodsHigh GI foodsMean ageBlood glucoseBlood samplesGI valuesGI foodsHealthy participantsSeparate occasionsHealthy optionsRegular brown riceWhole grainsStandard protocolLoss of intactnessHealthy alternativeLoss of integrityAvailable carbohydrateGlucose
2012
Perceptions, Facilitators, and Barriers to Consumption of Whole Grain Staple Foods among Overweight and Obese Tanzanian Adults: A Focus Group Study
Muhihi A, Shemaghembe E, Njelekela M, Gimbi D, Mwambene K, Malik V, Wedick N, Spiegelman D, Hu F, Willett W. Perceptions, Facilitators, and Barriers to Consumption of Whole Grain Staple Foods among Overweight and Obese Tanzanian Adults: A Focus Group Study. International Scholarly Research Notices 2012, 2012: 1-7. DOI: 10.5402/2012/790602.Peer-Reviewed Original ResearchUnrefined carbohydratesDiet-related chronic diseasesFocus group discussionsEnergy-dense foodsTanzanian adultsObese adultsDiabetic patientsRefined carbohydratesChronic diseasesHigh intakeFocus group studyGroup studyMost participantsWhole grainsOverweightCultural acceptabilityKey facilitatorsAdultsParticipantsQSR N6 softwareFacilitatorsEducational strategiesPatientsFoodGroup discussions
2004
Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men
Koh-Banerjee P, Franz M, Sampson L, Liu S, Jacobs DR, Spiegelman D, Willett W, Rimm E. Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. American Journal Of Clinical Nutrition 2004, 80: 1237-1245. PMID: 15531671, DOI: 10.1093/ajcn/80.5.1237.Peer-Reviewed Original ResearchConceptsWhole-grain intakeLong-term weight gainWeight gainBody weightWhole grainsWhole grain consumptionDose-response relationProspective cohortLifestyle factorsD incrementMethodologic inconsistenciesFiber intakeSelf-report questionnairesEpidemiologic studiesUS menMetabolic alterationsFiber consumptionMultivariate analysisIntakeMenAssociation