Re: the business of carbs or is it the conspiracy or carbs?

outsor@xxxxxxxxxxx wrote in part:

"Specific cites?"

Here we go again, doing your homework for you. Using medline and the
terms "whole grains" risk, we get as the 1st two results of 154:

'1: Whole-grain and fiber intakes and periodontitis risk in men.'

"RESULTS: Men in the highest quintile of whole-grain intake were 23% less
likely to get periodontitis than were those in the lowest quintile
(multivariate RR: 0.77; 95% CI: 0.66, 0.89; P for trend < 0.001) after
adjustment for age, smoking, body mass index, alcohol intake, physical
activity, and total energy intake.

Periodontitis was not associated with refined-grain intake (multivariate
RR
comparing extreme quintiles of intake: 1.04; 95% CI: 0.89,
1.23; P for trend = 0.37). Cereal fiber was inversely related
to periodontitis risk (multivariate RR comparing extreme
quintiles of intake: 0.85; 95% CI: 0.73, 0.99; P for trend =
0.03), but the association was not

significant after adjustment for whole-grain intake. CONCLUSION:
Increasing
whole grain in the diet without increasing total energy intake may reduce
periodontitis "risk."

This is hardly surprising. I imagine that people who tend to choose
so-called whole grains as opposed to more refined grains also tend to brush
their teeth more.

And:

' 2: Serum homocysteine is related to food intake in adolescents: the'

"RESULTS: Serum homocysteine concentrations were lower with greater
intakes
of whole grains (P for trend = 0.002), refined grains (P for trend =
0.02),
and dairy foods (P for trend <0.001); were higher with greater intake of
poultry (P for trend = 0.004); and were not related to intakes of fruit,
vegetables, or red or processed meat. After additional

adjustment for serum B vitamins, the relations of serum homocysteine with
most food groups were attenuated. CONCLUSION: These observational findings
suggest a beneficial effect of whole-grain, refined-grain, and dairy
products on serum homocysteine concentrations in an adolescent
population."

But studies on the whole seem to show that reducing homocysteine worsens
rather than improves risk of heart disease and stroke.

I really think that most and maybe all observational studies in nutrition
are close to worthless.
--
Jim Chinnis Warrenton, Virginia, USA jchinnis@xxxxxxxxxxxx
.

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