COLLEGE OF PUBLIC HEALTH AND HUMAN SCIENCES

Effects of whole grains, and whole grain components on weight gain, glucose
intolerance and inflammation in Western diet fed mice
Jessica Reynolds1, Carmen Wong1, Melissa Conley1, Cooper Roberts1, Norman Hord1,2 and Emily Ho1,2,3
Biological and Population Health Sciences, 2Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health,
3
Linus Pauling Institute, Oregon State University

INTRODUCTION

Little research has been done to examine if incorporation

whole grains into a WD will reverse the negative
consequences of WD.

STUDY DESIGN
To determine the health benefits of incorporating whole
grain components into Western diet (WD), we used a wellestablished mouse model, where mice were fed a purified
Western diet containing high fat (42% kcal), high sucrose
(34% w/w), and high cholesterol (0.2% w/w), with or
without incorporating whole grain components. C57Bl/6
mice (n=5) were fed the following diets for 9 wks:
Low fat control
WD (high fat, high sucrose, high cholesterol)
WD+oat flour
WD+oat bran
WD+b-glucan (bioactive component of oat)
We determined:
1. Food consumption and body weight change
2. Glycemic control upon glucose challenge (glucose
tolerance test)
3. Serum triglyceride and cholesterol levels
4. Serum inflammatory markers (TNF, IL, IL6)
5. Inflammatory gene expression in various tissues
(adipose tissue, liver, small intestine, colon, cecum)

Whole grain components increased weight gain

due to increased food consumption and white
adipose tissue mass

To test this hypothesis, we used an established a mouse model where mice were fed a Western Diet (high fat, high
sucrose, high cholesterol), in the presence or absence of whole grain components and determined the effects of whole
grains on glucose metabolism, lipid profiles, and inflammatory markers.

Inclusion of whole grain components did not

alleviate glucose intolerance induced by WD
Consumption of whole grain components resulted
in modest decrease in serum triglyceride. No
change was seen in serum cholesterol levels

RESULTS
Figure 2Whole
WD-induced
was
grainglucose
studyintolerance
#2:
not12/15/14_GTT
reversed by whole grain
2wkcomponents
post-WD

Figure 1 Whole grain components increased

Whole
grainfed
study
#2 body weight
weight gain
in WD
mice
40

600
v

35

30

25

1.
2.
3.
4.
5.

20

15

Control
WD
WD+Oat flour
WD+Oat bran
WD+Beta-glucan
10

12

Week

400

Whole grain oats and oat components in combination

with WD were not found to be sufficient in preventing
weight gain, glucose intolerance, and other negative
consequences associated with WD. However, there is a
promising trend associated with lowered inflammation
and reduced dyslipidemia with whole grain consumption.

200

20

40

60

80

100

120

Switched to Western diet

Figure 3 Elevated serum triglyceride induced by WD

Whole
grain
studycomponents
#2: Serum triglycerides
was reduced
by whole

Elevated gut inflammation induced by WD was

reduced by whole grain components (TNF, IL1)

CONCLUSION

Time (mins)

Serum triglycerides (mg/dL)

WD is low in fresh fruits, vegetables and whole grains.

Whole grains are rich sources of vitamins, minerals, dietary
fiber, and phytochemicals. Regular whole grain
consumption has been shown to provide numerous health
benefits including:
Type 2 diabetes risk reduction
Heart disease risk reduction
Better weight maintenance
Reduction of inflammatory disease risk

Incorporating whole grain components into the diet will alleviate inflammation, glucose intolerance and dyslipidemia
associated with Western Diet consumption.

Weight (g)

A large number of Americans are consuming a high fat,

high sugar diet. This Western-style diet (WD) is
characterized by high intakes of high-fat foods, high-sugar
desserts and drinks, as well as high intakes of red meat,
refined grains, and high-fat dairy products. The WD is
positively correlated with an elevated incidence of obesity,
death from heart disease, cancer, hypertension and type 2
diabetes.

SUMMARY

HYPOTHESIS

Blood glucose (mg/dL)

Figure 4 Elevated gut inflammation (TNF) induced

by WD was reduced by whole grain components

150

Future studies with a larger set of animals for a longer

period of time will be needed to fully define the effects of
WD with whole grains. More research is needed to
understand the mechanism by which whole grain
consumption can reduce diet induced inflammation. This
will enable us to maximize the benefits whole grains
consumption.

ACKNOWLEDGEMENTS
100

This study was supported by Moore Family Center pilot

research fund and Undergraduate Research Awards
Program from the College of Public Health and Human
Sciences

50

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