A research partnership between two departments at Kansas State University and researchers at Wichita State University and the University of Missouri studied plant-based - or phyto - estrogens called lignans and other antioxidants in wheat bran that appear to suppress cancer in the colon.

The research suggests that cancer-preventing capabilities vary with different varieties - or cultivars - of wheat, said Denis Medeiros, head of the department of human nutrition at K-State.

"The study is expected to help us understand the biochemical process underlying the cancer-suppressing capability of nutrients found in wheat," said George Wang, assistant professor of human nutrition at K- State.

Lead researchers on the cancer study were Wang and Ron Madl, director of the Bioprocessing and Industrial Value-Added Program (BIVAP), part of K-State's grain science department. Collaborating on the project were Delores Takemoto, from K-State, who conducted the initial survey showing the wide range of antioxidant activity available through different wheat varieties, and John Carter, from Wichita State, who conducted the studies using animal models to confirm the relationship between lignans, antioxidants and cancer suppression. Ruth MacDonald, representing the University of Missouri, is continuing to study potential benefits in additional animal models. The grain research also was supported by the Kansas Wheat Commission.

"Whole wheat is a known functional food -- it contains natural compounds that offer health benefits, including essential vitamins, minerals and fiber important to bowel health," Medeiros said. "The current research is, however, zeroing in on compounds found in wheat bran that would appear to suppress cancerous tumors."

"Previous research at K-State and elsewhere in the world targeted an antioxidant class of orthophenolics in the grains that appear to block the formation of mutagenic compounds," Madl said.

"The wheat research would seem promising," said Medeiros. "Identifying health-promoting capabilities found naturally in foods and educating consumers to choose foods for health should offer the opportunity for improved health and disease prevention."

Citing American Cancer Society data, the Centers for Disease Control and Prevention (CDC) report that colorectal cancer is the second leading cause of cancer-related deaths in the United States.

The most recent data available on the CDC Web site (from 2001), indicates that colorectal cancer was the third most prevalent cancer reported among adults in Kansas.

According to the CDC, the incidence of the disease - and many of the deaths - may be preventable. Adopting a healthier lifestyle, such as choosing foods that contribute to health, can reduce personal risks of cancer.

Whole grain foods, such as whole wheat bread, are among the health- promoting choices recommended in the recently revised United States Department of Agriculture dietary guidelines.

For more information on the wheat research and cancer connection, contact Denis Medeiros at 785-532-5508; Ron Madl at 785-532-7022 or George Wang at 785-532-0153.

K-State's Department of Grain Science in the College of Agriculture is known worldwide as the international center for grain science, production and research.

Choose whole grain products that offer health benefits


Labels that tout "stone ground" or "100 percent wheat" do not always identify whole grain food products, said Mary Meck Higgins, Kansas State University Research and Extension nutrition specialist.

"One hundred percent wheat" may describe refined flours, which typically offer fewer health benefits than a whole grain product, Higgins said. To identify whole grain products, read the list of ingredients on food labels. Look for products where the first ingredient on the list has the word 'whole' in front of the grain's name, such as whole wheat.

Color isn't necessarily an indicator, either. The brown tone of some grain products may result from molasses used as a sweetener or caramel flavoring added to the recipe.

To qualify as a whole grain product, all three parts of the grain - the outer bran, the endosperm and the germ - must be present, said Higgins, who offered this profile of wheat:

The outer bran offers fiber, B vitamins, 50 to 80 percent of the grain's minerals and plant substances called phytochemicals that promote health.

The endosperm offers complex carbohydrates, which provide energy, protein and smaller amounts of B vitamins.

The germ offers B vitamins, vitamin E, trace minerals, healthful unsaturated fats, phytochemicals and antioxidants that also promote health.

In a wheat-producing state such as Kansas, the mention of the term "whole grain" is likely to bring whole wheat products to mind. The term "whole grains" also commonly include brown rice, oatmeal, pearl barley; popcorn and wild rice. Less common whole grains include amaranth, buckwheat, cornmeal, rye, millet and others. Cracked wheat and rolled oats are examples of processed whole grains.

Adding whole grains to meals and snacks is easy, said Higgins, who offered these tips:

Choose ready-to-eat or ready-to-cook whole grain cereals for breakfast.

Choose a serving of dry, bite-sized whole grain cereal or a cereal bar as a snack.

Select whole grain breads, muffins, tortillas, bagels, pita pockets, rolls or crackers.

Choose whole grain pasta.

Substitute whole grain flour for one-fourth to one-half of the white flour in a recipe.

"Adding the whole wheat flour will add health benefits and a pleasant, nutty taste," Higgins said.

For more information on whole grains, nutrition and health, contact the local K-State Research and Extension office or check Extension's Web site: www.oznet.ksu.edu and click on "Health and Nutrition." Search for whole grains or type in: www.oznet.ksu.edu/humannutrition/wholegrains.htm for whole grain resources that include pictures of the grains and recipes.

Whole Grain Foods - How Much to Eat?

Nutrition guidelines recommend three or more servings of whole grain foods daily. But what's considered a serving?

"Food labels indicate servings - or portions - in a package," said Mary Meck Higgins, Kansas State University Research and Extension nutrition specialist, who shared these recommended serving sizes:

Whole grain cereals: 1/2 cup cooked or 1 ounce, ready-to-eat cereal.
Whole grain breads: 1 slice or 1 ounce.
Whole grain muffins, pancakes, waffles or tortillas: one small.
Whole grain crackers: 5 to 7 crackers or one ounce.
Whole grain bagel or pita bread: 1/2 or 1 ounce.
Brown rice, whole grain pasta: 1/2 cup cooked.
Popcorn: 2 cups.

Source: Kansas State University Research and Extension

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.

Story by:
Nancy Peterson
nancyp@oznet.ksu.edu
K-State Research and Extension