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May 10, 2007Study confirms health benefits of whole grains |
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From EurekAlert! - Breaking News: A diet high in whole grain foods is associated with a significantly lower risk of developing cardiovascular disease, including heart disease and stroke, according to an analysis conducted by researchers at Wake Forest University School of Medicine. "Consuming an average of 2.5 servings of whole grains each day is associated with a 21 percent lower risk of cardiovascular disease compared to consuming only 0.2 servings," said Philip Mellen, M.D., lead author and an assistant professor of internal medicine. "These findings suggest that we should redouble our efforts to encourage patients to include more of these foods in their diets." The findings are based on an analysis of seven studies involving more than 285,000 people. Mellen said the findings are consistent with earlier research, but that despite abundant evidence about the health benefits of whole grains, intake remains low. A nutrition survey conducted between 1999 and 2000 found that only 8 percent of U.S. adults consumed three or more servings of whole grain per day and that 42 percent of adults ate no whole grains on a given day. The bran and germ components are rich in fiber, vitamins, minerals, antioxidants, and healthy fats. These are the parts removed in the refining process, leaving behind the energy-dense but nutrient-poor endosperm portion of the grain. Examples of whole grain foods include wild rice, popcorn, oatmeal, brown rice, barley, wheat berries and flours such as whole wheat. In addition to protecting against cardiovascular disease, which accounts for one-third of deaths worldwide, there is evidence that whole grains also project against diabetes and other chronic conditions.
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