Whole grains reduce risk of heart disease

A recent study added more support to the important role of whole grains in health-promoting diets. The Health Professionals Follow-Up Study asked more than 40,000 male dentists, veterinarians, pharmacists, and other health professionals about their use of whole grains. Those subjects who had the highest intake of whole grains had a markedly lower risk of heart disease than those with the lowest intake. Cold breakfast cereals were the largest source of whole grains, followed by brown rice, dark bread, and cooked oats. Whole grains contain many substances, including fiber, vitamins, minerals, and phytochemicals, that may contribute to the reduction of heart disease risk. These findings, along with other studies showing that whole grains can reduce the risk of obesity and diabetes, point to the important role of whole grains in our diets.

Jensen MK, Koh-Banerjee P, Hu FB, et al. 2004. Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men. Am J Clin Nutr 80:1492-99.

COPYRIGHT 2005 Vegetarian Resource Group
COPYRIGHT 2005 Gale Group