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 The American Heart Association recommends that at least half of the
grains we consume be whole grains, like oats or oatmeal, rye,
barley, corn or brown rice. Dietary Guidelines for Americans
recommend three or more servings of whole grains per day, but most
U.S. adults get less than one serving per day, the authors write.
It’s well known that whole grain consumption can reduce risk of many
chronic diseases, including cardiovascular diseases and colorectal
cancer, said senior author Dr. Qi Sun of the Harvard T.H. Chan
School of Public Health in Boston.
But there hadn’t been a larger analysis of whole grain intake and
overall death, Sun told Reuters Health by phone.
Researchers pooled the results of 14 long-term studies of whole
grain intake and risk of death that involved a total of 786,076
people, including 97,867 who died during the studies. Almost 24,000
died of cardiovascular disease and more than 37,000 from cancer.
Ten studies took place in the U.S., three in Scandinavia and one in
the U.K. All of the studies used questionnaires to estimate whole
grain intake.
People who ate the most whole grains were about 16 percent less
likely to die of any cause during the study than those who ate the
least, almost 20 percent less likely to die from cardiovascular
disease and more than 10 percent less likely to die of cancer.
For every additional serving of 16 grams of whole grains,
cardiovascular disease-related death risk declined by 9 percent and
cancer death risk by five percent, as reported in the review in
Circulation.
A half-cup of cooked brown rice, cooked oatmeal, or cooked 100
percent whole grain pasta, for example, or one slice of 100 percent
whole grain bread, would be the equivalent of about 16 grams.
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“Scientific evidence for the positive association between
whole-grain cereal consumption and diminished risk of chronic
diseases and mortality is rather strong, relevant and coherent,”
said Anthony Fardet of The University of Auvergne in France, who was
not part of the new review.
Whole-grain nutrients are released in the digestive tract more
slowly than in refined grains, and we tend to chew whole grains
longer thus stimulating more satiety hormones, which is not the case
with soft, sweetened, refined cereal-based foods, Fardet told
Reuters Health by email.
“There’s a pretty linear association between whole grain intake and
mortality,” Sun said.
Of course, everyone dies, but those who eat more whole grains have a
lower risk of dying at a younger age, he said.
“There are many biological pathways that would explain why whole
grains are beneficial,” he said. Whole grains are high in fiber,
which reduces unhealthy blood lipids and increases insulin
sensitivity, which helps control sugar metabolism.
Although whole grain breads, pastas and brown rice products are
readily available in stores, most Americans do not get enough whole
grains, Sun said.
SOURCE: http://bit.ly/1q3uqj1 Circulation, online June 13, 2016.
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