Eating more whole grains linked with lower mortality rates

http://www.eurekalert.org/pub_releases/2016-06/htcs-emw060916.php

Public Release: 13-Jun-2016
Eating more whole grains linked with lower mortality rates
Harvard T.H. Chan School of Public Health

Eating more whole grains may reduce the risk of premature death, according to a new meta-analysis by researchers from Harvard T.H. Chan School of Public Health. The study found that people who ate the most whole grains (70 grams/day, about 4 servings), compared with those who ate little or no whole grains, had a lower risk of dying during the study period.

"These findings further support current dietary guidelines that recommend at least 3 daily servings (or 48 grams) of whole grains to improve long-term health and prevent premature death," said Qi Sun, assistant professor in the Department of Nutrition and senior author of the study.

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The results showed that people who ate 70 grams/day of whole grains, compared with those who ate little or no whole grains, had a 22% lower risk of total mortality, a 23% lower risk of CVD mortality, and a 20% lower risk of cancer mortality.

Mortality rate is a measure of the number of deaths in a particular population for a specific period of time.

The researchers note that multiple bioactive compounds in whole grains could contribute to their health benefits, and that high fiber content may lower cholesterol production and glucose response and increase satiety.

The researchers recommend that people choose foods that are high in whole grain ingredients--such as bran, oatmeal, and quinoa--that have at least 16 grams per serving, while reducing consumption of unhealthy refined carbohydrates.

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