People who eat four servings of whole grains have a lower risk of dying than do people who eat little or no whole grains. That’s the verdict from researchers at Harvard’s Chan School of Public Health, where a meta-analysis combined results from 12 published studies, and included health data from 786,076 people. A Chan School news release reports that researchers found that people who ate 70 grams/day of whole grains, compared with those who ate little or no whole grains, had a 22 percent lower risk of total mortality, a 23 percent lower risk of cardio vascular disease mortality, and a 20 percent lower risk of cancer mortality. What’s up with that? 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. They recommend 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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