Evidence for wholegrains confirmed, again
Journal of Clinical Nutrition finds further cause to promote
wholegrains. The food protects against cardiovascular disease ,
type 2 diabetes, and certain cancers thanks to its effects on high
cholesterol and insulin resistance
A diet rich in wholegrains protects against cardiovascular disease (CVD), type 2 diabetes, and certain cancers thanks to their beneficial effects on risk factors such as high cholesterol and insulin resistance, finds new research.
As part of a long-term community-based study published in the American Journal of Clinical Nutrition, researchers examined the associations between wholegrain consumption and metabolic indicators of disease risk.
The study suggest that high intakes of wholegrains may reduce the risk of type 2 diabetes and CVD and may have particular benefits for overweight or obese individuals with diabetes.
Participants in the Framingham Offspring study included 5,135 individuals who were enrolled in 1971 and have been examined every three to four years since then. A subset of the original cohort, consisting of 2941 subjects (1338 men and 1603 women) with an average age of 54 years, provided detailed information about their diets and blood samples between 1991 and 1995.
All subjects reported a higher average weekly consumption for refined grains (20 servings/week) than of wholegrains (8 servings/week). While intake of refined grains had no independent worsening effect on CVD risk, consumption of wholegrains was associated with decreased disease risk.
Most reported consuming wholegrains in the form of cold cereals, dark bread, and popcorn. When the subjects were divided into quintiles according to lower or higher regular servings of wholegrains, those in the highest quintile of wholegrain consumption tended to have associated healthy lifestyle habits such as not smoking, taking multivitamin supplements, consuming less meat, alcohol, and saturated fat, and eating more fruits and vegetables.
Higher consumption of wholegrains was also associated with a lower waist-to-hip ratio, lower total and LDL cholesterol, and lower fasting insulin concentration.
The highest fasting insulin concentrations were found among subjects who were overweight or obese and who were in the lowest quintile of wholegrain consumption.
The authors suggested that some components of wholegrains, such as fibre and magnesium, may play a role in improving insulin sensitivity that could be particularly helpful in preventing and managing type 2 diabetes. The high fibre content of a diet rich in wholegrains could also prevent weight gain or promote weight loss by providing a longer feeling of satiety, reported the authors.