Whole Grain Foods Prove Effective in Lowering Risk of Heart Disease

  February 27, 2008 - We've all probably heard about whole grains and that they are good for our health. But how so and in what capacity? Well, a recent study published by the American Journal of Clinical Nutrition proves just how healthy whole grains really are.

Researchers studied a group of fifty obese adults considered to be high-risk for developing heart disease. In fact all fifty adults were diagnosed with metabolic syndrome, which is a collection of health issues, including abdominal obesity, high blood pressure and high blood sugar, that put them at risk of developing diabetes, stroke and heart disease.

The entire group cut their calorie intake for twelve weeks, but one half of the group was instructed to eat whole grains foods, while the other half ate only refined grain foods. Considering there are many foods that claim to be "whole grain", but in reality are only minor sources of whole grain, the group instructed to eat whole grain foods was advised to find products with "whole grain" listed as the first ingredient. Food items like oatmeal, whole wheat pasta and whole grain cereals were at the top of the list for good sources of whole grain.

At the end of the twelve weeks, both groups lost 8 to 11 pounds on average. Good for them! However, here is where the whole grain made a difference. Those who ate refined grains had a higher fat content around their middles, not to mention a 38% higher CRP level than the group who ate whole grain foods. CRP stands for C-reactive protein and is a general indication of inflammation and infection. In other words, CRP is a proxy for arterial damage and heart disease risk.

Both groups lost weight because they were on a lower calorie diet. However, the one's who ate whole grain foods essentially had a 38% lesser chance of developing heart disease. Oh and here's another tip from somebody who eats whole grain foods. Your taste buds may take some getting used to at first, but sooner than later you will begin to develop a taste for whole grain and appreciate the substance and heartiness of this high fiber, nutrient rich food.

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