Norway
Study links whole grain consumption to positive health effects
Eating three more portions of dietary fiber a day–say, two pieces of whole grain bread and a bowl of whole grain breakfast cereal–is associated with a lower risk for all cardiovascular diseases and for dying of cancer, diabetes, and respiratory and infectious diseases, a study just published in the BMJ has shown.

The study is strong proof that consuming lots of whole grains is good for our health, says first author Dagfinn Aune, a PhD candidate at the Norwegian University of Science and Technology who is currently working at Imperial College, London. The meta-analysis isn’t the first study that links whole grains to positive health effects, but it is the first one to look at how much whole grain one should eat to minimize health risks and that has examined the connection with various causes of death. In general, the study showed that the higher the consumption, the better protected you are.

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