A lot of dietitians and healthcare professionals recommend consuming whole grain food items to keep healthy and stay away from various medical conditions such as type 2 diabetes, cancer and cardiovascular diseases. However, researchers at the Harvard School of Public Health, Boston, suggest that there is a link between eating whole grain foods and living long. This involved examining the connection between risks related to death and consuming food rich in whole grains from a couple of large studies: over 74,000 females from the Nurses' Health Study conducted from 1984 to 2010 and from the Health Professionals Follow-Up Study that included more than 43,000 males, which was conducted from 1986 to 2010.
The consumption of wholegrain foods may lead to longer life, new research reveals.
A study published in recently JAMA Internal Medicine set out to clarify things by analysing data from two large prospective studies (26-year-long and 24-year-long) involving 118,085 American men and women and who were free of CVD and cancer at the start of the studies. Participants were aged between 30 and 87 years.
With every additional 28 g (about 1 oz) of wholegrains per day, the risk of death went down by 5 % and the risk of heart disease death by 9%, the authors estimate. While there was a slightly larger drop in the risk of dying from heart disease with more wholegrains, there was no change in risk for cancer death.
Common types of wholegrains include whole wheat flour, brown rice, whole oats, whole cornmeal, and popcorn. One serving (half a cup) of oats contains 40 grams of beneficial wholegrains.
Whole grains are richer in comparison to white rice and white bread. Whole grains include a number of nutrients such as vitamin E, magnesium as well as phytochemical, which are plant-based compounds. Whole grains assist in regulating blood sugar, cholesterol and fats and cholesterol.
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