Whole Grains and Longer Life
Once again, I am writing twice this morning as I don't know that I will be able to write at all tomorrow. Today I am on "grandmother duty" and happily very busy with 4 yo Margaret and 2 yo Alice. By the time one of their parents returns from work, I will be exhausted! Tomorrow I am traveling all day and just not sure how easy computer access may be.
This schedule motivates me to write more today. As sort of a companion piece to the post about tobacco use, this one is about the positive value of whole grains. There is nothing new in this recommendation; whole grains are always on the list of things that we should eat. But a new study gives us more motivation to do so; reach for the brown rice, not the white.
A study just published in the British Journal of Medicine suggests that daily intake of whole grains slightly reduces the risk of death from a number of causes including cancer and heart disease. Since oatmeal and whole grain breads are pretty tasty anyway, this does not seem difficult. Many of us were raised with the squishy white bread, but it has been decades since I have even seen one of those loaves. Hope that is true for you, too.
Second study this week links whole grains with long life
Bumping up whole grain intake even slightly may lower the risk of death from heart
disease, cancer and other chronic diseases, according to review published Tuesday in The BMJ.
The new report echoes a study released Monday in the journal Circulation in which every additional
serving of whole grains cut cardiovascular disease-related death risk by 9 percent and cancer death risk by five percent.
One serving of whole grains can be a half-cup of cooked brown rice, cooked oatmeal, or cooked 100
percent whole grain pasta, or one slice of 100 percent whole grain bread.
The BMJ review covered 45 studies involving more than 700,000 people altogether, and 100,000 deaths
during follow-up. Researchers found the biggest difference in risk between people who ate two servings of
whole grains per day and those who ate none. People who got two servings per day had lower risks of
coronary heart disease, cardiovascular disease, death from stroke, cancer, respiratory disease, infectious
disease and diabetes.
“The current study provides the most comprehensive assessment of whole grain intake and mortality to
date and suggests that there are benefits of eating large amounts of whole grains for many different
disease and mortality outcomes,” including respiratory and infectious diseases which were not assessed in
previous reviews, said lead author Dr. Dagfinn Aune of Imperial College London.
Read more: http://www.reuters.com/article/us-health-diet-grains-idUSKCN0Z02TH