[PHNUTR-L] Consumption of Whole Grains May Reduce the Risk of
Mortality due to Inflammatory Diseases
fivestar at nutritionucanlivewith.com
Sat Sep 22 08:24:03 PDT 2007
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic. If you do not wish to
receive these posts, set your email filter to filter out any messages
coming from @nutritionucanlivewith.com and the program will remove
anything coming from me.
Consumption of Whole Grains May Reduce the Risk of Mortality due to
Reference: "Whole-grain consumption is associated with a reduced risk
of noncardiovascular, noncancer death attributed to inflammatory
diseases in the Iowa Women's Health Study," Jacobs DR Jr, Anderson LF,
Blomhoff R, Am J Clin Nutr, 2007; 85(6): 1606-14. (Address: Department
of Nutrition, Institute of Basic Medical Sciences, University of Oslo,
Oslo, Norway. E-mail: jacobs at epi.umn.edu ).
Summary: In a study involving 27,312 postmenopausal women free of
cardiovascular disease, cancer, diabetes, colitis, and liver cirrhosis
at baseline, intake of whole grains was found to be associated with a
reduced risk of death due to inflammatory diseases other than
cardiovascular disease and cancer. Subjects were followed for 17 years,
during which time 5,552 of the subjects died. Results of proportional
hazards regression modeling adjusted for age, smoking, adiposity,
education, physical activity, and other dietary factors, showed a
significantly reduced risk of inflammation-related death in women who
consumed high levels of whole grains. Specifically, compared to women
who never or rarely consumed whole grains, women who consumed 4 to 7
servings of whole grains per week had a hazard ratio of 0.69, those who
consumed 7.5 to 10.5 servings/week had a hazard ratio of 0.79, those who
consumed 11 to 18.5 servings/week had a hazard ratio of 0.64, and those
who consumed more than 19 s ervings/week had a hazard ratio of 0.66.
After 17 years of follow-up, whole grain intake was once again found to
be inversely associated with total and coronary heart disease mortality,
consistent with previously reported associations. The authors
hypothesize that the variety of phytochemicals found in whole grains may
inhibit oxidative stress thereby reducing inflammation and
inflammation-related mortality. The results of this study suggest that
daily consumption of at least 4-7 servings of whole grains per day may
reduce the risk of death due to inflammatory diseases.
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
More information about the PHNUTR-L