[PHNUTR-L] Consumption of Whole Grains May Reduce the Risk of Mortality due to Inflammatory Diseases

[Kathrynne Holden]

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	Consumption of Whole Grains May Reduce the Risk of Mortality due to 
Inflammatory Diseases
http://www.vitasearch.com/CP/weeklyupdates/

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"
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