Wholegrain foods reduce the risk of disease and premature death

Eating wholegrain foods is associated with a reduced risk of coronary heart disease, cardiovascular disease, cancer and premature mortality, according to a systematic review and dose-response meta-analysis of prospective studies by researchers at the Imperial College London.

The study set out to ‘quantify the dose-response relation between consumption of wholegrain and specific types of grains and the risk of cardiovascular disease, total cancer, and all cause and cause specific mortality.’

Examining 45 studies in 64 publications, the researchers looked at risks per 90 g a day in wholegrain intake, equivalent to three servings of two slices of bread and one bowl of cereal or one and a half slices of pitta bread made from wholegrains. Findings showed significant reductions in risk for coronary heart disease, cardiovascular disease and cancer, as well as respiratory disease, diabetes, diseases of the nervous system and infectious diseases.However, there was little evidence to suggest that refined grains, white rice, total rice, or total grains provided the same health benefits.

Read the full study

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