Volkoren
granen tegen hart- en vaatziektes.*
Uit een analyse van zeven studies onder 285.000 mensen over een periode van 40 jaar blijkt dat dagelijks slechts 2,5 porties volkoren granen de kans op hart- en vaatziektes al met 21% doet verlagen. Blijkbaar is het belang van volkoren granen tegen hart- en vaatziektes niet bekend bij de meeste mensen want in Amerika (dat zal in Europa zeker weinig anders zijn) nemen slechts 8% van de mensen 3 porties of meer per dag.
Health
Benefits Of Whole Grains Confirmed By Study
A
diet high in whole grain foods is associated with a significantly lower risk of
developing cardiovascular disease, including heart disease and stroke, according
to an analysis conducted by researchers at Wake Forest University School of
Medicine.
"Consuming an average of 2.5 servings of whole grains each day is
associated with a 21 percent lower risk of cardiovascular disease compared to
consuming only 0.2 servings," said Philip Mellen, M.D., lead author and an
assistant professor of internal medicine. "These findings suggest that we
should redouble our efforts to encourage patients to include more of these foods
in their diets."
These results were published on line in Nutrition, Metabolism &
Cardiovascular Diseases and will appear in a future print issue.
The findings are based on an analysis of seven studies involving more than
285,000 people. By combining the data from these seven studies, researchers were
able to detect effects that may not have shown up in each individual study. The
studies were conducted between 1966 and April 2006.
Mellen said the findings are consistent with earlier research, but that despite
abundant evidence about the health benefits of whole grains, intake remains low.
A nutrition survey conducted between 1999 and 2000 found that only 8 percent of
U.S. adults consumed three or more servings of whole grain per day and that 42
percent of adults ate no whole grains on a given day.
"Many consumers and health professionals are unaware of the health benefits
of whole grains," said Mellen.
A grain is "whole" when the entire grain seed is retained: the bran,
germ and the endosperm. The bran and germ components are rich in fiber, vitamins,
minerals, antioxidants, and healthy fats. These are the parts removed in the
refining process, leaving behind the energy-dense but nutrient-poor endosperm
portion of the grain. Examples of whole grain foods include wild rice, popcorn,
oatmeal, brown rice, barley, wheat berries and flours such as whole wheat.
In addition to protecting against cardiovascular disease, which accounts for
one-third of deaths worldwide, there is evidence that whole grains also project
against diabetes and other chronic conditions.
"Years ago, scientists hypothesized that the higher rates of chronic
diseases we have in the West, including heart disease, are due, in part, to a
diet full of processed foods," Mellen said. "Subsequent studies have
born that out - especially with whole grains. Greater whole grain intake is
associated with less obesity, diabetes, high blood pressure, and high
cholesterol - major factors that increase the risk for heart disease and stroke."
According to nutritionists, consumers should look for "100 percent whole
grain" on food labels or look for specific types of whole-grain flour as
the main ingredient, such as "whole wheat."
###
Co-researchers were: Thomas Walsh, M.D., and David Herrington, M.H.S., M.D.,
both from Wake Forest.
Wake Forest University Baptist Medical Center is an academic health system
comprised of North Carolina Baptist Hospital and Wake Forest University Health
Sciences, which operates the university's School of Medicine. U.S. News &
World Report ranks Wake Forest University School of Medicine 18th in primary
care and 44th in research among the nation's medical schools. It ranks 35th in
research funding by the National Institutes of Health. Almost 150 members of the
medical school faculty are listed in Best Doctors in America. (Juni 2007)