A new study has revealed that daily consumption of whole grains may be linked to improvements in several key risk factors for cardiovascular disease.
The study, published in the European Heart Journal, was conducted as a systematic review and analysis compiling the results of 87 clinical trials involving 6,529 people from Asia, Europe, the United States, Canada, Australia, and Brazil.
The results showed that increased whole grain consumption was associated with lower body weight, waist circumference, and blood pressure, along with reduced levels of total cholesterol, low-density lipoprotein (LDL) cholesterol (known as "bad" cholesterol), triglycerides, and blood glucose. Researchers also noted a decrease in levels of interleukin-6, a marker associated with inflammation.
Some of these benefits were observed with a daily intake of 30 to 40 grams of whole grains, but the greatest improvements were seen with a daily intake of approximately 60 to 100 grams, equivalent to about four to six servings. These grains can be obtained from foods such as oatmeal, whole-wheat bread, and brown rice.
Dr. Hilda Tutunchi of Tabriz University of Medical Sciences in Iran, who led the study, said that previous research has long linked increased whole grain consumption to improved heart health, but the results of clinical trials have been inconsistent. She added that the study aimed to identify the amount associated with the greatest health benefits.
Tutunchi explained that the benefits of whole grains do not appear to be linked to a large effect on a single risk factor, but rather to a range of small improvements that include blood pressure, blood lipids, glucose regulation, body fat, and some inflammatory markers, which together may contribute to improved long-term heart health.
However, the researchers stressed that the study does not directly prove that eating whole grains prevents heart disease, as the included trials did not measure the occurrence of cardiovascular diseases themselves, but rather focused on the risk factors associated with them.
Tutunchi also pointed out that most trials were relatively short, averaging about eight weeks, so it remains unclear whether the observed improvements persist in the long term. Furthermore, few studies have examined consumption exceeding 140 grams of whole grains per day.
Researchers believe that replacing refined grain products with whole grains may be a simple way to introduce beneficial nutritional improvements, while emphasizing the need for long-term studies to determine how these improvements in risk factors translate into actual rates of cardiovascular disease.
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