Written by Chrystal Moulton, Staff Writer. Higher consumption of whole grain was protective for African American participants in global cognition (p trend= 0.004), perceptual speed (p trend= 0.03), and episodic memory (p trend= 0.01). (more…)
Written by Joyce Smith, BS. A whole grain diet, compared with a refined grain diet, significantly reduced body weight, energy intake, fat-free mass, plasma leptin, inflammatory marker CPR, and proinflammatory cytokines IL6 and IL1ß but had no effect on insulin sensitivity or gut microbiota. (more…)
Written by Jessica Patella, ND. A meta-analysis of 14 studies (786,076 participants), found an inverse association between grain consumption and the following 3 categories: mortality from all causes, cardiovascular disease, and cancer. (more…)
Written by Jessica Patella, ND. In a study with 250 women newly diagnosed with breast cancer and 250 controls, those consuming whole grains more than 7 times per week had only about 1/3 the breast cancer than in the low whole grain group. (more…)
Written by Marcia J. Egles, MD. This study of 367,442 adults, ages 50 – 71, demonstrated that those with the highest intake of whole grains had a 17% lower risk of all cause mortality. In the highest grain intake group, those with diabetes showed the greatest mortality reduction rate of 48%. (more…)
Written by Greg Arnold, DC, CSCS. Subjects consuming 300-450 grams of fatty fish and 100-gram bilberry portions per week saw a 21.2% decrease the total levels of glucose. (more…)
Written by Chrystal Moulton, Staff Writer. Researchers have found that two servings of whole grains per day are associated with a 21% decrease in the risk of developing type 2 diabetes. (more…)
Written by Greg Arnold, DC, CSCS. In 46 patients with type 2 diabetes and high blood pressure, the consumption of 3 grams beta-glucan reduced blood pressure significantly. In other studies on blood sugar levels results were mixed but may be beneficial. (more…)
Written by Greg Arnold, DC, CSCS. Whole grain users reduce risk of diabetes by 26%, cardiovascular disease by 21%, and 23% less weight gain. (more…)
Written by Greg Arnold, DC, CSCS. In research in 388,122 men and women, those with the highest 20% of fiber intake had a 22% reduced risk of death from all causes. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. In a study with 351 patients with high levels of fats in the blood, specific dietary modifications (viscous fiber, plant sterols, soy and nuts) significantly reduced serum LDL cholesterol were recommended. This resulted in a 10% reduced risk for coronary heart disease. (more…)
Written by Jessica Patella, ND. In a study with 2818 participants, research showed that polyps were reduced by 24%, 26%, and 40% thru the use of cooked vegetables, dried fruit, and brown rice, respectively. (more…)
Written by Neil E. Levin, CCN, DANLA. Studies have shown that whole grain intake is proactive against cancer, cardiovascular disease, diabetes, and obesity. (more…)
Written by Greg Arnold, DC, CSCS. Research has suggested that whole grains can significantly benefit blood sugar and blood vessel health. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. A study of 17,344 healthy premenopausal women found that whole grain intake was associated with lower CRP concentrations. (more…)
Written by Marcia J. Egles, MD. In research with 233 middle-aged participants, it was found about a 4% benefit in cystic blood pressure in those with high fiber intake. (more…)
Written by Dr. Patrick Massey, MD, PhD. Food is a powerful medicine in protecting against disease. (more…)
Written by Greg Arnold, DC, CSCS. Fewer than 10% of Americans consume the recommended 3 servings of whole grains per day, and in a study of 2100 teens, only 11% of males and 13% of females consume more than one serving per day. (more…)
Written by Greg Arnold, DC, CSCS. A follow up of 51,529 males found that those with the highest whole grain diet had a 19% reduction in high blood pressure compared to those who had a high fiber diet. (more…)
Written by Greg Arnold, DC, CSCS. Those with the highest intakes of whole grains had an 11% reduced risk of colorectal cancer compared to those with the lowest intakes. (more…)
