Many publications have shown that eating whole grain reduces the likelihood of diabetes, coronary heart disease, and hypertension. A recent article (1) analyzed 11 prospective studies about how whole-grain food prevents these diseases. It points to bran, and specifically a particular component of bran, as the most important preventive component of whole grain.
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Whole Grain And Cardiovascular Disease
A follow-up study to the study in the last post was published just this past month. That previous study was one of the early reports on whole grain and cardiovascular disease. It showed that whole grain consumption lowers cardiovascular deaths. Along with some other early studies, it resulted in the FDA defining “whole grain” and allowing health claims for “whole grain” products.
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Intact grain types
In previous posts we've discussed how grains and grain products can be mislabeled. The FDA has provided a definition that allows food manufacturers to claim a product as whole-grain when it has unhealthy characteristics such as we discussed two posts ago. Eating intact grain avoids these problems.
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