Whole grains beneficial for cholesterol control, finds study
Consuming whole grains as opposed to refined grains can improve total cholesterol, low-density lipoprotein cholesterol, hemoglobin A1c, and C-reactive protein, adults with or without CVD risk factors,suggests a new study. The study findings have recently been published in Journal Of The Academy Of Nutrition And Dietetics.
Whole grains are a category of cereal foods in which the grain is intact or the constituents are present in proportions that represent the intact grain. The consumption of whole grains as opposed to refined grains, which contain the endosperm starch primarily, is recommended in dietary guidelines internationally1,6,7 due to the strong nutritional profile of the bran and germ, which contain protein, dietary fiber, magnesium, potassium, selenium, zinc, iron, iodine, folate, niacin, and vitamin E.8 Whole grains are also an important source of phytochemicals and antioxidants, such as phenols, flavonoids, zeaxanthin, lutein, and b-cryptoxanthin, and provide additional health benefits, such as reduced risk of CVD, type 2 diabetes, and some cancers, beyond the consumption of essential nutrients.
Observational data have established a link between the consumption of whole grains and reduced risk of cardiovascular disease (CVD); however, there is a need to review interventional research .
To bridge this gap, researchers undertook to determine whether interventions providing whole grain or whole pseudo-grain for dietary consumption improved CVD-related outcomes compared with refined grain or placebo in adults with or without chronic disease and/ or associated risk factors.
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