Whole grains reduce risk of inflammatory diseases

Fibre-rich whole grains reduce the risk of heart disease and inflammatory conditions such as arthritis or asthma. Whole grains differ from refined grains, like white bread and snack foods made from white flour, in that they retain more of the fibre- and nutrient-dense components of the grain. The antioxidant substances present in whole grains may protect cells against the damaging effects of chronic inflammation. Inflammatory diseases include any condition that involves chronic inflammation in body tissue; such inflammation is believed to contribute to a range of disorders, including heart disease, diabetes, musculoskeletal disorders such as rheumatoid arthritis, respiratory illnesses such as asthma and digestive diseases such as colitis. Researchers from the University of Minnesota in Minneapolis studied nearly 42,000 postmenopausal women in the age group of 55–69 years, over a 15-year study period. The women participating in the study completed detailed questionnaires on their diet—including how often they ate whole grains such as oatmeal, brown rice, whole-grain breakfast cereal, bran, daliya and popcorn. Among those who ate 11 or more servings of whole grains per week, the odds of dying from an inflammatory condition during follow-up were about one-third lower than those of women who rarely ate whole grains. Lower risks were also seen among women who ate at least four whole-grain servings a week. The results suggest that whole-grain foods are good for health and reduce the risk of death due to inflammatory diseases.