Surplus intake of whole grains may lower mortality rates

A new study has found that eating more whole grains may reduce the risk of premature death.

Researchers from Harvard T.H. Chan School of Public Health have found that the people, who ate 70 grams per day, compared with those who ate little or no whole grains had a lower risk of dying.

The previous studies have found that the whole grains may reduce the risk of cardiovascular disease (CVD), diabetes and poor gut health among other conditions.

The results showed that the people, who ate 70 grams per day, had a 22 percent lower risk of total mortality, a 23 percent lower risk of CVD mortality and a 20 percent lower risk of cancer mortality.

Department of Nutrition assistant professor Qi Sun, who is the senior author of this study, said these findings further support current dietary guidelines that recommend at least three daily servings (or 48 grams) of whole grains to improve long-term health and prevent premature death.

The researchers recommended the people choose foods that are high in whole grain ingredients such as bran, oatmeal and quinoa that have at least 16 grams per serving, while reducing consumption of unhealthy refined carbohydrates.

The study is published in Circulation: Journal of the American Heart Association.