In new research that explains why whole grains are good for you, Harvard Medical School food scientists have determined the “cereal fiber” in such grains is particularly beneficial and linked to longer lifespans.
The study, which involved more than 367,000 Americans, tracked how frequently they ate certain foods, including whole-grain bread, cereals, and pasta, as well as how much “cereal fiber” they consumed from those foods,
Fox News reports.
The findings showed that people who consumed the most whole grains were 19 percent less likely to die over a 14-year study period, compared with those who ate the least amount of whole grains, said lead researcher Lu Qi, M.D., an associate professor of medicine at Harvard Medical School.
The results "indicate that intake of whole grains and cereal fiber may reduce the risk of all-cause mortality and death from chronic diseases," the researchers said, adding that "cereal fiber partly accounts for the protective effects of whole grains."
Specifically, the results showed those who ate a diet high in whole grains were:
- Half as likely to die from diabetes as those who ate the least amount of whole grains;
- 11 percent less likely to die from respiratory diseases;
- 17 percent less likely to die from cardiovascular disease; and
- 15 percent less likely to die from cancer.
The study, published online in the journal BMC Medicine, echoes previous research linking consumption of whole grains to a reduced risk of premature death and chronic diseases.
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