RCT Shows Whole Grains Reduce Inflammation Markers

Scientists in Iran conducted a randomized controlled crossover trial with 44 overweight or obese adolescent girls, to gauge the impact of whole grain consumption on markers of systemic inflammation. After a two-week run-in period, half the girls ate a diet where at least half their grains were whole grains, while the others avoided whole grains entirely in favor of refined grains. After six weeks, both groups observed a four-week washout period, then the groups switched. When the girls ate whole grains, C-reactive protein (an important inflammation marker) reduced by an average of 21.8%; when they ate refined grains, CRP went up about 12.1%. Other inflammation markers were also significantly reduced during the whole grain period.
Molecular Nutrition and Food Research. 2014 Jan 20, Epub ahead of print. [Hajishemi et al.]