Whole Grains Reduce Inflammation through Gut Changes

Intake of whole grains has long been linked to decreases in the systemic inflammation that may be at the root of many chronic diseases. Researchers at the University of Nebraska recently completed a human trial that explored the mechanisms behind whole grains’ anti-inflammatory effects. They found that eating whole grains (barley, brown rice, or especially a mix of the two) even for a short period altered the gut microbiota in ways that coincided with improvements in systemic inflammation.
Gut Microbes, July 1, 2013; 4(4):340-6. (Walter et al.)