Whole Grains Reduce Weight, Cut CVD Risk

In a clinical study conducted at Penn State, researchers put 50 obese adults on a reduced calorie diet for 12 weeks, during which time half the group was asked to eat all their grains as whole grains, and the other half was advised to avoid whole-grain foods. Body weight, waist circumference and percentage body fat decreased significantly in both groups, but the whole grain group saw a signicantly greater decrease in abdominal fat, and a 38% decrease in C-reactive protein (CRP), an inflammatory marker for cardiovascular disease.
American Journal of Clinical Nutrition, January 2008; vol 87(1): 79-80

Cardiovascular Risk Reduced by Sprouted Rice

In a Korean study, rats on a high-cholesterol diet were divided into four groups, a control group and three experimental groups which were fed (1) sprouted giant embryonic rice, (2) giant embryonic rice, or (3) conventional brown rice.  (Giant embryonic rice is rice with a larger germ than normal.)  Rats fed the sprouted rice saw a rise in their plasma HDL-cholesterol (“good cholesterol”) and other markers that led researchers to conclude that “consumption of germinated giant embryonic rice is effective in lowering atherosclerosis cardiovascular disease risk.”
Annals of Nutrition and Metabolism, 2007; 51(6):519-26. Epub 2007 Dec 20.

Chronic Disease risks reduced with whole grain

A team of scientists in Boston and Baltimore led by PK Newby studied data from the Baltimore Longitudinal Study of Aging, and found that seniors consuming the most whole grain had lower body mass index (BMI) and weight, and smaller waist circumference. More whole grain consumption was also associated wtih lower total cholesterol, lower LDL cholesterol and improved glucose response.
American Journal of Clinical Nutrition, December 2007; vol 86(6): 1745-1753


Sorghum is Safe for People with Celiac Disease

Up to one percent of the U.S. population (and about ½% worldwide) is believed to have Celiac Disease, an autoimmune reaction to gluten proteins found in wheat, barley and rye. While sorghum has long been thought safe for celiacs, no clinical testing had been done until researchers in Italy made a study. First, they conducted laboratory tests; after those tests established the likely safety, they fed celiac patients sorghum-derived food products for five days. The patients experienced no symptoms and the level of disease markers (anti-transglutaminase antibodies) was unchanged at the end of the five-day period.
Clinical Nutrition. 2007 Dec;26(6):799-805. Epub 2007 Aug 24

Higher Whole Grain Intake Associated with Lower BMI

UK researchers Janice Harland and Lynne Garton pooled data from fifteen studies on whole grain intake and BMI or adiposity, and found that in 119,829 male and female subjects age 13 or older, a higher intake of whole grains (about three servings per day) was associated with lower BMI and less central adiposity (abdominal fat).
Public Health Nutrition, November 16, 2007; 1-10. Epublished ahead of print.

Pancreatic Cancer Risk and Whole Grains

Pancreatic cancer is the most fatal cancer in the U.S., but eating two servings or more of whole grains daily may cut the risk of this swift and deadly killer by up to 40%. That was the finding of researchers at UC San Francisco led by June Chan, who compared diets of 532 pancreatic cancer patients with 1,701 people not suffering from the disease.
The American Journal of Epidemiology, November 2007; 166(10):1174-1185

Whole Grain Cereal for Healthier Hearts

After following 21,376 male physicians for almost 20 years, Luc Djoussé and J. Michael Gaziano at Harvard found that those eating two to six servings of whole grain cereal a week reduced their risk of heart failure 22%, while those eating whole grains daily reduced risk by 28%. For this study, cereals with at least 25% whole grain or bran by weight were classified as whole grain.
Archives of Internal Medicine, October 2007; 167: 2080-2085

Limiting Refined Carbs reduces risk of Macular Degeneration

3977 participants in the Age-Related Eye Disease Study were followed for 8 years by Chung-Jung Chiu and a team at Tufts University, who tracked the glycemic index of their diets and the development of age-related macular degeneration (AMD). The scientists concluded that seniors at risk of AMD may “benefit from consuming a smaller amount of refined carbohydrates.”
American Journal of Clinical Nutrition, October 2007; vol 86(4):1210-8

Better Health for Nursing Mothers, with Sprouted Brown Rice

Forty-one breast-feeding Japanese mothers were randomly divided into two groups, one eating white rice and the other sprouted brown rice, for two weeks.  When psychological and immune tests were administered to both groups, the sprouted brown rice group was found to have decreased scores of depression, anger-hostility, and fatigue, and a significant increase in s-igA levels, indicating better immune system function.
European Journal of Nutrition, October 2007; 46(7):391-6. Epub 2007 Sep 20.

Sprouted Buckwheat Protects Against Fatty Liver

Fatty liver disease, like alcohol-induced cyrrhosis, can lead to terminal liver failure, and it’s increasing, as it often goes hand in hand with type 2 diabetes. Korean researchers found that buckwheat sprouted for 48 hours developed “potent anti-fatty liver activities” that significantly reduced fatty liver in mice after 8 weeks. Scientists found that sprouting the buckwheat increased the concentration of rutin tenfold, and also increased quercitin, both of which are known for their anti-inflammatory effects.
Phytomedicine, August 2007; 14(7-8):563-7. Epub 2007 Jun 29.

Whole Grains Reduce Hypertension Risk

Researchers at Harvard studied nearly 30,000 enrolled in the Women’s Health Study. Lu Wang’s team found that, over ten years, those who ate the most whole grains had an 11% lower chance of developing high blood pressure.
American Journal of Clinical Nutrition, August 2007; vol 86(2):472-9

Two Whole Grain Servings Reduce Diabetes Risk

At the Harvard School of Public Health, researchers led by JS de Munter pooled data from six cohort studies including 286,125 participants, and found that a two-servings a day increment in whole grain consumption was associated with a 21% decrease in risk of type 2 diabetes.
PLoS Medicine, August 2007; 28;4(8):e261