Whole Grains Linked to Lower Mortality Rates posted on June 16, 2016 healthy eatingwhole grains Share this Post Share on Twitter Share on Facebook Share on Google Plus “Eating more whole grains may reduce the risk of premature death, according to a new meta-analysis by researchers from Harvard T.H. Chan School of Public Health. The study found that people who ate the most whole grains (70 grams/day, about 4 servings), compared with those who ate little or no whole grains, had a lower risk of dying during the study period.” The study says, “Previous studies have found that whole grains may reduce risk of cardiovascular disease (CVD), diabetes, and poor gut health, among other conditions. The meta-analysis combined results from 12 published studies, in addition to unpublished results from the National Health and Nutrition Examination Survey (NHANES) III and NHANES 1999-2004. The studies were conducted in the United States, the United Kingdom, or in Scandinavian countries between 1970 and 2010. Health information from 786,076 participants was included in the analysis.The results showed that people who ate 70 grams/day of whole grains, compared with those who ate little or no whole grains, had a 22% lower risk of total mortality, a 23% lower risk of CVD mortality, and a 20% lower risk of cancer mortality.” Finally, “The researchers recommend that 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.” Click here to read more. Harvard T.H. Chan School of Public Health. “Eating more whole grains linked with lower mortality rates.” ScienceDaily. ScienceDaily, 13 June 2016. <www.sciencedaily.com/releases/2016/06/160613164944.htm>.