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Whole grains protect against atherosclerotic cardiovascular disease

Published online by Cambridge University Press:  05 March 2007

James W. Anderson
James W. Anderson*
Affiliation:
Metabolic Research Group, VA Medical Center and University of Kentucky, (111C) Cooper Drive Room B402, Lexington, KY 40511, USA
*
Corresponding author: Professor James Anderson, fax +1 859 233 3832, jwandersmd@aol.com
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Abstract

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Atherosclerotic cardiovascular disease (ASCVD) is the most common cause of death in most Western countries. Nutrition factors contribute importantly to this high risk for ASCVD. Favourable alterations in diet can reduce six of the nine major risk factors for ASCVD, i.e. high serum LDL-cholesterol levels, high fasting serum triacylglycerol levels, low HDL-cholesterol levels, hypertension, diabetes and obesity. Wholegrain foods may be one the healthiest choices individuals can make to lower the risk for ASCVD. Epidemiological studies indicate that individuals with higher levels (in the highest quintile) of whole-grain intake have a 29% lower risk for ASCVD than individuals with lower levels (lowest quintile) of whole-grain intake. It is of interest that neither the highest levels of cereal fibre nor the highest levels of refined cereals provide appreciable protection against ASCVD. Generous intake of whole grains also provides protection from development of diabetes and obesity. Diets rich in whole-grain foods tend to decrease serum LDL-cholesterol and triacylglycerol levels as well as blood pressure while increasing serum HDL-cholesterol levels. Whole-grain intake may also favourably alter antioxidant status, serum homocysteine levels, vascular reactivity and the inflammatory state. Whole-grain components that appear to make major contributions to these protective effects are: dietary fibre; vitamins; minerals; antioxidants; phytosterols; other phytochemicals. Three servings of whole grains daily are recommended to provide these health benefits.

Keywords

Atherosclerotic cardiovascular diseaseWhole grainsDietary fibre
Type
Session: Health effects of whole grains
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 135 - 142
Copyright
Copyright © The Nutrition Society 2003

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