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Whole grains associated with lower risk of death

13-Jun-2016

Key points from article :

Whole grain foods reduce risk of chronic diseases and premature mortality.

Greatest benefit from first two 30g servings per day.

Further reductions in risks up to 7.5 servings a day.

Relative risk reduced for cardiovascular disease, stroke, cancer, diabetes, respiratory and infectious disease.

Meta-analysis of 45 studies (64 publications) of consumption of whole grain by Imperial College London.

The studies were published in the British Medical Journal and The Journals of Gerontology, Series A.

Mentioned in this article:

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Dagfinn Aune

Associate Professor at Bjørknes University College, Oslo and Research Associate at Imperial College London.

Imperial College London (ICL)

Public research university with an international reputation for excellence in teaching and research

The BMJ

Publisher of more than 70 medical and allied science journals

The Journals of Gerontology, Series A

Scientific journal covering the field of aging

Topics mentioned on this page:
Fibre and Whole Grains