Heart benefits from whole grains

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30 May, 2007 l 0000 hrs ISTlREUTERS

NEW YORK: Americans should bulk up on whole grains like oatmeal, barley and brown rice to help lower their risk of clogged arteries, heart attacks and strokes, according to researchers.

In a review of seven major studies, the researchers found that higher whole grain intake was consistently linked to a lower risk of heart disease and stroke. On average, adults who ate 2.5 servings of whole grains per day were nearly one-quarter less likely to develop cardiovascular disease than their peers who rarely consumed whole grains.

Whole grains are believed to benefit the heart in a number of ways. The fiber and other nutrients in whole grains may help lower cholesterol, blood sugar and insulin levels, as well as improve blood vessel functioning and reduce inflammation in the circulatory system.

"Many consumers and health professionals are unaware of the health benefits of whole grains," lead study author Dr Philip B Mellen, of Wake Forest University in Winston-Salem, North Carolina, said in a statement.

Some may also be confused about what exactly constitutes a whole grain. Whole grains contain three components: bran and germ, which are rich in fiber and nutrients, and an endosperm, which contains starch and protein. Highly processed grains, like white bread or snack foods made from white flour, are stripped of the bran and germ.

In contrast, whole grains â€” such as oats, barley, whole wheat, brown rice and quinoa â€”- retain more of the nutrient-dense bran and germ.