Eating Whole Grains May Reduce Risk of Cardiovascular Disease and Total Mortality

A new study adds to the growing body of evidence of the importance of eating a diet high in whole grains. Researchers at the Harvard School of Public Health have concluded that higher whole grain consumption may reduce the risk of total mortality as well as the risk of death resulting from cardiovascular disease.

Grains consist of three parts: the bran layers, germ, and endosperm. Whole grains contain all three parts while refined grains lack the bran layers and germ. Popular whole grains include whole wheat flour, oatmeal, cornmeal, bulgur, and brown rice.
Previous studies have linked the consumption of whole grains with reduced blood cholesterol and improved weight maintenance, among other health benefits. Explains researcher Hongyu Wu, PhD:

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