Whole Grains & Coronary Heart Disease
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Whole-grain
foods are emerging as a way you can deliver significant health benefits
to your heart. Several studies have provided strong
support for a beneficial role of whole-grain intake in reducing the risk
of coronary heart disease. In addition, whole-grain intake is
associated with a reduced risk of developing diabetes, hypertension, and
some types of cancer.
Whole-grain foods are a rich source of antioxidants, including vitamins, trace minerals, phenolic acids, lignans, and phytoestrogens. Vitamin E and selenium are particularly concentrated in whole grains. Other trace minerals such as copper, zinc, and manganese are also found in the bran, the outer layer of grain. In addition, phytic acid, traditionally considered an anti-nutrient, may also function as an antioxidant. In particular, phytic acid has the ability to form chelates with a variety of metals. What this means is the phytic acid attaches to the metals in your body and allow it to be remove from your system thereby suppressing the damage caused by metal toxicity. Overall, whole grains are a potent source of numerous antioxidant compounds that may help to inhibit damage in your body.
In addition to their antioxidant properties, whole grains may also reduce the risk of coronary heart disease by dissolving blood clots this is accomplished by decreasing the platelets from sticking together. Many have suggested that diet may serve an important role in the primary and secondary prevention of coronary heart disease preventing blood clots from growing and becoming problematic. In particular, diets low in fat and high in fiber result in a permanent increase in the bloods ability to prevent clots this helps prevent heart disease.
The effects of whole-grain foods on insulin resistance are also important in reducing the risk of coronary heart disease. Insulin resistance afflicts as many as 80 million US residents and is an important forerunner of type 2 diabetes. Dietary glycemic index has been shown to be positively associated with risk of both diabetes and heart disease. Whole-grain intake addresses several coronary heart disease risk factors associated with the insulin resistance, hyperinsulinemia, hyperglycemia, hypertrigylceridemia with low HDL cholesterol, and hypertension.
Thus, studies strongly suggest that the regular consumption of whole grains significantly reduces the risk of heart Disease by up to 28%. Therefore, it may be prudent to those individuals who may be at increased risk of heart disease to follow the Food Guide Pyramid recommendation to consume 6–11 servings of grains per day That seems like a lot but it appears that as little as 2-3 servings of whole grain may have significant benefits in the prevention of cardiovascular disease. Recommending that an individual incorporate moderate amounts of whole grains, including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, or brown rice in their diet may have important implications in the prevention of disease.
Based on Information from the
Journal Of American College Of Nutrition 2010
Whole-grain foods are a rich source of antioxidants, including vitamins, trace minerals, phenolic acids, lignans, and phytoestrogens. Vitamin E and selenium are particularly concentrated in whole grains. Other trace minerals such as copper, zinc, and manganese are also found in the bran, the outer layer of grain. In addition, phytic acid, traditionally considered an anti-nutrient, may also function as an antioxidant. In particular, phytic acid has the ability to form chelates with a variety of metals. What this means is the phytic acid attaches to the metals in your body and allow it to be remove from your system thereby suppressing the damage caused by metal toxicity. Overall, whole grains are a potent source of numerous antioxidant compounds that may help to inhibit damage in your body.
In addition to their antioxidant properties, whole grains may also reduce the risk of coronary heart disease by dissolving blood clots this is accomplished by decreasing the platelets from sticking together. Many have suggested that diet may serve an important role in the primary and secondary prevention of coronary heart disease preventing blood clots from growing and becoming problematic. In particular, diets low in fat and high in fiber result in a permanent increase in the bloods ability to prevent clots this helps prevent heart disease.
The effects of whole-grain foods on insulin resistance are also important in reducing the risk of coronary heart disease. Insulin resistance afflicts as many as 80 million US residents and is an important forerunner of type 2 diabetes. Dietary glycemic index has been shown to be positively associated with risk of both diabetes and heart disease. Whole-grain intake addresses several coronary heart disease risk factors associated with the insulin resistance, hyperinsulinemia, hyperglycemia, hypertrigylceridemia with low HDL cholesterol, and hypertension.
Thus, studies strongly suggest that the regular consumption of whole grains significantly reduces the risk of heart Disease by up to 28%. Therefore, it may be prudent to those individuals who may be at increased risk of heart disease to follow the Food Guide Pyramid recommendation to consume 6–11 servings of grains per day That seems like a lot but it appears that as little as 2-3 servings of whole grain may have significant benefits in the prevention of cardiovascular disease. Recommending that an individual incorporate moderate amounts of whole grains, including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, or brown rice in their diet may have important implications in the prevention of disease.
Based on Information from the
Journal Of American College Of Nutrition 2010