Eating whole grains reduces the risk of premature death. According to researchers at Harvard University, regular consumption of whole grains and pseudo-grains, such as quinoa, is beneficial for living longer.
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Eat whole grains and quinoa reduces the risk of premature death. According to the researchers of the Harvard University Regular consumption of whole grains and pseudo-grains, such as quinoa, is helpful for living longer.
All whole grains, from wheat to oats, have proven themselves useful for reducing the risk of getting sick and to keep our organs healthy. The merit is their high content of fibers, minerals and antioxidants.
The study conducted at the Harvard Public School of Health he found that eating a small portion of whole grains per day reduces the risk of premature death for cancer, heart disease, respiratory disease and diabetes of 17%.
The researchers studied over 367 people from 8 different US states and took note of their diet and health for 14 years. They thus highlighted who ate 34 grams of whole grains every day within a balanced diet he saw the risk of premature death considerably lower.
The results obtained also took into account factors such as age, smoking, body mass index and physical activity. Dr. Lu Qi, lead author of the study, stressed and consuming whole grains and grain fiber can reduce the risk of death from numerous causes, with particular reference to chronic diseases, including cancer.
In the expert's opinion, the new results should motivate future clinical and experimental studies, for further demonstrate the beneficial effects of whole grains and their potentially effective components, such as fiber and other nutrients. It will also be necessary to understand the mechanisms that make whole grains beneficial for the body.
Taking whole grains has been shown to be beneficial in association with individual diseases that can cause premature death. Regular consumption of whole grains, for example, has been associated with a 15% reduction in the risk of death from cancer and 11% of the risk of death from respiratory diseases.
Whole grains, which retain the bran and germ of the grain, they contain 25% more protein than refined grains, which are associated with white flour, non-wholemeal pasta and white rice. Previous studies have shown that whole grains can help reduce blood pressure and the risk of diabetes, as well as increase bone mineral density.
Also, a particular fiber, called beta-glucan and present in oats, it is believed to be able to help lower cholesterol, helping to protect the body from heart disease. Whole grains contain more copper, iron, zinc and manganese than refined grains.
Photo source: Smart Food IEO
Experts believe they can help increase antioxidant levels to counteract free radicals. The study in question was published by the scientific journal BBC Medicine con il titolo di “Consumption of whole grains and cereal fiber and total and cause-specific mortality: prospective analysis of 367,442 individuals”.
Marta Albè
Photo source: albertsons.com
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