Reference Number: 683
Year: 2023
Link: Link to original paper
Health: Heart Disease
Nutrition: Whole grain
Summary
Summary of Paper
This study examined whether eating wholegrain foods or refined grain foods is linked to the risk of developing cardiovascular disease (CVD) or dying early from any cause. Instead of running a new experiment, the researchers combined results from many long term population studies to look for consistent patterns. This type of research, called a systematic review and dose?response meta?analysis, helps clarify relationships that individual studies may not be able to show clearly on their own.
The authors searched for prospective cohort studies, which follow large groups of people over time, record their diets, and track health outcomes. They included studies that reported wholegrain or refined grain intake and later risk of 1) Cardiovascular disease events (such as heart attacks and strokes) and 2) All?cause mortality (death from any cause).
They then pooled the data and analysed whether higher or lower intake of these foods changed the risk of disease or death. They also looked for dose?response patterns. That is whether eating more whole grains or refined grains led to progressively higher or lower risk.
The results showed a clear and consistent pattern:
1. Higher wholegrain intake was linked to lower risk of cardiovascular disease and early death.
People who ate more whole grains had a significantly lower risk of both CVD events and all cause mortality. The relationship was dose dependent: the more whole grains people consumed, the lower their risk tended to be.
2. Refined grains did not show the same protective effect.
Across the included studies, refined?grain intake was not associated with lower risk of cardiovascular disease or early death. In some analyses, higher refined grain consumption was linked to a slight increase in risk, but the evidence was not strong enough to be conclusive.
3. Whole grains appear to offer meaningful long?term health benefits.
The findings support dietary guidelines that recommend replacing refined grains with whole?grain foods such as whole?grain bread, oats, brown rice, and whole?grain cereals.
Significance to the baker
Overall, the study provides strong evidence that eating more whole grains is associated with better long?term health, including lower risk of heart disease and lower risk of dying early. Refined grains, on the other hand, do not offer these benefits. Even modest increases in whole?grain intake could contribute to improved cardiovascular health and longevity. Therefore adding even small amounts of wholegrain to bread can make a difference to peoples’ health.
