Whole Grain Foods and Heart Disease Risk

  title={Whole Grain Foods and Heart Disease Risk},
  author={James W. Anderson and Tammy J. Hanna and Xuejun Peng and Richard J. Kryscio},
  journal={Journal of the American College of Nutrition},
  pages={291S - 299S}
Coronary heart disease (CHD) is the leading cause of death in most developed nations and is rapidly increasing in prevalence in developing countries. Death rates from cardiovascular disease exceed 1 million annually in the United States and account for the largest disease-related cost to health with total costs estimated to exceed $120 billion per annum. Many dietary factors, including total and saturated fat consumption, fruit and vegetable intake and dietary fiber, have been shown to… 
Cardiovascular Benefits of Dietary Fiber
Future research should focus on various food sources of fiber, including different types of whole grains, legumes, fruits, vegetables, and nuts, as well as resistant starch in relation to CVD risk and weight control; explore the biological mechanisms underlying the cardioprotective effect of fiber-rich diets; and study different ethnic groups and populations with varying sources of dietary fiber.
Dietary intake and coronary heart disease: A variety of nutrients and phytochemicals are important
  • K. Tucker
  • Medicine
    Current treatment options in cardiovascular medicine
  • 2004
New recommendations to prevent heart disease require a greater focus on total dietary pattern with a return to the use of a variety of minimally processed foods.
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A growing body of clinical evidence has demonstrated positive cardiovascular effects associated with dietary fibers, cholesterol-lowering natural agents, olive oil, omega-3 PUFAs, antioxidants, and polyphenols intake, and a need for a better understanding and more scientific evidence of the relative contribution of major nutraceutical constituents to the inhibition of the progression of atherosclerosis and its clinical consequences.
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This study supports the reported beneficial association of whole-grain intake with CHD and suggests that the bran component of whole grains could be a key factor in this relation.
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Understanding how individual grains, in both natural and processed states, affect CHD risk can inform nutrition recommendations and policies and ultimately benefit public health.
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This review will focus on the relationship of dietary fiber intake to risk for coronary heart disease (CHD) and ASCVD (which includes, principally, CHD, cerebral vascular disease and peripheral vascular disease).
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The results suggest an inverse association between fiber intake and MI and suggest that fiber, independent of fat intake, is an important dietary component for the prevention of coronary disease.
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The hypothesis that antioxidant vitamins protect against coronary heart disease is supported, but it cannot be excluded that foods rich in these micronutrients also contain other constituents that provide the protection.
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Evidence is provided of an association between a high intake of vitamin E and a lower risk of coronary heart disease in men, and public policy recommendations with regard to the use ofitamin E supplements should await the results of additional studies.
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Intake of dietary fiber and risk of coronary heart disease in a cohort of Finnish men. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study.
Findings suggest that independent of other risk factors, greater intake of foods rich in fiber can substantially reduce the risk of coronary heart disease, and particularly coronary death, in middle-aged, smoking men.