Whole grains may lower risk of high blood pressure

August 23, 2007 in Healthy Eating, Heart Health, Nutrition Topics in the News

Whole grains may lower risk of high blood pressure

According to researchers at Harvard University, women who eat plenty of whole grains may lower their risk of developing high blood pressure.

In the Women's Health Study, over 40,000 middle-aged and older women were followed for more than10 years. The researchers found that women with the highest intakes of whole grains were 11% less likely to develop high blood pressure than those with the lowest intakes of whole grains.

It's thought that fiber, vitamins, minerals and antioxidants in whole grains work together to help lower cholesterol, blood sugar and insulin levels, as well as improve blood vessel functioning and reduce inflammation in the circulatory system.

These findings add to the mounting evidence that whole grains such as oatmeal, whole wheat and brown rice, benefit the heart. Previous studies have linked diets high in whole grains to reduced risk of heart disease.

Other examples of whole grains include whole wheat bread, popcorn, bulgur, millet, quinoa, and barley.

Canada's Food Guide recommends that half of your daily grain servings be whole grain.

For more meal ideas and recipes that use whole grains check out Lorna Sass' Whole Grains, Everyday Everyway in our July 2007 cookbook review.  

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.