Increased consumption of whole grain foods associated with decreased risk...( 97. At all ages more women than men d...)

According to the authors, many of the approximately 4.4 million stroke survivors have permanent disability, and the cost of stroke-related care amounts to $40 billion each year. Because known risk factors for the development of stroke, including hypercholesterolemia, hypertension, obesity, and diabetes mellitus, can be changed through dietary modification, primary prevention holds much promise.

Concerning the type of grain consumed, the researchers write: "Survey data indicate that most of the grains consumed in the United States are processed and refined, with the average consumption of whole grain products at approximately one-half serving per day. In this cohort of female nurses, whole grains accounted for only one third of the servings of total grains, and median consumption of whole grain foods was one serving per day. Even the women in the top quintile of whole grain intake barely approached the three servings per day that are generally recommended. Given that the inverse relation we observed between whole grain intake and ischemic stroke risk in this cohort of women was continuous, although risk reduction seemed to level off at the fourth quintile (about a 30 to 40 percent lower risk rate of ischemic stroke associated with 1.3 servings per day), replacing refined grains with whole grains by even one serving a day may have significant benefits in reducing the risk of ischemic stroke."

The authors conclude: "These findings support the hypothesis that increasing intake of whole grains may help reduce the incidence of ischemic stroke."

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Contact: Christine Baratta
617-732-5002
Center for the Advancement of Health
25-Sep-2000