Study links whole grains to reduced risk of death

Jeff Gelski

Eating whole grains may decrease the risk of overall mortality by up to 9%, according to a study from the Harvard School of Public Health that involved more than 118,000 people. Risk of death from cardiovascular disease dropped even further, by up to 15%. Results of the study appeared on-line Jan. 5 in JAMA Internal Medicine.

While previous studies associate whole grain intake with a lower risk of diseases such as type 2 diabetes and cardiovascular disease, the Harvard researchers found for each serving of whole grains, the overall death risk dropped by 5% and by 9% for deaths related to cardiovascular disease.