Prevention

Whole Grains and Risk of Stroke

Increasing intake of whole grains may help reduce the incidence of ischemic
stroke by 40 to 50%

When thinking about the benefit of whole grains, you usually think about bowel health or diabetes prevention. Now you can also add stroke prevention. In a large study including some 861,900 person years of research in women, a higher intake of whole grain foods was linked with a lower risk of stroke.

Women who ate the most whole grains (top 20%) had a relative risk of stroke of 0.64 or 1/3 fewer strokes, compared to women who ate the fewest whole-grain foods. This reduction is after adjusting for smoking, saturated and trans fat intake, and other coronary risk factors.

This study supports the concept that higher intakes of whole grains (whole grain breads, cereals, brown rice, oatmeal etc.) may help you prevent a stroke. Those women with the lowest risk of stroke at at least 3 servings of whole-grains daily. See graph...

The research authors concluded by saying¹:

Even 1 serving a day increase in whole grains may have significant benefits in reducing the risk of stroke
The higher the consumption of whole grain foods the lower the risk of ischemic stroke.

Prevention

Reference

References

Top

1. Liu S, et al. Whole grain consumption and risk of Ischemic stroke in women, JAMA Sep 27, 2000; 284:1534-40

Making Healthy Choices articles are written by Don Hall, DrPH, CHES president of LifeLong Health with contributions from associated health professionals. Content is general health information from evidence based research. It's purpose is not to treat disease or take the place of advice by your doctor but to promote healthy lifestyles. Persons with health problems should contact their physician for specific guidance.

Updated: 2-27-03 DRH