http://www.eurekalert.org/pub_releases/2008-02/ps-wgd020508.php

Original Article Title :Whole grain diets lower risk of chronic disease

{Possibly avoiding processed grains was the positive effect, possibly
the fiber/whole grain substitute was the effect, the control group of
simply avoiding all grains was not included. That would look too much
like low carb to be seriously considered, perhaps. ]

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The researchers recruited 50 obese adults – 25 male and 25 female –
between ages 20 to 65 and known to have metabolic syndrome, a cluster of
symptoms that increase the risk of developing cardiovascular disease and
diabetes.

They were randomly assigned to either a group that received instructions
to have all of their grain servings from whole grains or all of their
grain servings from refined grains.

"We asked participants in the whole grain group to focus on foods that
had whole grains as the first ingredient," said lead author Heather
Katcher, a Penn State Ph.D. recipient and currently a dietetic intern at
Tulane University.

Over the 12-week study period, all participants received the same
dietary advice on weight loss, and encouragement to participate in
moderate physical activity. Researchers also asked participants to
consume five daily servings of fruits and vegetables, three servings of
low-fat dairy products, and two servings of lean meat, fish or poultry.

The study's findings are published in the January 2008 issue of the
American Journal of Clinical Nutrition.

Results from the study showed that waist circumference and body weight
decreased significantly in both groups – between 8-11 pounds on average
– but weight loss in the abdominal region was significantly greater in
the whole grain group.

According to Katcher, the whole grain group experienced a 38 percent
decrease in C-reactive protein levels in their blood. A high level of
this inflammatory marker is thought to place patients at a higher risk
for diabetes, hypertension and cardiovascular disease.

"Typically you would expect weight loss to be associated with a decrease
in C-reactive protein, but the refined grain group showed no decrease in
this marker of inflammation even though they lost weight," said
Kris-Etherton.

The Penn State researcher suggests that the finding is because the
consumption of refined grains has been linked to increased levels of the
[C-reactive]protein. So even though people in the refined grain group
lost weight, the fact that they ate so many refined grains probably
negated the beneficial effect of weight loss on C-reactive protein levels.

While it is not fully clear how exactly the [ C-reactive ]protein is
decreased in the whole grain group, Richard Legro, M.D., professor of
obstetrics and gynecology at Penn State Hershey Medical Center and a
co-investigator, says the scale of reduction is similar to that seen
with the use of statin drugs, highlighting the potential of diet to
prevent serious medical complications.


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http://www.eurekalert.org/pub_releases/2008-02/ps-wgd020508.php

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