Whole-grain diet may reduce stroke risk, new study suggests

- Last updated on GMT

Related tags: Stroke, Atherosclerosis

Women who eat lots of whole-grain foods can significantly reduce
their risk of strokes, according to a recent study. Researchers at
Harvard University...

Women who eat lots of whole-grain foods can significantly reduce their risk of strokes, according to a recent study. Researchers at Harvard University looked at data from 75,521 participants in the Harvard University Nurses Health Study. Those who ate the most whole grains - the equivalent of two to three slices of whole-grain bread daily - were 30 percent to 40 percent less likely to have an ischemic stroke than women who ate less than half a slice or the equivalent daily. Researchers claimed it was unclear exactly how whole grains might prevent strokes, although they have been linked to lower levels of the so-called bad cholesterol that can clog arteries. Results of the study were published in this week's Journal of the American Medical Association.

Related topics: Science

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