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Whole-Grain Intake and Mortality from All Causes, Cardiovascular Disease, and Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies.
A decline in total, cancer, and cardiovascular mortality risk is associated with frequent consumption of generous portions of whole grains.
This study assessed the relationship between whole grain intake and total, cardiovascular, and cancer mortality risk by meta-analysis. Data extracted from 20 prospective cohort studies were reviewed for this study.
The team of investigators observed that habitual consumption of whole grains decreased the odds of dying from cancer, cardiovascular diseases, and other chronic diseases. According to this study, regular intake of extra 3 servings of whole grains per day was found to be associated with a 25% reduction in cardiovascular mortality risk. The findings of this study reveal that individuals on diets high in whole grains are less likely to die from cancer, cardiovascular disorders, and other chronic diseases.
The team of investigators observed that habitual consumption of whole grains decreased the odds of dying from cancer, cardiovascular diseases, and other chronic diseases. According to this study, regular intake of extra 3 servings of whole grains per day was found to be associated with a 25% reduction in cardiovascular mortality risk. The findings of this study reveal that individuals on diets high in whole grains are less likely to die from cancer, cardiovascular disorders, and other chronic diseases.
Research Summary Information
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2016
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Benisi-Kohansal S, Saneei P, Salehi-Marzijarani M, Larijani B, Esmaillzadeh A.
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Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. Department of Biostatistics, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran. Endocrinology and Metabolism Research Center and. Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular Cellular Sciences Institute, and esmaillzadeh@hlth.mui.ac.ir. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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