Whole Grains Reduce Risk of Hypertension in Women
Whole Grains Reduce Risk of Hypertension in Women So start today eating more whole grains!
Research has shown that women who eat more whole grains have a modestly reduced risk of hypertension, or chronic high blood pressureâa major risk factor associated with cardiovascular disease. The results of this research, as outlined in âWhole- and refined-grain intakes and the risk of hypertension in women,â were published in the Aug. issue of the American Journal of Clinical Nutrition.
The researchers note that studies linking whole- and refined-grain intakes with the risk of hypertension, a major cardiovascular disease risk factor, are limited. Therefore, they set out to determine the impact of whole or refined grains on the chances of developing hypertension.
They conducted study of 28,926 female U.S. health professionals 45 years old and up who were free of cardiovascular disease, cancer and hypertension, beginning in 1992. Food-frequency questionnaires determined whole- and refined-grain intakes. Over the course of the next 10 years, the researchers identified 8,722 cases of hypertension during follow-up.
Results showed that, after adjusting for known hypertension risk factors, women who consumed 0.5 to less than 1, 1 to less than 2, 2 to less than 4, and greater than 4 servings of whole grains per day had incrementally decreased risks of developing hypertension when compared to women who consumed less than 0.5 servings of whole grains per day. Women with the highest intake of whole grains per day had an 11% reduced risk of hypertension. The researchers also note that intake of refined grains was not associated with the risk of hypertension.
This led the researchers to conclude, âHigher whole-grain intake was associated with a reduced risk of hypertension in middle-aged and older women, which suggests a potential role for increasing whole-grain intake in the primary prevention of hypertension and its cardiovascular complications.â