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Whole Grain Diet Helps Prevent
Stroke
From
the September 27, 2000 issue of the Journal of the American Medical
Association is the report of a study showing how whole grain bread can
drop stroke risk by 43%. Dr. Simin Liu of Brigham and Womens
Hospital in Boston conducted a study that followed the health and stroke
frequency of nurses over a multi year period. The study paid specific
attention to dietary concerns and intake of whole grain bread. In the JAMA
report Dr. Liu commented, "replacing refined grains with
whole grains by even one serving a day may have significant benefits in
reducing the risk of ischemic stroke." Her final
conclusion of the study was, "higher intake of whole grain foods
was associated with a lower risk of ischemic stroke among women."
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