Published online September 29 by The American Journal of Clinical Nutrition, the present study builds on prior research that associates greater whole grain intake with reduced risk of metabolic syndrome and insulin resistance. "However, because these studies are observational, future research that specifically investigates whole grain intake and body fat distribution in a larger, more diverse study population is needed to identify the mechanism that is driving this relationship," Jacques adds.
Additionally, in the present study, the authors observed that participants who consumed, on average, three daily servings of whole grains but continued to eat many refined grains did not demonstrate lower VAT volume. "Whole grain consumption did not appear to improve VAT volume if refined grain intake exceeded four or more servings per day," says McKeown, who is also an assistant professor at the Friedman School. "This result implies that it is important to make substitutions in the diet, rather than simply adding whole grain foods. For example, choosing to cook with brown rice instead of white or making a sandwich with whole grain bread instead of white bread."
|Contact: Andrea Grossman|
Tufts University, Health Sciences