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Journal of the American College of Nutrition, Vol. 19, No. 90003, 291S-299S (2000)
Published by the American College of Nutrition

Whole Grain Foods and Heart Disease Risk

James W. Anderson, MD, Tammy J. Hanna, BS, Xuejun Peng, BS and Richard J. Kryscio, PhD

Metabolic Research Group, Nutritional Sciences, Division of Biostatistics, VA Medical Center and University of Kentucky, Lexington, Kentucky

Address reprint requests to: James W. Anderson, MD, Medical Service, 111C, 2250 Leestown Road, Lexington, Kentucky 40511

Coronary heart disease (CHD) is the leading cause of death in most developed nations and is rapidly increasing in prevalence in developing countries. Death rates from cardiovascular disease exceed 1 million annually in the United States and account for the largest disease-related cost to health with total costs estimated to exceed $120 billion per annum. Many dietary factors, including total and saturated fat consumption, fruit and vegetable intake and dietary fiber, have been shown to contribute to risk for CHD. We have systematically reviewed literature from the past 20 years evaluating an association between dietary fiber and CHD. Foods that are rich in dietary fiber, including fruits, vegetables, legumes and whole grain cereals, also tend to be a rich source of vitamins, minerals, phytochemicals, antioxidants and other micronutrients. Each of these factors may be independently contributing to the cardiovascular protective effects of fiber-rich foods.

Key words: whole grains, fiber, coronary heart disease




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