The Impact of Whole Grain on Cardiovascular Disease

Last week I was delighted to deliver a lecture for the National Research Centre in Cairo’s Institute of Food Industries and Nutrition, focusing on the role of diet, and particularly whole grain intake in the prevention of cardiovascular disease.

Here’s a short summary of the key points I shared:

• Cardiovascular disease is complex and develops over many years. Sustainable, health-based lifestyle changes are often more effective than quick fixes or supplementation.

• Whole grain products usually retain the same ratio of bran, germ, and endosperm as found in the intact grain and provide fibre, antioxidants, and minerals that work together to support heart health.

• Research shows that consuming enough whole grains (equivalent to ~30g of fibre per day) can reduce coronary artery disease risk by 15%, stroke risk by 25% & overall cardiovascular disease risk by 8%

• Increased whole grain intake also supports weight management, optimal waist circumference, and improved gut health.

• Some benefits of whole grain may come from a synergistic effect between nutrients, E.g., minerals, vitamins, and trace elements, some of which may improve the bioavailability of others. This synergistic effect isn’t seen with consumption of refined grains or isolated supplements.

Cardiovascular disease remains the world’s leading cause of preventable death, but practical, long-term dietary changes such as increasing whole grain intake could have a major impact on public health outcomes.

A big thank you to the team at the NRC for the opportunity to share my work.

PMIDs: 32204478, 36789934, 28140323, 20685951, 17972438.