How breakfast can impact longevity: new study

 

Posted on March 24, 2015 by Stone Hearth News

 

  

In the study, which involved more than 367,000 U.S. adults ages 50 to 71, people were asked how frequently they ate certain foods, including whole-grain bread, cereals and pasta. The participants were then divided into five groups based on how much whole grains they consumed, as well as how much fiber they consumed from grains, known as “cereal fiber.”
People in the group that consumed the most whole grains were 17 percent less likely to die over a 14-year period, compared with those who ate the least amount of whole grains.

  

But the people who consumed the most cereal fiber were 19 percent less likely to die during the study period, compared with those who ate the least cereal fiber.
The results “indicate that intake of whole grains and cereal fiber may reduce the risk of all-cause mortality and death from chronic diseases,” the researchers said.
In addition, the findings suggest that “cereal fiber partly accounts for the protective effects of whole grains,” they said.
The researchers also looked at people’s risk of dying from specific diseases during the study period. They found that those who ate a diet high in whole grains were about half as likely to die from diabetes as those who ate the least amount of whole grains.
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