title: Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial.
abstract: BACKGROUND
  Three daily portions of whole-grain foods could lower cardiovascular disease risk, but a comprehensive intervention trial was needed to confirm this recommendation.
  
  
  OBJECTIVE
  We aimed to assess the effects of consumption of 3 daily portions of whole-grain foods (provided as only wheat or a mixture of wheat and oats) on markers of cardiovascular disease risk in relatively high-risk individuals.
  
  
  METHODS
  This was a randomized controlled dietary trial in middle-aged healthy individuals. After a 4-wk run-in period with a refined diet, we randomly allocated volunteers to a control (refined diet), wheat, or wheat + oats group for 12 wk. The primary outcome was a reduction of cardiovascular disease risk factors by dietary intervention with whole grains, which included lipid and inflammatory marker concentrations, insulin sensitivity, and blood pressure.
  
  
  RESULTS
  We recruited a total of 233 volunteers; 24 volunteers withdrew, and 3 volunteers were excluded. Systolic blood pressure and pulse pressure were significantly reduced by 6 and 3 mm Hg, respectively, in the whole-grain foods groups compared with the control group. Systemic markers of cardiovascular disease risk remained unchanged apart from cholesterol concentrations, which decreased slightly but significantly in the refined group.
  
  
  CONCLUSIONS
  Daily consumption of 3 portions of whole-grain foods can significantly reduce cardiovascular disease risk in middle-aged people mainly through blood pressure-lowering mechanisms. The observed decrease in systolic blood pressure could decrease the incidence of coronary artery disease and stroke by ≥15% and 25%, respectively. This trial was registered at clinicaltrials.gov as ISRCTN27657880.
authors.affiliation: Division of Applied Medicine, University of Aberdeen, Aberdeen, United Kingdom. f.thies@abdn.ac.uk
authors.forename: Paula
authors.initials: P
authors.lastname: Tighe
authors.forename: Garry
authors.initials: G
authors.lastname: Duthie
authors.forename: Nicholas
authors.initials: N
authors.lastname: Vaughan
authors.forename: Julie
authors.initials: J
authors.lastname: Brittenden
authors.forename: William G
authors.initials: WG
authors.lastname: Simpson
authors.forename: Susan
authors.initials: S
authors.lastname: Duthie
authors.forename: William
authors.initials: W
authors.lastname: Mutch
authors.forename: Klaus
authors.initials: K
authors.lastname: Wahle
authors.forename: Graham
authors.initials: G
authors.lastname: Horgan
authors.forename: Frank
authors.initials: F
authors.lastname: Thies
mesh_terms: D000328:Adult; D000368:Aged; D018554:Avena; D001794:Blood Pressure / Q000502:physiology*; D002318:Cardiovascular Diseases / Q000453:epidemiology* / Q000517:prevention & control*; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D002523:Edible Grain; D005260:Female; D006801:Humans; D007249:Inflammation / Q000097:blood / Q000503:physiopathology; D008055:Lipids / Q000097:blood; D008297:Male; D008875:Middle Aged; D011134:Polysaccharides; D012016:Reference Values; D016037:Single-Blind Method; D014908:Triticum
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D008055:Lipids; D011134:Polysaccharides