English research confirms that wholemeal foods help lower blood pressure and prevent cardiovascular disease

British researchers report that direct comparison tests of the health effects of whole-grain foods and processed foods have shown that whole-grain foods do have beneficial effects in lowering blood pressure and preventing cardiovascular diseases.

Researchers from Aberdeen University and other institutions in the United Kingdom reported in a new issue of the American Journal of Clinical Nutrition that in the past, the efficacy of whole-grain foods was often inferred from the dietary habits and health status of different groups of people, and well-designed comparative trials were conducted. Not much, in order to obtain such direct evidence, this study invited more than 200 volunteers to participate. They were randomly divided into two groups. One group chose to consume whole-grain food in daily life, and the other group consumed the same amount of refined processed food.

The foods involved in the study are all common commodities that can be bought in supermarkets and therefore do not have an additional impact on the subject’s life. At the same time, during the experiment, the researchers also encouraged the subjects to maintain other habits.

After 12 weeks, the blood pressure of a group of subjects who consumed whole-wheat food declined, while the other group did not. Frank Ties, who led the study, said that the effect of lowering blood pressure in whole-wheat foods is not only comparable to the efficacy of some antihypertensive drugs but also reduces the risk of cardiovascular disease.

Whole-wheat foods are foods made from wheat flour and oats that have not been removed from the bran. Correspondingly, the wheat bran is removed from the processed flour and the food it makes. Since wheat bran contains a lot of substances such as cellulose, whole wheat foods are widely considered to be healthy foods. (Reporter Huang Hao)

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