Effect of whole grains on markers of subclinical inflammation
International Life Sciences Institute
Lefevre M., Jonnalagadda S.
The reduction of subclinical inflammation has been suggested as a potential mechanism to explain the favorable association between wholegrain consumption and reduced risk for cardiovascular disease, diabetes, and certain cancers. This review examines evidence for the effects of wholegrain consumption on markers of subclinical inflammation derived from 13 epidemiological and 5 interventional studies retrieved from a search of the PubMed database. Epidemiological studies provide reasonable support for an association between diets high in whole grains and lower Creactive protein (CRP) concentrations. After adjusting for other dietary factors, each serving of whole grains is estimated to reduce CRP concentrations by approximately 7%. In contrast to epidemiological studies, interventional studies do not demonstrate a clear effect of increased whole grain consumption on CRP or other markers of inflammation. Issues related to insufficient length of intervention, extent of dietary control, population selection, types of whole grains, and lack of a direct antiinflammatory effect may underlie these discrepant findings. Additional carefully controlled interventional studies are needed to clarify the effects of whole grains on subclinical inflammation.