| Consumo de grãos integrais
podem reduzir risco de inflamações |
From: Cláudio
Lima
Olá amigos,
cada dia que passa, estou cada vez mais convencido que a alimentação
que o ETERNO nos presenteou é superior a qualquer pseudoalimentos...veja
o que estou querendo dizer!!!
"Olhem! Eu dou a vocês todas as ervas que dão semente e árvores
frutíferas para alimento. E dou todo capim e toda
erva aos animais e às aves para alimento deles.”
Gn. 1:29 Consumo de
grãos integrais podem reduzir risco de inflamações
O consumo de grãos integrais pode estar ligado
à redução do risco de condições inflamatórias,
como artrite, asma e problemas cardiovasculares, de acordo com novo estudo
da Universidade de Minnesota, nos Estados Unidos. Os cientistas descobriram
que, entre quase 42 mil mulheres na pós-menopausa, aquelas que comiam,
semanalmente, onze porções ou mais de grão integrais,
como farinha de aveia, arroz integral, cereais ricos em fibra e farelo
integral, tinham um terço menor o risco de morrer de algum problema
inflamatório em 15 anos de estudo. Os autores da pesquisa especulam
que a proteção se dá pelas substâncias antioxidantes
dos grãos, que protegem as células contra os danos da inflamação
crônica.
Whole-grain consumption
is associated with a reduced risk of noncardiovascular, noncancer death
attributed to inflammatory diseases in the Iowa Women's Health Study
1,2,3,4David
R Jacobs, Jr, Lene Frost Andersen and Rune Blomhoff
1 From the Department of Nutrition, Institute of Basic Medical
Sciences, University of Oslo, Oslo, Norway (DRJ, LFA, and RB); the Division
of Epidemiology and Community Health, School of Public Health, University
of Minnesota, Minneapolis, MN (DRJ)
Background: It has recently been shown that oxidative
stress, infection, and inflammation are predominant pathophysiologic
factors for several major diseases.
Objective: We investigated the association of
whole-grain intake with death attributed to noncardiovascular,
noncancer inflammatory diseases.
Design: Postmenopausal women (n = 41 836)
aged 55–69 y at baseline in 1986 were followed for 17 y. After
exclusions for cardiovascular disease, cancer, diabetes, colitis,
and liver cirrhosis at baseline, 27 312 participants remained,
of whom 5552 died during the 17 y. A proportional hazards regression
model was adjusted for age, smoking, adiposity, education, physical
activity, and other dietary factors.
Results: Inflammation-related death was inversely
associated with whole-grain intake. Compared with the hazard
ratios in women who rarely or never ate whole-grain foods, the
hazard ratio was 0.69 (95% CI: 0.57, 0.83) for those who consumed
4–7 servings/wk, 0.79 (0.66, 0.95) for 7.5–10.5 servings/wk,
0.64 (0.53, 0.79) for 11–18.5 servings/wk, and 0.66 (0.54, 0.81)
for  19
servings/wk (P for trend = 0.01). Previously reported inverse
associations of whole-grain intake with total and coronary heart
disease mortality persisted after 17 y of follow-up.
Conclusions: The reduction in inflammatory mortality
associated with habitual whole-grain intake was larger than
that previously reported for coronary heart disease and diabetes.
Because a variety of phytochemicals are found in whole grains
that may directly or indirectly inhibit oxidative stress, and
because oxidative stress is an inevitable consequence of inflammation,
we suggest that oxidative stress reduction by constituents of
whole grain is a likely mechanism for the protective effect.
Key Words: Whole-grain foods • carbohydrate •
fiber • inflammation
Link: http://www.ajcn.org/cgi/content/abstract/85/6/1606
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