AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Brown, W. V.
Right arrow Articles by Karmally, W.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Brown, W. V.
Right arrow Articles by Karmally, W.
Agricola
Right arrow Articles by Brown, W. V.
Right arrow Articles by Karmally, W.

American Journal of Clinical Nutrition, Vol 41, 1163-1171, Copyright © 1985 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Coronary heart disease and the consumption of diets high in wheat and other grains

WV Brown and W Karmally

Diets high in cereal grains, legumes and other vegetables are consistently associated with a reduced incidence of cardiovascular disease. This appears to be due primarily to the associated reduction in serum cholesterol and low density lipoprotein cholesterol. Replacement of animal fats and specifically the saturated fat and cholesterol components with complex carbohydrates and with unsaturated fat from vegetable sources appear to be the major reasons for the reduced levels of serum cholesterol. Additional effects of the high carbohydrate diets from vegetable sources may be caused by certain plant fibers including lignin, pectin and gums. Vegetable proteins may also have an intrinsic cholesterol reducing effect as compared to certain animal proteins, such as casein. A habitual increase in vegetable grains in the western diet should produce a sustained reduction in the risk of cardiovascular disease without a sacrifice of nutritional adequacy.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1985 by The American Society for Nutrition