A study of 150 college students found that higher whole grain intake was associated with lower BMI (Body Mass Index). Overall, students averaged only 0.7 servings per day of whole grain, and authors, led by Nick Rose, noted that low availability of whole grains on and around campus could be responsible for low intake.
Journal of Nutrition and Education Behavior, March 2007; vol 39 (2); 90-94

C-reactive protein (CRP), a known marker for inflammation, is increasingly accepted as a good predictor of both type 2 diabetes and cardiovascular disease. A high-fiber diet – whether from foods like whole grains, fruits and vegetables or from fiber supplements – can cut CRP levels up to 40%. Ironically, the effect was more pronounced in healthy lean people than in obese ones, according to lead researcher Dana King at the Medical University of South Carolina.
Archives of Internal Medicine, March 2007; 12; 167(5):502-6

A study conducted by the University of São Paulo examined the association between Brazilian dietary patterns and oral cancer. Dietary data was collected from 366 patients with oral cancer and 469 controls, using a food frequency questionnaire.  Three diet types were identified: “Prudent,” including frequent vegetables, fruit, cheese and poultry; “Traditional,” including rice, beans, pulses, pasta and meat; and “Snacks,” with frequent consumption of bread, butter, salami, cheese, cakes and desserts.  The study concluded that the traditional Brazilian diet consisting of rice and beans plus moderate amounts of meat may confer protection against oral cancer, independently of other risk factors such as alcohol intake and smoking.
Revista de Saude Publica. 2007 Feb;41(1):19-26 (Marchioni et al.)

Canadian researchers from the Food Research Program, Agriculture and Agri-Food Canada evaluated several primitive and modern wheat species, and found the highest levels of carotenoids including lutein, zeaxanthin and beta-carotene in Einkorn. Durum, Kamut® and Khorosan had intermediate levels, while common bread or pastry wheat had the lowest levels of carotenoids.  The carotenoids studied are thought to be important to eye health, among other functions.
Journal of Agricultural and Food Chemistry, February 2007; 55(3): 787-94

Russian researchers seeking to determine whether or not amaranth would show benefits for  cardiovascular disease (CVD) fed daily doses of amaranth oil or sunflower oil (a control) to 125 patients with CVD.  Patients who presented with coronary heart disease and hypertension not only showed benefits from the inclusion of amaranth in their diets, researchers also saw a decrease in the amounts of total cholesterol, triglycerides, and LDL significantly.
Lipids in Health and Disease, January 5, 2007; 6:1.  DOI:10.1186/1476-511X-6-1.

Sprouting rye increases its folate content by 1.7- to 3.8-fold, depending on germination temperature, according to researchers in Finland who studied the effects of different processes on this key nutrient. The scientists also found that thermal treatments – including extrusion, puffing, and toasting – resulted in significant folate losses. However, when the rye was germinated (sprouted) first and then heat-processed, losses were minimized, showing sprouting to be a useful potential tool in safeguarding nutrients during food processing.
The Journal of Agriculture and Food Chemistry, December 13, 2006; 54(25):9522-8.

A team from the Dutch National Institute of Public Health and the Environment found that children who ate whole grains were 54% less likely to develop asthma and 45% less likely to develop wheezing than children who did not eat whole grains.
Thorax, December 2006; 61(12):1048-53

For five weeks, adults with mildly high cholesterol were fed diets supplemented with one of three whole grain choices: whole wheat/brown rice, barley, or whole wheat/brown rice/barley. All three whole grain combinations reduced blood pressure, leading USDA researchers to conclude that “in a healthful diet, increasing whole grain foods, whether high in soluble or insoluble fiber, can reduce blood pressure and may help to control weight.”
Journal of the American Dietetic Association, September 2006; 106(9):1445-9

Researchers at the University of Rhode Island, in a six-month study headed up by Kathleen Melanson, found that whole grain cereals helped 180 overweight adults lose weight while increasing their consumption of fiber, magnesium and vitamin B-6.
Journal of the American Dietetic Association, September 2006; vol 106(9):1380-8

USDA researcher Kay Behall and colleagues studied a small group of men and women as they followed a 10-week diet where all the grains were whole grains. The subjects, all of whom had slightly elevated cholesterol, showed significant reductions in both systolic and diastolic blood pressure when whole grains were added. They also lost about 1kg during the course of the study– although the whole grain diet was higher in calories than a control low-fat diet with refined grains used at the start of the study.
Journal of the American Dietetic Association, September 2006; vol 106(9):1445-9

Two independent studies published 12 years apart in the journal Diabetes Care evaluated the possible impact of the environment on the prevalence of obesity and diabetes in Arizona’s Pima Indians, a group with the highest reported prevalence of obesity and non-insulin-dependent diabetes mellitus. Data were collected on a population of Pima ancestry living in a remote mountainous location in northwestern Mexico, living a markedly different, “traditional” lifestyle in comparison to the Pima people of Arizona.  In the 1994 study, measurements of weight, height, body fat, blood pressure, plasma levels of glucose, cholesterol and HbA1c were obtained in 19 women and 16 men and compared with Pimas of the same sex, age, and diabetes status living in Arizona.  The study found that Mexican Pimas were lighter and shorter with lower BMIs and lower plasma total cholesterol levels than Arizona Pimas.  Only two women (11%) and one man (6%) had diabetes, contrasting with the expected prevalence of 37% and 54% in female and male Arizona Pimas, respectively. Twelve years later, the 2006 study reflected the same: significantly lower incidences of obesity and diabetes in the populations living in Mexico and leading a traditional lifestyle. The Mexican Pimas also enjoyed higher levels of physical activity than their U.S. Pima counterparts.
Diabetes Care 1994 Sep; 17(9): 1067-74 (Ravussin et al.)
Diabetes Care 2006 Aug; 29(8): 1866-71 (Schulz et al.)

The risk of periodontitis, a serious inflammation of the gums that is the major cause of tooth loss in adults, may be reduced by eating more whole grains. Anwar Merchant and colleagues at McMaster University in Ontario studied more than 34,000 men over a 14-year period, and concluded that three to four servings of whole grains daily “may be optimal to reduce periodontitis risk.”
American Journal of Clinical Nutrition, June 2006; vol 83(6):1395-1400