Whole grain food lower CRP levels

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Whole grain food lower CRP levels

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Sep 10 2008

A new study shows that whole grains lower levels of C-reactive protein (CRP)

in the blood, a marker of inflammation associated with rheumatoid arthritis

(RA).

According to a recent article published in the July / August issue of

Arthritis Today, researchers at Penn State had a group of 50 obese people

receive all their grain services.

One group had whole grains and the other group had refined grains for 12

weeks. The groups also followed a plan that included fruit and vegetables,

low-fat dairy and lean mean, fish or poultry. Both groups ate this way for

12 weeks.

People in both groups lost weight but the whole grain group also saw a 38%

drop in CRP levels.

Despite recommendations to eat three or more servings of grain a day, most

Americans get less than one. To get more good grains in your diet, try

eating oatmeal, brown rice, whole-grain cereal and whole-wheat crackers.