Tighe, P., Duthie, G.G., Vaughan, N., Brittenden, J., Simpson, W.G., Duthie, S.J., Mutch, W., Wahle, K.W., Horgan, G.W. and Thies, F.
||Background: Epidemiological studies suggest that high intakes of whole grain foods (WGF) may lower CVD risk. We aimed to assess and compare the effects of increased consumption of WGF (provided as a mixture of wheat and oats or only wheat) on markers of CVD risk in relatively high-risk individuals. Methods: We did a dietary randomised controlled trial of middle aged healthy individuals. After 4 weeks run-in period on a refined diet, volunteers were randomly allocated into a control (refined diet), wheat or wheat + oats group. Primary outcome was reduction of CVD risk by dietary intervention with whole grain, and outcome measures were serum lipid and inflammatory marker concentrations, insulin sensitivity and blood pressure. Findings: 233 volunteers were recruited; 24 withdrew and 3 were excluded. After adjustment for age, sex and BMI, none of the systemic markers measured differed significantly after dietary intervention. However, systolic blood pressure was significantly reduced by 5 to 6 mm Hg (p<0.05) in the whole grain groups compared to the control. TO EXTEND (50 words) Interpretation: The daily consumption of three portions of WGF can reduce significantly CVD risk in middle-aged people through blood pressure-lowering mechanisms without affecting other established systemic risk markers.