Ancient Grains can Lower Cholesterol and Blood Glucose

29 Sep 2016 --- New research published in the International Journal of Food Sciences and Nutrition, has suggested that eating bread made with ancient grains could help lower cholesterol and blood glucose, two leading risk factors for heart attack and stroke. 

Compared with modern grain varieties, which are often heavily refined, ancient grains offer antioxidant and anti-inflammatory profiles. They also contain beneficial vitamins such as B and E, and minerals such as magnesium, iron, and potassium which also help to protect against chronic diseases.

Although the study doesn’t prove that ancient grains prevent cardiovascular disease (CVD), it does add to increasing evidence that ancient grain varieties may help reduce risk factors for CVD. 

There has been a surge in popularity for ancient grains recently. However, it is unknown whether if they are organic or cultivated by conventional methods, or if consuming them at all has an impact on risk factors for CVD.

In this randomized crossover trial, 45 healthy adults, average age 50, were asked to swap their usual loaf for bread made from ancient and modern grains during three separate interventions each lasting 8 weeks.

In the first phase, participants were randomly assigned to include organically or conventionally cultivated bread made from the ancient grain Verna in their diet.

Eight weeks later, all participants were assigned to eat bread made with the modern grain Blasco.

Finally, participants were assigned to consume bread made with two different ancient grain varieties, Gentil Rosso and Autonomia B, both conventionally grown.

The researchers took blood samples at the start of the study and the end of each intervention to test lipid, cholesterol, and glucose levels as well as other cardiovascular measures.

Both total cholesterol and low-density lipoprotein (LDL) cholesterol (the ‘harmful’ cholesterol), and levels of blood glucose significantly reduced after 2 months of consuming bread made from ancient grains, regardless of whether they are organically or traditionally grown.

In contrast, no significant differences were seen in CVD measures after eating bread made with modern grains.

However, a substantial increase in circulating endothelial progenitor cells, which repair damaged blood vessels, was noted after consuming bread made from the ancient grain Verna.

Thanks to the crossover intervention trial design, the researchers could control most of the potential confounders, such as population characteristics or past medical history. However, they noted that changes in dietary or lifestyle habits could still have affected the results. 

Overall, the researchers claim that the trial suggests that ancient grains may help reduce some CVD risk factors regardless of how they are cultivated. 

However, the researchers also stated that due to the limited number of participants, further larger studies would be needed before any firm conclusions can be drawn about the effects of ancient grains on heart health.