Whole grains are a cornerstone of dietary guidelines due to their association with reduced risks of chronic diseases. This study explored the impact of whole-grain (WG) consumption on all-cause and cause-specific mortality in the Scandinavian HELGA cohort, encompassing 120,010 adults aged 30–64 years from Norway, Sweden, and Denmark, over a follow-up period ending in 2009.
Key Points:
- Higher WG intake was associated with lower all-cause mortality in both men and women.
- Doubling total WG intake reduced mortality by 11% (MRR: 0.89, 95% CI: 0.86–0.91).
- Specific WG products like breakfast cereals and non-white bread were linked to reduced mortality.
- WG types such as oat, rye, and wheat showed protective effects, particularly at higher intake quartiles.
- Women in the highest quartile of WG intake had a 32% lower mortality risk; men had a 25% lower risk.
- Cause-specific mortality analysis supported these findings, though with lower statistical power.
Higher WG consumption, particularly of diverse WG types, is associated with lower mortality, highlighting its importance in a healthy diet for reducing early death risk in Scandinavian populations.
