If people increase their intake of whole-wheat bread, oatmeal or other whole grains, it may have a life-extending effect, according to a study. The study was published online Jan. 5, 2015, in the journal JAMA Internal Medicine. Dr. Qi Sun, lead author of the study and assistant professor of nutrition from the Harvard School of Public Health, said, “Our study confirms that there is a clear link between whole grain intake and increased longevity. The effect of whole grains on reducing cardiovascular disease deaths was even more pronounced.” The study noted that if people increased their daily intake of whole grains by one ounce (about 28.3 g), the risk of premature death fell by 5 percent and the risk of heart disease fell by 9 percent. However, a whole grain diet did not reduce cancer risk. All study data came from the Health Professionals Follow-Up Study, a large prospective cohort study. According to Dr. Qi Sun, whole grains are rich in fiber (mainly from the bran) which slows down the digestive process and helps to curb large fluctuations in blood sugar levels. Whole grains are also high in vitamins and minerals, which are also beneficial to the body. Whole grains are refined by removing the bran and germ, which results in the loss of about 17% of the grain’s protein, as well as 17 key nutrients. Whole grains also cause a more pronounced feeling of fullness, which can lead to reduced eating.