Two large review studies have reached the same conclusion: Eating whole grains is associated with significant reductions in the risk for premature¹ death.

两项大型回顾研究得出了相同的结论：食用全谷物能显著降低早逝风险。

One report, in BMJ, found that whole grain consumption was associated with a reduction in the risk for death from cancer, coronary heart disease, respiratory disease, infectious disease and diabetes². Using data from 45 studies, researchers calculated that compared with eating none, eating 90 grams of whole grains a day reduced the risk for all-cause mortality by 17 percent.

英国医学杂志》(BMJ)上的一篇报道发现，食用全谷物能降低因患癌症、冠心病、呼吸疾病、传染病和糖尿病死亡的风险。研究者们使用45项研究的数据计算出，每天食用90克全谷物的人比完全不食用全谷物的人的全因死亡率(all-cause morality)低17%。

The other analysis, in Circulation, used data from 14 prospective³ studies with 786,076 participants and found that compared with those who ate the least whole grain foods, those who ate the most had a 16 percent reduced risk for all-cause mortality and an 18 percent reduced risk for cardiovascular mortality.

循环》杂志(Circulation)上的另一篇文章使用14项预期性研究（这些研究共有786076人参与）的数据发现，食用全谷物最多的人的全因死亡率比食用最少的人低16%，心血管疾病死亡率低18%。

A slice of 100 percent whole grain bread contains about 16 grams of whole grains, and current dietary guidelines recommend 48 grams or more of whole grains daily.

一片100%全麦面包约含16克全谷物，目前的膳食指南建议每天至少摄入48克全谷物。

The senior author of the Circulation study, Dr. Qi Sun, an assistant professor of nutrition at Harvard, cautions: “You shouldn’t hope that you will cure diseases with whole grain foods.”

循环》上那项研究的高级作者孙琦博士（音译）是哈佛大学(Harvard)的营养学助理教授。他警告说：“但不要指望通过食用全谷物治疗疾病。”