People who eat lots of whole grains are less likely to develop rheumatoid arthritis, asthma, and other inflammatory conditions, researchers reported in the American Journal of Clinical Nutrition in June. Investigators followed more than 27,300 postmenopausal women for 17 years. Those who ate at least four to seven servings of whole grains a week were about 35 percent less likely to die of an inflammatory disorder than those who rarely or never ate them. Researchers say that the phytochemicals in whole grains may limit cell damage caused by inflammation. Other research has linked whole grains to reduced risk of heart disease and certain cancers.