Cutting calories helps people lose weight, but doing so by filling up on whole grains may be particularly heart-healthy, new research suggests.

In a study of obese adults at risk of heart disease, researchers found that those who trimmed calories and increased their whole grain intake shed more belly fat and lowered their blood levels of C- reactive protein or CRP.

Whole grain foods retain more of the nutrients and fibre components of the grain.

CRP is a marker of chronic, low-level inflammation in the blood vessels, and both abdominal fat and CRP, in excess, are linked to heart attack and stroke.

In contrast, dieters in the study who mainly ate refined grains, like white bread, were able to lose weight, but they trimmed less fat from the middle and showed no change in CRP. The findings offer yet more incentive for people to opt for whole grains over highly processed versions, according to the researchers.

Researchers from Pennsylvania State University reported the findings in the American Journal of Clinical Nutrition.

In general, experts recommend eating whole grains such as oatmeal, brown rice and barley rather than refined grains, like white bread and other products made from white flour. Whole grain foods retain more of the nutrients and fibre components of the grain.

This fact might explain why dieters in the current study showed added benefits when they ate whole grains, according to the researchers. For example, fibre-rich foods may have kept participants? blood sugar levels more stable throughout the day, and this, in turn, may have lowered their CRP levels. Alternatively, CRP might have dropped because of the antioxidant nutrients that are present in whole grains but depleted in refined ones.

The study included 50 obese men and women who had metabolic syndrome, a collection of several risk factors for diabetes, heart disease and stroke ? such as abdominal obesity, high blood pressure and high blood sugar.

All of the study participants cut calories for 12 weeks, but half were instructed to strive for whole grains, while the rest were told to choose refined grains. The whole grain group was told to look for products with "whole grain" listed as the first ingredient on the label.

In the end, the average weight loss was about 3.6kg to 5kg in both groups. However, the average CRP level dropped by 38 per cent in the whole grain group, while remaining unchanged in the refined grain group. In addition, while both groups showed a similar change in waistline size, the whole grain dieters showed a greater reduction in the percentage of fat around the middle.

The researchers recommend that consumers look at labels and take care to choose products that are good sources of whole grain. They said many foods claimed to contain whole grains but do not. They suggested looking for foods like oatmeal, breakfast cereals made from whole grains, whole wheat pastas, granola and popcorn.