Grains help prevent disease
Just two to three serves of wholegrain foods daily can reduce the risk of chronic disease – including cardiovascular disease, type 2 diabetes and some cancers by 20-30%.
This is one of the findings in the recently released, The Grains & Legumes Health Report, co-authored by the Grains Research and Development Corporation (GRDC) supported organisation Go Grains Health & Nutrition and Associate Professor Peter Williams, of the University of Wollongong.
Go Grains Health & Nutrition executive manager, Trish Griffiths, said the report provides an overview of the latest scientific research on grains, legumes and health.
In particular, the report finds stronger evidence for the role of wholegrains in cardiovascular disease prevention than previously thought, she said.
