These phytochemicals include: lignans — which can lower the risk of coronary heart disease, and slow or turn back cancers in animals phytic acid — which reduces the glycaemic index GI of food. This may be important for people with diabetes, and helps protect against the development of cancer cells in the colon saponins, phytosterols, squalene, oryzanol and tocotrienols — which have been found to lower blood cholesterol phenolic compounds — which have antioxidant effects.
When wholegrains are refined When grains are refined for example, to produce white flour , the bran and germ layers are generally removed, leaving only the endosperm. Wholegrains help protect against heart disease Eating wholegrain cereal foods especially those with fibre from oats or barley is associated with protective effects against heart disease in adults.
Wholegrains and type 2 diabetes Results from the Nurses Health Studies I and II showed that two serves of wholegrain cereal foods each day can reduce the risk of developing type 2 diabetes by 21 per cent.
Wholegrains and weight management People who are overweight or obese tend to have energy-dense diets. Wholegrains, cereals and bowel health High-fibre foods such as wholegrain cereal products increase movement of food through the digestive tract. Wholegrain cereals and cancer Eating one to three serves of wholegrain cereals high in dietary fibre each day is associated with a reduced risk of colorectal cancer in adults.
Wholegrain cereals are recommended for health Wholegrain cereals are recommended as part of a healthy diet. Grainy and seedy breads are more nutritious and have a lower GI than more refined breads. Wholemeal wholegrain bread is made with wholemeal flour plus whole grains.
It generally has more fibre and nutrients, and a lower GI than wholemeal, wholegrain or white breads. Give feedback about this page. Was this page helpful? Yes No. View all healthy eating. Related information. From other websites Australian Dietary Guidelines. Nutrition Australia. Content disclaimer Content on this website is provided for information purposes only. For Product Registration and general enquires please contact us.
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Corny jokes for kids! Why is it important for children to eat bread and cereals? Cereals, rich in calcium and vitamin D will help you strengthen the bones. This, in addition, will prevent the premature aging of the bones.
The human body requires proteins to build muscles and tissues. They are also important for skin, cartilages, bones, and blood. Different cereals contain different level of protein.
When your body lacks proteins, a sure way to bridge that gap is adding breakfast cereals to your diet. Just like vitamins and proteins, our body requires minerals to grow and stay healthy. Minerals provided by cereals helps generate hormones, keep our heartbeat steady, helps transmit nerve impulses and keep our bones strong.
Cereals contain minerals such as magnesium: helps in nerve and muscle function; potassium: helps in lowering the blood pressure. Calcium: helps keep the bones strong. Fatty foods can lead to heart diseases. Eating street food dipped in unhealthy oils will lead to premature heart attacks.
Unhealthy eating habits can also cause the arteries of the heart to block because of the accrued fats.
Ingesting food that has appropriate amounts of fat is beneficial. Beyond fortifying such staple crops through conventional breeding, grain can be further improved through innovations in genomics. For example, mapping the sequence of plant genes allows researchers to modify the nutrient content of wheat in order to improve the quality. This technique can also be applied to other crops including rice, millet and sorghum.
Another important strategy is enriching cereal foods through industrial fortification, where essential micronutrients are added to milled flour. Food manufacturers and millers can also transform the quality of cereals by improving processing and maintaining more of the original nutrient content of grains.
At the same time commercial firms and researchers need to find ways to maintain the cooking, eating and storage qualities of cereal-based foods to retain the micronutrients. Edition: Available editions United Kingdom. Become an author Sign up as a reader Sign in. Wholegrains In wholegrain form, cereals provide important protein, fat, vitamins and minerals, as well as dietary fibre and energy.
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