March 31, 2011 – Eating whole-grain cereals for breakfast may reduce risk of high blood pressure, study finds1 American.
Researchers studied the eating habits of a cohort of 13,000 physicians for 16 years. At the start of the study, all participants had normal blood pressure, but more than half of them were hypertensive at the end of the follow-up.
Researchers found that people who consumed more than 7 bowls of whole grain cereal per week had a 20% reduced risk of hypertension compared to those who never ate it. For a consumption of 2 to 6 bowls, the risk was reduced by 12%.
“We do not have data on the brands or the type of cereals consumed. But only whole grains are associated with a reduced risk of hypertension; refined grains have no effect, ”says Jinesh Kochar, lead author of the study.
The benefits of fiber
According to him, this protective effect is explained by the presence of fiber in cereals. “It has been proven, in animals, that fiber helps protect against the harmful effects of saturated fat on the blood vessels. A high fiber intake is also recommended by certain anti-hypertension diets, such as the DASH diet.
Consumption of whole grains also reduces the risk of diabetes, according to a study conducted by these researchers in 2007. “With more than 7 bowls per week, the risk of diabetes was reduced by 40% compared to low or no consumption”, specifies Jinesh Kochar. However, eating grains can only be cardiovascular benefit as part of a balanced diet, regular physical activity, and a healthy lifestyle.
Marine Corniou – PasseportSanté.net
1. The results of the study were presented at the American Heart Association conference in Atlanta.
