Wholegrains could help lower heart disease risk
People who eat wholegrain foods regularly can have a 20 to 40 per cent lower risk of heart disease.
27/05/05 Australia, A new international research review has found that people who eat wholegrain foods regularly can have a 20 to 40 per cent lower risk of heart disease and stroke compared with those who rarely eat wholegrain foods.
Heart disease is now the leading cause of death in Australia, claiming one life every ten minutes.
The new review, conducted by Dr Peter Clifton and Ingrid Flight from the CSIRO Division of Health Sciences and Nutrition, included research conducted around the world with people from all backgrounds, in all age groups and from different cultures.
Dr Clifton said most Australians would be surprised to know there is this much protection against Australia's biggest killer available right at their fingertips, just by altering their diet.
Dr Clifton's review has been submitted for publication in the European Journal of Clinical Nutrition.
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