People who eat more grains, particularly wholegrains and unprocessed grains, and fiber, have a lower risk of developing intestinal cancer, according to British and Dutch scientific research at Imperial College London. For every 10 grams of additional fiber consumption per day from grains, there is a 10% reduction in the risk of cancer, compared to the fiber found in fruits and vegetables, which do not seem to reduce the risk to the same extent.
The increase in fiber and wholegrain consumption – such as brown bread, brown rice, cereals, oats – helps significantly against this form of cancer. It was estimated that three servings of cereals, particularly raw cereals, per day (about 90 grams) reduce the risk of colon cancer by 20%. Whole grains and fiber also contribute to the body’s protection against cardiovascular diseases, type 2 diabetes and obesity.
Another American research study, at the State University of Michigan, found that a diet rich in fiber from fruits, vegetables and whole grains decreases adolescents’ risk of metabolic syndrome, and therefore decreases the risk of heart disease and diabetes.
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