This is because cereals are rich in many important nutrients as mentioned above. Eating whole grains may therefore have a beneficial effect on health in various aspects. There are studies and some scientific evidence that proves the properties in various aspects as follows:
1. Reduce the risk of obesity
Eating foods rich in fiber helps you feel fuller longer and may help prevent overeating. Whole grains and products made from whole grains help you feel fuller longer than refined grains. There are many studies saying that Eating may reduce the risk of obesity. Additionally, a review of 15 studies found that eating three servings per day may be related to a higher body mass index (BMI). decreasing. Including the amount of belly fat that has decreased as well UFABET
2. Against diabetes type 2
Eating at least two servings of whole grains per day may help reduce your risk of developing type 2 diabetes. Because the fiber, nutrients, and phytochemicals slow down food absorption. Promotes the body to be more sensitive to insulin. There is a better sugar metabolism process. Including preventing blood sugar levels from rising quickly. One study that tracked the health and behavior of more than 160,000 women for 18 years found that women who ate two to three servings per day had a lower risk of developing type 2 diabetes than those who rarely. Eat 30 percent of whole grains. These results are in line with other research that found that increasing your intake of whole grains to two servings per day may reduce the incidence of type 2 diabetes by up to 21 percent.
3. Resist cardiovascular disease
Changing to eating whole grains instead of refined grains may help reduce fat and cholesterol levels by reducing bad cholesterol (Low-Density Lipoprotein: LDL) and triglycerides. (Triglyceride) and insulin hormone levels as well. A study of women’s health data from Harvard University found that People who eat 2-3 portions of whole grain products per day. Their risk of having ischemic heart disease or dying from heart disease over the next 10 years was 30 percent lower than those who ate less than one serving products per week.