By Jimmy Downs

Saturday Feb 2, 2013 (foodconsumer.org) -- A review study in Biofactors shows that eating whole grain foods is associated with significantly reduced risk for type 2 diabetes, coronary heart disease and hypertension.

Stephen Lillioja from University of Wollongong in Wollongong, NSW, Australia and colleagues reviewed 11 major prospective studies and concluded that 40 grams or more of whole grains should be consumed daily to maintain normal health.  The amount is equivalent to one bowl of whole grain breakfast cereal daily, which 80 percent of the population fail to eat.

It should be noted that much of breakfast cereals sold in the United States contains high amounts of simple sugars which should be avoided or intake of which should be controlled.

The reviewers also suggested that aleurone in bran is an important component in whole grains and live aleurone cells make up of half of millers' bran, which store minerals, proteins, and ferulic acid - an antioxidant.  Aleurone is a protein found in protein granules of maturing seeds and tubers. 

The active ingredients in whole grains may include magnesium, zinc, and ferulic acid, according to the authors.