“We found about a 20 percent decreased risk of developing hypertension in those who consumed whole grain breakfasts cereals at least seven times a week,” said lead researcher Dr. Jinesh Kochar, of Beth Israel Deaconess Medical Center in Boston and the VA Boston Healthcare System.
“Along with other healthy lifestyles, such as low sodium intake and physical activity, getting whole grain from this readily available source can cut down the risk of developing chronic hypertension,” he added.