Cholesterol Falls Slightly with Whole Grains

In a small study in Rome, 13 postmenopausal women took part in a randomized double-blind crossover trial. For two 4-week periods, they ate whole grain breakfast cereals, biscuits or pasta high in lignans or refined grain foods, separated by a two-week washout period. A modest decrease in cholesterol was observed during the whole grain phase of the study.
International Journal of Food Sciences & Nutrition. 2014 Mar 10. [epub ahead of print] (Durazzo et al.)