Sprouted grains for a healthier breakfast?

Researchers are investigating ways to boost the nutritional value of our daily bowl of cereal, simply by using grains that have already sprouted.

PhD candidate Kris Nelson from Victoria University’s College of Health and Biomedicine has been researching the nutritional benefits of sprouted grains, and whether they are any better than eating regular wholegrains.

“There is some evidence that eating wholegrains can reduce the risk of cancer, diabetes and heart disease due to the high levels of fibre, vitamins and antioxidants,” Ms Nelson said.

“My research has shown that sprouted grains – under the right conditions – contain even more vitamins and antioxidants than regular wholegrains, but whether that ends up making a difference when they are eaten remains to be seen.”

A new study about to commence – in partnership with Sanitarium – will trial breakfast cereals made from both regular and sprouted grains to determine if there are any health benefits. 

Women between 30 and 60 years old who are overweight and can eat breakfast cereals are being invited to participate in this study based at Victoria University’s St Albans campus.

Participants will eat the cereals one morning a week at the University’s research clinic. Researchers will measure their blood over 2 hours, comparing the health benefits for each group.

“The use of sprouted grains could have major public health benefits and that’s why this research is so important,” Ms Nelson said. “Anyone who can volunteer to help with this project would be making a valuable contribution.”

To discuss you eligibility for the trial, contact PhD candidate Kris Nelson at [email protected] or on 0448 355 535.

Alternatively contact the study’s chief investigator Professor Lily Stojanovska at [email protected].

See all news