The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (
improved faecal bulking and satiety, viscosity and SCFA production, and / or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well - recognised mechanisms in this protection.