Keep up with the latest in nutrition research from the scientific community.
Check back often for the most up-to-date studies about nutrition and wellness, including comprehensive resources about celiac disease, diet and brain health, and the benefits of whole grains.Filter by
It is the position of the Academy of Nutrition and Dietetics that the public should consume adequate amounts of dietary fiber from a variety of plant foods.
A short-term gluten-free diet had no overall effect on performance, GI symptoms, well-being, and a select indicator of intestinal injury or inflammatory markers in non-celiac endurance athletes.
Whole-grain products and whole-grain types are associated with lower all-cause and cause-specific mortality in the Scandinavian HELGA cohort
A study following a Scandinavian cohort demonstrated intake of whole grains was associated with a lower risk of mortality, indicating whole grain consumption is an important aspect of preventing early death.
Despite health claims for gluten-free eating from celebrities and the media, there is no evidence indicating the general population would be better off avoiding gluten for weight loss in individuals without celiac disease, non-celiac gluten sensitivity and wheat allergy.
There is increasing evidence from both observational and intervention studies that increased intake of whole grain foods has positive health benefits, including lower risk of developing cardiovascular disease, type 2 diabetes and some cancers. Whole grain consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time.
In a study examining data on anemia in countries that fortify flour (and those that do not), researchers found that every year a flour fortification program was in place was associated with a 2.4% decrease in anemia prevalence among non-pregnant women.
Dietary fibre and incidence of type 2 diabetes in eight European countries: the EPIC-InterAct Study and a meta-analysis of prospective studies
Fibre intake is inversely related to the risk of developing type 2 diabetes and cereal fibre found in grain foods, such as bread, rice and pasta, was found to be the most protective. Researchers found the protective effect of fibre intake on diabetes risk may be partially explained by body weight.
Genetic gains in agronomic and selected end-use quality traits over a century of plant breeding of Canada Western Red Spring Wheat
Researchers compared wheat grown from wheat seeds dating from 1860 to present day. They found that wheat grown today remains similar to ancient wheat in terms of protein and carbohydrate quality and concentration. This refutes critics claims that modern wheat has “changed” and is the cause of modern-day diseases such as obesity and type 2 diabetes.
Cost of Nutrients Analyses Using the National Health and Nutrition Examination Survey: A Focus on Grain Foods
The objective of the present study was to assess the cost of energy, nutrients, and related substances in the American diet and to define some of the most cost effective foods for providing these food components.
Consumption of Certain Grain Food Patterns is Associated With Improved Diet Quality and Nutrient Intakes in US Adults: A NHANES 2005-2010 Analysis
We identified the most commonly consumed grain food patterns in US adults and compared nutrient intakes, diet quality (via Healthy Eating Index), anthropometric and physiological parameters of those consuming various grain foods patterns to those not consuming grains.
Modeling Changes in Daily Grain Foods Intake: An Analysis to Determine the Impact on Nutrient Intakes in Comparison to the USDA Ideal Food Pattern
Dietary Guidelines for Americans (DGA) encourage increased whole grains (WG) and dietary fiber intake while limiting refined grains (RG). We identified how changes in DGA recommendations for grain intake could impact nutrient/energy intake for US adults.
Refined grains plays a role in a healthy diet providing many benefits including B vitamins and folic acid, nutrients which may be lacking in some diets.
Dietary fiber intake and mortality among survivors of myocardial infarction: prospective cohort study
A greater intake of dietary fiber after a heart attack, especially cereal fiber, was inversely associated with all cause mortality. In addition, increasing consumption of fiber from before to after experiencing a heart attack was significantly associated with lower all cause and cardiovascular mortality.
Women adhering to a “prudent” dietary pattern during pregnancy were at lower risk of preterm delivery compared with other women. Although these findings cannot establish causality, they support dietary advice to pregnant women to eat a balanced diet including vegetables, fruit, whole grains, and fish and to drink water.
Total dietary fiber intakes in the US population are related to whole grain consumption: Results from the National Health and Nutrition Examination Survey 2009 to 2010
Whole grain foods make a substantial contribution to total dietary fiber intake and should be promoted to meet recommendations.
Enriched and fortified foods, like enriched grain products, prove to be a major contributor of key nutrients like iron, riboflavin, niacin, vitamin B6, and zinc in the diets of US children.
Prospective study of Dietary Approaches to Stop Hypertension– and Mediterranean-style dietary patterns and age-related cognitive change: the Cache County Study on Memory, Health and Aging
Higher levels of accordance with both the DASH and Mediterranean dietary patterns were associated with consistently higher levels of cognitive function in elderly men and women over an 11-y period.
An updated evidence-based position statement from the American Diabetes Association (ADA) recommends all adults living with diabetes seek nutrition counsel as a part of a managed care plan. The ADA reinforces there is no “one size fits all” approach to diabetes and the focus should be on eating patterns as a whole, rather than strict diet plans.
Despite suggestions wheat consumption has adverse effects on health, these arguments cannot be substantiated by science. In fact, consuming foods containing whole wheat in recommended amounts has been associated with significant reductions in risks for type 2 diabetes and heart disease as well as more favorable long-term weight management.
As part of a series of articles dedicated to providing unified grains health messaging, this piece overviews the research on the impact of grain consumption on health, with a focus on enriched grains’ nutritional contributions.
This study supports the hypothesis that adherence to a diet comprised of vegetables, fruits, whole grains, fish and legumes may protect against the development of depressive symptoms in older age.
This study examined the relationship between cardiovascular risk factors and cognitive decline in people ages 35-44. A worse overall cardiovascular profile was associated with poorer cognitive function, revealing cognitive decline occurs earlier than previously realized.
A prospective, population-based, cohort finds higher adherence to Mediterranean diet was associated with a lower likelihood of incident cognitive impairment independent of potential confounders. This association was moderated by the presence of diabetes mellitus.
Type 2 Diabetic And Alzheimer’s Disease Mice Present Similar Behavioral, Cognitive, And Vascular Anomalies
Type 2 diabetes is considered a major risk factor for Alzheimer’s disease. To elucidate the links between both pathological conditions, the behavioral and cognitive functions in mice were compared.
In Parkinson’s disease, the redistribution of macronutrient intake by limiting fat intake and introducing high-quality carbohydrates as a main source of calories may help relieve associated gastrointestinal symptoms associated with the condition.
Blood markers of whole-grain intake confirm a previously observed inverse relationship between whole-grain intake and Body Mass Index (BMI).
Despite the health claims for gluten-free diets, there is no published experimental evidence to support such claims for the general population. In fact, data suggests that gluten may provide health benefits, and that avoidance may not be justified for healthy individuals.
Consuming a low-carbohydrate diet is associated with greater likelihood of being overweight or obese among healthy adults. Lowest risk may be obtained by consuming 47% to 64% energy from carbohydrates.
Following a low-carbohydrate, high-fat diet may lead to increased cholesterol levels, which could increase risk for developing heart disease.
Maternal Periconceptional Folic Acid Intake And Risk Of Autism Spectrum Disorders And Developmental Delay
Mothers who consume the recommended amount of folic acid during the first month of pregnancy may be at a lower risk of having a child who develops autism spectrum disorder.
Higher intake of folate in young adulthood was associated with a decreased risk of developing high blood pressure later in life.
Since fortification of enriched grains began in the U.S. in 1998, there has been a decrease in the incidence of certain types of childhood cancers.
In the Australian Raine study, the relationship between dietary patterns and ADHD was examined in a population-based cohort of live births followed to age 14. Two major dietary patterns were identified, according to foods considered the main contributors.
Relationship between Whole-Grain Intake, Chronic Disease Risk Indicators, and Weight Status among Adolescents
Whole-grain intake in adolescents was related to positive nutrient profiles and chronic disease risk factors, which supports current recommendations to promote greater intake of whole grains among adolescents.
A literature review on the relationship between consumption of refined grains and health outcomes found no associations between the intake of refined-grain foods and cardiovascular disease, diabetes, weight gain, or overall mortality, up to 50% of all grain foods consumed.
Women who eat diets rich in fruits, vegetables and grains one year before pregnancy have a decreased risk of having a baby born with birth defects compared with women who do not.
Numerous studies have investigated risk factors for Alzheimer’s disease (AD). However, at a recent NIH State-of-the-Science Conference, an independent panel found insufficient evidence to support the association of any modifiable factor with risk of cognitive decline or AD.
Adolescents who consumed a diet rich in folic acid displayed improved academic performance. Students who regularly consumed adequate amounts of folic acid in their diets did better in school than those who did not.
High Levels of Folate From Supplements and Fortification Aren’t Associated With Increased Risk of Colorectal Cancer
After examining cancer rates since the government-mandated fortification of enriched grains began in 1998, researchers found that eating more enriched grains to increase intake of folic acid can actually be protective against developing colorectal cancer.
Mandatory folic acid fortification of enriched grain products, one of the top public health achievements of the first decade of the 21st century, has contributed to a 36% reduction in neural tube defects, preventing an estimated 10,000 NTD-affected pregnancies.
Clinical and Subclinical Macrovascular Disease as Predictors of Cognitive Decline in Patients With Type 2 Diabetes
In this review, several studies have linked dementia to diabetes. As the population ages, the prevalence of type 2 diabetes and risk factors for Alzheimer’s disease increase at parallel rates. Both diseases are chronic and are the leading causes of morbidity and mortality.
A diet rich in whole grain fiber can lower the risk of death in adults ages 50-71. Researchers followed participants over a nine-year span and found that those with high-fiber diets were significantly less likely to die during the study than those with low-fiber diets.
This study confirmed a possible association between type 2 diabetes mellitus-related insulin sensitivity and the development of dementia including Alzheimer’s disease in animals.
Consuming three servings of whole-grain foods daily significantly lowered blood pressure in middle-aged adults. Since high blood pressure is a major risk factor for cardiovascular disease, reducing blood pressure through diet can decrease the risk of developing heart disease.
A high-glycemic diet and high glycemic load are not associated with an increased risk of colorectal cancer in Chinese women, a population with a high intake of carbohydrates.
A prospective analysis of elevated fasting glucose levels and cognitive function in older people including results from PROSPER and the Rotterdam Study.
Whole-Grain, Cereal Fiber, Bran, and Germ Intake and the Risks of All-Cause and Cardiovascular Disease–Specific Mortality Among Women With Type 2 Diabetes Mellitus
A diet rich in whole grains and bran may lower the risk of overall death from heart disease in women with diabetes, even after accounting for factors like physical activity and tobacco use.
Adults who ate the most servings of whole grains each day had better quality diets with higher intakes of almost all vitamins and minerals than people consuming fewer servings of whole grains. Unfortunately, whole grain intake in the U.S. population remains low overall.
Findings from a recent study indicate that a diet rich in folate and vitamin B6 may reduce the risk of death from stroke or heart problems. Researchers believe these nutrients lower levels of homocysteine, an amino acid that has been previously linked to heart disease.
An assessment of cognitive and insulin secretions in the Physicians’ Health Study II reveals higher fasting insulin and greater insulin secretion in older men may be related to overall cognitive decline among healthy, community-dwelling older men without diabetes.