CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains and Wheat in Nutrition & Health: An Overview. Part II: Grain Terminology and Nutritional Contributions
In part two of this series, the authors cover topics regarding grain terminology, including definitions of milling, enrichment, whole grains and various other processing terms.
Prebiotic consumption and the incidence of overweight in a Mediterranean cohort: the Seguimiento Universidad de Navarra Project
In this cohort study, researchers looked at consumption of prebiotics (fructans and GOS) over nine years. They found that the risk of becoming overweight was 15-17% lower in participants in the highest quartile of fructan and GOS consumption.
Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber
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.
CIMMYT Series on Carbohydrates: Wheat, Grains and Health: Carbohydrates, Grains and Wheat in Nutrition and Health: An Overview Part 1. Role of Carbohydrates in Health
Cereal grains provide a wide variety of nutrients, dietary fibers and phytochemicals. The combination uniquely positions them as a source of nutrition to both sustain and nourish a global population.
Navigating the gluten-free boom: from essential medical treatment to ill-conceived fad diet
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.
Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies
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.
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.
Anemia prevalence may be reduced among countries that fortify flour
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 […]