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.

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.

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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