A new study published in Nutrients, which analyzed the diets of more than 14,000 Americans over five years, found that both whole and refined grain foods play a role in improved diet quality, nutrient intake and everyday accessibility.
Using two new nutrient profiling models (CFQS-3 and NRF9.3), the study analyzed data from the National Health and Nutrition Examination Survey (NHANES) from 2017 to 2023 to evaluate grain foods for fiber, protein, vitamins, minerals, and limited added sugars, sodium, and saturated fat. The results provide a more nuanced view of grain foods and their contributions to public health.
Key findings include:
- Improved diet quality and nutrient intake. People who consumed more healthy grain foods had better overall diet quality and higher intakes of fiber, protein, iron, calcium, potassium and magnesium.
- Includes both whole and refined grain foods. Both types scored highly for nutrient density, with many refined or enriched options – like certain breads, cereals and tortillas – delivering strong nutritional value alongside whole grain choices.
- Part of healthier overall eating patterns. People who ate the most healthy grain foods also consumed more fruits, vegetables and lean proteins, suggesting these grain foods may support or reflect broader healthy habits.
- Linked to better metabolic health. Adults with higher intakes of these grain foods were less likely to be obese and had lower fasting insulin levels, a key marker of metabolic function.
- No added cost. Healthy grain foods were no more expensive than less healthy options and were often more affordable per gram or calorie.
This study adds valuable clarity to the conversation around grains, supporting an inclusive and realistic path toward better health outcomes for Americans.
