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.
History and Public Health Benefits of Enrichment and Fortification of Refined Grains
Explore the rich history and role of refined grain enrichment and fortification in improving public health.
Refined grain intake and cardiovascular disease: Meta-analyses of prospective cohort studies (January 2024)
Cardiovascular disease (CVD) is a leading cause of mortality globally, and dietary patterns, including grain intake, are often implicated in its development. This meta-analysis examined refined grain consumption as a distinct category to clarify its relationship with CVD risk, analyzing data from 17 prospective cohort studies (>875,000 participants).
Refined Grain Intake and Risk of Type 2 Diabetes: Commentary (August 2022)
This commentary from Glenn Gaesser, PhD. explores the association between refined grain consumption and the risk of type 2 diabetes (T2D). Current U.S. dietary guidelines recommend replacing refined grains with whole grains due to the recognized benefits of whole grains for reducing chronic disease risks.
Perspective: Does Glycemic Index Matter for Weight Loss and Obesity Prevention? Examination of the Evidence on “Fast” Compared with “Slow” Carbs (November 2021)
The glycemic index (GI) categorizes carbohydrates as “fast” (high-GI) or “slow” (low-GI) based on their impact on blood sugar levels. This review assessed whether dietary GI influences body weight and obesity risk using data from observational studies and meta-analyses of randomized controlled trials (RCTs).
Whole grain intake and pancreatic cancer risk (August 2021)
This article provides a commentary on a study exploring the relationship between whole grain intake and hepatic steatosis (fatty liver disease) in U.S. adults, using data from the 2017–2018 National Health and Nutrition Examination Survey (NHANES). The original study assessed liver fat using controlled attenuation parameter (CAP) measurements via vibration-controlled transient elastography (VCTE) and categorized whole grain intake into tertiles based on self-reported 24-hour dietary recall.
