The rapid rise in gluten-free diets exceeds the prevalence of gluten-related medical conditions such as celiac disease, non-celiac gluten sensitivity, and wheat allergy. This article examines gluten-related disorders and the broader trend of gluten-free eating.
Whole-grain products and whole-grain types are associated with lower all-cause and cause-specific mortality in the Scandinavian HELGA cohort (July 2015)
Whole grains are a cornerstone of dietary guidelines due to their association with reduced risks of chronic diseases. This study explored the impact of whole-grain (WG) consumption on all-cause and cause-specific mortality in the Scandinavian HELGA cohort, encompassing 120,010 adults aged 30–64 years from Norway, Sweden, and Denmark, over a follow-up period ending in 2009.
Anaemia prevalence may be reduced among countries that fortify flour (July 2015)
This study evaluated national-level data to determine whether fortifying wheat and maize flour with nutrients like iron, folic acid, vitamin A, or vitamin B12 reduced anaemia prevalence among non-pregnant women. Data were sourced from Demographic and Health Survey reports, the WHO Vitamin and Mineral Nutrition Information System database, and other national nutrition surveys from countries with at least two anaemia assessments.
Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies (June 2015)
Whole-grain (WG) foods play a vital role in dietary recommendations, offering carbohydrates, protein, fiber, and key nutrients. Increased WG consumption is consistently linked to health benefits.
Dietary fibre and incidence of type 2 diabetes in eight European countries: the EPIC-InterAct Study and a meta-analysis of prospective studies (May 2015)
Dietary fiber has long been associated with reduced risks of chronic diseases, including type 2 diabetes (T2D), but few European studies have evaluated this relationship. This research analyzed data from the EPIC-InterAct cohort across eight countries and combined it with a meta-analysis of 19 prospective studies to investigate the link between fiber intake and T2D risk.
Modeling Changes in Daily Grain Foods Intake: An Analysis to Determine the Impact on Nutrient Intakes in Comparison to the USDA Ideal Food Pattern (April 2015)
Dietary Guidelines for Americans (DGA) encourage increased whole grains (WG) and dietary fiber intake while limiting refined grains (RG). This study modeled how different grain food patterns affect nutrient and energy intakes compared to USDA ideal and typical food patterns within a 2,000 kcal/day diet.
