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.
Wheat
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.
CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Part 1Role of Carbohydrates in Health (2015)
This first installment in the CIMMYT series from Cereal Foods World addresses misconceptions about carbohydrates (CHOs), wheat, and grains, highlighting their nutritional and cultural importance. CHO-rich staple foods, including whole and refined grains, are vital sources of energy, protein, dietary fibers, and essential nutrients, supporting global nutrition.
