Grain Foods Research Institute

Committed to better understanding the role of grain foods in healthy lifestyles

Nutrition Research Library

Grain Foods Research Institute (GFRI) and its sister organization, Grain Foods Foundation (GFF), have supported innovative nutrition research that has studied the important role of grain foods in healthy diets, as well as the benefits of grains for various health outcomes and nutritional needs.

Check back often for the most up-to-date studies about nutrition and wellness, including comprehensive resources about topics like celiac disease, diet and brain health, and the benefits of whole grains.

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Research Library

Bread Consumption and Cancer Risk: Systematic Review and Meta-Analysis of Prospective Cohort Studies

A study published in Current Developments in Nutrition and selected as an Editors’ Choice in ASN’s newsletter reveals reassuring insights about bread consumption. Conducted by GFF’s Scientific Advisory Board members, Dr. Glenn A. Gaesser and Dr. Siddhartha S. Angadi, a comprehensive meta-analysis of 24 studies encompassing nearly 1.9 million participants, primarily from Europe, concluded that bread intake does not increase cancer risk. Key findings: These […]

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New Study Links Grain Foods to Healthier Diet Patterns, Metabolic Health and Everyday Accessibility (September 2025)

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.

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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).

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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.

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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).

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