Refined grains are often highlighted as a food that is over-consumed by Americans, with recommendations to limit or reduce intake in healthy dietary patterns. However, enriched and fortified refined grain food products, including bagels, tortillas, rolls, and bread, are a key source of micronutrients in the U.S. diet. Modeling the Contribution of Enrichment and Fortification […]
bread
Bread Consumption and Cancer Risk: Systematic Review and Meta-Analysis of Prospective Cohort Studies (April 2026)
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 […]
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.
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).
Grains Contribute Shortfall Nutrients and Nutrient Density to Older US Adults: Data from the National Health and Nutrition Examination Survey (NHANES), 2011–2014 (April 2018)
The 2015–2020 Dietary Guidelines for Americans have identified several shortfall nutrients in the U.S. population, including fiber, folate, and iron (women only). Intake of some shortfall nutrients can be even lower in older adults. The present analyses determined the contribution of grain foods for energy and nutrients in older U.S. adults and ranked to all other food sources in the American diet.
Grain Foods Are Contributors of Nutrient Density for American Adults and Help Close Nutrient Recommendation Gaps: Data from the National Health and Nutrition Examination Survey (NHANES), 2009–2012 (August 2017)
This analysis examined the role of grain foods in providing energy and nutrients for U.S. adults using data from the National Health and Nutrition Examination Survey (2009–2012). Grain foods were analyzed for their contributions to both total energy and shortfall nutrients identified by the 2015–2020 Dietary Guidelines for Americans (DGA), including dietary fiber, folate, iron, and magnesium.
