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.
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Perspective: Refined Grains and Health: Genuine Risk, or Guilt by Association? (May 2019)
Refined grains are often implicated in adverse health outcomes, including cardiovascular disease (CVD), type 2 diabetes (T2D), and obesity, largely based on dietary pattern studies. This perspective challenges the assumption that refined grains are inherently harmful, emphasizing the need to distinguish refined grains from other elements of the Western dietary pattern.
Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber (November 2015)
The Academy of Nutrition and Dietetics emphasizes the importance of consuming adequate dietary fiber from diverse plant sources. Fiber intake is associated with reduced risks of chronic diseases, including cardiovascular disease, type 2 diabetes, and certain cancers, as well as lower body weight.
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.
