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.
Key Points:
- Observational and intervention studies show WG consumption lowers risks of cardiovascular disease, type 2 diabetes, and some cancers.
- WG consumers often have better digestive health, lower BMI, and less weight gain over time.
- Standard definitions for “whole grain” and “whole-grain foods” are needed to enhance clarity, encourage innovation, and support public health strategies.
WG foods contribute to long-term health by supporting chronic disease prevention, maintaining healthy weight, and improving digestive function.
