Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

Abstract

Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of 'whole grain' and 'whole-grain foods' which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.

Biomarkers of Whole-Grain and Cereal-Fiber Intake in Human Studies: A Systematic Review of the Available Evidence and Perspectives

“…Each one of these compounds has various physiological functions [1]. Recent epidemiological studies suggest that the intake of WG components seems to be associated with a lower risk of various chronic lifestyle-associated diseases, particularly cancer, type 2 diabetes, obesity, and cardiovascular diseases [2][3][4][5][6], as well as better health and treatment outcomes in some inflammation-related chronic diseases [7,8], and they contribute to the human-microbe symbiosis [9,10]. Furthermore, a correlation between WGs and a greater nutrient intake and improved quality of diet was reported [11,12].…”

Wholegrain Food Acceptance in Young Singaporean Adults

“…The putative health enhancing properties of whole grains are attributed to the presence of nutrients and bioactive compounds which are mainly found in the bran and germ [2]. Consistent observational evidence associates habitual consumption of wholegrain foods with a wide range of positive impacts on health such as a reduced risk of diabetes, obesity, cardiovascular disease (CVD) and cancer [3,4]. …”

The histology of grain caryopses for nutrient location: a comparative study of six cereals

“…In fact, the aleurone contains fibres and phenolics endowed with antioxidant, anti-inflammatory and antitumor activities (Fardet, 2010;Yu et al, 2013;van der Kamp et al, 2014;Seal & Brownlee, 2015).…”