Epidemiologic and Clinical Studies on Whole Grains

Dietary guidance endorses increased whole grains in our diet. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. These compounds include indigestible carbohydrates that alter the gut environment, antioxidants such as phenolic compounds, and phytoestrogens with potential hormonal effects. Many of the phytochemicals in whole grains are also concentrated in fruits and vegetables. Epidemiologic studies support the protectiveness of whole-grain consumption for cardiovascular disease, cancer, and other diseases. Most clinical studies have focused on the constituents of whole grains, including dietary fiber, minerals, and unsaturated fatty acids, rather than whole grains. Recently, a health claim was approved for whole grains that should lead to more labeling of whole-grain products. Nutrition educators should support consumption of whole-grain products and work with food manufacturers to design and market whole-grain foods that are acceptable to consumers.