Shines new light on conflicting dietary recommendations
An important article has just been published in a highly impactful nutrition journal, Advances in Nutrition. The study, Perspective: Refined Grains and Health: Genuine Risk, or Guilt by Association? shows that current U.S. dietary guidelines on refined grains are misguided. The article was developed by Dr. Glenn Gaesser, Director of the Healthy Lifestyles Research Center, at Arizona State University.
Dr. Gaesser conducted a comprehensive literature review looking very specifically at the relationship between refined (or enriched) grain intake and risk of major chronic diseases. He identified relevant meta-analyses of prospective cohort studies and random controlled trials (RCTs) that analyzed the association between refined grains and risk of cardiovascular disease, coronary heart disease, stroke, type 2 diabetes, cancer, obesity, and all-cause mortality.
Key findings and recommendations include:
• Results from 11 meta-analyses, that include a total of 32 separate publications with data from 24 distinct populations, demonstrate that refined grains are not associated with increased risk of several major chronic diseases, including cardiovascular disease and type 2 diabetes.
• Total grain consumption, both refined and whole grains, is associated with lower risk of death and not associated with higher risk of cardiovascular disease, coronary heart disease, stroke or cancer.
• The bad rap against refined grains is a result of “guilt by association” (i.e., being included in the western dietary pattern).
• Elimination of refined grains from the diet may result in inadequate intake of some key “shortfall” nutrients that are added in refined grains as a result of enrichment and fortification.
• Grains provides more than one-half of daily fiber intake of Americans, and refined grains supply roughly 70% of fiber intake from grains. So reducing refined (enriched) grain intake could have unintended consequences.
• Future research and recommendations should make clear distinctions between ”staple” and “indulgent” grain foods. Staple grain foods are bread, cereals, pasta while indulgent grains include cakes, cookies and items with a lower fiber content and overall nutrient density.
With the 2020-2025 Dietary Guidelines for Americans development process under way, the wheat Foods Council believes that it is important that relevant scientific research regarding both whole grain and enriched grains be considered. We will continue to share relevant science-based information as it becomes available.
For more information contact Tim O’Connor at toconnor@wheatfoods.orgAdditional nutrition information can be found at www.wheatfoods.org and Facebook.com/wheatfoods and Twitter.com/wheatfoods.
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