Perspective: Whole and Refined Grains and Health—Evidence Supporting “Make Half Your Grains Whole”
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چکیده
منابع مشابه
Whole grains, refined grains and fortified refined grains: What's the difference?
Dietary guidance universally supports the importance of grains in the diet. The United States Department of Agriculture pyramid suggests that Americans consume from six to 11 servings of grains per day, with three of these servings being whole grain products. Whole grain contains the bran, germ and endosperm, while refined grain includes only endosperm. Both refined and whole grains can be fort...
متن کاملWhole grains and human health.
Epidemiological studies find that whole-grain intake is protective against cancer, CVD, diabetes, and obesity. Despite recommendations to consume three servings of whole grains daily, usual intake in Western countries is only about one serving/d. Whole grains are rich in nutrients and phytochemicals with known health benefits. Whole grains have high concentrations of dietary fibre, resistant st...
متن کاملWhole grains and CVD risk.
There is an increasing body of evidence, including that from prospective population studies and epidemiological observational studies, suggesting a strong inverse relationship between increased consumption of wholegrain foods and reduced risk of CVD. This evidence has translated into specific dietary recommendations in the USA to consume at least three servings of whole grain per d, and has inf...
متن کاملWhole grains and public health
Whole grains consist of the entire grain, and, unlike refined grains, they still contain bran, and germ, which are rich in dietary fibre and micronutrients. Whole grains were once neglected by researchers in favour of studies on dietary fibre, which found that cereal fibres were particularly healthy.As cereal fibres are found in whole grains together with micronutrients and phytochemicals, the ...
متن کاملWhole Grains, Legumes, and Health
The consumption of whole grains and legumes is recommended by public health agencies around the world. The recommendation to consume legumes is based on them being a good source of protein, fiber, and several mi-cronutrients including iron and zinc. However, legumes tend to be consumed infrequently by many people in industrialized countries. Dietary interventions with legumes have yielded mixed...
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ژورنال
عنوان ژورنال: Advances in Nutrition
سال: 2019
ISSN: 2161-8313,2156-5376
DOI: 10.1093/advances/nmz114