Grain-based foods, both wholegrain and refined, make an important contribution to the nutrient intakes of Australians. Their role in a healthy diet goes beyond merely the provision of nutrients. There is now strong and growing evidence that regular consumption of grain-based foods, specifically wholegrain, play an important role in disease protection.
Epidemiological studies in the US, UK and Europe consistently report that consumption of wholegrain foods reduces overall disease risk and all-cause mortality. For example, the ARIC study in the US, which followed more than 15,000 individuals for 11 years, found those consuming the most wholegrains (three serves a day) had a 23% reduction in mortality compared to those consuming an average of 0.1 serves a day.
According to a review of the scientific evidence in 2007 by the University of Wollongong’s National Centre for Excellence in Functional Foods, eating 1-2 serves# of wholegrain foods a day provides comparable disease risk reduction – in the order of 20-30% of total mortality, cardiovascular disease, diabetes, stroke and some cancers– to that observed for 5-6 serves of fruit and vegetables.
#One serve is equivalent to two slices of bread.
We look at the following areas relating to Grains & Health:
