Despite universal acceptance of the importance of whole grains in the diet, consumer knowledge of the benefits of whole grains and intake of these foods are low. This review summarizes the research supporting whole-grain consumption and gives practical suggestions about how to increase whole-grain intake. Whole-grain foods are valuable sources of nutrients that are lacking in the American diet, including dietary fiber, B vitamins, vitamin E, selenium, zinc, copper, and magnesium.
Whole-grain foods also contain phytochemicals, such as phenolic compounds, that together with vitamins and minerals play important roles in disease prevention. The exact mechanisms linking whole grains to disease prevention are not known but may include gastrointestinal effects, antioxidant protection, and intake of phytoestrogens. Dietary intake studies indicate that consumption of whole grains is far less than the recommended intake of 3 servings a day, with an average daily intake of 1 or fewer servings a day.
Whole grains are universally recommended as part of a healthful diet. As part of a healthful base, the 2000 US Dietary Guidelines for Americans recommends to “choose a variety of grains daily, especially whole grains”
(1). Grains provide more than carbohydrates to our diets. Whole-grain foods are valuable sources of nutrients that are in short supply in the American diet, including dietary fiber, vitamins, minerals, and phytochemicals.
Fortified grains also provide necessary micronutrients, including thiamin, riboflavin, niacin, folic acid, and iron.
