Grains have been the “staff of life” for thousands of years, serving as a vital food source for humans. Until the last century grains were commonly eaten as whole grains. Today, foods made with whole grains are recognized as important sources of nutrients including fiber, trace minerals, and certain vitamins. The health advantages of whole grains are largely associated with consuming the entire whole grain “package,” which includes vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components.
Research shows that healthful diets rich in whole grain foods are helpful in reducing the risks of heart disease and certain types of cancer. Growing evidence suggests that whole grains may reduce the risk of type 2 diabetes, and may also help in weight management. The likelihood that increased intakes of whole grains have important health benefits is the reason why the 2005 Dietary Guidelines for Americans recommends eating at least three servings (equivalent to 3 ounces) of whole-grain products per day. To aid public understanding of research related to whole grains, the International Food Information Council (IFIC) Foundation has issued the IFIC Foundation Fact Sheet: Whole Grains.
The IFIC Foundation Fact Sheet further details the specific benefits associated with whole grains, sources of whole grains, and innovations in the food supply related to whole grain foods. The Whole Grains Fact Sheet, along with other IFIC Foundation Fact Sheets, is available at the IFIC Foundation Web site: http://www.ific.org/publications/factsheets/index.
