Cereal Foods and Health : New results and science-based nutrition guidelines
article
Recent epidemiological studies, in populations with higher intakes of whole grain, have extended and confirmed the evidence from previous findings showing an association between whole grain cereal or cereal fibre consumption and prevention of several non-communicable diseases. Although the results from human intervention studies are not all consistent, we now have greater insights into possible mechanisms for whole grain effects and these should justify attempts to conduct larger trials. Whole grain cereals contain a vast array of nutrients and bioactive compounds, some of which are more bioavailable after processing. However, the effect of the whole food may be more than the sum of its parts. Many factors play a role including other meal components, the physiology and genotype of the consumer and their gut microbiota. For progress to be made, researchers need to characterise whole grain and its active components more accurately and to understand how all factors interact to affect metabolic and physiological functions well beyond the gut. Recent dietary guidelines have emphasised the consumption of cereal fibre and fibre rich whole grain; the expansion of the evidence base should lead to more specific guidelines for cereal food consumption at the population level.
TNO Identifier
486932
Source
Complete Nutrition, 13(Dec 2013/Jan 2014), pp. 26-28.
Pages
26-28
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