WASHINGTON — The Grain Foods Foundation now can turn to a study published on-line July 25 in Food and Nutrition Sciences that shows positive health and weight benefits associated with grain-based foods consumption.
Researchers looked at grain-based food consumption and compared nutrient intakes and health metrics against those who do not regularly eat grains. The grain-based foods, both in whole and enriched form, contributed such nutrients as fiber, calcium, iron, magnesium, vitamin D and folic acid.
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| Christine Cochran, executive director of the G.F.F. |
“People can use this information when planning a healthful meal pattern, one that is built on a variety of food groups, including grains,” said Christine Cochran, executive director of the Washington-based Grain Foods Foundation. “We’re excited to support research that can help the public make better-informed dietary decisions they can be confident are grounded in science.”
Yanni Papanikolaou, vice-president at Nutritional Strategies, Inc., Paris, Ont., and Victor L. Fulgoni III, senior vice-president of Nutrition Impact L.L.C., Battle Creek, Mich., wrote the study. The Grain Foods Foundation funded the research. The study used data from the National Health and Nutrition Examination Survey (NHANES) 2005-2010, which consisted of more than 14,000 U.S. adults age 19 and older.
