A new study published in the peer-reviewed journal Food and Nutrition Sciences reported positive health and weight benefits associated with grain foods consumption. For the first time, researchers evaluated the association between various grain food patterns and nutrient intake, as well as health outcomes, in U.S. adults. Results found that people who ate certain grain foods have better overall diet quality, greater intakes of nutrients that are otherwise lacking in American diets and lower average body weight than those who don’t predominantly eat grains.
 
Researchers looked at grain food consumption and compared nutrient intakes and health metrics against those who don’t regularly eat grains. Grain-based foods, both in whole and enriched forms, contribute vital nutrients— including fiber, calcium, iron, magnesium, vitamin D and folic acid. These nutrients are shortfalls for many Americans and in this study were found to be lacking even further for those who avoid grains. Therefore, eliminating grain foods (whole or enriched) can have negative effects on diet quality.
 
“What’s especially unique about this work is it fortifies the importance of variety as well as individualized meal plans,” said study author Yanni Papanikolaou, MPH, vice president, Nutritional Strategies. “We didn’t see benefits from just a single grain-based pattern, we saw positives from a variety of patterns of grain intake, confirming the important benefits of both whole and enriched grains.”
 
Additionally, researchers found that adults who get most of their grains from pasta, cooked cereals and rice weigh nearly seven pounds less and on average have a one-inch smaller waist circumference than those who don’t regularly eat grains.
 
Additional findings from the observational research included:

• People who consumed certain grains had greater intake of fiber, calcium, magnesium and vitamin D than people who consumed no main grain foods.
• Adults who consumed a grain pattern predominantly consisting of yeast breads and rolls had lower total sugar intake when compared to those adults who eat almost no grains.
• Adults who consumed a grain pattern largely made up of cereals, pasta/cooked cereals/rice and mixed grains had a better overall diet quality compared to adults who consumed no main grain foods.
• Adults who consumed a grain pattern largely consisting of cereals, pasta/cooked cereals/rice and mixed grains consumed less saturated fats and sugars than people who consumed no main grain foods.
• Grains provide vital nutrients for women of childbearing age, specifically iron and folate. 

“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 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.”
 
The study used data from the National Health and Nutrition Examination Survey (NHANES) 2005–2010, which consisted of over 14,000 U.S. adults > (greater than or equal to) 19 years old.
 
For more information: GrainFoodsFoundation.org