Statement Evaluates Effects of Whole Grains on Risk of Obesity ...
Contact: Suzanne Price (301) 634-7235 [email protected]
ASN STATEMENT EVALUATES EFFECTS OF WHOLE GRAINS ON RISK OF OBESITY, DIABETES AND CARDIOVASCULAR DISEASE August 2, 2013—The 2010 Dietary Guidelines for Americans recommend that whole grains account for at least half of the daily grain servings to reduce the risk of chronic diseases. Whole grains are a source of fiber, iron, B vitamins and other nutrients. Bran is a component of whole grains and is a rich source of cereal fiber. In fact, most of the fiber in whole grains comes from bran. Despite the variety of health benefits attributed to fiber, the vast majority of Americans do not meet fiber intake levels recommended by the Institute of Medicine. A new Scientific Statement written by experts assembled by the American Society for Nutrition systematically reviews all the relevant scientific literature on the consumption of whole grains, bran and cereal fiber and risk of obesity, type 2 diabetes and cardiovascular disease. The statement sought to compare the three health outcomes in people consuming different amounts of whole grains alone, combinations of whole grains and bran, or cereal fiber. The statement concluded that there is moderate evidence that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is associated with a reduced risk of obesity, type 2 diabetes or cardiovascular disease. The evidence for whole grains alone is limited due to varying definitions of whole grain foods used in studies. Most of the earlier studies in this area used different definitions of whole grains and often included bran cereals. “To maximize health benefits, the data support the consumption of good sources of whole grains, bran and cereal fiber, such as whole wheat bread and bran cereals,” stated co-author George Fahey, PhD, Professor Emeritus at University of Illinois, Urbana-Champaign. The authors stressed that the evidence is not conclusive and more research is needed to differentiate the effects of consumption of whole grains from that of whole grains with added bran or other types of cereal fiber. Read the Scientific Statement in its entirety and email [email protected] to arrange interviews with the authors.
9650 Rockville Pike, Bethesda, MD 20814-3990 · Tel (301) 634-7050 · FAX (301) 634-7892
Reference: Susan S Cho, Lu Qi, George C Fahey, Jr, and David M Klurfeld. Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. Am J Clin Nutr 2013; 98: 594-619. ASN is the authoritative voice on nutrition and publisher of The American Journal of Clinical Nutrition, The Journal of Nutrition, and Advances in Nutrition. Established in 1928, ASN's more than 5,000 members in more than 75 countries work in academia, practice, government, and industry. ASN advances excellence in nutrition research and practice through its publications, education, public affairs and membership programs. Visit us at www.nutrition.org.
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9650 Rockville Pike, Bethesda, MD 20814-3990 · Tel (301) 634-7050 · FAX (301) 634-7892
ASN STATEMENT EVALUATES EFFECTS OF WHOLE GRAINS ON RISK OF OBESITY, DIABETES AND CARDIOVASCULAR DISEASE August 2, 2013—The 2010 Dietary Guidelines for Americans recommend that whole grains account for at least half of the daily grain servings to reduce the risk of chronic diseases. Whole grains are a source of fiber, iron, B vitamins and other nutrients. Bran is a component of whole grains and is a rich source of cereal fiber. In fact, most of the fiber in whole grains comes from bran. Despite the variety of health benefits attributed to fiber, the vast majority of Americans do not meet fiber intake levels recommended by the Institute of Medicine. A new Scientific Statement written by experts assembled by the American Society for Nutrition systematically reviews all the relevant scientific literature on the consumption of whole grains, bran and cereal fiber and risk of obesity, type 2 diabetes and cardiovascular disease. The statement sought to compare the three health outcomes in people consuming different amounts of whole grains alone, combinations of whole grains and bran, or cereal fiber. The statement concluded that there is moderate evidence that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is associated with a reduced risk of obesity, type 2 diabetes or cardiovascular disease. The evidence for whole grains alone is limited due to varying definitions of whole grain foods used in studies. Most of the earlier studies in this area used different definitions of whole grains and often included bran cereals. “To maximize health benefits, the data support the consumption of good sources of whole grains, bran and cereal fiber, such as whole wheat bread and bran cereals,” stated co-author George Fahey, PhD, Professor Emeritus at University of Illinois, Urbana-Champaign. The authors stressed that the evidence is not conclusive and more research is needed to differentiate the effects of consumption of whole grains from that of whole grains with added bran or other types of cereal fiber. Read the Scientific Statement in its entirety and email [email protected] to arrange interviews with the authors.
9650 Rockville Pike, Bethesda, MD 20814-3990 · Tel (301) 634-7050 · FAX (301) 634-7892
Reference: Susan S Cho, Lu Qi, George C Fahey, Jr, and David M Klurfeld. Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. Am J Clin Nutr 2013; 98: 594-619. ASN is the authoritative voice on nutrition and publisher of The American Journal of Clinical Nutrition, The Journal of Nutrition, and Advances in Nutrition. Established in 1928, ASN's more than 5,000 members in more than 75 countries work in academia, practice, government, and industry. ASN advances excellence in nutrition research and practice through its publications, education, public affairs and membership programs. Visit us at www.nutrition.org.
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9650 Rockville Pike, Bethesda, MD 20814-3990 · Tel (301) 634-7050 · FAX (301) 634-7892
