WASHINGTON, March 30, 2015 /PRNewswire/ -- Thinking
twice about including grain foods in your diet? Well, now you don't
have to, according to new research unveiled at the 2015
Experimental Biology (EB) annual meeting this weekend in
Boston. The Grain Foods Foundation
(GFF) worked with researchers to address grain foods in the overall
diet and their associations with health outcomes as a result. They
studied grain foods patterns — dialing up or dialing down specific
grain food servings and looking at the impacts on overall energy,
nutrient intake and diet quality, and cost of nutrients and grains
foods' role in providing nutrients per dollar.
Tweetable Highlights:
.@GrainFoods Grain guilt be gone! New research shows eating grains
has a more positive health impact compared to not eating grains
#EB2015
.@GrainsRD New data shows that adults who eat yeast breads and
rolls have lower sugar intake than adults who eat no grain foods
#EB2015
Working with nutrition consulting firm Nutrition Impact, three
separate research initiatives based on existing government data
sets — National Health Examination Survey, What We Eat In America,
USDA food categories — were executed to assess grain foods
consumption and health, grain foods patterns and cost of nutrients
within grain foods. According to Vice President Yanni Papanikolaou, MPH, "The findings from the
three research efforts were surprising and opens the door for
future research in the grains and nutrition science field. While
the whole grains data is plentiful and generally positive, gaining
a better understanding of grain foods holistically should help
Americans and public health advocates to take control of their food
choices."
Highlights from the research include:
- Based on the cluster analysis, adults who eat yeast breads and
rolls have lower total sugar intake when compared to adults who eat
no grains.
- From the cluster analysis, adults who eat certain grain food
patterns (cereals, pasta, cooked cereals, rice, crackers, salty
snacks, pancakes, waffles and quick breads) have less saturated fat
and increased dietary fiber intake in their diets.
- Modeling data showed that Americans who follow a 2,000-calorie
diet can consume one serving of whole grains and five servings of
refined grains (bread, rolls, bagels, tortillas) daily and still
see positive health and nutrition end points.
- Cost of nutrients data showed that grain-based foods are a
"nutrition bargain" for American consumers — especially within the
rolls/buns and rice categories, each ranking in the top five most
cost effective food categories for 13–14 of the
nutrients/substances evaluated, including dietary fiber, protein,
folate, iron, magnesium, calcium, niacin and thiamin.
GFF is committed to sound science that elevates the nutritional
contributions of grains in the diet. While GFF participated in
scientific conferences in the past, the opportunity at EB is the
first time that GFF-supported research will be presented. "We are
excited to be a part of the nutrition science community by
supporting research that will help Americans better understand the
grain foods they eat and feel good about their dietary choices,"
said Christine Cochran, Executive
Director of the Grain Foods Foundation.
For more information about the research findings or learn more
about grain foods role in a healthy diet please visit
GrainFoodsFoundation.org.
About Grain Foods Foundation
Formed in 2004, Grain Foods Foundation (GFF) is a joint venture
of members from the baking and milling industries, and allied
suppliers. GFF is a supportive, expert group of thought leaders and
advocates for ALL grain foods that believes everybody needs grain
food to enjoy a happy and healthy life.
The Foundation is directed by a board of trustees and its
funding is provided through voluntary donations from private
grain-based companies, supplemented by industry associations.
To promote the common business interests of its members, GFF
offers research-based information and resources to members,
partners, influencers, policymakers and consumers through a
comprehensive communications campaign, conferences, webinars,
research tools, social media and more. Many campaign elements are
available to members for use in individual promotional efforts.
Nutrition is always a hotly contested topic and Americans have
been inundated with often conflicting, and sometimes suspect,
nutritional advice. GFF is committed to bringing fact-based
information and common sense to the consumer. We encourage
consumers to follow the recommendation of nutrition experts and to
make grains a foundational platform of their daily diets.
The Foundation is committed to nutrition education programming
that is firmly rooted in sound science, being a strong advocate for
our members, a resource for consumers and the media who want to
learn more about the role of grains in a healthy lifestyle. For all
of these reasons and more, GFF invites you to "Come to the Table" —
for all things grains.
About Nutrition Impact
Nutrition Impact is a
consulting firm that specializes in helping food and beverage
companies develop and communicate, science-based claims about their
products and services. Nutrition Impact also publishes numerous
nutrition related articles in the peer-reviewed literature every
year.
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SOURCE Grain Foods Foundation