Whole grains and public health

Whole grains consist of the entire grain, and, unlike refined grains, they still contain bran, and germ, which are rich in dietary fibre and micronutrients. Whole grains were once neglected by researchers in favour of studies on dietary fibre, which found that cereal fibres were particularly healthy.1 As cereal fibres are found in whole grains together with micronutrients and phytochemicals, the focus of research shifted towards observational studies of whole grain intake. A large body of evidence on whole grains in relation to health outcomes has accumulated over the past 10 or 15 years.

In a linked article, Aune and colleagues (doi:10.1136/bmj.i2716) report on their meta-analysis of 45 cohort studies, showing that a higher intake of whole grains is associated with a lower risk of cardiovascular disease and total cancer and all cause and disease specific mortality.2 Several mechanisms could explain the association between intake and a lower risk of major diseases and death. Whole grains have beneficial effects on glucose-insulin homeostasis, blood lipids, and gastrointestinal health.3 The new …