183: The ‘Whole’ Story on ‘Refined’ Grains Research

Sound Bites A Nutrition Podcast

It’s no secret that whole grains are good for us. Dietary guidance tells us to “make half our grains whole,” cereal boxes and bread bags tout their whole grain goodness, and news headlines repeat the message. But what about “the other half,” refined grains? Thanks to a misleading mix of media coverage, research, and dietary guidance, you’ve probably heard that they are something to completely avoid, or at least severely limit, in a healthy diet.

However, an in-depth review of recent published research on both whole and refined grains highlights the importance of including - and risks of excluding – enriched refined grains as part of a healthy diet. Furthermore, the study suggests that consumers should be careful NOT to take current “make-half-your-grains-whole” dietary guidance to mean that their six daily servings of grain foods should not include refined or enriched grain foods.

In this episode, study co-authors Dayle Hayes, an award-winning child nutrition expert, and Dr. Glenn Gaesser, a leader in nutrition research, provide listeners with an overview of their findings related to the benefits of including and risks of excluding grain foods from the diet; health outcomes; dietary guidance; and areas for future research. Tune into this podcast episode to learn about:

• How are refined grains different from whole grains
• What are enriched and fortified grains – do they still contain fiber
• The difference between “staple” grains and “indulgent” grains
• How many Americans are meeting (or not meeting) recommended fiber intake
• What are “shortfall nutrients”
• What does the “make half your grains whole” recommendation mean
• The history of grains research
• The consensus statement research and findings
• Takeaways for the public, researchers and health professionals
• Where to get more information, tips and recipes

Full shownotes and resources at: www.SoundBitesRD.com/183