Increasing whole grain consumption

Len Marquart, Elyse A. Cohen

Research output: Contribution to specialist publicationArticle

3 Scopus citations

Abstract

The recommendations and the health benefits to Americans about the consumption of the whole grains are discussed. It is recommended that consuming at least three servings (3 oz) of whole grain/day can reduce risk of diabetes and coronary heart disease (CHD) and can assist with weight maintenance. Women who eat at least three servings of whole grain foods/day gained significantly less weight than women who eat only foods from refined white flour. The increased intake of whole grain resulted in a decrease in body mass index (BMI), indicating a healthier body proportion among eaters of whole grain foods. Whole grain foods may also be considered as functional foods providing healthful benefits that decrease risk of disease.

Original languageEnglish (US)
Pages24-32
Number of pages9
Volume59
No12
Specialist publicationFood Technology
StatePublished - Dec 1 2005

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    Marquart, L., & Cohen, E. A. (2005). Increasing whole grain consumption. Food Technology, 59(12), 24-32.