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Meeting the growing demand for food over the next 20–30 years will be challenging, mainly because the fastest population growth is occurring in already highly populated developing countries and because producing cereal crops (the main source of nutrients in these countries) requires that serious production constraints, due mainly to the effects of climate change, be overcome. Wheat supplies the most calories and proteins to the global population in the form of diverse wheat-based foods. Wheat-based foods are staples that are major sources of micronutrients that are fundamental for normal development, as well as metabolic and cognitive functioning, from childhood to adulthood. Furthermore, whole grain, wheat-based foods have potential additional health benefits because they contribute fiber and bioactive compounds that can help reduce the risk of chronic conditions, such as cardiovascular disease, type 2 diabetes, and other chronic conditions. In this article, we describe common wheat-based foods consumed ...

Claims made in the popular press allege that grain-based foods, and the carbohydrates (CHOs) they contain, cause or worsen various neurological disorders, including headache, attention deficit hyperactivity disorder (ADHD), and depression. This article reviews the scientific literature to assess the role of these foods in nutrition and their impact on headache, ADHD, and depression. The bulk of the scientific literature shows that nearly all grain-based products are listed as nonoffending foods and are not thought to increase the risk of most types of headaches. When grain-based foods, and their CHOs, are consumed as part of balanced dietary patterns emphasizing an optimal mix of whole and refined grains, such as DASH (Dietary Approaches to Stop Hypertension) or Mediterranean Diets, they are associated with reduced headache risk. Although there are a number of food triggers for headache, grain-based foods are not listed as likely triggers. Evidence linking specific grain-based foods to headache is either ...

Incidence of mild cognitive impairment (MCI), Alzheimer's disease, and Parkinson's disease is increasing as the mean age of Western populations rises. This article, the second article of a two-part review, assesses the existing scientific literature addressing the role of minerals, phytochemicals, specific grain-based foods, and dietary patterns, with and without grains, to determine whether these foods and their constituents affect the onset or course of these common dementias, as has been alleged in various books, blogs, and other media. Intakes and serum markers of mineral and phytonutrient intakes in many cases have been documented as low or below recommended levels in elderly individuals and patients with MCI, Alzheimer's disease, or Parkinson's disease. However, it is not clear whether adequate intake of these minerals and phytonutrients from all sources, including grains, can impact the onset or course of these dementias. There are few published studies on specific grain-based foods and their relat...

Grain-based foods are alleged in the popular media to cause various neurodegenerative conditions, such as mild cognitive impairment (MCI), Alzheimer's disease, and Parkinson's disease. The scientific literature shows that diets containing the right balance of foods, including grain-based foods with an optimal mix of whole and enriched (or fortified) grains, are associated with lower risk for developing a number of neurological conditions. This article, the first of a two-part review, examines the literature on the role of macronutrients, particularly carbohydrates (CHOs), dietary fiber, and vitamins provided by grain-based foods, in the development of various dementias. Studies suggest that grain-based foods and their CHOs and vitamins when incorporated in diets that meet calorie and nutrient needs are important for maintaining brain health and reducing the risk for various dementias. In contrast, excess CHO, fat, or calorie intake from any source, including grain-based foods, may lead to impairment of gl...

To address current claims that discourage ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The eighth review in this series examines scientific research findings on the impact of whole and refined grains and the CHOs they contain on three common cancers: lung, prostate, and stomach. The totality of the data indicates total CHO intake is not related in most cohorts to risk for these cancers. The few studies conducted on the role of dietary fiber in lung cancer show that low CHO and dietary fiber intakes may increase risk. For prostate and stomach cancers, cereal fiber intake specifically has been associated with reduced risk. The effects of refined grains or specific grain-based foods on lung cancer are unclear. For prostate cancer there may be a weak association between increased ris...

To address many current claims that discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The seventh review in this series assesses the scientific literature with respect to the impact of whole, refined, and enriched grains and the CHOs they contain, including starch, dietary fiber, and resistant starch, on two of the most common cancers worldwide: breast and colon/rectal cancers. Included in this review is an overview on the relationship between cancer risk and diet. The totality of the data from most large prospective cohorts indicates that total CHO intake is not related to breast or colorectal cancers. Dietary fiber intake appears to be inversely related to colon cancer and to have either no or an inverse association with breast cancer. Most studies show only a slight ...

Recent claims suggesting whole and refined grain-based foods should be omitted from the diet because the carbohydrates (CHOs) they contain negatively impact the brain's long-term health and functioning need to be evaluated in light of the scientific literature. This review reveals that grain-based foods are important sources of glucose for the brain, which preferentially uses glucose as a source of energy. The lipid-rich brain is very metabolically active and, therefore, requires a lot of energy. Further, CHO-rich foods such as whole grains contain a variety of antioxidant and bioactive compounds that counter oxidative stress and inflammation, helping to prevent damage to brain tissue and maintain optimal cognitive functioning. Such compounds become more important with aging because the brain becomes more susceptible to oxidative stress and inflammation—conditions that promote the development of neurological diseases and disorders. An overview of studies on the relationship between CHO-rich, grain-based f...

To address many current claims that discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The fifth review in the series assesses the health effects of consumption and overconsumption of CHOs, grains, and wheat and focuses on their roles in blood pressure, stroke, glucose tolerance, metabolic syndrome (MetS), and diabetes. In terms of blood pressure and MetS, CHOs and grain-based foods included as part of a balanced diet do not appear to elevate blood pressure or increase the risk of MetS, even though grain-based foods are major contributors of dietary sodium. Both the DASH (Dietary Approaches to Stop Hypertension) diet, which emphasizes consumption of whole grain breads and cereals as part of its healthy dietary pattern, and dietary fibers, especially viscous ones, have be...

To address many current claims that discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The fourth review in the series assesses the health effects of consumption and overconsumption of CHOs, grains, and wheat and focuses on body weight maintenance and loss. In terms of weight gain, no one macronutrient is responsible. Overconsumption of any macronutrient can contribute to overweight by contributing to the intake of more calories than are expended. In addition, several prominent organizations have stated that the charge that diets higher in total CHO cause weight gain is not supported by the scientific evidence. A review of the literature discussing the findings from numerous epidemiological and intervention studies shows that grains and grain-based foods, when consumed a...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. This third review of CHOs, grains, and whole grains looks at their digestion and absorption, their impact on the microbiome, and how they influence gut function and health and gut-related diseases such as irritable bowel syndrome. Their impact on glycemic response, insulin resistance and inflammation, and the immune system is discussed, and wheat, gluten and grain allergies, and gluten-related disorders, including celiac disease, are addressed. Much of the information on inflammation, glycemic response, and immunity provides a basis for assessing the relationship between CHOs, including starch, dietary fiber, and resistant starch, provided by grains and whole grains and l...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. Where data exist, cereal grains and wheat as a source of CHOs and other important nutrients are the focus. In this second review, grain- and wheat-based staples are shown to be important contributors of CHOs (including cereal fiber), as well as necessary proteins, vitamins, and minerals, as part of a balanced diet for most healthy individuals. The terminology associated with grains and whole grains and their processing also is discussed and defined. Dietary fiber and resistant starch are defined, and a whole grain food characterization is provided. Clear delineation of terms is critical because they differ from country to country and are a source of consumer confusion in ...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, even whole grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write this series of reviews. Where data exist, cereal grains and wheat as a source of CHOs and other important nutrients will be the focus. CHO-rich staple foods, including those from a wide array of whole and refined grains, are inexpensive sources of energy, protein, and other nutrients. Grain-based staple ingredients have been incorporated into an enormous variety of foods, becoming cultural icons and national dishes that are accepted by populations around the world and adapted to specific agricultural necessities and cultural preferences. Dietary guidance by health promotion bodies around the world recommends that 45–65% of total calories be from CHOs and reinforces the mess...