Eating More Whole Grain -- A Small Change with Big Benefits; New Food

Eating More Whole Grain -- A Small Change with Big Benefits; New Food Guide Pyramid Dishes Up Three Servings or More of Whole Grain a Day

    Lifestyle Editors/Fitness/Nutrition Writers/Health Editors

    MINNEAPOLIS--(BUSINESS WIRE)--April 19, 2005--The USDA gave whole grains a nod today with the unveiling of the new food guide pyramid -- in which whole grains play a prominent role. In fact, the USDA recommends that Americans get half of their daily serving of grain from whole grain. New research leaves little doubt that choosing more whole grain foods is an important factor in reducing risk of chronic disease -- so why do Americans view adding whole grains to their diet as such a difficult feat?
    As whole grains become more visible, they are also causing confusion among a public who, on average, eats only one serving of whole grain per day, not the three or more servings recommended by the USDA. Understanding the benefits of whole grain is the first step in making whole grain a priority in our diets. The second step is knowing where to find them. Since nine out of 10 Americans currently don't get three servings of whole grain each day, consumers will be seeking out new ways to get more whole grain foods. It's surprisingly easy to dish up at least three servings of whole grain a day.
    In the following Q&A, Dr. Susan J. Crockett, Ph.D., R.D., director of the Bell Institute of Health and Nutrition at General Mills, dispels the myth that whole grains are hard to find, and explains how a little effort will go a long way.

    What are the benefits of eating whole grain foods?

    Eating more whole grain foods may be one of the healthiest choices individuals can make to help cut their risk of both heart disease and some cancers. The complex combination of vitamins, minerals, antioxidants, fiber, and other substances found naturally in whole grains appears to work together to cut both the risk of heart disease and some cancers. A number of large studies have shown that the risk of certain cancers is 20 percent to 50 percent lower in individuals who eat more whole grain. Another recent analysis of multiple studies showed that individuals who ate more whole grain foods cut their risk for heart disease by an average of 29 percent. The study also discovered that the soluble fiber from whole grain foods decreased cholesterol levels and even blood pressure.

    What role does whole grain play in diabetes and weight management?

    Beyond heart disease and cancer, the number of individuals with type 2 diabetes is increasing rapidly, and there is good emerging evidence that whole grain foods can help reduce diabetes risk. In a recent study of 160,000 people, eating more whole grain foods cut the risk of type 2 diabetes by up to 30 percent. Whole grain even seemed to help maintain healthy blood sugar levels in people who did not have diabetes.
    Managing weight can help prevent the onset of diabetes, and with Americans concerned about their expanding waistlines, eating more whole grains may become a new and healthy part of managing weight. In a 12-year study of more than 70,000 nurses, women who ate more whole grains weighed significantly less than did women who chose fewer whole grains. Eating more whole grains also was linked to gaining less weight over time.

    How much is a serving of whole grain?

    Scientists and health experts agree that whole grain contributes to good health. The 2005 Dietary Guidelines stated that consuming at least three servings of whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance.
    One serving includes any food containing 16 grams of whole grain. Getting one serving of whole grain is as easy as pouring a bowl of General Mills cereal -- all of General Mills' Big G cereals are now either a good source (8 grams) or excellent source (16 grams) of whole grain. Other easy whole grain sources include whole grain breads, whole grain English muffins, popcorn, granola bars, whole grain crackers, whole grain pasta or brown rice, to name a few.

    How can Americans identify foods with whole grains?

    Consumer research shows that 71 percent of adults are already making an effort to eat more whole grain foods, and 90 percent believe that whole grain foods are healthier than "regular" products. Two ways to tell if a food is whole grain is if the package or ingredient list has either of the following:

--	A whole grain button or logo specifying that it is a good or excellent source of whole grain OR
--	Products that have a claim stating that diets rich in whole grain foods and other plant foods may reduce the risk of heart disease and some cancers.

    According to the FDA, in order to qualify for a whole grain health claim, a product must contain at least 51 percent whole grain. These products must also meet fat, saturated fat and cholesterol criteria.

    Are high fiber foods good sources of whole grain?

    Whole grain does not mean high fiber. In fact, many high fiber foods, such as bran cereals, do not provide whole grain. But fiber is just one of the many benefits of the "whole grain package." When it comes to reaping the health benefits of whole grains, the "whole" is truly greater than the sum of its parts. Whole grains include all three parts of the grain kernel, the fiber rich bran, the starchy endosperm and the nutrient-packed germ. Like fruits and vegetables, whole grains contain a powerful package of health-promoting substances including vitamins, minerals, phytonutrients and fiber. The evidence is convincing that eating more whole grain can help reduce the risk of serious conditions such as heart disease, cancer and diabetes, and even help with weight management.

    Dr. Crockett is the director of the General Mills Bell Institute of Health and Nutrition with the responsibility for regulatory affairs, dietary intake research, nutrition science, issues management and health professional communication. She received her doctorate in epidemiology from the University of Minnesota and has a bachelor's and master's degree in nutrition and dietetics.

--30--SH/ms*

CONTACT: General Mills, Minneapolis Kirstie Foster, 763-764-4347

KEYWORD: MINNESOTA INDUSTRY KEYWORD: SPORTS MEDICAL SUPERMARKETS FOODS/BEVERAGES RETAIL PRODUCT SOURCE: General Mills

Copyright Business Wire 2005