ISLAMABAD: Whole-grain and refined-grain foods are an integral part of healthy diets, according to a recent study published in an international journal.

The study, co-authored by Julie Miller Jones of St Catherine University, Carlos Guzman of the Universidad de Cordoba and Hans-Joachim Braun of International Maize and Wheat Improvement Center (CIMMYT), reviewed findings of more than 100 research papers from nutrition and medical journals as well as national health recommendations.

“Epidemiological studies consistently show that eating three 30-gram portions of whole-grain foods — say, half a cup of oats — per day is associated with reduced chronic disease risk,” said Miller Jones. “But refined-grain foods — especially staple, enriched or fortified ones—also, provide key vitamins and minerals that are otherwise lacking in people’s diets,” she added, according to a statement.

“Cereal grains help feed the world by providing millions of calories per hectare and large amounts of plant-based protein,” said Braun. “They are affordable, shelf-stable, portable, versatile, and popular, and will play a key role as the world transitions to plant-based diets to meet future food needs.”

Folate fortification of refined grains has helped reduce the incidence of spina bifida, anencephaly and other birth defects, according to Miller Jones. “And despite contributing to high sugar intake, ready-to-eat breakfast cereals are typically consumed with nutritious foods such as milk, yoghurt and fruit,” she added.

All grain-based foods, refined and whole, are good sources of dietary fibre, which is essential for sound health but critically lacking in modern diets. “Only four per cent of the US population, for example, eats recommended levels of dietary fibre,” she said.

According to the study, recommendations for grain-based foods need to encourage a healthy number of servings and replacing half of refined-grain foods with whole-grain products, as well as providing clearer and unbiased definitions of both types of grain-based foods.

Published in Dawn, November 25th, 2019