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Journal of the American College of Nutrition, Vol. 21, No. 4, 293-297 (2002)
Published by the American College of Nutrition

COMMENTARY

The Importance of Promoting a Whole Grain Foods Message

Julie M. Jones, PhD, Marla Reicks, PhD, RD, Judi Adams, MS, RD, Gary Fulcher, PhD, Glen Weaver, Mitch Kanter, PhD and Len Marquart, PhD

College of St. Catherine (J.M.J.), University of Minnesota, St. Paul
Department of Food Science and Nutrition, University of Minnesota (M.R., G.F.), St. Paul
General Mills Inc., Bell Institute of Health & Nutrition, Minneapolis (L.M.)
Nutraceuticals Business Unit, Cargill Co., Wayzata (M.K.), Minnesota
Wheat Foods Council, Parker, Colorado (J.A.)
ConArga Inc., Omaha, Nebraska (G.W.)

Address reprint requests to: Julie M. Jones, PhD, Professor, College of St. Catherine, MS4121, 2004 Randolph Avenue St. Paul, MN 55105. Email: jmjones{at}stkate.edu

ABSTRACT

Despite mention in the Dietary Guidelines for Healthy Americans and in Healthy People 2010, the lack of a coordinated campaign promoting whole grain foods and their health benefits may be contributing to low consumption. Fiber consumption in the U.S. likewise falls below recommended levels, in part, as a result of suboptimal intake of whole grain foods. Research findings suggest that whole grain is related to reduced disease risk, and that whole grain foods have relevant biological activity in humans. This necessitates a call to action to help Americans increase whole grain consumption as a strategy for health. The establishment of a whole grain coalition could promote increased consumption by developing consumer messages; partnering with health professionals; advocating whole grains to government agencies; seeking funding for scientific research and market research; and educating consumers, as well as health professionals, food manufacturers and millers, about the value and benefit of whole grains.

Key words: diet, dietary carbohydrates, dietary fiber, whole grains, cereals






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Copyright © 2002 by the American College of Nutrition.