An international group of nutrition experts linked the consumption of two servings of whole grains with a lower risk of type 2 diabetes, cardiovascular disease and obesity. The scientists advice on the importance of informing the content of these nutrients in food, and encouraging their intake among the population.
The consumption of quality whole grains, as those present in bread, pasta or rice, is associated with a decrease in mortality and a lower risk of type 2 diabetes, cardiovascular disease, obesity and probably colorectal cancer, concludes a document of the International Consortium of Quality Carbohydrates (ICQC), extracted from its third annual meeting. This nonprofit organization is composed of scientists with expertise in carbohydrate nutrition research and health.
The team of scientists include Spanish researchers Jordi Salas and Monica Bulló, of the Rovira i Virgili University and the Center for Biomedical Research Network Pathophysiology of Obesity and Nutrition (CIBERobn).
Whole grains are important sources of dietary fiber, nutrients and phytochemicals. Scientists emphasize the importance of consuming two servings (16g dry weight per serving) because it is the amount associated with health benefits.
The document recommends promoting the consumption of whole grains with low glycemic index, as this maintains glucose levels in the blood near their normal range,avoiding complications.
Simple and accurate information
This panel of experts also highlighted the need to inform all professional health sectors on the healthy properties that whole grains offer.
Additionally, they advise on the importance of reporting on the content of whole grain foods, promote and encourage consumption among the population, educate the food and restaurant industry for the development of products based on whole grains that are more attractive for consumption and affordable, as well as promoting a simple labeling regulation, but based on scientific evidence.