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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #363303

Title: Whole grains, health, and sustainability

Author
item MCKEOWN, NICOLA - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item GRIFFIN, TIMOTHY - Tufts University

Submitted to: Cereal Foods World
Publication Type: Review Article
Publication Acceptance Date: 4/1/2019
Publication Date: 6/3/2019
Citation: McKeown, N.M., Griffin, T. 2019. Whole grains, health, and sustainability. Cereal Foods World. 64(3):0029. https://doi.org/10.1094/CFW-64-3-0029.
DOI: https://doi.org/10.1094/CFW-64-3-0029

Interpretive Summary:

Technical Abstract: Health professionals need to continue to emphasize the importance of shifting eating patterns to replace refined grains with whole grains. This review touches on the importance of incorporating whole-grain into diets for health purposes, and also examines potential changes in whole grain consumption within the context of the entire food system. Increasing whole grain intake not only promotes better health but can improve production and resource use on farms.