Whole Grains Wage War Against Cancer

Whole grains also contain several antinutrients, including protease inhibitors, phytic acid, phenolics and saponins. Such antinutrients were thought to have only negative nutritional effects, but now scientists believe that, in proper amounts, some may work as cancer inhibitors by preventing the formation of carcinogens and blocking the interaction of carcinogens with cells.

Whole grains in the food supply

The 2005 Dietary Guidelines for Americans recommends Americans make half or more of their grains whole grains (the equivalent of three servings per day or more for ages 9 and older). According to the Whole Grains Council, Boston, “whole grains, or foods made from them, contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed, the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.” The list of whole grains approved by the Council includes amaranth, barley, buckwheat, corn (including whole cornmeal and popcorn), millet, oats (including oatmeal), quinoa, rice (both brown rice and colored rice), rye, sorghum (also called milo), teff, triticale, wheat (including varieties such as spelt, emmer, faro, einkorn, Kamut, durum, bulgur, cracked wheat and wheat berries) and wild rice.

The Dietary Guidelines calls for “ounce-equivalents” of whole grains—a confusing measurement for consumers. The Whole Grains Council created a packaging symbol called the Whole Grain Stamp to help consumers identify products that contain 16 grams (equivalent to 1 serving) or 8 grams of whole grains. More than 1,800 different products in the United States now display Whole Grain Stamps.

With whole grains racking up so many health benefits, consumers’ interest has nowhere to go but up.

Sharon Palmer is a registered dietitian with 16 years of experience in health-care and foodservice management. She writes on food and nutrition for newspapers, magazines, websites and books. Palmer makes her home in Southern California and can be reached at info@sharonpalmer.com.

Market Snapshot

Going With the Grain

Whole grains have been wholeheartedly embraced by consumers. In the 2007 International Food Information Council Survey, “Consumer Attitudes Toward Functional Foods/Foods for Health,” when consumers were asked unaided to name a specific food or component with health benefits, whole grains came out No. 4 on their list. According to Chicago-based Mintel’s Global New Products Database, in 2006, nearly 10 times as many new whole-grain products were introduced as in the year 2000.