3 Whole Grains, Cereal Fiber, and Chronic Diseases: Experimental Evidence and Possible Biologic Mechanisms

doi:10.1201/9781420038514-43

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3 Whole Grains, Cereal Fiber, and Chronic Diseases: Experimental Evidence and Possible Biologic Mechanisms

ABSTRACT

Despite the efforts of early health advocates, grain consumption in the U.S. fell throughout the 1900s until 1972, with some recovery since then. Recent data indicate that grain intake currently composes about 25% of total energy consumption, with whole grain intake providing only 1% of our total energy.