The grain, the wholegrain and nothing but the grain: the science behind wholegrain and the reduced risk of heart disease and cancer

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Abstract
Summary Wholegrain foods are important sources of nutrients and phytoprotective substances that are in short supply in our diet. Encouraging the public to increase consumption of wholegrain foods imparts a positive health message and could contribute towards the achievement of reduced fat and increased fibre intakes. More recent research suggests that the health benefits of wholegrain foods are derived from more than just the fibre. Wholefoods, such as fruit and vegetables and wholegrains, deliver ‘packages’ of constituents that may work synergistically to promote health. Wholegrain foods, particularly cereals, have been shown to be protective against coronary heart disease, certain cancers and diabetes. At least one daily serving of wholegrain food is associated with reduced risk of disease and there may be further benefits with increasing intake. A greater consumption of wholegrain foods has important public health implications, and would be an attractive and prudent food‐based dietary strategy, targeted at the whole population.