7:52 PM EDT, April 3, 2013
"Whole grain" has become a healthy eating buzz phrase, and food companies aren't shy about using it to entice us to buy products. Browse the bread, cereal or chip aisles of your favorite grocery store, and you'll see the upsell.
Last year, nearly 3,400 new whole-grain products were launched, compared with just 264 in 2001. And a poll by the International Food Information Council showed that 75 percent of those surveyed said they were trying to eat more whole grains, while 67 percent said the presence of whole grains was important when buying packaged foods.
But some of the products we buy may not deliver all the healthful whole-grain goodness we're expecting. If sugary Froot Loops can tout itself as a whole-grain food, there's something amiss.
What's the best way to identify a healthful whole-grain food? There are several competing recommendations.
The Dietary Guidelines for Americans says to choose grain products that have the word "whole" before any grain in the ingredient list. The USDA's MyPlate plan recommends choosing grain products with a whole grain as the first item in the ingredient list or listing whole grain as the first item and containing no added sugars. The nonprofit Whole Grains Council promotes the Whole Grain Stamp, which a company can place on its packaging if the product contains at least 8 grams of whole grains per serving.
But there's a better way. Use this rule when choosing whole-grain foods: For every 10 grams of carbohydrate, there should be at least one gram of fiber. Why 10:1? That's about the ratio of fiber to carbohydrate in a genuine whole grain: unprocessed wheat. This recommendation comes from a new report from the Harvard School of Public Health published online in the journal Public Health Nutrition.
The Harvard researchers evaluated 545 grain products from two major grocery store chains, Stop and Shop, and Wal-Mart. They tallied up grams of whole grains in each product, along with the amounts of carbohydrates, fiber, added sugar, trans fat and sodium, plus the number of calories. Foods that met the 10:1 ratio tended to have less sugar, sodium and trans fats than those that didn't.
The information needed is easily found on food labels, which list both total carbohydrates and fiber. Divide the grams of carbohydrates by 10. If the grams of fiber is at least as large as the answer, the food meets the standard.
Why bother eating whole grains? They deliver everything an intact grain has to offer: fiber, vitamins, minerals, antioxidants and other phytochemicals. As long as they aren't overprocessed, the body digests them more slowly, which can delay hunger. And large, long-term studies have shown that consuming whole grains is one way to help reduce the odds of developing heart disease, diabetes and other chronic conditions. They also taste better than processed grains.
Intact grains — wheat berries, oat berries, brown rice, quinoa and the like — are the best sources of whole grains.
"They're a slam dunk," says Rebecca Mozaffarian, lead author of the report. Ground whole grains come next, as long as they still deliver a good dose of fiber and don't also deliver added sugar, trans fats or sodium.
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