Grain foods study highlights nutritional significance

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Grain foods study highlights nutritional significance

8 Sep 2025

Lily Cota

Lily Cota is a writer, editor and photographer from Kansas City, Missouri. She graduated from Missouri State University with a Bachelor of Science in English and a minor in Photography. When she’s not writing, you can find her reading fantasy novels, thrifting, trying out local coffee shops and spending time with her nieces.

WASHINGTON — Consumers are searching for more grain foods to add to their diets, but confusion around what makes grain food healthy still permeates, with a weighted opinion on whole vs. refined attributes.

To clarify its role in improved diet quality and nutrient intake, researchers at the Center for Public Health Nutrition at the University of Washington conducted a peer-reviewed study analyzing data from the National Health and Nutrition Examination Survey from 2017 to 2023.

The study, supported through an unrestricted grant from the Grain Foods Foundation, found that many everyday grain foods, including breads and tortillas, ranked surprisingly high for nutrient density and affordability.

“Healthy grains are a critical component of healthy diets,” said Adam Drewnowski, professor of Epidemiology at the University of Washington. “Our evaluation took whole grain content into account, along with fiber, vitamins and minerals.”

“By delivering key nutrients such as fiber, iron, B vitamins and folate, grain foods can make a meaningful contribution to healthier eating patterns among all population groups.” — Adam Drewnowski | professor of Epidemiology | University of Washington

The study identified which grain foods qualify as “healthy” based on higher levels of fiber, protein and essential nutrients, and lower amounts of added sugars, saturated fat and sodium, revealing that both whole and refined grain foods can meet the mark. People who consumed more grain foods had better overall nutrient intake, healthier eating patterns and more favorable markers of metabolic health.

The findings illustrate the value of balancing the types of grain foods incorporated across the food industry. Recognizing the nutritional contributions of both whole and refined/enriched options offers a more inclusive outlook on consumers’ diet and overall health.

“By delivering key nutrients such as fiber, iron, B vitamins and folate, grain foods can make a meaningful contribution to healthier eating patterns among all population groups,” Drewnowski said.

As consumer perception of nutrition evolves, the study offers commercial bakers a white space to incorporate more grain foods into their portfolio. Visit the Grain Foods Foundation website for more information on the survey findings.

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