The wheat and nutrition series: a compilation of studies on wheat and health

Abstract

Including papers about wheat and health published during 2014-17 by CIMMYT, in partnership with Bimbo, a Mexican multinational bakery product company and, with permission of AACC International, from a special series in Cereal Foods World, the detailed reviews cite the best scientific knowledge to show that consumption of whole grains is associated with a lower risk of coronary disease, diabetes, hypertension, obesity and overall mortality and that that eating whole and refined grains is beneficial for brain health and associated with reduced risk for diverse types of cancer. Finally, the evidence shows that, for the general populace that suffers no food allergies or special sensitivities, gluten- or wheat-free diets are not inherently healthier and may actually put individuals at risk of dietary deficiencies.