The State of Science Regarding Consumption of Refined and Enriched Grains This is the second in a series of papers that will be published in Cereal Foods World to provide a unified grain health message. This report provides an overview of research on the impact of consumption of enriched grain on health. Sometimes called “the quiet miracle,” enrichment of refined flour adds vitamins and iron back into flour at amounts equal to or higher than what is found in whole grain. Conditions that negatively affect consumption include wheat allergies, celiac disease, and non-celiac gluten sensitivity. The report also discusses the steps that have been taken to reduce acrylamide (a neurotoxin and possible carcinogen) in grain; new treatments and sanitation techniques that are being sought to reduce or eliminate contamination of wheat and wheat flour by microbial agents; and glycemic index and load related to enriched (and whole) grains. Finally, efforts to enrich grains with vital nutrients and their ties to a number of positive health outcomes are described. Recent scientific research suggests that enriched grains play an important beneficial role in a balanced diet, and balanced consumption of both whole and enriched grains is recommended. |