A A C C   2 0 0 0   A n n u a l   M e e t i n g

Compounds in grains, including antioxidants, dietary fiber, phytochemicals, vitamins and minerals, all have been shown to alter risk factors for chronic diseases. It is most likely that the combination of these compounds, rather than any one component, account for the many protective effects. Prospective epidemiologic studies and meta-analyses have shown grains to be protective against cardiovascular disease, some cancers, diabetes, obesity and mortality risk. This paper will discuss the most recent research that addresses these issues and the need for Americans to consume more grains - especially whole grains. The paper will also look at the consumer interest in functional foods and individual compounds to help identify opportunities for product development.