37 Whole grains and effects of processing on nutritive value.

L. M. MARQUART (1), J. Slavin (2), and D. Jacobs (3). (1) General Mills, Inc., Minneapolis, MN 55440; (2) Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108; (3) Division of Epidemiology, University of Minnesota, Minneapolis, MN 55454.

Whole grains provide a wide range of nutrients and phytochemicals that optimize health. Dietary guidance supports the need for increased whole grains in our diet. Epidemiologic studies show the protectiveness of whole grain consumption for cardiovascular disease and cancer. A crucial question remaining is the effect of processing of whole grains on their content of nutrients and phytochemicals. Although processing is often considered to be a negative attribute in nutrition, many factors support the importance of processing of grains to enhance grain consumption. First, whole grains as harvested are generally not consumed directly by humans but require some processing prior to consumption. Milling of grains allows concentration of desirable grain components and removal of poorly-digested compounds and contaminants. Cooking of grains generally increases digestibility of nutrients and phytochemicals. Studies in both animal models and humans support the notion that processed grains are often nutritionally superior to unprocessed grains, probably because of enhanced nutrient bioavailability in processed grains. Processing of grains also provides shelf-stable products that are convenient and good tasting for consumers.