282 Whole grain consumption and chronic disease: Potential mechanisms.

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

Dietary guidance recommends consumption of whole grains in the prevention of chronic diseases including cancer and cardiovascular disease. Epidemiologic studies suggest that whole grains are protective for gastric, colonic and other cancers and coronary heart disease. The purpose of this review is to identify potential mechanisms by which whole grain may protect health. Components in whole grains that may be protective are diverse and include: compounds that affect the gut environment (dietary fiber, resistant starch, and other undigestible compounds); antioxidants--vitamins, minerals, phenolics (ferulic, caffeic); phytoestrogens with potential hormonal effects and antinutrients (phytic acid). Other potential mechanistic effects of whole grains include binding of carcinogens and modulation of glycemic index. Clearly the range of potential protective substances in whole grains is impressive and advice to consume additional whole grains is appropriate. Further study is needed on the mechanisms for this protection so that the most potent protective components of whole grains can be maintained or enhanced during the preparation of whole grains into acceptable foods for the public.