New Research Shows Grains Back on the Menu
November 16, 2017
New Research Shows Grains Back on the Menu
  • After years of going against the grain, new research shows fewer Australians are limiting grain foods like breads and breakfast cereals¹
  • Consumption of legumes, including beans, peas and lentils, has risen an additional 4% since 2014¹
 
It’s good news - grains are back on the menu. A study of over 1200 people conducted by the Grains & Legumes Nutrition Council (GLNC) has shown that fewer Australians are limiting grain foods and legume consumption is on the rise.
 
After a worrying 30% decline in average daily serves of grain foods in 2014, likely due to the rise of Paleo, low carb, and gluten-free diets, consumption has now plateaued. People choosing to limit grain foods is now at 47%, down from 60% three years ago.
 
The study also showed that consumption of legumes, such as beans, peas and lentils, has increased by 4% over three years, which Accredited Practising Dietitian, Dr Joanna McMillan, says is a step in the right direction for Australians’ health.
 

 ​“Australians are starting to believe in grain foods and their health benefits again, and with good reason! Research has shown that eating more whole grains and legumes is linked to a reduced risk of early death and chronic disease.”

 
Eating 2-3 serves of whole grains daily reduces the risk of developing our nation’s leading cause of death - cardiovascular disease, as well as type 2 diabetes and certain cancers by 20-30 percent2-4. And legumes offer significant health benefits too, with every 20g of legumes reducing risk of early death by 7-8 percent5.
 
Aussies can take action to improve their health simply by adding half a cup of legumes or an extra serve of whole grains to their day – subbing half the mince in a Bolognaise with red lentils or adding a handful of oats to a smoothie are both great ways to up your intake.
 
Dr McMillan said:

“Whilst there is still more to be done to encourage whole grain and legume consumption, this encouraging new research shows that we’re moving in the right direction.”



References
  1. Grains & Legumes Nutrition Council. 2017. Consumption & Attitudes Study. Unpublished
  2. Mackowiak K, Torlinska-Walkowiak N, Torlinska B. Dietary fibre as an important constituent of the diet. Postepy Hig Med Dosw (Online). 2016;70:104-9.
  3. Fardet A, Boirie Y. Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews. Nutrition reviews. 2014;72(12):741-62.
  4. McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses. J Chiropr Med. 2017;16(1):10-8.
  5. Darmadi-Blackberry I, Wahlqvist ML, Kouris-Blazos A, Steen B, Lukito W, Horie Y, et al. Legumes: the most important dietary predictor of survival in older people of different ethnicities. Asia Pacific journal of clinical nutrition. 2004;13(2):217-20.

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