The U.S. government’s latest Dietary Guidelines recommend that whole grains should make up half of all the grains consumers eat. It also suggests that people limit their intake of refined grains and products made with them — especially those high in saturated fats, added sugars and sodium such as cookies, cakes and some snack foods.###Most refined grains — those processed to remove the bran and germ, which also removes dietary fiber, iron and other nutrieiron as ferric pyrophosphatents — are enriched to add back iron and four B vitamins (thiamin, riboflavin, niacin and folic acid). Both whole grains and these so-called “enriched grains” are important to human health, the study noted. Previous data has established that “nearly the entire U.S. population consumes a diet with fewer whole grains than recommended,” the researchferrous fumarate liquid bnfers stated. As a result, the assumption in this latest analysis is that most of the grains being consumed are enriched products.###Despite recent food industry reformulations lowering the level of sodium, sugar and saturated fats in iron fumarate liquidcertain products, some consumers are still concerned that enriched grains can cause obesity and other health problems. Many people have grown wary of carbohydrates ferrous bisglycinate indiaaltogether, and others have reduced or eliminated gluten — the protein in wheat, spelt, kamut, rye, barley and other grains. In response, the food industry has turned out an array of products featuring gluten-free grains such as corn, millet, rice and sorghum.###Retailers could take advantage of this growing consumer awareness of grains by highlighting enriched-grain, whole-grain and gluten-free food products in stores and providing nutritional information about each. Those with bakeries might benefit by adding educational outreach to customers about why consumption of grain-based foods is important for generis chelated iron better than ferrous sulfateal health.
Grains make up less than 15% of the average American diet
