What is a Whole Grain?
A whole grain or foods made from whole grains, maintain all three parts of the grain (bran, endosperm, and germ) and nutrients in their naturally occurring proportions. The grain can be processed (cracked, crushed, rolled, cooked, extruded) but should maintain the same nutrient profile.
Source: Whole Grain Council and American Association of Cereal Chemists.

Whole Grain Recommendations
The 2005 Dietary Guidelines recommend that Americans consume at least 3 servings (3 oz. or 48 grams) of whole grains in place of refined grains per day.

What is a Serving of Whole Grains?
A serving of whole grains is 16 grams of whole grain. The current recommendation is to consume 3 servings or 48 grams of whole grains per day. It is preferred to replace three refined grain servings with three whole grain servings. Examples of a whole grain serving include: 1 slice of whole grain bread, ½ cup cooked whole grain pasta, and 1oz. of SUNCHIPS ®.

Are We Getting Enough Whole Grains?
The 2005 Dietary Guidelines Advisory Committee Report states that only about 10% of Americans are actually obtaining this recommendation, and that the general population consumes about 1oz. or 1 serving of whole grains per day.

Benefits from Whole Grains
Research has shown the benefits from consumption of whole grains in the diet include a reduced risk of coronary heart disease, Type II diabetes, and may help with weight control.

Reduced Risk of Coronary Heart Disease
The risk of coronary heart disease has been shown to decrease 20 to 30 percent with the incorporation of 3 or more servings (≥3 oz.) of whole grains per day. Currently, it is suggested that the many nutrients in whole grains work synergistically to lower heart disease risk. Whole grains contain fiber, B-vitamins, vitamin E, phytonutrients, magnesium, and selenium, which may offer antioxidant protection and help lower blood cholesterol levels. The same reductions in coronary heart disease were not shown when these different nutrients from the whole grain were consumed in the diet alone.
Source: 2005 Dietary Guidelines Advisory Report.

Reduced Risk of Diabetes Type II
An increased consumption of whole grains has been shown to decrease the risk for developing Type II diabetes. Dietary fiber from whole grains may play a key role in reducing diabetes risk, though the physiological mechanism is not fully understood. Interestingly, this potential benefit is only apparent for fiber derived from grains, not for fiber from fruit and vegetables.
Source: 2005 Dietary Guidelines Advisory Report. Salmeron J., et al., Dietary fiber, glycemic load, and risk of non-insulin dependent diabetes mellitus in women. Journal American Medical Association 1997b 227:472-477.

Weight Maintenance
Whole grain consumption has also been shown to help with weight maintenance. As with Type II diabetes reduction, fiber from the whole grain may be a key component in weight maintenance. Mechanisms of how whole grains affect body weight are not well understood, but higher intakes of fiber from whole grains are inversely associated with weight gain.
Source: Ludwig, DS., et al. Dietary fiber, weight gain, and cardiovascular disease risk factors in young adults. Journal of the American Medical Association 1999, 282; 1539-1546.

Does Multigrain Mean Whole Grain?
NO. The claim “Multigrain” on packaging actually means that the food product contains at least three different grains. Currently there is not a regulation from the FDA on the quantity of each grain that has to be in the product. The three or more grains in a multigrain product may be from whole grain or refined grain sources. It is important to understand that a multigrain product is not necessarily a whole grain product. It is necessary to read the label carefully to determine if a multigrain product is also a whole grain product. SUNCHIPS® are a multigrain food because they contain whole corn, whole wheat, whole oats, and rice flour. SUNCHIPS® are also a whole grain product, and they provide one full whole grain serving (18 grams) from whole corn, whole wheat, and whole oats.

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