Study finds nutrient-dense grains support health

Whole and refined grain foods are linked to better diet quality, new research shows.

wheat grains and baked bread — Image credit: Freepik

New research from the Center for Public Health Nutrition at the University of Washington offers a clearer view of how grain foods contribute to nutrition and metabolic health. The peer-reviewed study, published in Nutrients, analyzed dietary data from more than 14,000 individuals, representing five cycles (2017–2023) of the National Health and Nutrition Examination Survey (NHANES).

The study evaluated grain foods using two nutrient profiling models—the Carbohydrate Food Quality Score (CFQS-3) and the Nutrient Rich Food index (NRF9.3)—to assess carbohydrate quality and overall nutrient density. Findings show that both whole and refined grain foods can contribute to improved diet quality, nutrient intake, and metabolic health when selected for nutrient density.

Key findings include:

Improved nutrient intake: Higher consumption of nutrient-dense grain foods was associated with increased intake of fiber, protein, iron, calcium, potassium, and magnesium.
Whole and refined options: Both types of grain foods scored highly for nutrient density, including certain breads, cereals, and tortillas.
Healthier eating patterns: Consumers who ate more nutrient-dense grain foods also consumed more fruits, vegetables, and lean proteins.
Metabolic health indicators: Higher intake of these grain foods was linked to lower rates of obesity and reduced fasting insulin levels.
Affordability: Nutrient-dense grain foods were comparable in cost to less healthy options and often more affordable per gram or calorie.

“Healthy grains are a critical component of healthy diets,” says Dr. Adam Drewnowski, professor of epidemiology at the University of Washington. “Our evaluation took whole grain content into account, along with fiber, vitamins, and minerals. By delivering key nutrients such as fiber, iron, B vitamins, and folate, grain foods can make a meaningful contribution to healthier eating patterns among all population groups.”

The study was supported through an unrestricted grant from the Grain Foods Foundation (GFF), a nonprofit focused on nutrition science and education. GFF did not influence the study design, data analysis, or interpretation of findings.