Copyright Prairie Grains Magazine
February 2001

Wheat Foods News

Grains Linked to Colon Cancer Prevention
Folate (which naturally occurs in whole grains), and folic acid (which is added to enriched grain products) has been shown to reduce the risk of colorectal cancer and precancerous polyps in the colon.

According to Joel Mason, M.D. of the USDA Human Nutrition Research Center on Aging at Tufts University, there is sufficient evidence to indicate that folate plays an important role in preventing colorectal cancer. Studies show that folate may provide protective effects against colorectal cancer by providing a compound which aids in the synthesis of DNA.

Researchers believe that cancer may occur when the body fails to adequately repair damaged DNA material. Insufficient dietary folate interferes with the body’s ability to repair DNA, and Dr. Mason’s evidence shows that consuming a diet high in folate may prevent colorectal cancer.

Fruits and vegetables can be rich in folate; however, only 20% of Americans are consuming sufficient servings from this source. The good news is that whole grains and enriched flour products are good sources of folate. People can ensure that they consume adequate amounts of folate by eating fruits and vegetables, and including whole grains and folic enriched grain foods in their diets. Source: American College of Nutrition, Oct. 2000

Grains education for targeted audiences
The Wheat Foods Council’s newest kits for the media and health and nutrition leaders feature a cover titled “Grains Illustrated.” The kit’s cover was designed to play off of the popular magazine “Sports Illustrated.” Media kits include a press release, a fact sheet on white, wheat and whole-wheat breads, a fact sheet on eating more grains, work-sheets for reprinting, and the “What Every Women Needs to Know About Good Nutrition and Health” brochure. Health and nutrition leader kits include the Council’s newest brochure, a poster with how grains fit into the nutrition lifecycle, directions to key information on the WFC Web site, and a copy of “The Functional Benefits of Grains” white paper. Distribution began in late December and included 1500 mailings to the media and 7100 mailings to health and nutrition leaders.

Study shows carbohydrates enhance brain performance
Carbohydrate is the most efficient and preferred energy source that the brain uses, and previous studies show that children who eat sugary breakfast cereals and adults who consume glucose actually perform better in cognitive related activities. Another study, reported by the American Journal of Clinical Nutrition, now provides additional support that carbohydrate is indeed a nutrient that enhances brain performance.

The objective of the study was to evaluate whether there is an association between cognition and dietary carbohydrates. Elderly men and women were given dietary carbohydrates (barley or potatoes) as a part of the study. The study concluded that tasks requiring memory recall, attention level, and the ability to connect random numbers were improved when subjects ate dietary carbohydrates. It is suggested that the study might be valuable in combating popular fad diets that promote low-glucose blood levels. Source: Nutrition News Focus