“Communicating about the whole-grain content of foods is important for food companies, so this guidance by the FDA has been eagerly awaited,” said Robert Earl, MPH, RD, senior director of nutrition for the Food Products Association. “By clarifying what is a whole-grain serving, the FDA's new draft guidance gives the food industry a tool to communicate the health benefits of whole grains to all consumers via the food label,” notes the Grocery Manufacturers Association's senior director of scientific and nutrition policy, Alison Kretser.
“At least half of your daily grains should be whole” is the current science-based 2005 U.S. Dietary Guidelines recommendation. A minimum of three or more ounce-equivalents of whole grains daily can cut heart disease, cancer and diabetes risk, as well as help with weight control. Such benefits are uniquely independent of any isolated fiber component within whole grains.