For many years, fibre-rich foods have been promoted as part of a healthy diet. Fibre, however, is only part of the whole grain and more recent research is showing that fibre alone cannot provide all the health benefits that the whole grain can.

Wholegrains consist of bran (fibre rich outer layer), germ (nutrient dense inner layer) and endosperm (starchy central layer). Wholegrain-rich foods can reduce risk of heart disease, type 2 diabetes and some cancers and can also help you maintain a healthy body weight.

Surveys show that up to 95% of adults are failing to consume enough wholegrains.¹ The good news is there are many wholegrain products available, making it ever easier to eat sufficient of these foods. To increase your intake of wholegrains choose from granary and multi-grain breads, oat based and other cereals labelled as containing ‘wholegrains’ such as Shredded Wheat, Weetabix and Branflakes, rye and wholewheat crackers, wholemeal flour,  brown rice, wholewheat pasta and plain popcorn, bulgur wheat, pearl barley and quinoa.

For more information on wholegrains have a look at the British Dietetic Association Fact Sheet or for more information on general healthy eating and achieving a balanced diet see our Healthy Eating section.

Ref: 1. Anderson JW (2003) Whole grains protect against atherosclerotic Cardiovascular Disease. Proceedings Nutrition Society 62:135-142