Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

fermentable carbohydrates, oligosaccharides, flavonoids, phenolics, phytoestrogens, lignans,protease inhibitors, saponins and selenium [36, 37]. In Australia it is mandatory for wheat flourused in bread making to be fortified with folic acid and thiamin, and for the salt used to be iodised[233].2.3.2 The evidence for ‘grain (cereal) foods’The evidence for the association of grain (cereal) foods (mostly wholegrain) with reduced risk ofcardiovascular disease, type 2 diabetes and excess weight gain has strengthened since the previousdietary guidelines.The literature is difficult to interpret because studies use varied definitions of ‘wholegrain’. FSANZapplies the term to products which uses every part of the grain including the outer layers, branand germ even if these parts are separated during processing and regardless of whether the grainis in one piece or milled into smaller pieces [234]. In this review, the most commonly useddefinition was found to be that of Jacobs et al. (1998) [235] who defined wholegrain foods as thosecontaining 25% or more of wholegrains, whereas some studies included bran cereals as part of thedefinition of wholegrain and others only examined certain types of grain (cereal) food such as oats.The evidence statements and gradings (A- convincing association, B- probable association, C-suggestive association) from the Evidence Report (literature from years 2002 – 2009) arepresented in the table below. This does not include evidence from other sources, such as the 2003Dietary Guidelines (where evidence was classified as level I, II or III in which individual studieswere classified according to their design but overall grades for relationships were not derived),although these sources have been used to inform the Guidelines.Evidence StatementConsumption of cereal foods (especially wholegrains and those with fibre from oatsor barley) is associated with a reduced risk of cardiovascular disease in adults.Consumption of 1-3 serves per day of wholegrain cereals is associated with areduced risk of cardiovascular diseaseConsumption of cereal foods (especially 3 serves a day of wholegrains) is associatedwith reduced risk of type 2 diabetesConsumption of 3-5 serves per day of cereal foods (mainly wholegrain) isassociated with a reduced risk of weight gainConsumption of 1-3 serves per day of cereals high in fibre is associated withreduced risk of colorectal cancer in adults.GradeBBBBCDRAFT Australian Dietary Guidelines- December 2011 46