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NAMA Reports 10 Reasons Why You Should Eat Bread and other Grain Foods

January 15, 2004

CONTACT: Betsy Faga, NAMA President
202.484.2200, ext.104
[email protected]

Washington, DC – January 15, 2004. Bread and other grain foods have been fortified to help prevent iron deficiency, birth defects, and other health problems. If consumers reduce their consumption of grain foods, the occurrence of these health problems may increase.

Fortified with folic acid, grain foods may help prevent

  1. Alzheimer’s – Source: Harvard Women’s Health Watch, Apr. 2001
  1. Neural tube defects – Source: Journal of the American Medical Association, June 20, 2001
  1. Breast cancer risk associated with alcohol – Source: Mayo Clinic Women’s Health Source, Sept. 2001
  1. Stomach cancer – Source: Health News, Apr. 2001
  1. Diabetes – Source: Harvard Heart Letter, Sept. 2000
  1. Whole grains lower the risk of heart disease – Source: Reuters Health, 2001; European Journal of Clinical Nutrition, Feb. 2001
  1. Diets high in carbohydrates and low in fat can help in weight control – Source: Australian Journal of Nutrition and Dietetics, June 2001
  1. The United States Department of Agriculture finds while many diets help people lose weight, moderate-fat, high-carbohydrate diets keep the pounds off long term – Source: American Heart Association, Sept. 2001
  1. Okinawans’ exceptionally good health can be linked to their high grains/vegetables diet – Source: University of California, Berkeley Wellness Letter, Sept. 2001
  1. Consuming a variety of grain foods provides natural energy for tackling all of life’s daily tasks

Grain foods have been around since 10,000 B.C. Obesity has been a U.S. health problem since the mid-1970s. Grain foods aren’t the problem. Lack of calorie counting and exercise is the problem.

NAMA has 45 member companies operating 170 wheat, corn, oat and rye mills in 38 states and 150 cities. Its membership represents about 95% of the total U.S. capacity.


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