title: Whole grains and pulses: a comparison of the nutritional and health benefits.
abstract: Nutrition plays an important role in the prevention and management of disease. Whole grain cereals contain a host of nutrients and bioactive substances that have health-promoting effects. Epidemiological evidence shows a consistent inverse association between whole grain intake and the risk of chronic disease. Despite a concerted effort by scientists, educators, and policy makers to promote the consumption of whole grains, it remains dismally short of the recommended intakes. Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has beneficial effects on the prevention and management of chronic disease. The nutritional and phytochemical components of pulses coupled with those of whole grains suggest a potential synergistic effect that could provide significant health benefits.
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State University , Baton Rouge, Louisiana 70803, United States.
authors.forename: Candida J
authors.initials: CJ
authors.lastname: Rebello
authors.forename: Frank L
authors.initials: FL
authors.lastname: Greenway
authors.forename: John W
authors.initials: JW
authors.lastname: Finley
mesh_terms: D002318:Cardiovascular Diseases / Q000178:diet therapy / Q000517:prevention & control; D003920:Diabetes Mellitus / Q000178:diet therapy; D004043:Dietary Fiber; D002523:Edible Grain / Q000737:chemistry; D006801:Humans; D066298:In Vitro Techniques; D024821:Metabolic Syndrome / Q000178:diet therapy; D009753:Nutritive Value; D009765:Obesity / Q000178:diet therapy