[Wholegrain cereals and sanitary benefits].
OBJECTIVE
Dietary guidelines indicate that to get a proper nutrition is recommended eating 3 or more servings per day of whole grain. However, the recommendation is little known in the Spanish population, and almost the entire population doesn't fulfill it. Therefore, the aim of this review is to analyze the nutritional and health benefits associated with the consumption of whole grain cereals and the potential benefits related to the meeting of this guideline.


METHODS
Literature search regarding the topic.


RESULTS
Whole grain cereals are rich in carbohydrates, fiber, vitamins and minerals, and its contribution to the average diet helps to achieve current recommended intakes and nutritional goals, so its consumption in the recommended amount supposes a nutritional benefit. Moreover, several studies indicate that increased consumption of whole grain cereal is associated with protection against various chronic degenerative diseases (cardiovascular, diabetes, cancer and metabolic syndrome), assisting in the maintenance of digestive health and body weight. These results may be due to the contribution of nutrients, fiber and phytochemicals of these foods, as well as the displacement of the diet of other products with a less desirable nutritional profile, taking into account the composition of the average Spanish diet. In fact, the consumption of whole grain cereals has been linked with a possible improvement in the intestinal microbiota and antioxidant protection. In spite of these advantages, cereal consumption is looked with suspicion by many individuals, especially those concerned about weight control and additional benefits associated to consumption of whole grain cereals are not known.


CONCLUSIONS
Whole grain cereals should be daily consumed in amounts of 3 or more servings/day, to achieve the nutritional and health benefits described in numerous investigations. More outreach is needed to ensure that the guideline is known and it's applied.
Departamento de Nutrición. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de investigación VALORNUT-UCM (920030).. rortega@ucm.es.
Rosa M
RM
Ortega
Departamento de Nutrición. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de investigación VALORNUT-UCM (920030).. rortega@ucm.es.
Aránzazu
A
Aparicio Vizuete
Unidad de Gastroenterología Pediátrica. Hospital San Rafael, Madrid.. rortega@ucm.es.
Ana Isabel
AI
Jiménez Ortega
Sección Departamental de Química Analítica, Facultad de Farmacia. Universidad Complutense de Madrid, España. Grupo de investigación VALORNUT-UCM (920030).. rortega@ucm.es.
Elena
E
Rodríguez Rodríguez
D004032:Diet; D002523:Edible Grain; D006801:Humans; D018673:Nutrition Policy; D009752:Nutritional Status; D009753:Nutritive Value; D062486:Public Health Surveillance; D013030:Spain