Plausible mechanisms for the protectiveness of whole grains

Dietary guidelines recommend the consumption of whole grains to prevent chr onic diseases. Epidemiologic studies support the theory that whole grains a re protective against cancer, especially gastrointestinal cancers such as g astric and colon cancer, and cardiovascular disease. Components in whole gr ains that may be protective include compounds that affect the gut environme nt, such as dietary fiber, resistant starch, and oligosaccharides. Whole gr ains are also rich in compounds that function as antioxidants, such as trac e minerals and phenolic compounds, and phytoestrogens, with potential hormo nal effects. Other potential mechanisms whereby whole grains may protect ag ainst disease include binding of carcinogens and modulation of the glycemic response. Clearly, the range of protective substances in whole grains is i mpressive and advice to consume additional whole grains is justified. Furth er study is needed regarding the mechanisms behind this protection so that the most potent protective components of whole grains will be maintained wh en developing whole grains into acceptable food products for the public.