Justin Craig Rowlands is a senior scientist with Underwriters Laboratories Supply Chain & Sustainability. Additionally, Craig Rowlands formerly served as staff fellow at the US Food and Drug Administration's Center for Food Safety and Applied Nutrition (CFSAN).
According to recent research published in Advances in Nutrition, the journal of the American Society of Nutrition, people who eat whole grains rather than refined grains tend to live longer.
Many food manufacturers have marketed whole grain products as healthier alternatives in foods such as bread, breakfast cereal, and rice. Because whole grains still contain the germ and endosperm that are lost in the refining process, they have increased levels of dietary fiber, as well as other key nutrients and minerals.
Nutritional researchers, who published their work in November 2016, compared the relationship between the type of grains consumed in a person’s diet and correlated that data with the mortality rate in these individuals, pulling data from 20 different cohort studies. After examining the data, researchers concluded that data strongly support the assertion that diets that incorporate mostly whole grains over refined grains are associated with longer lifespans.
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