Whole grain products reduce the risk of mortality

I wholemeal products not only are they essential for a healthy and sustainable diet but they reduce the risk of mortality up to 24%. However, despite the benefits, research shows that their consumption remains too low: it is estimated that a world level, less than a quarter of the recommended daily dose is consumed of wholemeal products. It is one of the issues at the center of the global virtual debate Building Healthy, Sustainable, and Resilient Food Systems held on International Whole Grain Day, the international day of wholemeal products.

Integral is also good for the environment

Integral is also good for the environment. According to research by WWF switching to a diet rich in whole foods, with fruits, vegetables, less sugar, less oil, less fat and meat can reduce fauna loss up to 46%, stop the deforestation and decrease le by at least 30% gas emissions due to agricultural crops.

The appeal of the Whole Grain Initiative

The Whole Grain Initiative, with the support of the 50 organizations that make it up, asks governments to adopt measures that help public opinion to understand the benefits associated with the consumption of wholemeal products, proposing three measures. Uniform dietary guidelines that focus on whole grain products, labels on the front of the pack who clearly recognize the contribution of whole grain products, information and marketing campaigns to the advantage of whole grain products.

Mortality reduced by up to 24%

“The consumption of 50 g of whole grain products per day leads to a reduction of risk of mortality up to 24% – he stressed Patrizia Fracassi, Head of Nutrition and Food Systems at FAO -. Unfortunately, less than 50% of the world population reaches this level “.

La mission “Make Breakfast Better”

Cereal Partners Worldwide (CPW), a joint venture between Nestlé Breakfast Cereals and General Mills, also supports the appeal to governments in line with its mission “Make Breakfast Better“and with the commitment to ensure that icwhole grains are the main ingredient in more than 99% of breakfast cereals intended for children and adolescents and that 100% of cereals bearing the green label are made with a minimum of 8g of whole grains per serving.

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