The new school lunch regulations represent large changes to the food environment of children, so it’s important to study how kids respond to food that’s provided to them. In an effort to see how changing the food environment affects the eating habits of kids, researchers assigned 83 middle schoolers to either a whole grain or refined grain group for six weeks. Participants and their families were given weekly grains (like pasta or cereal) based on their assigned group, and participants also got grain snacks at school. By providing children and their families with whole grain foods,researchers observed that the whole grain group was able to increase their whole grain intake from 1 to 4 servings per day. These results suggest that changing the food environment of children is a successful way to get them to eat more healthy foods, like whole grains.
Journal of the Academy of Nutrition and Dietetics. 2014 Sep;114(9):1417-23. (Radford A et al.)

A study commissioned by the Australian Breakfast Cereal Manufacturers Forum analyzed 232 articles to investigate the health benefits and risks of eating cereal. The researchers found that while breakfast cereal consumption of any type is associated with diets higher in vitamins and minerals and lower in fat and a lower body mass index and less risk of being overweight or obese, whole grain breakfast cereal consumption provided even more benefits. Specifically, the study found that oat and barley based cereals can help lower cholesterol, and whole-grain or high-fiber breakfast cereals are associated with a lower risk of diabetes and higher intakes of protein, fiber, niacin, folate, calcium, and zinc. Additionally, the study found that those who eat breakfast cereal regularly have higher whole-grain consumption per day.
Advances in Nutrition. 2014 Sep 15;5(5):636S-73S, (Williams PG et al.)

Dietary fiber is a healthy nutrient found in plant foods, such as fruits, vegetables, whole grains, nuts, and beans. But is the source of fiber important? New research says yes. Korean scientists analyzed studies following over 900,000 people to determine the relationship between fiber intake and mortality. Not surprisingly, those with the highest fiber intake (about 27g/day) had a 23% lower risk of death than those with the lowest fiber intake (about 15g/day). However, upon closer inspection, the researchers found that these results were largely dependent on the foods eaten. As fiber from grains increased, mortality significantly decreased. A similar, although much weaker, relationship was observed for fiber from beans and vegetables, while no association was observed for fruit fiber.
American Journal of Epidemiology. 2014 Sep 15;180(6):565-73. (Kim Y et al).

In a study in Mexico, researchers sprouted amaranth at different conditions to see which would maximize antioxidant activity. The scientists found that sprouting was able to increase antioxidant activity (300-470%), total phenolic content (829%), and flavonoid content (213%), and that the ideal time and temperature for sprouting amaranth was 30 degrees C for 78 hours. Additionally, protein and fiber content also showed increases from sprouting.
Plant Foods For Human Nutrition. 2014 Sep;69(3):196-202 (Perales-Sanchez JX et al.)

Brown rice is a reliable healthy option, but by sprouting it, you might get even more health benefits. In a study in Ecuador, researchers compared different levels of nutrients in six varieties of brown rice when it was raw, soaked, and sprouted. The researchers found that dietary fiber content increased (6.1-13.6%) with sprouting time and temperature in all varieties of brown rice, and that phytic acid content decreased noticeably. The effect of sprouting on other nutrients, such as peptide content and protein hydrolysis, varied across the different varieties of brown rice.
Plant Foods For Human Nutrition. 2014 Sep;69(3):261-7. (Caceres PJ et al.)

Studies show that Hispanics live longer and have lower rates of heart disease than Non Hispanic Whites, despite a higher prevalence of risk factors for heart disease and mortality. This phenomenon has been dubbed the “Hispanic Paradox.” In a recent journal article, researchers suggest that the traditional Latin American diet may be a possible explanation for this relationship. Compared to the general U.S. population, Hispanics eat more legumes and fruit, foods known for their antioxidant activity and heart healthy properties. According to the researchers, another lifestyle factor that may have a protective effect on health is the high level of social and familial support in the Latin American culture.  
Progress in Cardiovascular Diseases. 2014 September 4. Pii: S0033-0620(14)00133-9. [Epub ahead of print]

Diets high in fruits and vegetables have long been associated with a decreased risk of many cancers. In a recent European case controlled study, scientists investigated 2 years of self-reported dietary intakes of 768 people with incident cases of mouth cancer, and 2078 people with no history of mouth cancer. The food intakes were then evaluated for adherence to the Mediterranean Diet. After analyzing the data, researchers found strong evidence that those with the highest adherence to the Mediterranean Diet had the lowest risk for mouth cancer.
British Journal of Cancer. 2014 August 26;111(5):981-6 (Filomeno M. et al.)

Researchers in Vienna, Austria reviewed data from over 122,000 adults to investigate the association between the Mediterranean diet and diabetes risk. After analyzing eight prospective cohort studies and one clinical controlled trial published between 2007 and 2014, the scientists found that greater adherence to a Mediterranean diet is associated with a significant reduction (19%) in the risk of type 2 diabetes.
Public Health Nutrition. 2014 Aug 22 [Epub ahead of print] (Schwingshackl L et al.)

Restaurateurs hesitant to offer healthier alternatives might want to think again. Nutrition researchers at the University of Minnesota conducted taste tests and studied plate waste data with 120 kids in school cafeterias and 394 kids in restaurants. Not only did they find that children consumed as much of the whole-grain pizza as the refined-grain pizza, but they also discovered that liking ratings for the pizza did not differ by crust type. Based on their research, the authors concluded that “the impact on whole-grain intake could be substantial if large, national restaurant chains served pizza made with whole-grain crust.”
Public Health Nutrition. 2014 Aug 16:1-5 [Epub ahead of print] (Tritt A et al.)

Studies suggest a relationship between whole grain intake and insulin action. In a study in Italy, 53 adults (40-65 years old) with metabolic syndrome followed one of two different 12-week diets. One group consumed their standard diet, but replacing all grains with whole grains, and one group consumed their standard diet, but choosing only refined cereals. Researchers found that the whole grain group had significantly lower levels of post-meal insulin (29%) and triglyceride levels (43%) than before the 12-week test period, thus reducing the risk for heart disease and type 2 diabetes. Based on these findings, the researchers suggest that “the whole-grain diet was able to improve insulin action” after meals, thus providing clues about how whole grain diets reduce the risk of chronic disease.
Nutrition, Metabolism and Cardiovascular Diseases. 2014 August;24(8):837-844. (R. Giacco et al.)

Research shows that millet, a nutritious staple crop in many developing countries, can be made even more nutritious when the grains are sprouted. In a study in India, scientists measured the phenolic composition, antioxidant activity, and inhibitory properties against alpha-glucosidase and alpha-amylase (a mechanism that helps prevent spikes in blood sugar) of raw millet, germinated (sprouted) millet, and microwaved and steamed millet. The researchers found that “germinated millets showed highest phenolic content as well as superior antioxidant and enzyme inhibitory activities. These results suggest that germinated millet grains are a potential source of phenolic antioxidants and also great sources of strong natural inhibitors for α-amylase and α-glucosidase.”
Food Chemistry. 2014 Aug 13;169:455-63. (Pradeep PM et al.)

Although environmental factors are related to asthma very little research exists on asthma and dietary patterns. Stanford researchers conducted a systematic review and meta-analysis of 31 studies on asthma and diet. While the analysis found no association between diet and asthma prevalence in adults or of maternal diet with child asthma or wheeze, 7 of the 10 studies analyzing the Mediterranean diet showed protective effects on child asthma and/or wheeze. This research suggests that the Mediterranean diet may prevent asthma or wheeze in children.
Journal of Asthma and Allergy. 2014 Aug 12;7:105-21 (Lv N et al.)