Diets low in whole grains are recognised as the leading dietary risk factor for ill-health, disability, and early death in Europe.
Eating more whole grains lowers our risk of developing non-communicable diseases, such as colorectal cancer, cardiovascular disease, and type 2 diabetes. Despite these well-documented health benefits, EU overall whole grain intake remains very low.
Whole grains refer to cereal grains that contain all three parts of the entire cereal grain (kernel): the bran, the germ, and the endosperm.
Examples of whole grains include whole wheat, brown rice, bulgur, millet, oatmeal, quinoa, whole rye, and many more!
They’re a good source of vitamins & minerals
They’re high in dietary fibre
They help reduce our disease risk
They’re environmentally friendly
They add taste and texture to meals
Switch To Whole Grains inspires and supports people to try switching white, refined grains for whole grain alternatives for one month and beyond.
Ready to make the switch? Sign up for the 4-week challenge today by clicking the button below and unlock access to these amazing resources:
4 challenges to take part in, 1 per week
Delicious recipes
Tips & tricks to eat more whole grains
Which whole grains are you switching to? Show us on social media using the hashtag #SwitchToWholeGrains and tagging @eufic. Over on @eufic, we will be championing healthy eating and sharing knowledge on the advantages of whole grains!
Learn to identify whole grain products, cook delicious meals, find practical tips for a smooth switch, and much more!