An April 2026 article for the Atlantic, titled How the Whole-Grain Trend Went Wrong, questions decades of peer-reviewed research supporting the health benefits of whole grains, only to turn around and concede that “the benefits scientists have been measuring may be only a fraction of what minimally processed whole grains can actually do.”

Contrary to the author’s misleading claim that “whole-grain foods behave in the body much the same as the refined products they were meant to replace,” decades of nutrition research have demonstrated the link between increased whole grain consumption and reduced risk of many diseases, including cardiovascular disease, stroke, type 2 diabetes, and colorectal cancer. Importantly, the majority of this research has been conducted using commonly available whole grain foods – such as whole grain breads, breakfast cereals, and pastas – demonstrating that the whole grain versions of these staple products provide clear and measurable health benefits.

It’s true that many foods today exist in a grey area, containing a mixture of whole and refined or enriched grains. But the article’s fixation on how a particular food product is classified is missing the forest for the trees. Regardless of whether or not a product meets a particular threshold of being called a “whole grain food,” foods that contain even small amounts of whole grains all contribute to overall whole grain intake.

Although the article is disproportionately focused on food processing, it fails to convey a critical truth, that processing alone is not an appropriate or accurate measure of nutrition quality. The author uses one passage to set up a “gotcha” moment in which whole grain bread spikes blood sugar more than white pasta, while using another passage to malign food processing and “molecularly dissembled” grain foods altogether, and then yet another passage to explore how pasta processing can have a positive impact on nutrition. This mental gymnastics might be tough to follow, but thankfully, the research isn’t.

Simply put, a move toward more whole grains is a healthy one, full stop. Partially whole grain foods can be great “bridge foods” as people move along their journey to better health, so it’s important not to let perfect be the enemy of good. By choosing to pit whole grain foods against each other, rather than quantifying total whole grain intake, the author’s reporting distracts from factors that can actually make a difference in public health.

Further, legislation that the article alludes to that would allow the food industry to self-report whole grain content without oversight isn’t necessary, or even helpful. Rather, the best way best for researchers and consumers to quantify whole grain intake is to look for the Whole Grain Stamp, which transparently displays the gram amount of whole grain in one serving of a food. The vast majority (79%) of Stamped products bear the 100% or 50%+ Stamp, indicating that more than half of the grains are whole.

While nutrition advice seemingly changes with the news cycle, eating more whole grains is one of the key points of consensus in dietary guidance. Whether you get your nutrition advice from the 2025-2030 Dietary Guidelines for Americans, the 2026 scientific statement from American Heart Association, or cultural food traditions like the Mediterranean diet, one of the major points of agreement is the importance of whole grains.

What’s more, this message is breaking through to the American people. The IFIC Spotlight Survey: Americans’ Perceptions of Fiber & Whole Grains, which was published in February 2026, found that nearly three-quarters of Americans consider whole grains (70%) beneficial to health, while the 2025 Whole Grain Consumer Insights Survey found that 73% of consumers think they should eat more whole grains.

In such a polarizing time, this is an overwhelming consensus worth noting. Clearly the whole grain trend didn’t go that wrong. In fact, both science and common sense tell us that with whole grains on our plate, we’re getting this one right. (Kelly)

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