The World's Healthiest Foods are health-promoting foods that can change your life.

Try our WHFoods Meal Plan.

The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Oats references

  • Albertson AM, Reicks M, Joshi N, at el. (2016). Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001—2012. BioMedCentral Open Access publication, Nutrition Journal 15:8. DOI: 10.1186/s12937-016-0126-4.
  • Comino I, Moreno MDL, and Sousa C. Role of oats in celiac disease. World J Gastroenterol. 2015 Nov 7; 21(41): 11825—11831. Published online 2015 Nov 7. doi: 10.3748/wjg.v21.i41.11825.
  • Corol DI, Ravel C, Raksegi M, et al. Effects of genotype and environment on the contents of betaine, choline, and trigonelline in cereal grains. Journal of Agricultural and Food Chemistry, 2012, 60, 21, pp 5471-5481.
  • Decker EA, Rose DJ, and Stewart D. Processing of oats and the impact of processing operations on nutrition and health beneļ¬ts. British Journal of Nutrition (2014), 112, S58—S64. doi:10.1017/S000711451400227Xq.
  • Fulgoni VL, Chu YF, O'Shea M, et al. Oatmeal consumption is associated with better diet quality and lower body mass index in adults: the National Health and Nutrition Examination Survey (NHANES), 2001-2010. Nutrition Research, Volume 35, Issue 12, December 2015, Pages 1052-1059.
  • Helneas A, Kyro C, Andersen I, et al. Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort. Am J Clin Nutr. 2016 Apr;103(4):999-1007.
  • Hou Q, Li Y, Li L, et al. The Metabolic Effects of Oats Intake in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis. Nutrients. 2015 Dec 10;7(12):10369-87.
  • Karalus M and Vickers Z. Satiation and satiety sensations produced by eating oatmeal vs. oranges. a comparison of different scales. Appetite, Volume 99, 1 April 2016, Pages 168-176.
  • Loskutov IG. (2008). On evolutionary pathways of Avena species. Genet Resour Crop Evol 55:211-220.
  • Menon R, Gonzalez T, Ferruzzi M, et al. Chapter One: Oats - From Farm to Fork. Advances in Food and Nutrition Research, Volume 77, 2016, Pages 1-55.
  • Mottalib A, Mohd-Yusof BN, Shehabeldin M, et al. Impact of Diabetes-Specific Nutritional Formulas versus Oatmeal on Postprandial Glucose, Insulin, GLP-1 and Postprandial Lipidemia. Nutrients. 2016 Jul 22;8(7).
  • Musa-Veloso K, Fallah S, O'Shea M, et al. Assessment of Intakes and Patterns of Cooked Oatmeal Consumption in the U.S. Using Data from the National Health and Nutrition Examination Surveys. Nutrients. 2016 Aug; 8(8): 503. Published online 2016 Aug 17. doi: 10.3390/nu8080503.
  • O'Neil CE, Nicklas TA, Fulgoni VL, et al. Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2-18 years: NHANES 2001-2010. Food Nutr Res. 2015 May 27;59:26673.
  • Rebello CJ, Johnson WD, Martin CK, et al. Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial. J Am Coll Nutr. 2016;35(1):41-9.
  • Reicks M, Jonnalagadda S, Albertson AM, et al. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nutrition Research, Volume 34, Issue 3, March 2014, Pages 226-234.
  • Rouhani MH, Majafabadi MM, Surkan PJ, et al. The impact of oat (Avena sativa) consumption on biomarkers of renal function in patients with chronic kidney disease: A parallel randomized clinical trial. Clinical Nutrition, In Press, Corrected Proof, Available online 2 December 2016.
  • Valeur J, Puaschitz NG, Midtvedt T, et al. Oatmeal porridge: impact on microflora-associated characteristics in healthy subjects. Br J Nutr. 2016 Jan 14;115(1):62-7.
  • Wolever TMS, van Klinken JW, Spruill SE, et al. Effect of serving size and addition of sugar on the glycemic response elicited by oatmeal: A randomized, cross-over study. Clinical Nutrition ESPEN, Volume 16, December 2016, Pages 48-54.
  • Zhao Y, Idehen E, Sang S. Steroidal Saponins in Oat Bran. J Agric Food Chem. 2016 Feb 24;64(7):1549-56

We're in the
World's Top 10!

35 million visitors per year.
The World's Healthiest Foods website is a leading source of information and expertise on the Healthiest Way of Eating and Cooking. It's one of the most visited websites on the internet when it comes to "Healthiest Foods" and "Healthiest Recipes" and comes up in the Top 10 websites on a Google search for these phrases.

Over 100 Quick &
Easy Recipes

Our Recipe Assistant will help you find the recipe that suits your personal needs. The majority of recipes we offer can be both prepared and cooked in 20 minutes or less from start to finish; a whole meal can be prepared in 30 minutes. A number of them can also be prepared ahead of time and enjoyed later.

World's Healthiest
is expanded

What's in our new book:
  • 180 more pages
  • Smart Menu
  • Nutrient-Rich Cooking
  • 300 New Recipes
  • New Nutrient Articles and Profiles
  • New Photos and Design
privacy policy and visitor agreement | who we are | site map | what's new
For education only, consult a healthcare practitioner for any health problems.
© 2001-2021 The George Mateljan Foundation, All Rights Reserved