Dietary guidelines from the U.S. Department of Agriculture (USDA) recommend that the average, sedentary American adult should consume at least 6 ounce-equivalent servings of grain products per day, including at least 3 servings of whole grains. However, most Americans fail to eat a single serving of whole grains per day. Many consumers are confused about the health benefits of carbohydrate foods such as breads, and even more are unfamiliar with the potential health-promoting properties of whole-grain foods. This review looks at published scientific research relating to the health benefits and disease-prevention potential of grain-based foods, with a particular focus on whole grains and their components, which have specific health benefits both alone and in combination with other whole-grain components.