The consumption of whole grains and legumes is recommended by public health agencies around the world. The recommendations for whole grains are based on the purported health benefits of consuming whole grain over refined grain products. In comparison with their refined counterparts, whole grain foods tend to be higher in phytochemicals and fiber and in several micronutrients including some of the B vitamins, magnesium, and selenium. Observational studies are consistent in their findings that higher cereal fiber and magnesium intakes are associated with lower risk of type 2 diabetes and cardiovascular disease. Despite this, interventions with whole grain foods have produced mixed results on health markers. The recommendation to consume legumes is based on them being a good source of protein, fiber, and several micronutrients including iron and zinc. However, legumes tend to be consumed infrequently by many people in industrialized countries. Again, dietary interventions with legumes have yielded mixed results on health outcomes, and there may be reluctance by some people to increase the amount of legumes in their diets due to unfamiliarity with the food. A review of the health benefits of whole grains and legumes singly and in combination is appropriate, considering that many cuisines combine grains and beans. We invite investigators from around the world to provide original research articles and opinion pieces to inform and advance our knowledge of the potential for whole-grain and legume consumption to contribute to human health. Potential topics include, but are not limited to:

• Human dietary interventions reporting on cardiovascular disease, metabolic syndrome, diabetes, and cancer and markers of risk for these diseases
• Epithelial cell oxidative stress in relation to gut health and function
• Observational data
• Mechanistic studies
• Markers of whole-grain/legume intake
• Novel whole-grain or legume product development
• Methods of preparation and micronutrient bioavailability
• Whole-grain definition

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