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Lookup NU author(s): Emeritus Professor Chris SealORCiD
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Cereals are staple foods in the diet of many populations and they are essential sources of carbohydrate energy, protein, dietary fiber and numerous phytochemicals and micronutrients. Retaining all of these components in the form of whole grain and whole-grain foods improves the quality of the diet and there is strong evidence, especially from observational studies, that consumption of whole grain results in health benefits. Increasing whole grain consumption is therefore a target for health organisations with recommendations for intake proposed in many countries. However, intake remains universally low except in some Northern European countries and so new strategies and partnerships between industry and health agencies are needed to promote whole grain consumption. Consolidating definitions for whole grain and whole-grain foods is an important initial step to better inform consumers and encourage the development of new whole-grain foods by industry.
Author(s): Seal CJ, Thielecke F
Publication type: Review
Publication status: Published
Journal: Cereal Foods World
Print publication date: 05/06/2018
Online publication date: 05/06/2018
Acceptance date: 23/04/2018
ISSN (electronic): 0146-6283