scholarly journals Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 138
Author(s):  
Jan-Willem van der Kamp ◽  
Julie Miller Jones ◽  
Kevin B. Miller ◽  
Alastair B. Ross ◽  
Chris J. Seal ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Dry Weight ◽  
Whole Grains ◽  
Whole Grain ◽  
Food Ingredient ◽  
Food Ingredients ◽  
New Developments ◽  
Scientific Associations ◽  
Grain Foods ◽  
Global Stakeholders

Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, with experts from academia, government agencies and industry, developed definitions for global application. The key statements of the definition documents are as follows: “Whole grains shall consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk; all anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel” and “A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight. Foods containing 25–50% whole-grain ingredients based on dry weight, may make a front-of-pack claim on the presence of whole grain but cannot be designated ‘whole grain’ in the product name”. The definition documents have been ratified by the leading international scientific associations in this area. We urge that these consensus Whole Grain Initiative definitions be adopted as the basis for definitions used by national regulatory authorities and for health promotion organisations worldwide to use in nutrition education and food labelling.

scholarly journals WIC Households’ Bread and Cold Cereal Purchases: When They Use Benefits Versus Paying Out of Pocket

2018 ◽  
Vol 33 (1) ◽  
pp. 79-86
Author(s):  
Hayden Stewart ◽  
Patrick W. McLaughlin ◽  
Diansheng Dong ◽  
Elizabeth Frazão
Keyword(s):  
Nutrition Education ◽  
Positive Association ◽  
Whole Grains ◽  
Whole Grain ◽  
Payment Methods ◽  
Food Purchases ◽  
The Us ◽  
Women And Children ◽  
Supplemental Nutrition Program ◽  
Grain Foods

Purpose: The US Department of Agriculture’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) seeks to improve the health of participating women and children by providing nutrition education and a monthly package of supplemental foods including whole grain bread and cereal. While some studies confirm that participants consume more whole grains, others find no effect. In this study, we hypothesize that the positive association between WIC and whole grains is being reduced in size and consistency by several factors. Design/Setting/Participants: American households were surveyed about their food purchases. Overall response rate was 45.6%. A total of 4826 households completed the survey including 471 WIC households. Measures: The survey recorded households’ purchases of refined and whole grains in bread and cereal over 1 week. Analysis: T tests were used to compare the bread and cereal purchases of WIC and eligible, non-WIC households. Probit models were also estimated to assess a WIC household’s likelihood to choose whole grain foods when using benefits versus other payment methods. Results: On average, WIC households acquired more whole grains in bread than eligible, non-WIC households (1.33 vs 0.72 ounce equivalents per household member aged 1 year or older; P < .05). No difference is found for cereal ( P > .10). Moreover, when using payment methods other than WIC benefits, WIC participants are 19% less likely than other households to choose whole grain bread ( P < .05) and 20% less likely to choose a whole grain cold cereal ( P < .05), which suggests that WIC-provided foods may replace some whole grains participants would otherwise buy for themselves. Conclusion: WIC is positively associated with whole grains. However, the association is stronger for bread than cereal. Moreover, foods provided through the program may partially replace whole grains that WIC households would otherwise buy for themselves.

scholarly journals Whole grain food intake elevates serum enterolactone

2002 ◽  
Vol 88 (2) ◽  
pp. 111-116 ◽  
Author(s):  
David R. Jacobs ◽  
Mark A. Pereira ◽  
Katariina Stumpf ◽  
Joel J. Pins ◽  
Herman Adlercreutz
Keyword(s):  
Food Intake ◽  
Washout Period ◽  
Random Order ◽  
Whole Grains ◽  
Whole Grain ◽  
Feeding Study ◽  
Grain Foods ◽  
Reduced Risk

Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6–9 weeks. Serum enterolactone concentrations were higher when eating the wholegrain than the refined-grain diet by 6·2 (within person SE 1·7) nmol/l (P=0·0008). Most of the increase in serum enterolactone when eating the wholegrain diet occurred within 2 weeks, though the serum enterolactone difference between wholegrain and refined-grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in whole grains.

scholarly journals Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

BMJ ◽  
2020 ◽  
pp. m2206 ◽  
Author(s):  
Yang Hu ◽  
Ming Ding ◽  
Laura Sampson ◽  
Walter C Willett ◽  
JoAnn E Manson ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Brown Rice ◽  
Whole Grains ◽  
Health Study ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Hazard Ratios ◽  
Grain Foods

Abstract Objective To examine the associations between the intake of total and individual whole grain foods and the risk of type 2 diabetes. Design Prospective cohort studies. Setting Nurses’ Health Study (1984-2014), Nurses’ Health Study II (1991-2017), and Health Professionals Follow-Up Study (1986-2016), United States. Participants 158 259 women and 36 525 men who did not have type 2 diabetes, cardiovascular disease, or cancer at baseline. Main outcome measures Self-reports of incident type 2 diabetes by participants identified through follow-up questionnaires and confirmed by a validated supplementary questionnaire. Results During 4 618 796 person years of follow-up, 18 629 participants with type 2 diabetes were identified. Total whole grain consumption was categorized into five equal groups of servings a day for the three cohorts. After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% (95% confidence interval 26% to 33%) lower rate of type 2 diabetes compared with those in the lowest category. For individual whole grain foods, pooled hazard ratios (95% confidence intervals) for type 2 diabetes in participants consuming one or more servings a day compared with those consuming less than one serving a month were 0.81 (0.77 to 0.86) for whole grain cold breakfast cereal, 0.79 (0.75 to 0.83) for dark bread, and 1.08 (1.00 to 1.17) for popcorn. For other individual whole grains with lower average intake levels, comparing consumption of two or more servings a week with less than one serving a month, the pooled hazard ratios (95% confidence intervals) were 0.79 (0.75 to 0.83) for oatmeal, 0.88 (0.82 to 0.94) for brown rice, 0.85 (0.80 to 0.90) for added bran, and 0.88 (0.78 to 0.98) for wheat germ. Spline regression showed a non-linear dose-response association between total whole grain intake and the risk of type 2 diabetes where the rate reduction slightly plateaued at more than two servings a day (P<0.001 for curvature). For whole grain cold breakfast cereal and dark bread, the rate reduction plateaued at about 0.5 servings a day. For consumption of popcorn, a J shaped association was found where the rate of type 2 diabetes was not significantly raised until consumption exceeded about one serving a day. The association between higher total whole grain intake and lower risk of type 2 diabetes was stronger in individuals who were lean than in those who were overweight or obese (P=0.003 for interaction), and the associations did not vary significantly across levels of physical activity, family history of diabetes, or smoking status. Conclusion Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, dark bread, brown rice, added bran, and wheat germ, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.

scholarly journals Healthy whole-grain choices for children and parents: a multi-component school-based pilot intervention

2008 ◽  
Vol 11 (8) ◽  
pp. 849-859 ◽  
Author(s):  
Teri L Burgess-Champoux ◽  
Hing Wan Chan ◽  
Renee Rosen ◽  
Len Marquart ◽  
Marla Reicks
Keyword(s):  
Cognitive Theory ◽  
Whole Grains ◽  
Intervention School ◽  
Whole Grain ◽  
Post Intervention ◽  
Role Modelling ◽  
School Based ◽  
Children And Parents ◽  
Pilot Intervention ◽  
Grain Foods

AbstractObjectiveThe aim of the present study was to pilot-test a school-based intervention designed to increase consumption of whole grains by 4th and 5th grade children.DesignThis multi-component school-based pilot intervention utilised a quasi-experimental study design (intervention and comparison schools) that consisted of a five-lesson classroom curriculum based on Social Cognitive Theory, school cafeteria menu modifications to increase the availability of whole-grain foods and family-oriented activities. Meal observations of children estimated intake of whole grains at lunch. Children and parents completed questionnaires to assess changes in knowledge, availability, self-efficacy, usual food choice and role modelling.Setting/sampleParent/child pairs from two schools in the Minneapolis metropolitan area; 67 in the intervention and 83 in the comparison school.ResultsWhole-grain consumption at the lunch meal increased by 1 serving (P< 0·0001) and refined-grain consumption decreased by 1 serving for children in the intervention school compared with the comparison school post-intervention (P< 0·001). Whole-grain foods were more available in the lunches served to children in the intervention school compared with the comparison school post-intervention (P< 0·0001). The ability to identify whole-grain foods by children in both schools increased, with a trend towards a greater increase in the intervention school (P= 0·06). Parenting scores for scales for role modelling (P< 0·001) and enabling behaviours (P< 0·05) were significantly greater for parents in the intervention school compared with the comparison school post-intervention.ConclusionsThe multi-component school-based programme implemented in the current study successfully increased the intake of whole-grain foods by children.

scholarly journals Whole grain, bran and cereal fibre consumption and CVD: a systematic review

2019 ◽  
Vol 121 (8) ◽  
pp. 914-937 ◽  
Author(s):  
Eden M. Barrett ◽  
Marijka J. Batterham ◽  
Sumantra Ray ◽  
Eleanor J. Beck
Keyword(s):  
Epidemiological Studies ◽  
Whole Grains ◽  
Fibre Content ◽  
Future Research ◽  
Protective Effects ◽  
Whole Grain ◽  
Cvd Risk ◽  
Methodical Approach ◽  
Grain Foods ◽  
Whole Grain Cereal

AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.

scholarly journals Whole grain intakes in the diets of Irish children and teenagers

2012 ◽  
Vol 110 (2) ◽  
pp. 354-362 ◽  
Author(s):  
Niamh F. C. Devlin ◽  
Breige A. McNulty ◽  
Michael J. Gibney ◽  
Frank Thielecke ◽  
Hayley Smith ◽  
...  
Keyword(s):  
Whole Grains ◽  
Whole Grain ◽  
Beverage Consumption ◽  
Growing Body ◽  
Food And Beverage ◽  
Food Diaries ◽  
Daily Intakes ◽  
First Time ◽  
Grain Foods ◽  
Representative Samples

A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90 % of children (5–12 years) and over 86 % of teenagers (13–17 years) are consumers of whole grain, with mean daily intakes of 18·5 and 23·2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to whole grain intakes for both children and teenagers (59·3 and 44·3 %), followed by bread (14·4 and 26·5 %), with wheat being the major source of intake, accounting for over 65 % of all whole grains consumed. Whole grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of whole grain, even though whole grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of whole grain consumption in Irish children and teenagers and shows whole grain intake to be low.

scholarly journals Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research

2003 ◽  
Vol 62 (1) ◽  
pp. 25-29 ◽  
Author(s):  
Koh-Banerjee Pauline ◽  
Eric B. Rimm
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Gut Hormones ◽  
Epidemiological Data ◽  
Postprandial Glucose ◽  
Glycaemic Index ◽  
Whole Grains ◽  
Future Research ◽  
Whole Grain ◽  
Grain Foods

The epidemiological data that directly examine whole grain v. refined grain intake in relation to weight gain are sparse. However, recently reported studies offer insight into the potential role that whole grains may play in body-weight regulation due to the effects that the components of whole grains have on hormonal factors, satiety and satiation. In both clinical trials and observational studies the intake of whole-grain foods was inversely associated with plasma biomarkers of obesity, including insulin, C-peptide and leptin concentrations. Whole-grain foods tend to have low glycaemic index values, resulting in lower postprandial glucose responses and insulin demand. High insulin levels may promote obesity by altering adipose tissue physiology and by enhancing appetite. The fibre content of whole grains may also affect the secretion of gut hormones, independent of glycaemic response, that may act as satiety factors. Future studies may examine whether whole grain intake is directly related to body weight, and whether the associations are primarily driven by components of the grain, including dietary fibre, bran or germ.

Germinated grains: a superior whole grain functional food?

2013 ◽  
Vol 91 (6) ◽  
pp. 429-441 ◽  
Author(s):  
Kristina Nelson ◽  
Lily Stojanovska ◽  
Todor Vasiljevic ◽  
Michael Mathai
Keyword(s):  
Functional Food ◽  
Dietary Intervention ◽  
Body Weight Gain ◽  
Health Benefits ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Grain Foods

Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.

scholarly journals Consumption of whole grains in French children, adolescents and adults

2014 ◽  
Vol 112 (10) ◽  
pp. 1674-1684 ◽  
Author(s):  
France Bellisle ◽  
Pascale Hébel ◽  
Justine Colin ◽  
Béatrice Reyé ◽  
Sinead Hopkins
Keyword(s):  
Weight Control ◽  
Whole Grains ◽  
Food Sources ◽  
Whole Grain ◽  
Starchy Food ◽  
Adolescents And Adults ◽  
National Recommendation ◽  
Daily Intakes ◽  
Brand Information ◽  
Grain Foods

The consumption of whole grain foods is associated with many nutritional, health and weight control benefits. The present study assessed whole grain intake in France on the basis of a 7 d dietary survey in a representative sample of children, adolescents and adults (Comportements et Consommations Alimentaires en France 2010 survey). Special care was taken to identify and assess the intake of all whole grains. All foods consumed were considered, with no lower limit on whole grain content. For the majority of foods, details regarding the whole grain contents were obtained from brand information and quantitative nutrient declarations on food labels. Over half of the respondents reported never consuming any whole grain. In participants who did, consumption levels were very low (about 9·1 g/d in children and 14·4 g/d in adults). The main food sources of whole grains were breakfast cereals in children and adolescents and bread in adults. Consumers of whole grains had higher daily intakes of fibre and several vitamins and minerals than non-consumers. In adults but not in children, the OR for overweight/obesity decreased significantly as the level of whole grain consumption increased. Although a majority of French consumers comply with the national recommendation to consume a starchy food with each meal, they do so with minimal consumption of whole grain foods.

scholarly journals Pertumbuhan dan Biomasa Spirulina sp. dalam Media Pupuk sebagai Bahan Pangan Fungsional [Growth and Biomass of Spirulina sp. in Fertilizer Ingredients as Functional Food Ingredients]

2018 ◽  
Vol 10 (2) ◽  
pp. 119
Author(s):  
Oto Prasadi
Keyword(s):  
Functional Food ◽  
Dry Weight ◽  
Population Increase ◽  
Lag Phase ◽  
Food Ingredient ◽  
Food Ingredients ◽  
The Third ◽  
Deceleration Phase ◽  
Average Population ◽  
Wet Weight

AbstrakSpirulina sp. merupakan mikro organisme mikro alga yang memiliki kandungan nutrisi lengkap, sehingga Spirulina sp. memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional. Penelitian ini bertujuan untuk mengetahui kepadatan atau kelimpahan, berat basah dan berat kering dari Spirulina sp. dalam media pupuk hasil campuran pupuk urea, pupuk zwavelzure amoniak (ZA), dan pupuk triple super phosphate (TSP) dengan membandingkan pada pupuk kontrol dengan standar pada media conwy sebagai langkah alternatif dalam meminimalkan biaya kulturisasi Spirulina sp. sebagai bahan pangan fungsional dalam skala laboratoris. Berdasarkan hasil penelitian, kepadatan spirulina sp. mengalami fase lambat (lagfase) dengan kenaikkan populasi rata-rata 781,5 unit/ml pada hari pertama sampai hari ketiga. Fase percepatan (eksponensial fase) dengan kenaikkan populasi rata-rata 3576,5 unit/ml pada hari keempat sampai hari kelima. Fase perlambatan dengan kenaikkan populasi rata-rata 595,25 unit/ml pada hari keenam sampai hari ketujuh. Dan fluktuatif pada hari kedelapan sampai hari kesembilan, sedangkan berat basah dan berat kering dari Spirulina sp. di hari ketiga sampai dengan hari kelima mengalami peningkatan yang signifikan, sedangkan berat basah dan berat kering di hari-hari berikutnya mengalami fluktuatif peningkatan dan penurunan.Adanya penurunan pertumbuhan dan biomassa dapat disebabkan oleh beberapa faktor, diantarannya, berkurangnya nutrien dalam media, berkurangnya intensitas cahaya karena penanguan sendiri, kompetisi yang semakin besar dalam mendapatkan nutrient, ruang hidup dan cahaya.Makanan fungsional yang mengandung protein tinggi salah satunnya adalah yang terbuat dari microalgae Spirulina sp. microalgae ini tidak hanya bertindak sebagai sumber protein tunggal, tetapi juga sumber karotenoid, klorofil, serta sumber mikronutrien.AbstractSpirulina sp. is a microalgae microorganism that has complete nutritional contents, Spirulina sp. has a great potential to be used as a functional food ingredient. This study aimed to determine the density or abundance, wet and dry weight of Spirulina sp. in fertilizer ingredients resulting from a mixture of urea fertilizer, zwavelzure ammonia (ZA) fertilizer, and triple superphosphate fertilizer (TSP) by comparing the control fertilizers with standards on conwey media an alternative step in minimizing the cost of culturing Spirulina sp. as a functional food ingredient in a laboratory scale. Based on the results of the study, the density of Spirulina sp. experienced a lag phase with an average population increase of 781.5 units/ml on the first day until the third day. Acceleration phase (exponential phase) with an average population increased of 3576.5 units/ml on the fourth day until the fifth day. The deceleration phase with an average population increased of 595.25 units/ml on the sixth day until the seventh day. And fluctuating on the eighth day to the ninth day, while the wet weight and dry weight of Spirulina sp. on the third day until the fifth day experienced a significant increase, while the wet weight and dry weight in the following days experienced a fluctuating increase and decrease. The decrease in growth and biomass could be caused by several factors, i.e., reduction of nutrient ingredients, reduced light intensity due to self-drying, greater competition in obtaining nutrients, living space and light. Functional foods that contained high protein one of them are those made from microalgae Spirulina sp. This microalga did not only act as a single protein source, but also a source of carotenoids, chlorophyll, and micronutrient sources 

Sign in / Sign up

Export Citation Format

Share Document