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​​Whole Grains​​

Whole Grain

To celebrate International Whole Grain Day on November 15, Food for Thought is highlighting whole grains. Whole grains are a vital part of a balanced diet, with evidence suggesting that consuming more than 50g of whole grains each day is associated with a 19-24% decrease in mortality rates.

The Whole Grain Initiative​ is a global partnership among more than 50 organizations — including the Cereals & Grains Association — consisting of academic, industry, and government scientists whose goal is to advance the understanding of the connection between the consumption of whole grains and public health.

Whole Grain Food Definition

In 2020, the International Working Group on Whole Grain Definition established the following definition for whole grain foods: A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight.

The International Working Group’s definition, including additional information and guidance for its use, can be downloaded from the WGI Webpage.​

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Whole Grain Initiative Resources

The Whole Grain Initiative offers a number of resources, including an in-depth PDF on the definition of whole grain foods and a variety of videos about the importance of whole grains as part of a balanced diet.

View Resources


Our 4-part Whole Grain Webinar Series provides a review of global perspectives on whole grains. Webinars are free for Cereals & Grains Association members. Not a member? Join today!

Cereal Foods World Articles

September/October 2020

Increasing Whole Grain Consumption in China: Processing and Sensory Challenges

May/June 2020

Health Benefits and Recommendations for Daily Whole Grain Intake

May/June 2018

Health Benefits and Recommendations for Daily Whole Grain Intake

November/December 2012

Enrichment of Whole Grain Foods with Soluble Fiber: Enhancing Health Benefits and Remedying a Critical Shortfall

Cereal Chemistry Articles

These Cereal Chemistry articles provide recent research findings about whole grains. Subscribe today to get full access.

Early View

Grain factors in food and feed that influence digestion and gut fermentation outcomes​

July/August 2023​

Impact of solid-state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

​March/April 2023​

Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

January/February 2023 - Centenary Review from the Wheat Grain Quality Focus Issue ​

Wheat grain proteins: Past, present, and future

November/December 2022

Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions

March 2022

Effect of pre-treatment on the functional properties of germinated whole grains: A review

November 2020

Processing and quality aspects of bulgur from Triticum durum

September/October 2020

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

July/August 2020

The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

January/February 2020

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull-less barley

September/October 2019

Controlled sprouting in wheat increases quality and consumer acceptability of whole-wheat bread

July/August 2019

Bran characteristics influence the quality of whole-wheat pancakes and baking powder biscuits

September/October 2018

Cereal phenolic contents as affected by variety and environment

March/April 2018

Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills

January/February 2018

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Cereals & Grains Association Bookstore

Cereals & Grains Association Members get a 10% Discount on all bookstore purchases

Rye and Health

Editors: Kaisa Poutanen and Per Åman

OATS: Chemistry and Technology, Second Edition

Editors: Francis H. Webster and Peter J. Wood

Whole Grain Foods in Health and Disease

Editors: Len Marquart, Joanne L. Slavin, and R. Gary Fulcher

AACC Approved Methods of Analysis, 11th Edition (Subscription Required)

The AACC Approved Methods of Analysis provides a number of methods useful in the evaluation of whole grains.

Not Subscribed the Methods? Learn How to Get Access!

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