Cereal Foods World, Vol. 63, No. 3
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Health Benefits and Recommendations for Daily Whole Grain Intake
Chris J. Seal1,2 and Frank Thielecke3
1 Human Nutrition Research Centre, Institute of Cellular Medicine, Faculty of Medical Sciences,
Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, U.K.
2 Corresponding author. Tel: +44-191-2087650; E-mail: firstname.lastname@example.org
3 T2 Bene Ltd., Thielecke Consulting, Bettenstrasse 60a, 4123 Allschwil, Switzerland.
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 grains and whole grain foods improves the quality of the diet, and there is strong evidence, especially from observational studies, that consumption of whole grains results in health benefits. Increasing whole grain consumption is, therefore, a target for health organizations, 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.
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