Lookup NU author(s): Emeritus Professor Chris Seal
This is the authors' accepted manuscript of an article that has been published in its final definitive form by A A C C International, 2019.
For re-use rights please refer to the publisher's terms and conditions.
Numerous press reports have highlighted the importance of whole grains in a healthy diet. These have been prompted by recent high-profile publications highlighting the health benefits of consuming whole grains and their central role in sustainable plant-based diets. Foods made from whole grain flours are more nutrient dense than those made from refined flours, because whole grain flours retain the bran and germ components of the grain, adding a range of nutrients such as dietary fiber, vitamins and minerals, and plant phytochemicals (polyphenols) otherwise lost during the refining process. Increased consumption of whole grain foods, therefore, improves overall intake of vital nutrients and has the potential to improve overall diet quality, and high whole grain consumers are more likely to achieve intake targets for fiber and micronutrients. This provides the rationale for public health agencies to include more overt whole grain recommendations in their dietary guidelines to increase whole grain consumption at national and global levels.
Author(s): Seal C
Publication type: Article
Publication status: Published
Journal: Cereal Foods World
Print publication date: 06/06/2019
Online publication date: 06/06/2019
Acceptance date: 06/06/2019
Date deposited: 12/06/2019
ISSN (electronic): 0146-6283
Publisher: A A C C International
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