Language:

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

Nutrients, 2021-12, Vol.14 (1), p.138 [Peer Reviewed Journal]

2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2072-6643 ;EISSN: 2072-6643 ;DOI: 10.3390/nu14010138 ;PMID: 35011013

Full text available

Citations Cited by

Actions
1. Add to My Research
2. Remove from My Research
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative
Author: van der Kamp, Jan-Willem ; Jones, Julie Miller ; Miller, Kevin B ; Ross, Alastair B ; Seal, Chris J ; Tan, Bin ; Beck, Eleanor J
Subjects: Cereals ; Communication ; Consensus ; Consumers ; definition ; Diet ; Dietary Fiber ; Dietary guidelines ; Documents ; Dry weight ; Endosperm ; Female ; Food ; Food Ingredients ; Food Labeling ; Global Health ; Government agencies ; Grain ; Health care ; Health promotion ; Health Promotion - organization & administration ; Humans ; Industrial development ; ingredient ; Ingredients ; Kernels ; Labeling ; Labelling ; Male ; Nutrition ; Nutrition Policy ; Product names ; Public Health ; Raw materials ; Recommended Dietary Allowances ; Regulatory agencies ; Sustainability ; whole grain ; Whole Grains ; whole-grain food
Is Part Of: Nutrients, 2021-12, Vol.14 (1), p.138
Description: 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.
Publisher: Switzerland: MDPI AG
Language: English
Identifier: ISSN: 2072-6643
EISSN: 2072-6643
DOI: 10.3390/nu14010138
PMID: 35011013
Source: Open Access: DOAJ Directory of Open Access Journals
Open Access: PubMed Central
Geneva Foundation Free Medical Journals at publisher websites
AUTh Library subscriptions: ProQuest Central
MEDLINE
ROAD: Directory of Open Access Scholarly Resources

Back to results list


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

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

Searching Remote Databases, Please Wait