Whole grain health claims in the USA and other efforts to increase whole-grain consumption
نویسندگان
چکیده
منابع مشابه
Does Whole Grain Consumption Alter Gut Microbiota and Satiety?
This review summarizes recent studies examining whole grain consumption and its effect on gut microbiota and satiety in healthy humans. Studies comparing whole grains to their refined grain counterparts were considered, as were studies comparing different grain types. Possible mechanisms linking microbial metabolism and satiety are described. Clinical trials show that whole grain wheat, maize, ...
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BACKGROUND Although current dietary guidelines for Americans recommend increased intake of grain products to prevent coronary heart disease (CHD), epidemiologic data relating whole-grain intake to the risk of CHD are sparse. OBJECTIVE Our objective was to evaluate whether high whole-grain intake reduces risk of CHD in women. DESIGN In 1984, 75521 women aged 38-63 y with no previous history ...
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Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption A. Manickavasagan a,∗, M. Reicks b, V. Singh a, A. Sawsana a, A.M. Intisar a, R. Lakshmy a a Sensory and Food Preparation Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, P.O.Box 34, Pin 123, Oman b Department of Food Science and Nutrition, College of...
متن کاملWhole grain foods and health – a Scandinavian perspective
The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of th...
متن کاملThe HEALTHGRAIN definition of ‘whole grain’
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, ...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2003
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns2003242