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Whole grains: benefits and challenges.
Annu Rev Food Sci Technol. 2010; 1:19-40.AR

Abstract

Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make "half their grains whole." Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers.

Authors+Show Affiliations

Family, Consumer, and Nutritional Sciences, St. Catherine University, St. Paul, Minnesota 55105, USA. juliemjones@comcast.netNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

22129328

Citation

Jones, Julie Miller, and Jodi Engleson. "Whole Grains: Benefits and Challenges." Annual Review of Food Science and Technology, vol. 1, 2010, pp. 19-40.
Jones JM, Engleson J. Whole grains: benefits and challenges. Annu Rev Food Sci Technol. 2010;1:19-40.
Jones, J. M., & Engleson, J. (2010). Whole grains: benefits and challenges. Annual Review of Food Science and Technology, 1, 19-40. https://doi.org/10.1146/annurev.food.112408.132746
Jones JM, Engleson J. Whole Grains: Benefits and Challenges. Annu Rev Food Sci Technol. 2010;1:19-40. PubMed PMID: 22129328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Whole grains: benefits and challenges. AU - Jones,Julie Miller, AU - Engleson,Jodi, PY - 2011/12/2/entrez PY - 2010/1/1/pubmed PY - 2012/1/6/medline SP - 19 EP - 40 JF - Annual review of food science and technology JO - Annu Rev Food Sci Technol VL - 1 N2 - Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make "half their grains whole." Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers. SN - 1941-1413 UR - https://www.unboundmedicine.com/medline/citation/22129328/Whole_grains:_benefits_and_challenges_ L2 - https://arjournals.annualreviews.org/doi/10.1146/annurev.food.112408.132746?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -