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Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit.
Am J Clin Nutr. 2016 12; 104(6):1508-1514.AJ

Abstract

Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, whereas WG-food definitions describe the quantity of WGs present in food. In the United States, widespread agreement exists on the main parts of a definition for a WG, with a definition for a WG food still in its early stages; a standard definition that has been universally accepted does not exist. Furthermore, nutrition policy advises consumers to eat WGs for at least one-half of their total grain intake (2010 and 2015 Dietary Guidelines for Americans), but confusion exists over which foods are considered WGs and how much is needed to achieve health benefits. In December 2014, a workshop sponsored by the subcommittee on collaborative process of the US Government's Interagency Committee on Human Nutrition Research convened in Washington, DC, and recognized WG definitions as a key nutrition and public health-related issue that could benefit from further collaboration. As a follow-up to that meeting, an interdisciplinary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon, to help resolve the issue. This article summarizes the main opportunities and challenges that were identified during the meeting for defining WGs and WG foods internationally. Definitions of WGs and WG foods that are uniformly adopted by research, food industry, consumer, and public health communities are needed to enable comparison of research results across populations.

Authors+Show Affiliations

Premier Nutrition LLC, Minneapolis, MN; korczak.renee@gmail.com.Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL.Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL.Oldways Whole Grains Council, Boston, MA.Oldways Whole Grains Council, Boston, MA.De Vries Nutrition Solutions, Gorssel, Netherlands.Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, and USDA Agricultural Research Service Human Nutrition Research Center on Aging, Tufts University, Boston, MA.USDA Agricultural Research Service, Beltsville, MD.School of Food and Agriculture, University of Maine, Orono, ME.Department of Agricultural and Consumer Economics, The University of Illinois at Urbana-Champaign, Champaign, IL.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27806974

Citation

Korczak, Renee, et al. "Thinking Critically About Whole-grain Definitions: Summary Report of an Interdisciplinary Roundtable Discussion at the 2015 Whole Grains Summit." The American Journal of Clinical Nutrition, vol. 104, no. 6, 2016, pp. 1508-1514.
Korczak R, Marquart L, Slavin JL, et al. Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit. Am J Clin Nutr. 2016;104(6):1508-1514.
Korczak, R., Marquart, L., Slavin, J. L., Ringling, K., Chu, Y., O'Shea, M., Harriman, C., Toups, K., de Vries, J., Jacques, P., Klurfeld, D. M., Camire, M. E., & Unnevehr, L. (2016). Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit. The American Journal of Clinical Nutrition, 104(6), 1508-1514.
Korczak R, et al. Thinking Critically About Whole-grain Definitions: Summary Report of an Interdisciplinary Roundtable Discussion at the 2015 Whole Grains Summit. Am J Clin Nutr. 2016;104(6):1508-1514. PubMed PMID: 27806974.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit. AU - Korczak,Renee, AU - Marquart,Len, AU - Slavin,Joanne L, AU - Ringling,Keagan, AU - Chu,YiFang, AU - O'Shea,Marianne, AU - Harriman,Cynthia, AU - Toups,Kelly, AU - de Vries,Jan, AU - Jacques,Paul, AU - Klurfeld,David M, AU - Camire,Mary Ellen, AU - Unnevehr,Laurian, Y1 - 2016/11/02/ PY - 2015/11/05/received PY - 2016/09/26/accepted PY - 2016/11/4/pubmed PY - 2017/6/15/medline PY - 2016/11/4/entrez KW - HEALTHGRAIN KW - definitions KW - health benefits KW - interdisciplinary KW - whole grain KW - whole-grain foods standard methods SP - 1508 EP - 1514 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 104 IS - 6 N2 - Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, whereas WG-food definitions describe the quantity of WGs present in food. In the United States, widespread agreement exists on the main parts of a definition for a WG, with a definition for a WG food still in its early stages; a standard definition that has been universally accepted does not exist. Furthermore, nutrition policy advises consumers to eat WGs for at least one-half of their total grain intake (2010 and 2015 Dietary Guidelines for Americans), but confusion exists over which foods are considered WGs and how much is needed to achieve health benefits. In December 2014, a workshop sponsored by the subcommittee on collaborative process of the US Government's Interagency Committee on Human Nutrition Research convened in Washington, DC, and recognized WG definitions as a key nutrition and public health-related issue that could benefit from further collaboration. As a follow-up to that meeting, an interdisciplinary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon, to help resolve the issue. This article summarizes the main opportunities and challenges that were identified during the meeting for defining WGs and WG foods internationally. Definitions of WGs and WG foods that are uniformly adopted by research, food industry, consumer, and public health communities are needed to enable comparison of research results across populations. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/27806974/Thinking_critically_about_whole_grain_definitions:_summary_report_of_an_interdisciplinary_roundtable_discussion_at_the_2015_Whole_Grains_Summit_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.115.126672 DB - PRIME DP - Unbound Medicine ER -