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Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum.
Adv Nutr. 2017 Jul; 8(4):525-531.AN

Abstract

Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of creating a relatively simple whole-grain food definition that aligns with whole-grain intake recommendations and can be applied across all product categories, the Healthgrain Forum, a not-for-profit consortium of academics and industry working with cereal foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-grain content of foods. The Healthgrain Forum recommends that a food may be labeled as "whole grain" if it contains ≥30% whole-grain ingredients in the overall product and contains more whole grain than refined grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-grain ingredients. Additional recommendations are also made on labeling whole-grain content in mixed-cereal foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-grain labels to reporting the actual percentage of whole grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole grains and stimulate greater awareness and consumption of whole grains in the general population.

Authors+Show Affiliations

Chalmers University of Technology, Gothenburg, Sweden; Alastair.Ross@chalmers.se.Netherlands Organisation for Applied Scientific Research TNO, Zeist, Netherlands.Nestlé Research Centre, Lausanne, Switzerland.Nestlé Research Centre, Lausanne, Switzerland.Technical University of Denmark, Lyngby, Denmark.University of Newcastle, Newcastle upon Tyne, United Kingdom; and.Thielecke Consultancy, Basel, Switzerland.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28710140

Citation

Ross, Alastair B., et al. "Perspective: a Definition for Whole-Grain Food Products-Recommendations From the Healthgrain Forum." Advances in Nutrition (Bethesda, Md.), vol. 8, no. 4, 2017, pp. 525-531.
Ross AB, van der Kamp JW, King R, et al. Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum. Adv Nutr. 2017;8(4):525-531.
Ross, A. B., van der Kamp, J. W., King, R., Lê, K. A., Mejborn, H., Seal, C. J., & Thielecke, F. (2017). Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum. Advances in Nutrition (Bethesda, Md.), 8(4), 525-531. https://doi.org/10.3945/an.116.014001
Ross AB, et al. Perspective: a Definition for Whole-Grain Food Products-Recommendations From the Healthgrain Forum. Adv Nutr. 2017;8(4):525-531. PubMed PMID: 28710140.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum. AU - Ross,Alastair B, AU - van der Kamp,Jan-Willem, AU - King,Roberto, AU - Lê,Kim-Anne, AU - Mejborn,Heddie, AU - Seal,Chris J, AU - Thielecke,Frank, AU - ,, Y1 - 2017/07/14/ PY - 2017/7/16/entrez PY - 2017/7/16/pubmed PY - 2018/4/24/medline KW - cereal KW - dietary guidelines KW - dietary intake KW - food guidelines KW - food labelling KW - food regulation KW - public policy KW - whole grains SP - 525 EP - 531 JF - Advances in nutrition (Bethesda, Md.) JO - Adv Nutr VL - 8 IS - 4 N2 - Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of creating a relatively simple whole-grain food definition that aligns with whole-grain intake recommendations and can be applied across all product categories, the Healthgrain Forum, a not-for-profit consortium of academics and industry working with cereal foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-grain content of foods. The Healthgrain Forum recommends that a food may be labeled as "whole grain" if it contains ≥30% whole-grain ingredients in the overall product and contains more whole grain than refined grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-grain ingredients. Additional recommendations are also made on labeling whole-grain content in mixed-cereal foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-grain labels to reporting the actual percentage of whole grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole grains and stimulate greater awareness and consumption of whole grains in the general population. SN - 2156-5376 UR - https://www.unboundmedicine.com/medline/citation/28710140/Perspective:_A_Definition_for_Whole_Grain_Food_Products_Recommendations_from_the_Healthgrain_Forum_ L2 - https://academic.oup.com/advances/article-lookup/doi/10.3945/an.116.014001 DB - PRIME DP - Unbound Medicine ER -