ArticleNutrients2021
Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers, 4 of them syntheses that pooled it.
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Who cites it
34 citing papers in PubMed, 4 syntheses or guidelines pooled it.
- Dietary intake of different carbohydrate types and asthma risk: a systematic review and meta-analysis.Nutrition journal · 2025Pooled it
- Pooled it
- A Systematic Review of Evidence on the Role of Ready-to-Eat Cereals in Diet and Non-Communicable Disease Prevention.Nutrients · 2025Pooled it
- Whole Grain Consumption and Inflammatory Markers: A Systematic Literature Review of Randomized Control Trials.Nutrients · 2022Pooled it
- Cocoa flavanol supplementation and prevention of cardiovascular disease: a novel analysis of the COSMOS randomized trial using "win ratio".European journal of epidemiology · 2026Trial
- Whole Grains Perspective: Porridge or Popcorn.The Journal of nutrition · 2026Review
- Long-term wholegrain intake in line with the Nordic Nutrition Recommendations 2023 and risk of breast cancer in a population-based cohort of women.European journal of nutrition · 2026Article
- Consumers vary in their attitudes and expectations about dietary fibre: analysis of answers to a pan-European online survey.Public health nutrition · 2026Article
- Comparison of associations of intake of ultra-processed and non-ultra-processed whole-grain foods with cardiometabolic risk measures in Australian and US adults.European journal of nutrition · 2026Article
- Revision of the Choices Nutrient Profiling System.Nutrients · 2026Review
- Whole wheat bread improves postprandial glucose tolerance in adults with prediabetes: a controlled-feeding randomized crossover trial with microbiome-associated variation in response.Frontiers in nutrition · 2026Article
- The need and strategies for increasing whole-grain intake: a narrative review focused on the UK and Ireland.The British journal of nutrition · 2025Review
- Mediterranean diet and Cantonese cuisine for human health: report from a Sino-Italian bilateral meeting.Aging clinical and experimental research · 2025Review
- Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Arabinoxylan Concentrate from Wheat as a Functional Food Ingredient to Improve Glucose Homeostasis.Nutrients · 2025Review
- Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion.Foods (Basel, Switzerland) · 2025Article
- Dietary intake among youth adhering to vegan, lacto-ovo-vegetarian, pescatarian or omnivorous diets in Sweden.Frontiers in nutrition · 2025Article
- Exploring the reporting, intake and recommendations of primary food sources of whole grains globally: a scoping review.The British journal of nutrition · 2024Article
- Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds.Foods (Basel, Switzerland) · 2024Article
- A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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