Skip to main content
Research article - Peer-reviewed, 2010

Whole grain for whom and why?

Frølich, Wenche; Åman, Per


A definition of whole grain is a critical first step in investigating health claims for whole grain and its products. Today, there is no internationally accepted definition of whole grain. Some existing definitions are broad and commodity-based, including grains with similar end uses, while others are more restricted. Scientific knowledge must be the basis for inclusion of certain grains. It is better to start with a restricted list of grains (a precautionary principle) and extend this as more knowledge becomes available. An exact definition of the raw materials (milled, cracked, crushed, rolled, or flaked) and knowledge of the components providing health effects would appear to be crucial issues for the European authorities when approving health claims. It is important that health claims are evidence-based, sustainable, and officially validated.


whole grain; definition; raw materials; health claims

Published in

Food and Nutrition Research
2010, volume: 54

Authors' information

Frølich, Wenche
University of Stavanger
Swedish University of Agricultural Sciences, Department of Food Science

Sustainable Development Goals

SDG2 Zero hunger

UKÄ Subject classification

Food Science

Publication Identifiers


URI (permanent link to this page)