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Research article2010Peer reviewedOpen access

Whole grain for whom and why?

Frølich, Wenche; Åman, Per

Abstract

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.

Keywords

whole grain; definition; raw materials; health claims

Published in

Food and Nutrition Research
2010, Volume: 54Publisher: CO-ACTION PUBLISHING

    Sustainable Development Goals

    SDG2 Zero hunger

    UKÄ Subject classification

    Food Science

    Publication identifier

    DOI: https://doi.org/10.3402/fnr.v54i0.5056

    Permanent link to this page (URI)

    https://res.slu.se/id/publ/60797