05.01.14
Leading nutrition experts suggested a new standard definition of whole grain food be implemented, which would require at least 8 grams of whole grain per 30 gram serving. A roundtable of U.S. and European leaders in the field discussed this recommendation in a paper published in the March issue of Advances in Nutrition. The panel, convened by Cereal Partners Worldwide and General Mills Bell Institute of Health & Nutrition, was tasked with reviewing the latest health science to consider the benefits of whole grain and develop a standard definition of a whole grain food.
The panel concluded that a food with at least 8 grams of whole grain per 30 gram serving, without a fiber requirement, provides a nutritionally meaningful amount of whole grain and should be considered a whole grain food. This conclusion is based on whole grain science, considers consumer acceptance and food formulation, and aligns with the viewpoint of the American Association of Cereal Chemists International.
The definition of whole grain has been well established; however, to date, a consistent definition for what constitutes a “whole grain food” has not been developed and adopted for use by FDA, USDA or the European Commission.
According to the USDA 2010 Dietary Guidelines, Americans should consume at least half of all grains as whole grains and increase intake by replacing refined grains with whole grains. Nine out of 10 Americans currently do not get the recommended servings of whole grain.
The panel concluded that a food with at least 8 grams of whole grain per 30 gram serving, without a fiber requirement, provides a nutritionally meaningful amount of whole grain and should be considered a whole grain food. This conclusion is based on whole grain science, considers consumer acceptance and food formulation, and aligns with the viewpoint of the American Association of Cereal Chemists International.
The definition of whole grain has been well established; however, to date, a consistent definition for what constitutes a “whole grain food” has not been developed and adopted for use by FDA, USDA or the European Commission.
According to the USDA 2010 Dietary Guidelines, Americans should consume at least half of all grains as whole grains and increase intake by replacing refined grains with whole grains. Nine out of 10 Americans currently do not get the recommended servings of whole grain.