Whole grain for whom and why?

  • Wenche Frølich Norwegian School of Hotel Management, University of Stavanger
  • Per Åman Department of Food Science, Swedish University of Agricultural Sciences

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: 12 March 2010)

Citation: Food & Nutrition Research 2010, 54: 5056 - DOI: 10.3402/fnr.v54i0.5056

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Published
2010-03-12
How to Cite
Frølich, W., & Åman, P. (2010). Whole grain for whom and why?. Food & Nutrition Research. https://doi.org/10.3402/fnr.v54i0.5056
Section
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