Whole grains uncovered

Abstract

Summary A number of population‐based studies have demonstrated potential health benefits of consuming more wholegrain foods. Although the evidence is not yet supported by large‐scale intervention studies, it is sufficiently strong to have spawned a number of health claims in the USA and in several European countries including the UK, and health professionals have promoted their health benefits. Despite the scientific, industrial and media interest, consumption of wholegrain foods remains very low, and public awareness is limited. With the exception of breakfast cereals and breads, penetration of wholegrain foods in the market place is low. Areas of confusion both within the scientific community and for the consumer include defining what is meant by the term ‘whole grain’ and interpreting the names used for processed grains used in the ingredient list on foods. These must be clearly established before trends in wholegrain consumption can be properly quantified and clear food‐based guidelines can be developed.