Nutrition panel recommends development of standard ‘whole-grain food’ definition
According to a newly published paper in the March issue of Advances in Nutrition, a roundtable of leading nutrition experts from the U.S. and Europe recommends developing a standard definition of a “whole-grain food” that would require at least 8 g. of whole grain per 30 g. serving.
The roundtable included a multidisciplinary roster of researchers, educators, policy makers and food and nutrition scientists. The panel, convened by Cereal Partners Worldwide and General Mills Bell Institute of Health & Nutrition, Minneapolis, was tasked with reviewing the latest whole grain and health science to consider the benefits of whole grain and develop a standard definition of a whole-grain food, using the latest scientific evidence.