Whole grain foods and health - a Scandinavian perspective
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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Whole grain foods and health - a Scandinavian perspective. / Frølich, Wenche; Åman, Per; Tetens, Inge.
I: Food & Nutrition Research, Bind 57, 18503, 2013.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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TY - JOUR
T1 - Whole grain foods and health - a Scandinavian perspective
AU - Frølich, Wenche
AU - Åman, Per
AU - Tetens, Inge
PY - 2013
Y1 - 2013
N2 - The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of the types of whole grain grown and consumed in the Scandinavian countries. A further objective is to substantiate how processing may influence the nutritional value and potential health effects of different whole grains and whole grain foods. The most commonly consumed whole grain cereals in the Scandinavian countries are wheat, rye, and oats with a considerable inter-country variation in the consumption patterns and with barley constituting only a minor role. The chemical composition of these different whole grains and thus the whole grain products consumed vary considerably with regard to the content of macro- and micronutrients and bioactive components. A considerable amount of scientific substantiation shows that processing methods of the whole grains are important for the physiological and health effects of the final whole grain products. Future research should consider the specific properties of each cereal and its processing methods to further identify the uniqueness and health potentials of whole grain products. This would enable the authorities to provide more specific food-based dietary guidelines in relation to whole grain to the benefit of both the food industry and the consumer.
AB - The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of the types of whole grain grown and consumed in the Scandinavian countries. A further objective is to substantiate how processing may influence the nutritional value and potential health effects of different whole grains and whole grain foods. The most commonly consumed whole grain cereals in the Scandinavian countries are wheat, rye, and oats with a considerable inter-country variation in the consumption patterns and with barley constituting only a minor role. The chemical composition of these different whole grains and thus the whole grain products consumed vary considerably with regard to the content of macro- and micronutrients and bioactive components. A considerable amount of scientific substantiation shows that processing methods of the whole grains are important for the physiological and health effects of the final whole grain products. Future research should consider the specific properties of each cereal and its processing methods to further identify the uniqueness and health potentials of whole grain products. This would enable the authorities to provide more specific food-based dietary guidelines in relation to whole grain to the benefit of both the food industry and the consumer.
KW - Whole grain
KW - Nutrients
KW - Phytochemicals
KW - Processing
KW - Health effects
U2 - 10.3402/fnr.v57i0.18503
DO - 10.3402/fnr.v57i0.18503
M3 - Review
C2 - 23411562
VL - 57
JO - Scandinavian Journal of Nutrition/Naringsforskning, Supplement
JF - Scandinavian Journal of Nutrition/Naringsforskning, Supplement
SN - 1102-6510
M1 - 18503
ER -
ID: 184200790