2009
DOI: 10.3945/jn.109.112383
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Applying the FDA Definition of Whole Grains to the Evidence for Cardiovascular Disease Health Claims ,

Abstract: The U.S. FDA defines whole grains as consisting of the intact, ground, cracked, or flaked fruit of the grains whose principal components, the starchy endosperm, germ, and bran, are present in the same relative proportions as they exist in the intact grain. We evaluated the effect of applying the FDA definition of whole grains to the strength of scientific evidence in support of claims for risk reduction of cardiovascular disease (CVD). We concluded that using the FDA definition for whole grains as a selection … Show more

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Cited by 51 publications
(28 citation statements)
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“…In contrast, refined grains retain only the endosperm. Common whole grains include: whole wheat, whole rice, barley, corn, rye, oats, millet, sorghum, teff, triticale, canary seed, Job’s tears, fonio, and wild rice [20]. …”
Section: Individual Food Itemsmentioning
confidence: 99%
“…In contrast, refined grains retain only the endosperm. Common whole grains include: whole wheat, whole rice, barley, corn, rye, oats, millet, sorghum, teff, triticale, canary seed, Job’s tears, fonio, and wild rice [20]. …”
Section: Individual Food Itemsmentioning
confidence: 99%
“…Further, recent research reveals that not all whole grains have the same amounts and types of fiber nor exert the same effects [28,29,30]. A review examining the association between whole grains, using the FDA definition for whole grains, and the reduction in the risk for CVD found an association only when the definition of whole grains was broadened to allow studies including isolated bran and germ [31]. Although the scientific evidence continues to evolve regarding the health benefits of whole grains, current evidence suggests that the benefits of consuming whole grains may in large part be due to the fiber content and to the phytochemicals embedded in the bran, along with the fiber.…”
Section: Fiber’s Role In Improving Public Healthmentioning
confidence: 99%
“…Determining WG consumption has been difficult since the definition of WG has been unclear. The vast majority of studies (22) that have assessed WG intake were not based on the current definition of WG, but on the classification scheme proposed by Jacobs et al (23) in 1998, with WG defined as foods containing $25 % WG or bran by weight. The current definition of WG was adopted by the Food and Drug Administration (FDA) in 2006 (4) .…”
mentioning
confidence: 99%