Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia

(2021) Sultan Arslan-Tontul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Healthcare Cost Savings Associated with Increased Whole Grain Consumption among Australian Adults

(2021) Mohammad M. H. Abdullah et al.   Nutrients

Tritordeum: Creating a New Crop Species—The Successful Use of Plant Genetic Resources

(2021) Carmen M. Ávila et al.   Plants-Basel

Type 2 Diabetes-Related Health Economic Impact Associated with Increased Whole Grains Consumption among Adults in Finland

(2021) Janne Martikainen et al.   Nutrients

Main Factors Influencing Whole Grain Consumption in Children and Adults—A Narrative Review

(2020) Alexandra Meynier et al.   Nutrients

Cardiovascular Healthcare Cost Savings Associated with Increased Whole Grains Consumption among Adults in the United States

(2020) Mary M. Murphy et al.   Nutrients

The healthiness and sustainability of national and global food based dietary guidelines: modelling study

(2020) Marco Springmann et al.   BMJ-British Medical Journal

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

(2020) Pei-Ling Chung et al.   Foods

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

(2019) Ashkan Afshin et al.   LANCET

Review of whole grain and dietary fiber recommendations and intake levels in different countries

(2019) Kevin Burke Miller   NUTRITION REVIEWS

Whole grain intakes in Irish adults: findings from the National Adults Nutrition Survey (NANS)

(2018) Clare B. O’Donovan et al.   EUROPEAN JOURNAL OF NUTRITION

HealthBread: Wholegrain and high fibre breads with optimised textural quality

(2017) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey

(2017) Leanne M Galea et al.   PUBLIC HEALTH NUTRITION

Whole-grain dietary recommendations: the need for a unified global approach

(2016) Chris J. Seal et al.   BRITISH JOURNAL OF NUTRITION

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Low whole grain intake in the UK: results from the National Diet and Nutrition Survey rolling programme 2008–11

(2015) Kay D. Mann et al.   BRITISH JOURNAL OF NUTRITION

Intakes of whole grain in an Italian sample of children, adolescents and adults

(2015) Stefania Sette et al.   EUROPEAN JOURNAL OF NUTRITION

Consumption of whole grains in French children, adolescents and adults

(2014) France Bellisle et al.   BRITISH JOURNAL OF NUTRITION

The HEALTHGRAIN definition of ‘whole grain’

(2014) Jan Willem van der Kamp et al.   Food & Nutrition Research

Intake of whole grain in Scandinavia: Intake, sources and compliance with new national recommendations

(2011) Cecilie Kyrø et al.   SCANDINAVIAN JOURNAL OF PUBLIC HEALTH