This qualitative study explored the concept of acceptance of wholegrain foods in an adult
population in the UK. Data was generated via focus groups with volunteers from a …

The health benefits of whole grains and dietary fibre are well established, however intakes
of both remain low across the globe. Innovative added-fibre refined grain products may …

ObjectiveTo explore current awareness and perceptions of whole grain foods and perceived
barriers and facilitators of whole grain consumption. DesignFocus groups were conducted to …

Previous epidemiological evidence suggests that habitual consumption of whole grains is
associated with reduction of disease risk. While wholegrain food consumption appears to be …

Whole grains may assist in reducing risk of non-communicable disease, but consumption is
limited in many countries. In Australia, the reasons for poor consumption are not well …

Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular
disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in …

While fibre and wholegrains are often discussed simultaneously, they are distinct with the
former classified as a nutrient and the latter as a food group that provides fibre, along with …

Whole-grain foods have always been considered a healthy part of the diet. Only recently
have epidemiologic and other data shown that whole grains have a role in preventing …

Whole grains are important dietary constituents as they provide a plethora of nutrients and
protective chemicals that may have synergistic actions in promoting health. Regular …

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 …