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 …

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

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 …

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

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 …

Purpose Observational studies link high whole grain intakes to reduced risk of many chronic
diseases. This study quantified whole grain intakes in the Irish adult population and …

In order to increase the consumption of wholegrain products or grain products with
functional properties, it is important to understand consumer beliefs about such products and …

ObjectiveEating whole grains (WG) is recommended for health, but multiple conflicting
definitions exist for identifying whole grain (WG) products, limiting the ability of consumers …

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 …

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 …