Research-based dietary guidelines suggest that consumers “make half their grains whole.”
Yet some advocate ingesting only whole-grain foods (WGFs) and avoiding all refined-grain …

Infant cereals play an important role in the complementary feeding period. The aim of this
study was to review existing research about the quantity, type, and degree of infant cereal …

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small
amounts of associated non-carbohydrate components. The main contributors of fibre to the …

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 …

The change in consumers' lifestyle promoted “snackification” favouring the
commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are …

Despite their recognized health benefits, intakes of whole grains (WG) are below
recommended levels in almost all countries worldwide. This observation highlights the need …

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

Background: Food environments are crucial spaces within the food system for
understanding and addressing many of the shared drivers of malnutrition. In recent years …

The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains,
fruits, and vegetables as part of a healthy diet. However, current consumption patterns …

Background Studies have reported that improvement of dietary habits through increased
whole grain foods consumption at an early age has the potential to lead to betterment in …