Challenges in developing a whole grain database: Definitions, methods and quantification

Journal of Food Composition and Analysis

Volumn 19, Issue SUPPL., 2006, Pages

  Franz, Mary ^a   Sampson, Laura ^a  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

Bran; Germ; Nutrient database; Whole grain

Indexed keywords

TRITICUM AESTIVUM;

EID: 33646497431     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.12.010     Document Type: Article

References (28)

1. American Association of Cereal Chemists, 1999. AACC Members Agree on Definition of Whole Grain.
2. Anonymous, 1992. FAO Food and Nutrition Series. Non-series Titles-25. Maize in Human Nutrition. Structure of the Maize Kernel. Food and Agriculture Organization of the United Nations, Rome, Italy.
3. Anonymous, 1995. FAO Food and Nutrition Series, No. 27. Sorghum and Millets in Human Nutrition. Grains and their Structure. Food and Agriculture Organization of the United Nations, Rome, Italy.
4. Anonymous, 2003. Alternative Crops. Oats. World Acreage and Production. University of Wisconsin, Grain Crops Production and Management.
5. Anonymous, 2004. Grains of Truth About Bulgur. Wheat Foods Council, Parker, Colorado.
6. Barrera, D., 2002. Percentages of Bran and Germ in Brown Rice Flour. US Rice Federation, Houston, Texas.
7. Bhatty R.S. Milling of regular and waxy starch hull-less barleys for the production of bran and flour. Cereal Chemistry 74 6 (1996) 693-699
8. Cleveland L.E., Moshfegh A.J., Albertson A.M., and Goldman J.D. Dietary intake of whole grains. Journal of the American College of Nutrition 19 (2000) 331s-338s
9. Doehlert, D.C., McMullen, M.S., 1998. North Dakota Oat Quality Survey. North Dakota State University, ND.
10. FDA, Center for Food Safety and Applied Nutrition, 2000. A Food Labeling Guide. Health Claim Notification for Wholegrain Foods. US Food and Drug Administration. Docket 99P-2209. US Food and Drug Administration.
11. Hoseny C.A. Principles of Cereal Technology. second ed (1998), American Association of Cereal Chemists Inc., St Paul, Minnesota
12. Jacobs Jr. D.R., Marquart L., and Kushi L.H. Wholegrain intake and cancer: an expanded review and meta-analysis. Nutrition and Cancer 30 (1998) 85-96
13. Jacobs Jr. D.R., Meyer K.A., Kushi L.H., and Folsom A.R. Whole-grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: the Iowa Women's Health Study. American Journal of Clinical Nutrition 68 (1998) 248-257
14. Jacobs Jr. D.R., Pereira M.A., Meyer K.A., and Kushi L.H. Fiber from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: the Iowa women's health study. Journal of the American College of Nutrition 19 3 (2000) 326s-330s
15. Janick J., and Simons J.E. New crops. Structure and Chemical Composition of Developing Buckwheat Seed (1993), Purdue's Center For New Crops and Plant Products, Wiley, New York
16. Lang R., and Jebb S.A. Who consumes whole grains, and how much?. Proceedings of the Nutrition Society 62 (2003) 123-127
17. Levin B. Environmental Nutrition. Understanding the Link Between Environment, Food Quality, and Disease (1999), HingePin Integrative Learning Materials, Vashon Island, WA
18. Marquart, L., Slavin, J.L., Fulcher, R.G., 2002. Whole-Grain Foods in Health and Disease. American Association of Cereal Chemists Inc., St. Paul, Minnesota.
19. McKeown N.M., Meigs J.B., Liu S.M., Wilson P.W.F., and Jacques P.F. Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study. American Journal of Clinical Nutrition 76 2 (2002) 390-398
20. Nordic Rye Group, 1994. Description and composition of rye and other cereals.
21. Personal communication, Jeannie Ertter-Prego, Jeannie.Ertter-Prego@cfsan.fda.gov, US Food and Drug Administration, Center For Food Safety & Applied Nutrition, October, 2005.
22. Rimm E.B., Giovannucci E.L., Stampfer M.J., Colditz G.A., Litin L.B., and Willett W.C. Reproducibility and validity of a expanded self-administered semiquantitative food frequency questionnaire among male health professionals. American Journal of Epidemiology 135 (1992) 1114-1126
23. Slavin J. Why whole grains are protective: biological mechanisms. Proceedings of the Nutrition Society 62 (2003) 129-134
24. Trottier, N.L., Snow, J.L., 1997. Advances in Corn Feeding to Swine. Technical Bulletin SW14-1997.
25. United States Department of Agriculture, Agricultural Research Service, 2001. USDA Nutrient Database for Standard Reference, Release 14. Beltsville, MD.
26. United States Department of Agriculture, US Department of Health and Human Services, 2000. Nutrition and Your Health: Dietary Guidelines for Americans, fifth ed. US Government Printing Office, Washington, DC.
27. Willett W.C., Sampson L., Stampfer M.J., Rosner B., Bain C., Witschi J., Hennekens C.H., and Speizer F.E. Reproducibility and validity of a semiquantitative food frequency questionnaire. American Journal of Epidemiology 122 (1985) 51-65
28. Youngs V.L. Protein distribution in the oat kernel. Cereal Chemistry 49 (1972) 407-411