Developing a standard definition of whole-grain foods for dietary recommendations: Summary report of a multidisciplinary expert roundtable discussion

Advances in Nutrition

Volumn 5, Issue 2, 2014, Pages 164-176

  Ferruzzi, Mario G ^a,b   Jonnalagadda, Satya S ^c   Liu, Simin ^d,e   Marquart, Len ^f   McKeown, Nicola ^g   Reicks, Marla ^f   Riccardi, Gabriele ^h   Seal, Chris ⁱ   Slavin, Joanne ^f   Thielecke, Frank ^j   van der Kamp, Jan Willem ^k   Webb, Densie ^l  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

^c Kerry Ingredients and Flavours   (United States)

^d BROWN UNIVERSITY   (United States)

^e BROWN UNIVERSITY   (United States)

^f UNIVERSITY OF MINNESOTA   (United States)

^g TUFTS UNIVERSITY   (United States)

^h UNIVERSITY OF NAPLES FEDERICO II   (Italy)

ⁱ NEWCASTLE UNIVERSITY   (United Kingdom)

^j Cereal Partners Worldwide   (Switzerland)

^k TNO   (Netherlands)

^l NONE   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL; DIET; DIETARY FIBER; DIETARY REFERENCE INTAKE; FOOD PACKAGING; HUMAN; META ANALYSIS (TOPIC); NUTRITIONAL STATUS; OBSERVATIONAL STUDY; RANDOMIZED CONTROLLED TRIAL (TOPIC); REVIEW; STANDARD; UNITED STATES;

CEREALS; DIET; DIETARY FIBER; FOOD LABELING; HUMANS; META-ANALYSIS AS TOPIC; NUTRITIONAL STATUS; OBSERVATIONAL STUDY AS TOPIC; RANDOMIZED CONTROLLED TRIALS AS TOPIC; RECOMMENDED DIETARY ALLOWANCES; UNITED STATES;

EID: 84906055962     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.113.005223     Document Type: Review

References (108)

1. American Association of Cereal Chemists International. Whole grain definition. Cereal Foods World. 1999;45:79.
2. USDA, Agricultural Research Service, Dietary Guidelines Advisory Committee. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010, to the Secretary of Agriculture and the Secretary of Health and Human Services.Washington, DC; 2010.
3. O'Neil CE, Nicklas TA, Zanovec M, Cho S. Whole grain consumption is associated with diet quality and nutrient intake in adults: the National Health and Nutrition Examination Survey, 1999-2004. J Am Diet Assoc. 2010;110:1461-8.
4. Hur IY, Reicks M. Relationship between whole grain intake, chronic disease risk indicators, and weight status among adolescents in the National Health and Nutrition Examination Survey, 1999-2004. J Acad Nutr Diet. 2012;112:46-55.
5. O'Neil CE, Nicklas TA, Zanovec M, Cho SS, Kleinman R. Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999-2004. Public Health Nutr. 2011;14:347-55.
6. USDA Nutrition Evidence Library [cited 2013 Aug 15]. Available from: http://www.nutritionevidencelibrary.gov/.
7. Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S. Greater whole grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. J Nutr. 2012;142:1304-13.
8. Liu S, Willett WC, Manson JE, Hu FB, Rosner B, Colditz G. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr. 2003;78:920-7.
9. Jacobs DR Jr, Meyer KA, Kushi LH, Folsom AR. Whole grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: The Iowa Women's Health Study. Am J Clin Nutr. 1998; 68:248-57.
10. Liu S, Manson JE, Stamfer MJ, Rexrode KM, Hu FB. Whole grain consumption and risk of ischemic stroke in women: a prospective study. JAMA. 2000;284:1534-40.
11. McKeown NM, Troy LM, Jacques PF, Hoffmann U, O'Donnell CJ, Fox CS. Whole- and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: The Framingham Heart Study. Am J Clin Nutr. 2010;92:1165-71.
12. Mellen PB, Walsh TF, Herrington DM. Whole grain intake and cardiovascular disease: a meta-analysis. Nutr Metab Cardiovasc Dis. 2008; 18:283-90.
13. Gaskins AJ, Mumford SL, Rovner AJ, Zhang C, Chen L. BioCycle Study Group. Whole grains are associated with serum concentrations of high sensitivity C-reactive protein among premenopausal women. J Nutr. 2010;140:1669-76.
14. de Munter JSL, Hu FB, Spiegelman D, Franz M, van Dam RM. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 2007;4:e261.
15. Koh-Banerjee P, Franz M, Sampson L, Liu S, Jacobs DR, Spiegelman D, Willett W, Rimm E. Changes in whole grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. Am J Clin Nutr. 2004;80:1237-45.
16. Meyer KA, Kushi L, Jacobs DR Jr, Slavin J, Sellers T, Folsom AR. Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. Am J Clin Nutr. 2000;71:921-30.
17. Fung TT, Hu F, Pereira M, Liu S, Stampfer M, Colditz GA, Willett WC. Whole-grain intake and the risk of type 2 diabetes: a prospective study in men. Am J Clin Nutr. 2002;76:535-40.
18. Liu S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett WC. Whole grain consumption and risk of coronary heart disease: results from the Nurses' Health Study. Am J Clin Nutr. 1999;70:412-9.
19. Parker ED, Liu S, Van Horn L, Tinker LF, Shikany JM, Eaton CB, Margolis KL. The association of whole grain consumption with incident type 2 diabetes: the Women's Health Initiative Observational Study. Ann Epidemiol. 2013;23:321-7.
20. Brownlee IA, Moore C, Chatfield M, Richardson DP, Ashby P, Kuznesof SA, Jebb SA, Seal CJ. Markers of cardiovascular risk are not changes by increased whole grain intake: the WHOLEheart study, a randomized, controlled dietary intervention. Br J Nutr. 2010;104:125-34.
21. Liu S, Manson JE, Stampfer MJ, Hu FB, Giovannucci E, Colditz GA, Hennekens CH,WillettWC. A prospective study of whole grain intake and risk of type 2 diabetes mellitus in U.S. Women. Am J Public Health. 2000;90:1409-15.
22. Liu S. Intake of refined carbohydrate and whole grain foods in relation to risk of type 2 diabetes mellitus and coronary heart disease. J Am Coll Nutr. 2002;21:298-306.
23. Bodinham CL, Hitchen KL, Youngman PJ, Frost G, Robertson MD. Short-term effects of whole-grain wheat on appetite and of intake in healthy adults: a pilot study. Br J Nutr. 2011;106:327-30.
24. Andersson A, Tengblad S, Karlstrom B, Kamal-Eldin A, Landberg R, Basu A, Aman P, Vessby B. Whole grain foods do not affect insulin sensitivity or markers of lipid peroxidation and inflammation in healthy, moderately overweight subjects. J Nutr. 2007;137:1401-7.
25. Tighe P, Duthie G, Vaughan N, Brittenden J, Simpson WG, Dutie S, Horgan GW, Thies F. Effect of increased consumption of whole grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial. Am J Clin Nutr. 2010;92:733-40.
26. Lankinen M, Schwab U, Kolehmainen M, Paananen J, Poutanen K, Mykkanen H, Seppanen-Laakso T, Gylling H, Uusitupa M, Oresic M. Whole grain products, fish and bilberries alter glucose and lipid metabolism in a randomized, controlled trial: The Sysdimet Study. PLoS ONE. 2011;6:e22646.
27. Giacco R, Clemente G, Ciriano D, Luongo D, Viscovo D, Patti L, Di Marino L, Giacco A, Naviglio D, Bianchi MA, et al. Effects of the regular consumption of wholemeal wheat foods on cardiovascular risk factors in healthy people. Nutr Metab Cardiovasc Dis. 2010;20:186-94.
28. Borneo R, Leon A. Whole grain cereals: functional components and health benefits. Food Funct. 2012;3:110-9.
29. Lillioja S, Neal A, Tapsell L, Jacobs D. Whole grains, type 2 diabetes, coronary heart disease, and hypertension: links to the aleurone preferred over indigestible fiber. Biofactors. 2013;39:242-58.
30. Fardet A. New hypothesis for the health-protective mechanisms of wholegrain cereals: what is beyond fibre? Nutr Res Rev. 2010;23:65-134.
31. National Health and Medical Research Council, Department of Health and Ageing, Australian Government. Australian dietary guidelines [draft]; Canberra, Australian Capital Territory; 2001 [cited 2013 Jun 14]. Available from: http://www.eatforhealth.gov.au.
32. The Austrian Federal Ministry of Health. The Austrian food pyramid. Vienna; 2010 [cited 2013 Jun 14]. Available from: http://www.bmg.gv.at/home/Schwerpunkte/Ernaehrung/Empfehlungen/DIE_OeSTERREICHISCHE_ERNAeHRUNGSPYRAMIDE.
33. Minister of Health Canada. Eating well with Canada's food guide. Ottawa: Publications Health Canada; 2011 [cited 2013 Jun 14]. Available from: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php.
34. Aguirre MCL, Castillo CD, Le Roy C. Desafíos Emergentes en la Nutrición del Adolescente. Rev Chil Pediatr. 2010;81:488-97.
35. Chinese Nutrition Society. Dietary guidelines for Chinese residents. Ministry of Health, China; 2007 [cited 2013 Jun 14]. Available from: http://www.lxzfda.gov.cn/news_view.asp?news_id=126869.
36. Denmark's Food Administration. Diet compass; 2010 [cited 2013 Jun 14]. Available from: http://www.altomkost.dk/Services/Materialer_og_undervisning/Kostkompasset/forside.htm.
37. National Health and Nutrition Program. Guide of the National Health and Nutrition Program [in French]. Paris: French Agency for Food Safety; 2002 [cited 2013 Jun 14]. Available from: http://www.inpes.sante.fr/CFESBases/catalogue/pdf/581.pdf.
38. Ministry of Health and Welfare. Dietary guidelines for adults in Greece [in Greek]. Athens (Supreme Scientific Council); 1999 [cited 2013 Jun 14]. Available from: http://www.nut.uoa.gr/dietaryGR.html.
39. National Institute of Nutrition. Dietary guidelines for Indians: a manual. Hyderabad, India. 2010 [cited 2013 Jun 14]. Available from: http://www.ninindia.org/DietaryguidelinesforIndians-Finaldraft.pdf.
40. Latvian Republic Ministry of Health. Dietary guidelines for adults [in Latvian]. Riga (Latvia); 2008 [cited 2013 Jun 14]. Available from: http://www.vm.gov.lv/index.php?&id=791.
41. Mexican Health Ministry. Diario Oficial DeLa Federación [in Spanish]; 2012 [cited 2012 Feb 5]. Available from: http://dof.gob.mx/nota_detalle.php?codigo=5285372&fecha=22/01/2013.
42. Health Directorate of Norway. Key advice for a healthy diet. Oslo; 2011 [cited 2013 Jun 14]. Available from: http://www.helsedirektoratet.no/publikasjoner/Documents/nokkelrad-for-et-sunt-kosthold.pdf.
43. Department of Nutrition. Ministry of Health Oman: Muscat, Sultanate of Oman. The Omani guide to healthy eating; 2009 [cited 2012 Jan 4]. Available from: http://www.wholegrainscouncil.org/files/OmanDietaryGuidelines.pdf.
44. Health Promotion Board Singapore. Singapore's healthy diet pyramid. Singapore Government; 2009 [cited 2013 Jun 14]. Available from: http://www.hpb.gov.sg/foodforhealth/article.aspx?id=2638.
45. The Swiss Society for Nutrition. Recommendations for healthy, tasty eating and drinking for adults food pyramid. Berne (Switzerland) [cited 2013 Jun 14]. Available from: http://www.sge-ssn.ch/fileadmin/pdf/100-ernaehrungsthemen/10-gesundes_essen_trinken/Food_Pyramid.pdf.
46. National Health Service England, Welsh Government, the Scottish Government, and the Food Standards Agency in Northern Ireland. The Eatwell Plate. National Health Service; 2011 [cited 2013 Jun 14]. Available from: http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx.
47. USDA and U.S. Department of Health and Human Services. Dietary Guidelines for Americans; 2010 [cited 2013 Jun 14]. Available from: http://www.cnpp.usda.gov/dietaryguidelines.htm.
48. WHO. Global strategy on diet, physical activity, and health. Geneva; 2003 [cited 2013 Jun 14]. Available from: http://www.who.int/dietphysicalactivity/en/.
49. CDC. [cited 2013 Feb 8]. Available from: http://www.cdc.gov/healthyweight/healthy_eating/fruits_vegetables.html.
50. Deutsch Nutrition Society. 10 guidelines of the Deutsch Nutrition Society for a wholesome diet [in German]. Bonn; 2005 [cited 2012 Jan 4]. Available from: http://www.dge.de/modules.php?name=Content&pa=showpage&pid=16.
51. USDA and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2005. 6th ed. Washington, DC: U.S. Government Printing Office; 2005.
52. Slavin J. Challenges in dietary guidance: a US perspective. Nutr Bull. 2012;37:359-63.
53. Slavin J, Jacobs D, Marquart L. Whole grain consumption and chronic disease: protective mechanisms. Nutr Cancer. 1997;27:14-21.
54. USDA National Nutrient Database for Standard Reference. Cereal grains fiber content [cited 2013 Aug 15]. Available from: http://ndb.nal.usda.gov/.
55. EFSA Panel on Dietetic Products, Nutrition, and Allergies; scientific opinion on establishing food-based dietary guidelines. EFSA J. 2010;8:1460.
56. Schneeman BO. Evolution of dietary guidelines. J Am Diet Assoc. 2003;103:S5-9.
57. FAO/WHO. Preparation and use of food-based dietary guidelines. Nutrition Programme, 1996; Geneva.
58. Regional WHO. Technical consultation on national food-based dietary guidelines, Cairo: Office for the Eastern Mediterranean, FAO Regional Office for the Near East; 2006.
59. Musaiger A, Takruri H, Hassan A, Abu-Tarboush H. Food-based dietary guidelines for the Arab Gulf countries. J Nutr Metab. 2012;2012: 905303.
60. FAO of the United Nations. Food based dietary guidelines (updated March 25; 2009) [cited 2013 Sep 26]. Available from: http://www.fao.org/ag/humannutrition/nutritioneducation/fbdg/en/.
61. Jeppesen C, Bjerregaard P, Young K. Food-based dietary guidelines in circumpolar regions. Circumpolar Health Supplements. 2011;8:1-40.
62. US FDA. Health claim notification for whole grain foods; 1999 [cited 2013 May 5]. Available from: http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm073639.htm.
63. FDA guidance for industry and FDA staff: guidance on whole grain label statement; 2006 [cited 2012 Nov 1]. Available from: http://www.fda.gov/ohrms/dockets/98fr/06d-0066-gdl0001.pdf.
64. Björck I, Östman E, Kristensen M, Anson NM, Price R, Haenen GRMM, Havenaar R, Knudsen KEB, Frid A, Mykkanen H, et al. Cereal grains for nutrition and health benefits: overview of results from in vitro, animal and human studies in the HEALTHGRAIN project. Tr Fd Sc Tech. 2012;25:87-100.
65. Frølich W, Åman P. Whole grain for whom and why? Food Nutr Res. 2010;54:5056.
66. Eicher-Miller HA, Fulgoni VL III, Keast D. Contributions of processed foods to dietary intake in the U.S. from 2003-2008: a report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council. J Nutr. 2012;142:S2065-72.
67. US FDA. Code of Federal Regulations, 21 C.F.R.x 101.12.
68. USDA Food and Nutrition Services. Nutrition standards for school meals; 2012 [cited 2012 Nov 1]. Available from: http://www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm.
69. USDA Food and Nutrition Services. WIC food packages; 2013 [cited 2012 Nov 1]. Available from: http://www.fns.usda.gov/wic/wic-foodpackages.
70. USDA Food Safety and Inspection Service statement of interim policy guidance.Whole grain claims allowed; 2005 [cited 2012 Nov 1]. Available from: http://askfsis.custhelp.com/app/answers/detail/a_id/1333/~/wholegrains-claims-allowed.
71. Whole Grains Council. [cited 2013 Jan 29]. Available from: http://wholegrainscouncil.org/whole-grain-stamp.
72. The Food Pyramid for Germany. Austria and Switzerland [cited 2012 Nov 1]. Available from: www.dge.de/pyramide/pyramide.html.
73. Mozaffarian RS, Lee RM, Kennedy MA, Ludwig DS, Mozaffarian D, Gortmaker SL. Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products. Public Health Nutr. 2013;16:2255-64.
74. He J, Klag MJ, Whelton PL, Mo JP, Chen JY, Qiam MC, Mo PS, He GQ. Oats and buckwheat intakes and cardiovascular disease risk factors in ethnic minority of China. Am J Clin Nutr. 1995;61:366-72.
75. Aune D, Chan D, Lau R, Vieira R, Greenwood D, Kampman E, Norat T. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. BMJ. 2011;343:d6617.
76. Sahyoun NR, Jacques PF, Zhang XL, Juan W, McKeown NM. Wholegrain intake is inversely associated with the metabolic syndrome and mortality in older adults. Am J Clin Nutr. 2006;83:124-31.
77. Gil A, Ortega R, Maldonado J. Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutr. 2011;14:2316-22.
78. McKeown NM, Meigs J, Liu S, Wilson P, Jacques P. Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study. Am J Clin Nutr. 2002;76:390-8.
79. Nettleton JA, McKeown N, Kanoni S, Lemaitre R, Hivert M, Nigwa J, van Rooij FJ, Sonestedt E, Wojczynski MK, Ye Z, et al. Interactions of dietary whole-grain intake with fasting glucose- and insulin-related genetic loci in individuals of European descent: a meta-analysis s of 14 cohort studies. Diabetes Care. 2010;33:2684-91.
80. Lin BH, Yen ST. The U.S. grain consumption landscape: who eats grain, in what form where, and how much? ERR-50. Washington, D.C.: USDA, Economic Research Service; 2007.
81. Thane CW, Jones AR, Stephen AM, Seal CJ, Jebb SA. Comparative whole grain intake of British adults in 1986-7 and 2000-1. Br J Nutr. 2007;97:987-92.
82. Kyrø C, Skeie G, Dragsted LO, Christensen J, Overvad K, Hallmans G, Johansson I, Lund E, Slimani N, Johnsen NF, et al. Intake of whole grains in Scandinavia is associated with healthy lifestyle, socio-economic and dietary factors. Public Health Nutr. 2011;14:1787-95.
83. Kyrø C, Skeie G, Dragsted LO, Christensen J, Overvad K, Hallmans G, Johansson I, Lund E, Slimani N, Johnsen NF, et al. Intake of whole grain in Scandinavia: intake, sources and compliance with new national recommendations. Scand J Public Health. 2012;40:76-84.
84. DTU Food: The National Food Institute (Denmark). Fuldkorn: definintion og vidensgrundlag for anbefaling af fuldkornsindtag I Danmark [cited 2012 Jun]. Available from: http://www.fuldkorn.dk/files/Rapporter/Fuldkorn%20definition%20og%20vidensgrundlag.pdf.
85. Burgess-Champoux TL, Marquart L, Vickers Z, Reicks M. The development of psychological measures for whole grain intake among children and their parents. J Am Diet Assoc. 2008;108:714-7.
86. Burgess-Champoux T, Marquart L, Vickers Z, Reicks M. Perceptions of children, parents, and teachers regarding whole grain foods and implications for a school-based intervention. J Nutr Educ Behav. 2006; 38:230-7.
87. Kuznesof S, Brownlee IA, Moore C, Richardson DP, Jebb SA, Seal CJ. WHOLEheart study participant acceptance of wholegrain foods. Appetite. 2012;59:187-93.
88. Rosen R, Sadeghi L, Schroeder N, Reicks M, Marquart L. Gradual incorporation of whole wheat flour into bread products for elementary school children improves whole grain intake. J Child Nutr Manag. 2013;2008:32.
89. Clemens R, Kranz S, Mobley AR, Nicklas TA, Raimondi MP, Rodriguez JC, Slavin JL, Warshaw H. Filling America's fiber intake gap: summary of a roundtable to probe realistic solutions with a focus on grain-based foods. J Nutr. 2012;142:S1390-401.
90. Chu YL, Orsted M, Marquart L, Reicks M. School foodservice personnel's struggle with using labels to identify whole grain foods. J Nutr Educ Behav. 2012;44:76-84.
91. McMackin E, Dean M, Woodside JV, McKinley MC.Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion. Public Health Nutr. 2013;16:743-51.
92. Roth-Yousey L, Bamo T, Caskey M, Asche K, Reicks M. Whole grain continuing education for school foodservice personnel; keeping kids from falling short. J Nutr Educ Behav. 2009;41:429-35.
93. Federal Register. Implied nutrient content claims and related label statements. 21 DRF Ch. 1 (4-1-11 Edition).
94. McKeown NM, Jacques PF, Seal CJ, de Vries J, Jonnalagadda S, Clemens R, Webb D, Murphy LA, van Klinken JW, Toppin D, et al. Whole grains and health: from theory to practice: highlights of The Grains for Health Foundation's Whole Grains Summit 2012. J Nutr. 2013; 143:S744-58.
95. Toma A, Omary MB, Marquart LF, Arndt EA, Rosentrater RA, Burns- Whitmore B, Kessler L, Hwan K, Sandoval A, Sung A. Children's acceptance, nutritional, and instrumental evaluation of whole grain and soluble fiber enriched foods. J Food Sci. 2009;74:H139-46.
96. Sadeghi L, Marquart LF. Consumption of graham snacks in afterschool snack programs based on whole grain flour content. Br Food J. 2010;112:723-36.
97. Chu YL, Warren CA, Seets CE, Murano P, Marquart L, Reicks M. Acceptance of two US Department of Agriculture commodity whole grain products: a school-based study in Texas and Minnesota. J Am Diet Assoc. 2011;111:1380-4.
98. Chan H, Burgess-Champoux T, Reicks M, Vickers Z, Marquart L. White whole wheat flour is partially substituted for refined wheat flour in pizza crust in school meals. J Child Nutr Manag. 2008 [cited 2013 July 7];32. Available from: http://docs.schoolnutrition.org/newsroom/jcnm/08spring/chan/index.asp.
99. Keast DR, Rosen RA, Arndt EA, Marquart LF. Dietary modeling shows that substitution of whole grain for refined grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains. J Am Diet Assoc. 2011;111:1322-8.
100. National Cancer Institute. Sources of refined grains in the diets of the U.S. population ages 2 years and older. NHANES 2003-2004. Risk Factor Monitoring and Methods. Cancer Control and Population Sciences [cited 2013 Jul 7]. Available from: http//riskfactor.cancer.gov/diet/foodsources/food_groups/table3.html.
101. Tantamango YM, Knutsen S, Beeson W, Fraser G, Sabate J. Foods and food groups associated with the incidence of colorectal polyps: the Adventist Health Study. Nutr Cancer. 2011;63:565-72.
102. Sun Q, Spiegelman D, van Dam R, Holmes M, Malik V, Willett W, Hu F. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med. 2010;170:961-9.
103. Zhang G, Pan A, Zong G, Yu Z, Wu H, Chen X, Tang L, Feng Y, Zhou H, Chen X, et al. Substituting white rice with brown rice for 16 weeks doesn't substantially affect metabolic risk in middle-aged Chinese men and women with diabetes or a high risk for diabetes. J Nutr. 2011; 141:1685-90.
104. Hu E, Pan A, Malik V, Sun Q.White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. Br Med J. 2012;15; 344:e1454.
105. Jensen MK, Koh-Banerjee P, Franz M, Sampson L, Grønbaek M, Rimm EB. Whole grains, bran, and germ in relation to homocysteine and markers of glycemic control, lipids, and inflammation. Am J Clin Nutr. 2006;83:275-83.
106. Adom KK, Sorrells M, Liu R. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem. 2005;53:2297-306.
107. International Association for Cereal Science and Technology. Whole grains task force. Whole grains-issues and deliberations from the Whole Grains Task Force. 2008 [cited 2013 Jan 29]. Available from: www.icc.or.at/working-groups/whole_grain.
108. The American Association of Cereal Chemists International (AACCI) Board of Directors approved the Whole GrainsWorking Group's characterization [cited 2013 Aug 20]. Available from:org/about/newsreleases/Pages/WholeGrainProductCharacterization. aspx.